GENEVIEVE BARNARD LAWSON - Carrollton TX, US Richard Todd Smith - McKinney TX, US
International Classification:
A23P 1/08 A23L 1/48 A23G 3/54
US Classification:
426 93, 426291, 426 89, 426102, 426103
Abstract:
A food producing method used in panning for delivering enhanced nutrition benefits and for decoupling adhesion and texture and the resulting product. First a plurality of center portions are obtained and introduced into a mixer. Then primary slurry is added followed by a dry mix which adheres to said center portions. Next, a secondary slurry is prepared which provides the adhesiveness required to adhere inclusions to the center portion. The use of a secondary slurry allows the decoupling of adhesion and texture whereby a softer product is produced which does not yield a hard, glassy texture.
Shelf-Stable Baked Crisps And Method For Making Same
- Plano TX, US Martin Bernhard DIERL - Allen TX, US Ponnattu Kurian JOSEPH - Irving TX, US Genevieve Barnard LAWSON - Carrollton TX, US Steve SCANNELL - Plano TX, US Supriya VARMA - Plano TX, US
Assignee:
FRITO-LAY NORTH AMERICA, INC. - Plano TX
International Classification:
A21D 13/00
US Classification:
426552, 426560, 426558, 426553, 426473
Abstract:
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.