Keebler Company

August J Martin

Thomas E Furia

Raymond Mooi

A laminated dough perform, a method of forming a baked product therefrom, and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture. The second dough layer contains sucrose and a second crystallization resistant sugar, such as invert sugar, fructose, high fructose corn syrup or mixture thereof, and also contains an enzyme active with the sucrose in the second dough in invert an amount of said sucrose which, together with the second sugar, is sufficient to substantially prevent the recrystallization of the sucrose in the second dough when the dough is baked and reaches textural equilibrium such that the second baked dough layer is shelf stable and has a substantially chewy texture relative to the first dough layer. The sucrose in the second dough layer may include a substantial portion of powdered sucrose and the preferred enzyme is invertase which may be present in an amount of about 0.04-3.0 wt. % of the second dough and has an activity of about 3000-200000 Sumner units/g. Where the second sugar is high fructose corn syrup it preferably does not exceed about 40 wt. % of the dough.

Shelf stable cookie

A laminated dough preform, a method of forming a baked product therefrom and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture. The second dough layer contains sucrose and also contains an enzyme active with the sucrose in the second dough layer to invert an amount of the sucrose in the second layer sufficient to substantially prevent the crystallization of the sucrose in the second dough when the dough is baked and reaches textural equilibrium such that the second baked dough layer is shelf stable and has a substantially chewy texture relative to the first dough layer. The sucrose in the second dough layer includes a substantial portion of powdered sugar and the preferred enzyme is invertase.

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Aurora, CO, United States of America

August J Martin