Thomas J. Lipton, Inc.

Lever Brothers Company

Unilever Patent Holdings B.v.

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

Nicolaas J Verhoef

Hendrik F Zock

Ho T Tai

David A Reed

Ebo J Holscher

Theodorus J Liefkens

Adrianus J Lansbergen

Fritz Deutscher

Cynthia M Ligeon

Leendert M Van Der Graaf

A baked composite dough product comprising a puff pastry dough sheet having attached thereto, at least at one side, a sheet of pastry dough which acts as an anchoring layer for a moisture-barrier coating which is applied on to the pastry layer after baking. The invention also relates to said baked products with a moist filling material applied on to the moisture-barrier coating.

Puff pastry laminates

A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of the polyesters having a slip melting point of between 35.degree. and 50.degree. C. and the fatty composition having an S.sub.20 in the range of 400 to 1400 g. The fatty composition can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the fatty composition display ample lift upon baking. Another aspect of the invention is the use of a fatty composition in the preparation of layered dough. Yet another aspect of the invention is a layered dough.

Fat composition

Process for preparing a foodstuff product such as croutons, characterized in that pieces of dough are at least partially baked and thereby expanded, whereafter the expanded pieces of foodstuff obtained are possibly further reduced in size and subsequently provided with a thermosetting coating layer, which coating layer comprises a film-forming material. Preferably, the coated pieces of foodstuff are subjected to a heat treatment. Preferably, a film-forming material rich in protein is used.

Food product

A glazing agent for bakery products comprises a homogenized emulsion of 10-50 wt. % of an edible oil (e.g. soybean oil), 5-15 wt. % (of the aqueous phase) of a protein (e.g. sodium caseinate), 2-10 wt. % of a thin-boiling starch (e.g. a dextrin) and water. Optionally an emulsifier like lecithin can xanthan gum is being used. The emulsion may be spray-dried.

Oil-in-water emulsion glazing agent for foodstuffs

A stable homogeneous aqueous liquid detergent composition contains 22 to 35% by weight of sodium tripolyphosphate and 6 to 15% by weight of an active detergent mixture comprising (a) a water-soluble anionic sulphonate or sulphate detergent; (b) an alkali metal soap of fatty acids having 12 to 18 carbon atoms, and (c) a nonionic detergent, in a weight ratio of (5.5-8.5):(0.5-3):(1.5-3). The composition is a pourable liquid having a viscosity of 0.35-1.0 Pa s measured at 20.degree. C. and at 21 seconds.sup.-1 shear rate and remaining stable after at least two 24-hour cycles of from -4.degree. C. to ambient temperature. Preferably the composition is prepared by mixing the ingredients in the proper sequence.

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Maasland, Netherlands

Nicolaas J Verhoef