Cones formed from roll dough
First Claim
1. A process for making a cookie cone from a roll dough composition, said roll dough composition having a moisture content sufficient to provide a baked cone having the texture, appearance and consistency of a cookie, said baked cone having a water content of from about 3.0 wt. % to about 10 wt. %, said process comprising the following steps:
- cooling said roll dough composition;
shaping said roll dough composition about the exterior of a cone form to provide a shaped cone;
refrigerating said shaped cone; and
heating said shaped cone supported solely by said cone form and free of external support to effect baking of the dough into a cookie cone.
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Accused Products
Abstract
A baked edible cone which has a water content of from about 3.0 wt. % to about 10.0 wt. %, and which has the appearance, texture, taste, and consistency of a cookie. The cone may contain an effective water-binding or water-retaining amount of a water-binding agent, or may be refrigerated prior to baking to achieve retention of water within the cone. A preferred water-binding agent is hydrolyzed casein.
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Citations
3 Claims
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1. A process for making a cookie cone from a roll dough composition, said roll dough composition having a moisture content sufficient to provide a baked cone having the texture, appearance and consistency of a cookie, said baked cone having a water content of from about 3.0 wt. % to about 10 wt. %, said process comprising the following steps:
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cooling said roll dough composition; shaping said roll dough composition about the exterior of a cone form to provide a shaped cone; refrigerating said shaped cone; and heating said shaped cone supported solely by said cone form and free of external support to effect baking of the dough into a cookie cone.
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2. A process for making a cookie cone from a roll dough composition, said roll dough composition having a moisture content sufficient to provide a baked cone having the texture, appearance and consistency of a cookie, said baked cone having a water content of from about 3.0 wt. % to about 10 wt. %, said process comprising the following steps:
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adding a water-binding agent to said roll dough composition, said amount of water-binding agent being added to said roll-dough composition in an amount from about 0.5 wt. % to about 2.5 wt. %; shaping said roll dough composition about the exterior of a cone form to provide a shaped cone; and heating said shaped cone supported solely by said cone form and free of external support to effect baking of the dough into a cookie cone. - View Dependent Claims (3)
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Specification