Claims
- 1. A ready-for-use dough product comprising a filling and dough surrounding the filling, a top portion, a bottom portion, and side portions, with the filling being sized and configured to have a shape that is shorter in distance vertically from the bottom portion to the top portion than horizontally between the side portions, when the dough is viewed in cross-section.
- 2. The dough product of claim 1, wherein the dough to filling has a weight ratio of about 50/50 to 95/5.
- 3. The dough product of claim 1, wherein the shape of the filling is at least substantially in the form of a rectangle, triangle, pentagon, hexagon, half circle, diamond, trapezoid, or oval.
- 4. The dough product of claim 1, wherein the vertical distance is about 5% to 90% of the horizontal distance.
- 5. The dough product of claim 1, in sheet or block form having a generally uniform thickness wherein the top portion has a surface that includes an imprint of grooves, score lines, or combinations thereof, that defines pieces of the dough to be broken off and baked, with the imprint extending into the thickness of the dough and each dough piece contains a filling which is surrounded above, below, and on two sides by dough.
- 6. The dough product of claim 5 wherein the imprint does not extend entirely through the thickness of the dough.
- 7. The dough product of claim 5, in the form of a parallelepipedal or prismatic block having a thickness of about 0.5 to 5 cm, wherein a plurality of fillings are provided, with each filling having the recited shape and being spaced from adjacent fillings.
- 8. The dough product of claim 7, in the form of a flat sheet having a thickness of about 1 cm to 3 cm and the fillings are provided as a plurality of spaced stripes in the dough.
- 9. The dough product of claim 1, wherein the dough comprises sweet dough.
- 10. The dough product of claim 9, wherein the dough comprises flour, a leavening agent in an amount of up to about 3% by weight, sugar, and a fat.
- 11. The dough product of claim 10, further comprising pieces of chocolate, nuts, fruit, or candy inclusions in an amount of about 5% to 50% by weight of the dough, wherein the pieces are about 1 mm to 10 mm in size.
- 12. The dough product of claim 10, wherein the flour is present in an amount of about 10% to 60% by weight, the sugar is present in an amount of about 10% to 50% by weight, the leavening agent is present in an amount of about 0.1% to 3% by weight, the fat is present in an amount of about 5% to 33% by weight, and a texturing agent is present in an amount of up to 10% by weight and a flavoring agent is present in an amount of up to about 8% by weight.
- 13. The dough product of claim 12, wherein the texturing agent comprises egg or egg white present in an amount of about 0.1% to 10% by weight, the flavoring agent is present in an amount of about 0.1% to 7% by weight, the fat is a solid, semi-solid, or liquid at room temperature and of animal or plant origin, and the dough has a moisture content of about 2% to about 25%.
- 14. The dough product of claim 9, in the form of a block having at least one of: at least two different dough layers, at least two different dough strips, at least some of the pieces have different colors, at least some of the pieces have surface decorations, or at least two different doughs swirled together.
- 15. The dough product of claim 1, wherein the product is stored in a refrigerated or frozen state prior to use.
- 16. The dough product claim 1, wherein the dough comprises a bakery dough for forming one more of: muffins, crackers, rolls, biscuits, pie crusts, breads, pizza doughs, or bagels.
- 17. A method for providing a filled dough product which comprises: providing a filling within a dough having a top portion, a bottom portion, and side portions with the filling being sized and configured to have a shape that is shorter in distance vertically from the base to the top than horizontally between the sides when the dough is viewed in cross-section to provide the filled dough product.
- 18. The method of claim 17, further wherein the filled dough product is prepared by coextruding the dough and the filling such that the dough surrounds the filling.
- 19. The method of claim 18, further comprising coextruding the dough in the form of a parallelepipedal or prismatic block having a thickness of about 0.5 to 5 cm and providing a plurality of fillings therein, with each filling having a first desired shape and being spaced from adjacent fillings.
- 20. The method of claim 19, wherein the dough block is coextruded as a pair of flat sheets having a thickness of about having a thickness of about 1 to 3 cm and the fillings are provided as a plurality of spaced stripes which are extruded between the dough sheets.
- 21. The method of claim 19, wherein the dough is formulated to flow upon baking and the sheet is cut into pieces that are baked on a sheet or pan that allows the pieces to flow to form individually baked products having a second desired shape
- 22. The method of claim 17, wherein the dough is coextruded in the form of a block having at least two different dough layers, at least two different dough strips, at least some of the pieces have different colors, at least some of the pieces have surface decorations, or at least two different doughs are swirled together.
- 23. The method of claim 17, wherein the filling is provided in discrete pulses, such that when the dough is cut into pieces, the fillings are contained within each piece and do not cross into adjacent pieces.
- 24. The method of claim 19, wherein the dough is coextruded in sheet or block form having a generally uniform thickness wherein the top portion has a surface that includes an imprint of grooves, score lines, or combinations thereof, that defines pieces of the dough to be broken off and baked, with the imprint extending into the thickness of the dough.
- 25. The method of claim 24 wherein the dough is stored in a refrigerated or frozen state prior to use and the imprint does not extend entirely through the thickness of the dough.
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a continuation-in-part of application Ser. No. 09/930,799, filed Aug. 16, 2001, now pending. The entire contents of the prior application is hereby incorporated herein by express reference thereto.
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
09930799 |
Aug 2001 |
US |
Child |
10219773 |
Aug 2002 |
US |