Patent ID: 6537599
Filing Date: 2003-03-25
Classification: A21C,A21D

Abstract:
A method of preparing a bakery good having a plurality of edible particles on a top surface of said bakery good, said method comprising the steps of:(i) forming a dough plug from raw baking dough that is a cookie dough comprising: (a) fat in an amount of about 15 to about 20 percent by weight of the dough; (b) sugar in an amount of about 25 to about 35 percent by weight of the dough; (c) flour in an amount of about 30 to about 40 percent by weight of the dough; (d) egg or egg substitute in an amount of about 0 to about 10 percent by weight of the dough; (e) at least one chemical leavening agent; and (f) salt; (ii) depositing said dough plug on a conveying surface having edible particles disposed thereon so that said plurality of edible particles are incorporated on a bottom surface of said dough plug, wherein said edible particles are sugar shelled chocolate candies; (iii) inverting said dough plug so that the incorporated edible particles are on a top surface of said dough plug; and (iv) optionally baking said dough plug to form a baked good having said plurality of edible particles on the top surface; wherein when said bakery good is baked, said baked good has a final dimension in a transverse direction that is at least 1.75 times as large as an initial dimension in the transverse direction of said dough plug and wherein none of the edible particles from the conveying surface are hidden below the top surface of the baked good.