Patent ID: 6503546
Filing Date: 2003-01-07
Classification: A21D

Abstract:
A filled pastry product comprising:a raw, unbaked pastry dough comprising: from about 40 percent to about 60 percent of flour; from about 20 percent to about 40 percent of a first fat; and from about 10 percent to about 25 percent of water; a filling with a water content of 80 to about 85 percent by weight to provide a rate of heating slow enough to inhibit or avoid boiling of the filling; and a moisture barrier comprising from about 80 percent to 98 percent of a second fat, a film-forming protein, and a hydrocolloid, wherein the product is to be baked entirely in a microwave and the moisture barrier is disposed between the filling and the pastry dough and the moisture barrier substantially prevents moisture from the filling from contacting the pastry during microwave cooking, thereby allowing the pastry to become crisp during microwave baking.