The invention concerns a ready-for-use cookie dough in the form of
a block which can be preserved in the refrigerator and which is prepared from flour,
sugar, baking powder and fat, containing up to 1.5 % baking powder and being provided
in a precut form or in a form having grooves.
Ready-for-use cookie dough in the form of a block being provided
in a precut form or in a form having grooves is already known from our international
patent application PCT/EP97/07190. This solution allows to have a very convenient
product, wherein the consumer has the possibility to break the block of dough into
pieces which can be directly placed in the oven, without any part of dough having
to be recycled.
The aim of the present invention is to have a ready-for-use cookie
dough, wherein the block of dough gives the possibility to the consumer to have
pieces either with different colours, or with specific figures on said pieces,
or with decoration on said pieces.
The invention relates to a ready-for-use cookie dough in the form
of a block , wherein said block presents the following features selected from the
group consisting of :
- a) said block has at least two different layers,
- b) said block has at least two different stripes for each piece taken from
- c) said block has for each piece a stamping on the top,
- d) said block has for each piece a decoration on the top,
- e) said block has for each piece a filling different from the basic dough and
- f) said block has precut forms of different specific shapes.
In the present description, the contents are given by weight. Baking
powder is understood to mean a mixture of at least one bicarbonate or carbonate
salt, at least one acidifying agent and at least one separating agent. None of
the constituents of this mixture is critical. Sodium carbonate is preferably used
with sodium diphosphate or disodium dihydrogen pyrophosphate with a starch as
separating agent. These mixtures are directly available commercially with a fixed
composition. For example, the bicarbonate is present in an amount of 30 %, the
acid in an amount of 40 % and the separating agent in an amount of 30 %. In a
specific example, it is also possible to use only sodium bicarbonate, in an amount
of from 0.2 to 0.7 %, preferably 0.5 %.
According to the first embodiment of the invention, the block has
at least two different layers. The number of layers is not critical, but on a possible
point of view, this number of layers is comprised between 2 and 6. More specifically,
this number of layers is 2. These layers are more specifically of different composition.
This can be done for example by adding to the basic dough different types of colours,
accepted in the food area. For example, it is possible to have the basic dough
as first layer and said dough added with cocoa as the second layer, wherein the
obtained cookie has a clear face and a dark face. The way for producing said layered
dough can be either by extrusion or sheeting or another way known in the technique.
According to the second embodiment of the invention, the block has
at least two different stripes for each piece taken from the block. This number
of stripes is not critical, but on a possible point of view, this number of stripes
is comprised between 2 and 6. More specifically, this number of stripes is 4. These
stripes are more specifically of different composition. This can be done for example
by adding to the basic dough different types of colours, accepted in the food area.
For example, it is possible to have the basic dough as first stripe and said dough
added with cocoa as the second stripe, wherein the obtained cookie has a clear
face and a dark face. The way for producing said layered dough can be as for the
layers either by extrusion or sheeting or another way known in the technique.
According to the third embodiment of the invention, each piece of
the dough block is stamped on the top with a recognisable design or image, for
example an animal or a geometric shape. In this case, a known stamping device is
used for creating an indentation on the top of the pieces. The dough is a classical
dough in its composition.
According to the fourth embodiment of the invention, each piece of
the block receive on the top a decoration. This decoration can be either precisely
placed or randomly put on the top of the pieces. The possible decorations are
seeds, for example sesame seeds, or an icing, or sugar balls or other similar decorations.
The way to put the decoration on the top of the pieces can be either a sprinkling
device or manual, robotic or mechanical means, known per se.
According to a fifth embodiment of the invention, the block of dough
has a filling for each piece different from the basic dough. This filling could
be either a creamy or a liquid filling. This filling is either caramel, or chocolate,
or creamy. The filling can be also a solid filling, like a chocolate dough or another
aromatized dough. In the case of a liquid filling, it is so calculated that the
filling remains inside the basic dough after cooking. The amount of the filling
is not critical : this filling represents from 5 to 50 % of the piece of dough.
The way of producing said block is either by coextrusion, by injection, or by
putting a first layer, placing the filling on said first layer and finally putting
the second layer of dough.
According to a last embodiment of the invention, the block has precut
forms of different specific shapes. The aim is to have on the same block different
shapes without any part of dough to be recycled. For example, it is possible to
have geometrical shapes, like triangle, square, rectangle or animal shapes or
any other shapes.
The flour used is a cereal flour with a high content or with a lower
content of proteins. Any type of flour can be taken into consideration. The flour
content is normally between 10 and 40% preferably between 25 and 34%.
The sugar used is not critical. Its content is between 10 and 40%.
The sugars which can be used are fructose, sucrose, dextrose and maize syrup. Sucrose
is preferred, for example in the form of granulated sugar. The dough should have
a good resistance during preservation in the refrigerator, that is to say that
it should be quite hard, but should nevertheless spread well during baking so as
to develop in a circular form. It is with sucrose that this result is best achieved.
It is also necessary to have a dough having a water content of the order of 6 to
9%. In order to increase the sugar content, it is also possible to add a sugar
substitute such as sorbitol or any other substitute.
The fat used in the dough composition according to the invention
is a solid or liquid fat at room temperature. It can be of animal or plant origin,
for example lard, tallow, margarine, maize oil, copra oil, palm oil, sunflower
oil, soya bean oil. It is also possible to use fat mixtures. These fats are emulsified
or stabilized with mono- or diglycerides or other emulsifiers known in the art.
