U.S. patent application number 10/663652 was filed with the patent office on 2004-05-06 for baked cookies having dual texture.
This patent application is currently assigned to NESTEC S.A.. Invention is credited to Foster, Mark O., Gaj, Mark A., Gutierrez, Antonio, Roehr, Eileen, Schmidt, Giinping I., Zhang, Hua.
Application Number | 20040086606 10/663652 |
Document ID | / |
Family ID | 25358837 |
Filed Date | 2004-05-06 |
United States Patent
Application |
20040086606 |
Kind Code |
A1 |
Roehr, Eileen ; et
al. |
May 6, 2004 |
Baked cookies having dual texture
Abstract
A merchandiser and method for displaying and warming previously
baked dough products, such as cookies, under controlled drying
conditions, including an enclosure having one or more wall members
that define an interior space, with at least a portion of one of
the wall members being transparent, an aperture for access into the
interior space, at least one support surface for supporting one or
more previously baked dough products that contain a predetermined
average moisture level therein, and at least one mounting structure
associated with the enclosure for mounting and positioning each
support surface at a user accessible location in the interior space
of the enclosure, and a heat source for providing heated air in the
enclosure wherein the support surface contacts at least a portion
of the previously baked products so that those portions are
shielded from direct contact with the heated air such that the
drying of moisture in the baked products is controlled to maintain
the organoleptic and/or texture properties of the products at
essentially the same level as those of freshly baked products for a
period of at least about 2 hours.
Inventors: |
Roehr, Eileen; (Ridgefield,
CT) ; Foster, Mark O.; (New Milford, CT) ;
Zhang, Hua; (New Milford, CT) ; Gutierrez,
Antonio; (Kent, CT) ; Gaj, Mark A.;
(Torrington, CT) ; Schmidt, Giinping I.; (New
Milford, CT) |
Correspondence
Address: |
WINSTON & STRAWN
PATENT DEPARTMENT
1400 L STREET, N.W.
WASHINGTON
DC
20005-3502
US
|
Assignee: |
NESTEC S.A.
Vevey
CH
|
Family ID: |
25358837 |
Appl. No.: |
10/663652 |
Filed: |
September 17, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
10663652 |
Sep 17, 2003 |
|
|
|
09872099 |
Jun 1, 2001 |
|
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6707008 |
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Current U.S.
Class: |
426/126 |
Current CPC
Class: |
A47J 39/00 20130101;
A47F 7/0071 20130101; A47F 3/001 20130101; A47J 39/003
20130101 |
Class at
Publication: |
426/126 |
International
Class: |
A23B 004/00 |
Claims
What is claimed is:
1. A baked cookie having a dual texture and an average moisture
level of about 6.5 to 10 weight percent water moisture after
baking, which cookie maintains its dual texture and average
moisture level for at least about 2 to 8 hours after baking and
during warming for display to a plurality of consumers.
2. The cookie of claim 1, wherein the dual texture comprises a
central portion and an outer portion arranged about the central
portion.
3. The cookie of claim 2, wherein the outer portion has a lower
moisture content than the central portion.
4. The cookie of claim 3, wherein the central portion has a
moisture gradient of at least about 8 percent water content and the
outer portion ahs a moisture gradient of below about 7 percent
water content.
5. The cookie of claim 3, wherein the moisture gradient is at least
about 7.5 percent water content in the central portion and below
about 4 percent water content in the outer portion at least about 6
hours after baking.
6. The cookie of claim 2, wherein the central portion represents
the innermost 33 to 66% of the area or volume of the baked cookie
while the outer portion represents the outermost 17 to 33% of the
area or volume of the baked cookie.
7. The cookie of claim 2, wherein the central portion has a width
of at least about 3/4 inch at the center of the cookie and the
outer portion is a band having a width of at least about 1/4 inch
adjacent the edge of the cookie and disposed about the central
portion.
8. The cookie of claim 2, wherein the central portion is a width of
about 3/4 inch to 11/4 inch and the outer portion is a band having
a diameter of about 1/4 to 3/4 inch.
9. The cookie of claim 1, in the form of a substantially round
cookie of about 3 to 5 inches in diameter.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application is a divisional of application Ser. No.
09/872,099 filed Jun. 1, 2001, the entire content on which is
expressly incorporated herein by reference thereto.
TECHNICAL FIELD
[0002] The present invention is directed to a method and apparatus
for warming and controlling the drying of previously baked dough
products to retain its originally baked characteristics over time.
