Patent ID: 6054167
Filing Date: 2000-04-25
Classification: A21D,A23D

Abstract:
A baking formulation comprising: between about 75 and about 95 weight percent of a dough formulation including a flour component, at least one of a sweetening component, an egg component, a milk component, and a water component; and between about 5 and about 25 weight percent of a shortening component which is a pelletized shortening made by a process comprising the steps of:providing a molten shortening composition at a temperature above the melting point of the composition,allowing cooling of said molten composition to a cooled composition at a crystallization temperature at which said shortening composition begins to solidify,flowing said cooled shortening composition through an elongated tube for about 2 minutes to about 10 minutes and above while solidifying said cooled composition, thereby forming a flow of solid shortening composition within the elongated tube,passing said flow of solid shortening composition through a plurality of orifices at a downstream end portion of the elongated tube, said orifices each having a cross-sectional area less than that of the elongated tube, thereby extruding the solid shortening composition through the orifices as solid shortening pellets which are of reduced cross-sectional area and of reduced length when compared with the cross-sectional area and length of the elongated tube, andthereby providing solidified shortening pellets which, without requiring further treatment, resist clumping together at a temperature of at least about 70.degree. F.; andsaid solidified shortening pellets have solids content values as measured by NMR of between about 27% and about 60% at 80.degree. F. (26.7.degree. C.), of between about 20% and about 50% at 92.degree. F. (33.3.degree. C.), of between about 13% and about 35% at 100.degree. F. (37.8.degree. C.), of between about 7% and about 20% at 104.degree. F. (40.degree. C.), and of between about 3% and about 14% at 110.degree. F. (43.3.degree. C.).