Patent ID: 6579554
Filing Date: 2003-06-17
Classification: A21D

Abstract:
A frozen unproofed laminated dough product comprising:a). A layer dough having a consistency of between about 400 B.U. to about 1300 B.U., comprising: i. flour in an amount effective for providing structure to the layer dough; ii. a water-binding agent in a an amount effective for hydrating the layer dough; iii. a leavening agent in an amount effective for leavening a baked product prepared from the laminated dough; iv. a fat source in an amount effective for providing desirable physical texture to the layer dough; and v. water in an amount effective for providing a flour-to-water ratio in a range of about 1.5:1 and about 2.5:1; b). shortening layers, the shortening layers alternate with the layer dough; and c). a dough specific volume of about 0.8 cc/g to about 1.4 cc/g, wherein the frozen unproofed dough prepares a baked product having a specific volume of at least 3 cc/g when baked without being thawed or proofed before baking.