In particular, the apparatus and method control the moisture in the
previously baked good, such as a cookie or other baked dough
product, to provide a desired drying profile over an increased
period of time in order to maintain its originally baked dual
texture.
BACKGROUND OF THE INVENTION
[0003] In order for previously baked products to maintain a high
quality during display for sale, they have to be handled under
precise conditions during their storage. They are usually heated
throughout the vast majority of their display period to provide a
warmed baked product ready for sale and consumption. This has
significant consequences for textural characteristics, including
bite and mouthfeel.
[0004] Previously baked dough products are displayed for sale in
many different ways. Many such products are sold in sealed boxes or
bags to retain the moisture content. Such sealed containers,
however, result in the equilibration of moisture in the baked
products over a period of time. Any moisture gradient that exists
after baking is eliminated over time as the moisture migrates from
the portion(s) having more moisture to the portions having less.
This tends to result in a baked product that is soggy or, at best,
uniformly moist and soft, such that it will not have a fresh baked
character, i.e., crisp and chewy, after storage for a period of
time.
[0005] Other previously baked products are sold in a large glass
display case that is often open to the air on at least one side.
Such displays typically result in significant or even complete loss
of moisture from the previously baked product over time, as the
moisture evaporates into the air. The products become hard due to
the drying out of the moisture. This is particularly true of heated
displays, and such heating can occur simply from long-term exposure
to incandescent illumination used in many such displays to make the
baked products more attractive to the consumer.
[0006] Existing devices to simultaneously heat and display baked
products using conduction and convection are available for pizzas
and operate at temperatures high enough to keep cheese in a soft
and at least partially molten form, i.e., from 145.degree. F. to
160.degree. F. Also, many of these conventional heated devices for
warming baked products typically dispose these products on a wire
rack or a round pizza pan that exactly fits the product. At least
some such prior art devices have a thermometer placed near the heat
source and use a heat source at the top of the enclosure to
directly heat at least the top pizza. Several such devices of this
type are sold by Wisco Industries, Inc.
[0007] U.S. Pat. No. 5,132,520 discloses an apparatus used to toast
bread and buns, which then hot-holds the toasted bread and
buns.
[0008] U.S. Pat. Nos. 6,098,529 and 6,159,514 disclose a heated
merchandiser for displaying prepared donuts using both hot and cold
light sources. The reference discloses that some heating occurs to
temperatures of 85.degree. F. to 110.degree. F.
[0009] In sum, there is no existing apparatus or method to
facilitate the display of a previously baked product that can
maintain its fresh baked profile over a period of time to entice
the consumer to purchase and consume the product. Despite the
difficulties of retaining the fresh baked profile of previously
baked products over time, retailers and their customers desire such
products. For added convenience, economic reality, and for culinary
delight, it is therefore desirable to have available previously
baked products that retain their fresh baked character over time
without deterioration of desired organoleptic properties. Thus,
there remains a need for equipment and methods to provide such a
stable baked product that retains the character of a fresh baked
product. The present invention teaches such equipment and methods
without the aforementioned disadvantages of existing equipment and
methods.
SUMMARY OF THE INVENTION
[0010] The invention relates to a merchandiser for displaying and
warming previously baked dough products under controlled drying
conditions. This merchandiser includes an enclosure having one or
more wall members that define an interior space, with at least a
portion of one of the wall members being transparent, an aperture
for access into the interior space, at least one support surface
for supporting one or more previously baked dough products that
contain a predetermined average moisture level therein, at least
one mounting structure associated with the enclosure for mounting
and positioning each support surface at a user accessible location
in the interior space of the enclosure, and a heat source for
providing heated air in the enclosure. The support surface contacts
at least a portion of the previously baked products so that those
portions are shielded from direct contact with the heated air such
that the drying of moisture in the baked products is controlled to
maintain the organoleptic and/or texture properties of the products
at essentially the same level as those of freshly baked products
for a period of at least about 2 hours.
[0011] Advantageously, the baked products have a relatively flat
base portion and a top portion, and wherein each support surface
includes a tray member having a flat upper surface that supports
and contacts the base portions of the baked products so that those
base portions are shielded from heated air in the enclosure and dry
at a rate that is different from that of the top portions of the
baked products.
[0012] For convenience in placing the tray members into the
enclosure, the tray members include a lip extension on at least one
side thereof. This lip also assists in preventing baked products
from sliding off the tray member. Thus, the tray member may be
removably mounted upon the mounting structure to facilitate product
placement thereon and cleaning thereof.
