Barilla G.er. Fratelli S.p.a.

Marco Giovanetti

Corrado Ferrari

Valentina Masotti

Alberto Barbari

Nadia Morbarigazzi

Michela Petronio

Luca Guasina

Claudio Dall'Aglio

Marta Filomeno

Giovanni Giampiccolo

Nicola Perizzolo

Paolo Mezzadri

Silvia Celli

Bakery product

A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

Process for the production of cookies having improved organoleptic properties

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Parma, Italy

Marco Giovanetti