The Procter Gamble Company

William J Brabbs

Charles A Hong

Phillip F Pflaumer

Rudolph W Youngquist

Michael J Vietti

Frozen tea mix concentrates which contain high levels of sugar and are flowable at freezer temperatures are disclosed. These tea mix concentrates comprise from about 0.5 to about 2% by weight tea solids and from about 40 to about 70% by weight of a sugar component. This sugar comprises a particular mixture of fructose and dextrose monosaccharides, sucrose, glucose-based di- and tri-saccharides selected from maltose, isomaltose, maltotriose, isomaltotriose and mixtures thereof, plus other polysaccharides commonly present in corn syrups. The tea mix concentrates also preferably include an edible acid to provide a lower pH (about 4 or less at 20.degree. C.), and a flavoring such as lemon.

Flowable frozen tea mix concentrate which contains high levels of sugar

A peanut butter-filled snack product and the like is disclosed. This product includes an edible, heat stable, lubricious filling having a fat content of from about 40% to about 70% by weight. The filling is surrounded by a layer of dough comprising flour, water and at least about 21% fluid shortening by weight of the flour. The fluid shortening reduces oil migration during baking and storage so that the filling remains soft and lubricious.

Process for making a baked filled snack product

Cookie products having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of textures requires a process for inhibiting sugar crystallization in parts of the product.

Doughs and cookies providing storage-stable texture variability

Cookie products, having distributed therein (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage-stable plurality of textures. This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.

Incorporation of a carbohydrase into cookie dough provides, via a special baking process, a cookie having a storage stable texture which emulates that of freshly baked, home-style, drop-type cookies. The process for making these cookies involves (1) retarding enzyme activity in the finished dough before baking; (2) deactivating the enzyme in a portion of the cookie, preferably the surface; (3) activating the remainder of the enzyme; (4) allowing the remaining active enzyme to operate on the carbohydrates in the cookie; and (5) final baking.

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Cincinnati, OH, United States of America

William J Brabbs