[0013] The enclosure preferably includes front and rear walls, and
the heat source comprises electrical illumination which generates
light to illuminate the baked products as well as heat to warm the
air in the enclosure. The electrical illumination may be light
bulbs that are arranged symmetrically within the enclosure to
direct light and heated air substantially uniformly toward the tray
member and the baked products thereon. These light bulbs generally
have a total wattage of about 75 W to 130 W and are placed about 14
cm from the tray member.
[0014] If desired, the heat source may be a heating element for
heating the air in the enclosure. Although direct conduction
heating of the products can be at least in part accomplished by
disposing a heat source in the tray, it is preferred that the
heating element be located sufficiently away from the baked
products and tray such that direct heating of the products on the
tray by the element is substantially avoided. Such direct heating
can overcook and dry out the baked products. Also, the heat source
should operate to maintain the interior space of the enclosure at a
set temperature of about 95.degree. F. to about 150.degree. F. so
that the baked product retains its organoleptic and/or texture
properties for a period of at least about 6 hours. In preferred
embodiments, the temperature is within about 10.degree. F., or
within about 5.degree. F. of the desired set temperature throughout
the entire enclosure.
[0015] For better heat control in the enclosure, the merchandiser
further includes a temperature control system capable of
maintaining the heated air to within about 5.degree. F. of a
desired temperature at a given point over time. Preferably, the
temperature is maintained at a constant to within about 2.degree.
F. of the desired temperature at a given point over time. This can
be achieved by use of a proportional controller that provides an
error signal that is proportional to the differential of actual
temperature from the set point. Generally, the proportional
temperature control system comprises a solid-state rectifier
controlled by a proportional circuit and a thermistor sensor to
provide the exact amount of electric power needed to maintain a
constant temperature. Also, at least one thermometer can be placed
sufficiently far from each aperture of the enclosure and each heat
source to accurately monitor the temperature in the enclosure.
[0016] The invention also relates to a cookie merchandiser for
displaying and warming previously baked cookies under controlled
drying conditions. This device includes an enclosure having an
interior space, at least one aperture such as a door for access
into the interior space, at least one support surface for
supporting one or more previously baked cookies that contain a
predetermined average moisture level of about 5 to 9 percent by
weight therein, a structure associated with the enclosure for
mounting and positioning each support surface at a user accessible
location in the interior space of the enclosure, and a heat source
for providing heated air in the enclosure wherein the support
surface contacts at least a portion of the cookies so that those
portions are shielded from direct contact with the heated air such
that the drying of moisture in the cookies is controlled to
maintain the organoleptic and/or texture properties of the warmed
cookies at essentially the same level as those of fresh baked
cookies for a period of at least about 2 hours.
[0017] Preferably, the enclosure includes a roof structure for
receiving and concealing the heat source and the vertical walls
include a front wall, pair of side walls, and a rear wall disposed
between the front and side walls, wherein more than one wall is
made at least partially transparent to facilitate viewing of the
baked products therein from different angles. Also, the roof
structure is adapted on at least one outer surface to receive
advertising concerning the cookies therein, which advertising is
visible to the user.
[0018] Another aspect of the invention relates to a method for
displaying and warming previously baked dough products under
controlled drying conditions. This method includes the steps of
providing previously baked dough products that contain a
predetermined average moisture level in an enclosed space upon a
support surface such that the support surface contacts at least a
portion of the baked products, and providing heated air in the
enclosed space so that those supported portions of the baked
products are shielded from direct contact with the heated air to
control the drying of moisture from the baked products and to
maintain their organoleptic and/or texture properties at
essentially the same level as those of freshly baked products for a
period of at least about 2 hours. The heated air can be circulated
in the enclosed space to assist in the controlled drying of the
baked products. Advantageously, the interior space is maintained at
a temperature of about 95.degree. F. to 150.degree. F. so that the
baked products retain their organoleptic and/or texture properties
for a period of at least about 6 hours.
[0019] Alternatively, the method includes the steps of providing
previously baked cookies that contain a predetermined average
moisture level in an enclosed space upon a support surface such
that the support surface contacts at least a portion of the
cookies, and providing heated air in the enclosed space so that
those supported portions of the cookies are shielded from direct
contact with the heated air in order to control the drying of
moisture from the cookies and to maintain their organoleptic
properties at essentially the same level as those of freshly baked
cookies for a period of at least about 2 hours.
