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

Michela Petronio

Roberto Ranieri

Marco Giovanetti

Guido Arlotti

Nadia Morbarigazzi

Luca Guasina

Claudio Dall'Aglio

Flavio Codovilli

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

A soft wheat flour containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran); such flour preferably has a bran content comprised between 5 and 30% and is produced by a process which comprises the process phases of a) subjecting soft wheat caryopses () to successive process phases involving abrasion in order to substantially remove the bran coating, thereby obtaining various bran fractions, the latter of which (D) originates from the removal of the aleurone, nucellar and testa layers; b) adding the latter bran fraction (D) to a soft wheat flour (F) substantially free of bran in a quantity such as to obtain a flour (C) containing from 5 to 30% of the total mixture weight of bran fraction (D); the invention furthermore refers to a soft wheat flour bakery product containing bran, wherein the bran has a total fiber content comprised between 20 and 30% and a protein content comprised between 12.0 and 18.0% (% in weight of the total weight of the bran), as well as to the use of a soft wheat bran fraction essentially containing the layers of the starting caryopses () consisting of the aleurone (), nucellar () and testa () layers in the production of whole grain bakery products.

Soft wheat flour with high bran content, process for its production and bakery products containing it

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Parma, Italy

Michela Petronio