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:
Oct. 31, 2017

Filed:

Dec. 09, 2013
Applicant:

Barilla G. E R. Fratelli S.p.a., Parma, IT;

Inventors:

Michela Petronio, Parma, IT;

Luca Guasina, Lesignano Bagni, IT;

Marco Giovanetti, Parma, IT;

Nadia Morbarigazzi, Parma, IT;

Claudio Dall'Aglio, Parma, IT;

Assignee:
Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A21D 10/00 (2006.01); A21D 8/06 (2006.01); A21B 7/00 (2006.01); A21D 13/06 (2017.01); A21D 2/36 (2006.01); A23L 7/10 (2016.01); A23L 33/21 (2016.01);
U.S. Cl.
CPC ...
A21D 8/06 (2013.01); A21B 7/00 (2013.01); A21D 2/36 (2013.01); A21D 13/06 (2013.01); A23L 7/115 (2016.08); A23L 33/21 (2016.08); A23V 2002/00 (2013.01);
Abstract

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%.


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