Patent ID: 7163710

Claim:
A process for the preparation of a filled dough containing a bake stable nut buffer emulsion which comprises the following steps: a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55–80 wt %, b) heating the solution to a temperature in the range 40–100°C., c) dispersing a starch into the solution until it contains 1–5 wt % of dissolved starch, d) dispersing an emulsifier into the solution until it contains 0.5–3 wt % of dissolved emulsifier, e) dispersing a gelling agent into the solution until it contains 0.2–1 wt. % of dissolved gelling agent, f) cooling the solution to a temperature which is in the range of 20–50° C., g) dispersing under vigorous stirring conditions a nut butter into the solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, h) allowing the emulsion to coot and to obtain a plastic consistency, i) surrounding the filling with a suitable dough and baking it.