Asahi Denka Kogyo Kabushiki Kaisha

Masayuki Sugie

Toshihiro Hayashi

Norio Iwaki

Junichiro Sakata

Hiroshi Edo

Satoru Takeda

Iwao Moriya

Shyoichiro Yamazaki

Masayoshi Iwasaki

Takashige Bannai

The frozen food of the present invention is produced by adding a gelling agent comprising gelatin to a dough mainly consisting of wheat flour, fat and egg. The process for producing the frozen food of the present invention comprises adding a gelling agent comprising gelatin to dough materials mainly consisting of wheat flour, fat and egg to thereby give a dough and then molding and freezing said dough.

Frozen food and process for producing the same

A composite laminated dough is prepared by superposing at least two different laminated doughs upon each other, each obtained by wrapping a fat in a dough mainly comprising wheat flour and by performing rolling and folding procedures.

Composite laminated dough

A process for producing a bakery product having a layered structure, wherein a roll-in fat which has a good spreadability at a temperature of 10.degree. C. or above and rapidly hardens at a temperature lower than 10.degree. C. in used and the rolling-in operation is effected at a temperature of the fat of 10.degree. C. or above while the final sheeting is effected at a dough temperature lower than 10.degree. C.

Process for producing bakery product having layered structure

In a dough of pie having a roll-like configuration and containing an ingredient in a crust of pie, a dough of pie having a slit roll configuration is provided with a plurality of slit-like cuttings formed on the entire surface of the crust of pie.

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Tokyo, Japan

Masayuki Sugie