[0020] Another aspect of the invention relates to a method for
providing a moisture gradient in a plurality of previously baked
products. This method comprises disposing the previously baked
products in an enclosure on a support member therein that contacts
at least a portion of the base of each product to inhibit moisture
loss from the products, and circulating a heated gas within the
enclosure to provide the moisture gradient in the plurality of
baked products over a period of at least about 2 hours. Again, the
heated gas preferably is heated air.
[0021] At least about 34 percent of the base of each product
contacts the support member and the enclosure is configured and
arranged to reduce the loss of moisture therefrom in order to
achieve this moisture gradient. The gas may be heated to a
predetermined temperature to warm the previously baked product and
preferably at least about 50 percent of the base of each product
contacts the support member. In preferred embodiments, at least
about 75 percent or at least about 100 percent of the base of each
product contacts a support member.
[0022] In this invention, the baked products to be warmed have a
central portion and an outer portion arranged about the central
portion so as to retain a moisture gradient that comprises at least
about 8 percent water content in the central portion of the baked
product and below about 7 percent water content in the outer
portion of the baked product for several hours during warming. The
central portion typically represents the innermost 33 to 66% of the
area or volume of the product while the outer portion represents
the outermost 17 to 33% of the area or volume of the product.
Preferably, the moisture gradient comprises at least about 7.5
percent water content in the central portion and below about 4
percent water content in the outer portion after about 6 hours in
the enclosure. When the baked product is a substantially round
cookie of about 2 to 5 inches in diameter, the central portion is a
width of about 3/4 inch to 11/4 inch and the outer portion is a
band having a diameter of about 1/4 to 3/4 inch as measured from
the periphery of the cookie.
[0023] The invention also relates to a baked cookie having a dual
texture, i.e., crisp and chewy, and an average moisture level of
about 6.5 to 10 weight percent water moisture after baking, which
cookie has a dual texture and retains the average moisture level
for at least about 2 to 8 hours after baking. The dual texture of
these cookies comprises a central zone having a diameter of at
least about 3/4 inch at the center of the cookie and an outer zone
of a band having a width of at least about 1/4 inch adjacent the
edge of the cookie and disposed about the central zone, and wherein
the outer zone has a lower moisture content than the central
zone.
[0024] The invention relates to a modular merchandiser system for
displaying and warming previously baked dough products under
controlled drying conditions. This device comprises a merchandiser
section and a warming section.
[0025] The merchandiser is generally an enclosure having one or
more wall members that define an interior space, with at least a
portion of one of the wall members being transparent, at least one
aperture for access into the interior space, at least one support
surface for supporting one or more previously baked dough products
that contain a predetermined average moisture level therein, and at
least one mounting structure associated with the enclosure for
mounting and positioning each support surface at a user accessible
location in the interior space of the enclosure, and a heat source
for providing heated air in the enclosure. Thus, the support
surface contacts at least a portion of the previously baked
products so that those portions are shielded from direct contact
with the heated air such that the drying of moisture in the baked
products is controlled to maintain the organoleptic properties of
the products at essentially the same level as those of freshly
baked products for a period of at least about 2 hours.
[0026] The warming section comprises a warming compartment disposed
adjacent to the merchandiser. Preferably, the merchandiser is
disposed over the warming compartment. The warming compartment
advantageously comprises a heat source that operates at a
temperature of about 300.degree. F. to 475.degree. F. to thaw and
begin to warm previously baked frozen cookies in less than about 10
minutes. Preferably, the warming compartment comprises a heat
source that operates at a temperature of about 350.degree. F. to
425.degree. F. to thaw frozen cookies previously baked in less than
about 5 minutes. The warming compartment is sized and configured to
receive at least one support surface that is also used in the
merchandiser for warming and displaying the warmed, baked products,
and includes at least one mounting member for engaging the at least
one support surface.
[0027] The warming compartment may also include at least one
controller for automatic cycling to alert an operator that the
thawing cycle is completed. Furthermore, this controller may open
the warming compartment when the heating cycle is complete, such as
by ejecting the support surface of thawed, baked goods after the
compartment opens. For security and safety, the controller can
initiate an audible or visible alarm when the heating cycle is
completed.
