초록

A unique coating composition is described for coating a fried bakery product such as a donut to control moisture migration from coated bakery products especially chocolate coated donuts which remain soft in texture and of stable quality over extended periods of time.

대표청구항 ▼

A method of providing an improved bakery product which comprises: (a) covering a fried bakery product with a substantially uniform coating, said coating comprises: (1) about 60 to about 95 weight percent of an edible lipid having a melting point above about 99°F. and (2) an amount of aqueous soluble

A method of providing an improved bakery product which comprises: (a) covering a fried bakery product with a substantially uniform coating, said coating comprises: (1) about 60 to about 95 weight percent of an edible lipid having a melting point above about 99°F. and (2) an amount of aqueous soluble sugar-containing syrup and water or water alone added to ingredient (1) to produce a moisture content in the coating composition having a relative humidity from about 73 to about 75% as measured in a sealed air-tight box having a controlled starting headspace of 70°F./60% relative humidity environment of 100 grams of said coating spread evenly onto a surface of a pan recorded at five minute intervals until the substantially equilibrated relative humidity is obtained; and (b) coating the product of (a) with a substantially uniform coating of icing.