Claims
- 1. A filled snack comprising:
(a) an outer shell of from about 0.07 to about 0.3 inches after baking; and (b) a lipid-based filling having a viscosity of less than about 10,000 cP before baking.
- 2. A filled snack comprising:
(a) an outer shell made from a dough comprising:
(1) from about 35% to about 74% flour; (2) from about 0.05% to about 2% leavening; (3) from about 0% to about 7% added protein, such that the outer shell comprises from about 2% to about 15% total protein; and (4) from about 25% to about 35% added water; and (b) a lipid-based filling having a viscosity of less than about 10,000 cP before baking.
- 3. A filled pretzel comprising:
(a) an outer shell made from a dough comprising:
(1) from about 50% to about 74% flour; (2) from about 0.05% to about 2% leavening; (3) from about 0% to about 7% added protein, such that the outer shell comprises from about 2% to about 15% total protein; (4) from about 0.01% to about 7% added lipid; (5) from about 25% to about 35% added water; (6) from about 0% to about 3% malt; (7) from about 0% to about 5% emulsifier; (8) from about 0% to about 5% corn syrup; and (9) from about 0% to about 10% flavoring; and (b) a lipid-based filling having a viscosity of less than about 10,000 cP before baking.
- 4. A process for making a lipid-based nut filling comprising the steps of:
(1) providing a nut paste; (2) defatting a first nut paste portion to form a defatted nut flour; (3) milling the defatted nut flour to form a mono-modal nut solids flour; and (4) refatting the mono-modal nut solids flour to form the nut filling by combining the mono-modal nut solids flour with a re-fatting ingredient selected from the group consisting of added oil, a second nut paste portion, or mixtures thereof.
- 5. A lipid-based nut filling made by the process of claim 4.
- 6. A filled snack comprising the lipid-based nut filling of claim 5.
- 7. A filled pretzel comprising:
(a) an outer shell made from a dough comprising:
(1) from about 50% to about 74% flour; (2) from about 0.05% to about 2% leavening; (3) from about 0% to about 7% added protein, such that the outer shell comprises from about 2% to about 15% total protein; (4) from about 0.01% to about 7% added lipid; (5) from about 25% to about 35% added water; (6) from about 0% to about 3% malt; (7) from about 0% to about 5% emulsifier; (8) from about 0% to about 5% corn syrup; and (9) from about 0% to about 10% flavoring; and (b) the lipid-based nut filling of claim 5.
- 8. A process for making a filled snack, comprising the steps of:
(a) baking snack dough as a continuous filled tube to form a baked snack; and (b) cutting said baked snack into snack pieces during or after baking.
- 9. The process of Claim 8, wherein said snack is the snack of claim 1, 2, 3, 6, or 7.
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of priority to U.S. Provisional Application Serial No. 60/242,460, filed Oct. 23, 2000, which is herein incorporated by reference.
Provisional Applications (1)
|
Number |
Date |
Country |
|
60242460 |
Oct 2000 |
US |