For example, according to the invention, margarine which already contains the
emulsifier is used. The fat content is between 10 and 25%. The type of fat used
also has an influence on the flow capacity of the dough during baking.
As texturing agent, whole egg or egg white at a content of between
0 and 10% is used, preferably at a content of 2 to 5%.
The dough according to the invention also contains flavouring agents,
such as vanilla flavour and cocoa powder.
This dough may finally also contain chocolate in the form of pieces,
pieces of oat flakes or groundnut pieces. It is also possible to have pieces, whole
hazel nuts or candy pieces. The size of these pieces is not critical and may vary
between 1 and 10 mm. Dark, milk or white chocolate may be used. The content of
chocolate is between 10 and 30%. The chocolate used is a commercial chocolate or
a chocolate which can be used in pastry making or in catering.
It is very convenient according to the invention to have a block
of dough already having the correct thickness in order to avoid having to further
roll out the said dough. To this effect, a block is obtained which has a thickness
of between 1 and 3 cm.
As regards the precut of dough block, it is envisaged so as to make
it into parallelepipedal dice of between 3 and 4 cm in size and 1 to 3 cm thick.
If a cylindrical block is available, circles having a diameter of between 3 and
6 cm and a thickness of between 1 and 3 cm are made. In the case of a prismatic
block, a thickness of between 1 and 3 cm and an equilateral triangle with 3 to
6 cm sides are always envisaged.
For the block having grooves, these are not critical as regards their
sizes. Grooves are normally provided which have a width of the order of 1 to 5
mm and an identical depth. In this case, the consumer should either break the
dice like for a chocolate bar, or he uses a knife to finish the cutting along the
As a practical embodiment, there may be mentioned with a dough thickness
of 2 cm, the possibility of making 3.5 3.5 cm dice. For a block of 300 g, there
would be 3 3 dice, for a block of 400 g, 3 4 dice and for a block of 500 g, 3
According to the last embodiment of the invention, the amount of
baking powder must be reduced or totally suppressed , so that the shapes do not
flow. The dough thickness can also be reduced, for example in the area of 2 to
6 mm. It is also possible in this case to have two or three sheets of dough in
the same packaging, said sheets being separated with a paper foil.
When the dice are ready, they are arranged on an oven tray and the
baking is carried out conventionally, that is to say at a temperature of 180 C
for 12 to 18 minutes. After baking, a cookie having a diameter of 7 cm is obtained
for dice of 3.3 on 3.5 cm.
Cookies which are quite round are obtained by virtue of the dough
according to the invention using dice whose form is substantially square.
The block of dough is wrapped conventionally, for example in a wrapping
based on synthetic material or based on covered carton, so as to be protected from
air and moisture. The shelf life of the dough according to the invention in a
refrigerator is normally of the order of several months.
The remainder of the description is made with reference to the drawings
- Figure 1 is perspective view of the cookie dough according to the first embodiment,
- Figure 2 is a section through a plane cutting perpendicularly the dough of
- Figure 3 is a section according to the second embodiment of the invention and
- Figure 4 is a section according to the fifth embodiment of the invention.
According to figure 1 and 2,the block (1) of cookie dough is prepared
with the composition as stated in example 1. The preparation is made by sheeting
and when the block is formed, marker rolls which make it possible to form the
grooves (2) are made to pass over it. At the time of use, it is sufficient to break
off one by one, the various dice (3) formed and to place them on a tray to put
in the oven. The dice (3) are formed with two layers : the top layer (4) made
with a classical dough and the lower layer (5) made with the same dough but with
the addition of cocoa.
Figure 3 gives a section with two stripes (6) and (7). Every dice,
which has been broken has these both stripes (6) and (7). For example, stripe (6)
is the classical dough as before and stripe (7) is the same dough, but with cocoa.
Another embodiment of the invention is given with figure 4, showing
a section through the middle of the dice. In this case, there is a filling (8)
embedded in the dough (9). This filling is not critical, the only condition being
that said filling must withstand the cooking. The filling can be a fruit jam,
or chocolate, or hazel nut or a mixture of chocolate and hazel nut. The ratio dough/filling
is not critical : this ratio is normally comprised between 40/60 and 60/40.
The remainder of the description is made with reference to the examples.
The various ingredients stated in the table below are mixed for making
a ready-for-use cookie dough with two layers. The amounts are in weight %.
This two-layers dough is made by sheeting and the dough is stored
3 weeks in the refrigerator and 3.5 on 3.5 cm cookies are then made. After baking
for 16 minutes at 180 °C, cookies 7 cm in diameter are obtained.
This is an example for the cookies with a filling. The basic dough
is the dough of the preceding example 1 (clear dough). The filling is an apricot
jam with a ratio dough/jam of 70/30. These cookies are produced by coextrusion.
As before, the dough is stored in the refrigerator and cookies of the same size
are produced. During the cooking the dough opens and the jam flows on the top
of the cookie.
This is an example with a block with different shapes according to
the last embodiment of the invention. The block of dough has a thickness of 3 mm
and different geometrical forms. The composition is the same as for the clear
dough of example 1, but the baking powder content is 0 and the fat content is 15.5