Patent ID: 9119410
Filing Date: 2015-09-01
Classification: A21D,A23L,A23P,A23V

Abstract:
1. A filled, baked crispy snack comprising a baked filling having a soft, texture and a moisture content of at least about 10% by weight, based upon the weight of the filling, and a baked casing comprising starch and having a crisp texture, said baked casing having a moisture content of about 6% by weight to about 12% by weight, based upon the weight of the casing, and a glass transition temperature (Tg) of about 75° C. to about 125° C., wherein the enthalpy of the starch in said casing is less than about 6 J/g of starch as measured by differential scanning calorimetry (DSC), the casing has a sugar solids content of less than about 20% by weight, based upon the weight of the casing, the starch in the casing is gelatinized and in a glassy state, and wherein the casing comprises wheat flour and a high Tg ingredient selected from the group consisting of pregelatinized starches, amylopectin, phytoglycogen, extruded starch, pullulan, and dextram, the high Tg ingredient and gelatinized flour starch producing a crisp texture at a baked casing moisture content of about 6% by weight to about 12% by weight.