[0028] Another aspect of the invention relates to a method for
displaying and warming previously baked, frozen, dough products
under controlled drying conditions. This method includes the steps
of thawing the frozen dough products on a support surface which
contacts at least a portion of the base of each frozen dough
product, the thawing being conducted at a temperature of about
300.degree. F. to 475.degree. F. for less than about 10 minutes to
warm the frozen dough products while retaining a desired moisture
profile therein, and displaying the warmed dough products in an
enclosed space upon the support surface while providing heated air
in the enclosed space so that those supported portions of the baked
products are shielded from direct contact with the heated air to
control the drying of moisture from the baked products and to
maintain their organoleptic properties at essentially the same
level as those of freshly baked products for a period of at least
about 2 hours.
[0029] Advantageously, the interior space is maintained at a
temperature of about 95.degree. F. to 150.degree. F. so that the
baked products retain their organoleptic and/or texture properties
for a period of at least about 6 hours. If desired, the heated air
can be circulated in the enclosed space to assist in the controlled
drying of the baked products and to reduce the warming-up time of
any frozen baked products. If so, the heated air is circulated
within the enclosed space to provide the moisture gradient in the
plurality of baked products over a period of up to about 6
hours.
[0030] At least about 34 percent, preferably at least about 50% of
the base of each product contacts the support member and the
enclosure is configured and arranged to reduce the loss of moisture
therefrom in order to achieve this moisture gradient. The gas may
be heated to a predetermined temperature to warm the previously
baked product and preferably at least about 50 percent of the base
of each product contacts the support member. In preferred
embodiments, at least about 75 percent or, ideally, at least about
100 percent of the base of each product contacts the support
member.
[0031] In this invention, the baked products to be warmed have a
central portion and an outer portion arranged about the central
portion so as to maintain a moisture gradient that comprises at
least about 8 percent water content in the central portion of the
baked product and below about 7 percent water content in the outer
portion of the baked product. The central portion typically
represents the innermost 33 to 66% of the area or volume of the
product while the outer portion represents the outermost 17 to 33%
of the area or volume of the product. Preferably, the moisture
gradient comprises at least about 7.5 percent water content in the
central portion and below about 4 percent water content in the
outer portion after about 6 hours in the enclosure. When the baked
product is a substantially round cookie of about 3 to 5 inches in
diameter, the central portion is a width of about 3/4 inch to 11/4
inch and the outer portion is a band having a diameter of about 1/4
to 3/4 inch.
BRIEF DESCRIPTION OF THE DRAWINGS
[0032] Further features and advantages of the invention can be
ascertained from the following detailed description that is
provided in connection with the drawing(s) described below:
[0033] FIG. 1 illustrates a convection-type merchandiser according
to the invention;
[0034] FIG. 2 illustrates a conduction-type merchandiser according
to the invention;
[0035] FIG. 2A illustrates a cutaway of a support surface that can
be used in the conduction-type merchandiser; and
[0036] FIG. 3 illustrates a modular merchandiser system having a
merchandiser and a warming compartment according to the
invention.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0037] The present invention advantageously provides a device and
method for displaying and warming previously baked dough products,
such as cookies, brownies, muffins, and the like, under controlled
drying conditions. Preferably, the device is used to display and
warm baked sweet dough products. The invention permits and
facilitates food service sales, which are baked products prepared
at a centralized food preparation center, if desired, and
distributed later to the retailers that intend to display and sell
the product according to the invention. The device includes an
enclosure to display the baked products while they are maintained
in a substantially fresh baked state, i.e., by controlling the
drying of the products. In particular, this controlled drying is
achieved by creating a moisture gradient in the baked product. For
cookies, controlled drying avoids moisture equilibration in the
baked product and allows the cookie to retain a crisper, drier,
outer zone and a chewier, moister central zone, i.e., a dual
texture. This also avoids the need to use two or more dough
formulations to achieve texture variation in the baked products.
The device typically includes a heat source to heat the baked
products to provide the controlled drying thereof. In one
embodiment, the invention warms and displays the previously baked
dough products without the need for an oven.
[0038] The enclosure typically has one or more wall members that
define an interior space, with at least a portion of one of the
wall members being transparent, at least one aperture for access
into the interior space, at least one support surface for
supporting one or more previously baked dough products that contain
a predetermined average moisture level therein, and at least one
mounting structure associated with the enclosure for mounting and
positioning each support surface at a user accessible location in
the interior space of the enclosure. The wall members can be formed
of any suitable material. At least one wall is preferably
transparent to lure the customer to view the delicious baked treats
therein without having to open the enclosure, which minimizes the
amount of times the enclosure is accessed. Opening the chamber too
often can permit moisture to escape the chamber and accelerate
drying. One or more small air gaps, however, can be included in the
enclosure.
