The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Jul. 23, 2019

Filed:

Jun. 20, 2012
Applicants:

Lionel Lanvin, Chilly Mazarin, FR;

Agathe Arlotti, Paris, FR;

Aliette Verel, Bievres, FR;

Inventors:

Lionel Lanvin, Chilly Mazarin, FR;

Agathe Arlotti, Paris, FR;

Aliette Verel, Bievres, FR;

Assignee:

Generale Biscuit, Rungis, FR;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 13/00 (2017.01); A21D 8/02 (2006.01); A21D 13/40 (2017.01); A21D 13/02 (2006.01); A21D 13/04 (2017.01); A21D 13/062 (2017.01); A21D 2/18 (2006.01); A21D 10/00 (2006.01); A21C 5/00 (2006.01); A21D 8/06 (2006.01); A23L 29/225 (2016.01); A23L 7/10 (2016.01); A21D 13/80 (2017.01); A21D 13/22 (2017.01); A21D 13/19 (2017.01);
U.S. Cl.
CPC ...
A21D 8/02 (2013.01); A21C 5/003 (2013.01); A21D 2/186 (2013.01); A21D 8/06 (2013.01); A21D 10/002 (2013.01); A21D 13/02 (2013.01); A21D 13/04 (2013.01); A21D 13/062 (2013.01); A21D 13/19 (2017.01); A21D 13/22 (2017.01); A21D 13/40 (2017.01); A21D 13/80 (2017.01); A23L 7/115 (2016.08); A23L 7/198 (2016.08); A23L 29/225 (2016.08);
Abstract

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.


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