Mark A Cocco

US Patent:

49619420, Oct 9, 1990

Filed:

May 2, 1988

Appl. No.:

7/191771

Inventors:

Mark V. Cocco - Bloomfield NJ
Robert E. Ross - Wayne NJ
Robert R. Thulin - Wyckoff NJ

Assignee:

Nabisco Brands, Inc. - East Hanover NJ

International Classification:

A21D 1300

US Classification:

426 94

Abstract:

Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cooking dough. The casing dough comprises lactose and/or dextrose and less than 75% by weight sucrose, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness or chewiness to the inner portion of the cookie. The casing dough is baked to a soft or tender textured crumb structure. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft or chewy textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.

US Patent:

49619411, Oct 9, 1990

Filed:

Mar 27, 1989

Appl. No.:

7/330938

Inventors:

Mark V. Cocco - Bloomfield NJ
Robert E. Ross - Wayne NJ
Robert R. Thulin - Wyckoff NJ

Assignee:

Nabisco Brands, Inc. - East Hanover NJ

International Classification:

A21D 1300

US Classification:

426 94

Abstract:

Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cookie dough. The casing dough comprises a humectant in an amount greater than 25% by weight, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness to the inner portion of the cookie. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.