Patent ID: 6592925
Filing Date: 2003-07-15
Classification: A21D

Abstract:
An edible dough product, comprising an edible dough free from particles, comprising a fat selected from a group consisting of one or more of a single fractionated fat, a double fractionated fat, cocoa butter or mixtures of a single fractionated fat, a double fractionated fat and cocoa butter wherein the fat selected has an SFI falling within one or more of the following ranges:about 65 to 69 at 50 F; about 56 to 62 at 70 F; about 49 to 54 at 80 F; about 17 to 22 at 92 F; about 91 to 96 at 10 C; about 80 to 87 at 20 C; about 67 to 74 at 25 C; about 43 to 45 at 30 C; and about 10 to 13 at 35 C.