Van Den Bergh Foods Co., Division of Conopco, Inc.

Lever Brothers Company

Jacobus Dijkshoorn

Ebo J Holscher

Johannes C Sanders

Maria J Hemelaar

Danielle G Hameleers-v Bilsen

Improved ready-to-bake frozen, laminated doughs comprise:

Ready-to-bake doughs

Food products comprise a filling, enclosed in a bread-like casing have an intermediate cake layer (with a fully developed cellular crumb structure) having a specific volume of 1.5 to 4.0 m.sup.3 /kg and a fat content of at most 20 wt % based on the total recipe of the cake batter. The cake is preferably formed from a batter having its oil or fat phase in form of an O/W-emulsion, comprising water-soluble proteins and a specific combination of emulsifiers, comprising a C.sub.12 -C.sub.24 fatty acid acyl lactylate. Also a process of making the said food products and the use of the cake material as a moisture migration controlling agent and as a softness imparting agent therein has been disclosed.

Food product

A method for preparing bakery products, particularly cakes, is herein disclosed which involves combining an edible water-in-oil emulsion to serve as a shortening and at least one further component selected from flour, eggs, leavening agents, sugar and mixtures of these materials. The shortening comprises 15-70% of a fat phase containing a fat displaying a defined solids profile and the balance up to 100% consisting of an aqueous phase containing 5-60% by weight, based on the total emulsion, of a water-dissolved humectant which is at least one polyol.

Growing community of inventors

Vlaardingen, Netherlands

Jacobus Dijkshoorn