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

Theodorus J Liefkens

Wilhelmus A Castenmiller

Nicolaas J Verhoef

Hendrik F Zock

Dirk W De Bruijne

Adrianus J Lansbergen

Aleksander A Reszka

Dirk W Bruijne

Johannus De Looff

Volkmar K Muller

The present invention is concerned with a fat composition comprising a mixture of one or more polyol fatty acid polyesters, which mixture exhibits Newtonian rheology at solid fat content of at least 15%, and with a fatty acid distribution which complies with the condition:

Polyol fatty polyesters having newtonian rheology

A process is described for the preparation of laminated doughs, wherein the laminated dough has a number of fat layers having a different thickness. Such a dough is obtained by a process wherein the total amount of lamination fat is divided over several lamination steps. The invention is also concerned with a laminated dough, optionally in frozen condition and with baked products, obtained after baking of the dough.

Laminated doughs

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

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Maassluis, Netherlands

Theodorus J Liefkens