초록 ▼

A solidified fat in the form of flakes for use in making piecrust dough has a solids content index profile within the range defined in FIG. 3. The fat comprises triglycerides of saturated and unsaturated monocarboxylic acids having from 10 to 20 carbon atoms. Such flakes of fat may be used in making

A solidified fat in the form of flakes for use in making piecrust dough has a solids content index profile within the range defined in FIG. 3. The fat comprises triglycerides of saturated and unsaturated monocarboxylic acids having from 10 to 20 carbon atoms. Such flakes of fat may be used in making a pastry composition comprising pastry making flour, premeasured amount of the flakes and a sufficient amount of a liquid fat for coating at least portions of the flakes to promote adherence of flour to the flakes in making a pastry dough.

대표청구항 ▼

A pastry making composition comprising, in combination, a premeasured amount of pastry-making flour, a premeasured amount of flakes of fat, said flakes of fat having a minimum solids content index of about 50% at about 50°F., and a maximum solids content index of about 10% at about 105°F., and a suf

A pastry making composition comprising, in combination, a premeasured amount of pastry-making flour, a premeasured amount of flakes of fat, said flakes of fat having a minimum solids content index of about 50% at about 50°F., and a maximum solids content index of about 10% at about 105°F., and a sufficient amount of a liquid fat generally distributed throughout the composition for coating at least portions of said flakes to promote adherence of said composition to facilitate making a pastry dough.