Cookie products with increased stability

Abstract

There is provided a cookie sandwich product having enhanced stability during manufacture, the cookie sandwich product comprising a top and a bottom cookie with a filling disposed therebetween. The top and bottom cookies have an inner and outer surface, with the inner surface being substantially flat and the outer cookies comprising a plurality of outer surface portions where at least one of the outer surface portions is substantially flat and provides stability to the cookie during manufacture of the cookie sandwich. A method of providing stability to cookie products during manufacture is also provided.

Description

technical field [0001] This invention relates generally to food products, and more particularly to sandwich cookies having improved stability. Background technique [0002] To be commercially viable, both batch and continuous processes of baked goods must pay attention not only to controlling the parameters affecting sensory properties, such as baking time and baking temperature, but also to controlling the mechanical aspects of the process. For some food products, such as cookies, the aesthetic aspect may be important if they do not sell well at all, and cookies often have precise and intricate designs that are important to the sale of the product. [0003] In the production of large batches in large baking commercial operations, cookies are often conveyed on conveyors. Cookies are generally somewhat brittle, particularly due to their thickness, and are easily damaged by uncontrolled collision with each other or with equipment surfaces. Cookies that are cracked, chipped, ...

AI Technical Summary

Problems solved by technology

While certain prior art methods of making sandwich cookies have been commercially successful, these methods have generally been limited in some respects with respect to the cookie configurations that can be provided

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