Shelf-stable pastry shell and process

Details Shelf-stable pastry shell and process Shelf-stable pastry shell and process

A - Human Necessities

21

D

99/131

A21D 2/14 (2006.01) A21D 2/16 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1196525

SHELF-STABLE PASTRY SHELL AND PROCESS ABSTRACT OF THE DISCLOSURE Disclosed are a fully-baked, shelf-stable pastry shell and a process for preparing it. The shell has degrees of strength and resilence which enable it to better endure the rigors of commercial shipping and handling. It is formulated to maintain taste and texture for extended periods of time, preferably for about nine months. According to a preferred embodiment, the pastry shell will have a moisture content of less than about 4% and comprise, on a dry weight basis: from about 60 to about 75% flour; from about 20 to about 40% fat; and an amount of antioxidant in the fat, and an amount of glycerine, effective to maintain taste and texture during extended periods of storage. The pastry shells are formed from continuous, undocked sheets to enhance their resistance to breakage. This is enabled according to the process by, after preparing and sheeting a dough, positioning it as a continuous sheet within a baking pan, covering it with a complementary form having a plurality of docking holes therein, and baking.

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