[0039] In a preferred embodiment, at least three or four wall
members are transparent or are at least sufficiently transparent to
permit a viewer to see the baked products therein. In another
preferred embodiment, a small air gap is present in between at
least one of the apertures and a wall member to permit aroma from
the warmed, baked products to escape into the surrounding
atmosphere. The air gap can also be, for example, one or more holes
in one or more wall members. This air gap advantageously permits
consumers to smell the baked products without having to open the
aperture, although additional aroma does escape the enclosure each
time the aperture is opened. The air gap should be sized
sufficiently to permit a small amount of aroma to escape but small
enough to retain substantially all of the moisture within the
enclosure.
[0040] The aperture to access the baked products is typically a
door, either hinged or sliding, to permit rapid and easy access to
the products when a purchase is desired. Other types of suitable
apertures will be readily apparent to those of ordinary skill in
the art. One preferred aperture is to have a door on the same side
of the enclosure as a transparent wall member so that a consumer
can see the baked product and open the aperture to grab the desired
baked product. Another preferred embodiment is to have a second
aperture on the opposite wall member or an adjacent wall member for
the retailer to add additional baked products. As the merchandiser
is emptied of baked products by consumers, product replacement can
be made a few at a time, or an entire tray can be removed and a
fresh tray of baked products loaded therein. The opposite wall
member is a preferred location for the second door, although
placement of the merchandiser in a corner location of a room would
require placement of the second aperture on an adjacent wall member
for simplicity of access.
[0041] The at least one support surface typically includes a
surface that is at least substantially planar. The surface(s) can
be, for example, a tray or sheet on which to display the baked
products in the enclosure. The surface(s) is shaped and dimensioned
to fit in the enclosure, which will for instance have a square or
rectangular shape. The surface(s) each have at least one edge that
can also optionally be turned upward or downward to form a lip or
notch. An upward lip can be included to inhibit or prevent the
baked goods from sliding or falling off the surface. A downward lip
or notch can be included on the surface to help position the
surface within the enclosure such as by operatively associating the
properly positioned surface against a lip or wire mounting assembly
within the enclosure. Multiple lips or notches in either or both
directions can also be used to similar effect. The support surface
can also have notched comers where no lip exists. This embodiment
avoids any point where more than two edges join, which facilitates
cleaning the support surface between uses in the merchandiser.
[0042] In one preferred embodiment, the enclosure includes two
surfaces on which to display a variety of baked goods. For example,
cookies can be disposed on one surface and brownies on the other.
In a preferred embodiment, the surfaces are disposed in a
vertically stacked fashion with sufficient spacing therebetween to
permit the consumer to both view and access the baked products
disposed thereon. The support surface can be a tray used to bake
the product in another apparatus, which tray can then be moved into
the merchandiser of the present invention without having to
individually place the baked products into the merchandiser.
Alternatively, the support surface can be a sheet or wire rack upon
which the previously baked products can be individually disposed
before the sheet or rack is placed in the enclosure. These
embodiments can help avoid the need to keep the enclosure open to
the ambient atmosphere for a long time, which affects the
controlled drying of products remaining in the enclosure such as on
a second support surface therein. It is also desired that the
support surfaces, or trays, be sloped at an angle to make more of
the baked products more clearly visible to the consumer, which
sloping also improves the convective heat transfer.
[0043] The previously baked dough products preferably have a
predetermined average moisture level therein. The initial moisture
content can be adjusted to take into account the subsequent loss of
moisture that necessarily occurs depending on the residence time in
the merchandiser while the warmed product still exhibits the
desired organoleptic and/or texture properties. In one embodiment
where the product is a cookie, the cookie contains an average of
about 6 to 10 weight percent moisture, preferably 5 to 8 weight
percent moisture, after the initial baking and during storage
thereof. The initial moisture level can be controlled by the water
in the recipe and during the baking of the product. These initial
moisture levels are preferably accomplished by freezing the cookie
as noted herein.
[0044] Refrigeration or freezing does not typically significantly
alter the initial moisture content if the baked products are
properly packaged. Preferably, the edge of the previously baked
cookie has a moisture content of about 5 to 6.5 weight percent
after a one-hour residence time in the merchandiser. The center
zone of the previously baked cookie has an initial moisture content
of about 7 to 10 weight percent before warming, while in one
preferred embodiment the center zone has about 8 to 9 weight
percent moisture before warming. The initial moisture content
represents the level of moisture present in the products
immediately after baking, and the invention preferably uses baked
products that are packaged within about 1 hour of being baked,
preferably within about 1/2 hour, to help inhibit moisture loss in
the product prior to packaging and subsequent warming for display
and sale.
[0045] The previously baked products are also preferably chilled
promptly after packaging, and preferably are frozen until ready for
use. The freezing of previously baked products also facilitates
retaining moisture and a moisture profile within the products.
Thus, the products in which dual texture is desired are typically
frozen in less than about 4 days, preferably less than about 1 day,
and more preferably less than about 6-8 hours, after baking. Such
rapid freezing inhibits moisture equilibration, which reduces
crispness of the edges of the baked products. The freezing should
also occur over a sufficient time to permit a reduction in
condensation and inhibit or avoid possible frost formation inside
the package of previously baked products. Thus, the cooling and
freezing should take at least about 30 minutes. The specific recipe
of the baked product is not critical, however, using certain types
of fats and humectant sugars, as well as varying the size and shape
of the baked products, can modify the desired moisture profile in
the baked product when warmed for display and sale as is understood
by those of ordinary skill in the art, particularly with reference
to this description. For example, sugars that bind the moisture and
inhibit migration are desired to facilitate the dual texture
products, although the recipe is less important for baked products
that are frozen soon after baking as noted above. One particularly
suitable baked product formulation is the cookie recipe available
on the commercially available Tollhouse.RTM. chocolate chip morsel
packaging, as well as reasonable variations thereof.
[0046] The at least one surface in the enclosure is operatively
associated with at least one mounting structure, which is itself
associated with the enclosure. The mounting structure(s) are
disposed for mounting and positioning each support surface at a
user accessible location in the interior space of the enclosure.
For example, the mounting structure itself can be a wire rack,
optionally fixed to the walls of the enclosure, for receiving and
supporting a support surface and the baked products typically
disposed thereon. In a preferred embodiment, the mounting structure
includes at least a lip or edge fixed to at least two opposing
walls of the enclosure to guide and receive a support surface so
that no wire rack is needed in the central portion of the
merchandiser. The use of a mere lip without a wire rack is desired
because an inattentive store clerk might be likely to ignore the
support surface and dispose the baked products on the open wire
rack, which would too rapidly dry out the baked products. The use
of a lip as the mounting structure forces the user to dispose the
cookies on the support surface and install the surface in the
enclosure.
[0047] The merchandiser also contains a heat source for providing
heated air in the enclosure. The heat source can be any suitable
heat source available to those of ordinary skill in the art, such
as incandescent lamps, conventional heat lamps, heating coils, and
the like, as well as combinations thereof. Incandescent lamps and
heating coils are preferred since they can be better adjusted to
avoid heating the baked products too much or too fast. The heat
source can be placed in a cage at the top of the enclosure, where
the cage can help prevent injury to a consumer if the heat source
fails catastrophically. Preferably, an incandescent-type heat
source at the top of the enclosure includes PTFE-coated bulbs
(TEFLON.RTM.) to inhibit such catastrophic failures, directional
lamp bulbs to direct heat into a preferably more symmetrical
heating pattern, or a combination thereof. The position, number,
and wattage of the bulbs needs to be designed according to the size
of the enclosure, as can be readily determined by those of ordinary
skill in the art based on the description herein. Preferably, at
least two incandescent bulbs are included in the heat source. In
one preferred embodiment, each bulb is about 75 W to 140 W,
preferably about 100 W to 130 W, and located about 14 cm from the
support surface such as a tray member.
[0048] FIG. 1 shows a merchandiser according to the invention using
convection-type heating. In FIG. 1, the heat source 5 is preferably
disposed in a housing 10 above the walls 12, 14, 16 of the
enclosure 18. The housing 10 is preferably at least substantially
sealed to the walls 12, 14, 16 to inhibit moisture migration
between the enclosure 18 and the ambient atmosphere. The housing 10
is preferably opaque so that the consumer will focus on the baked
products 20, 22, 24, 26, etc., rather than the workings of the
merchandiser. Another benefit of having a housing 10 disposed over
the enclosure 18 is that the housing 10 can be designed to receive
advertising (not shown) regarding the baked products 20, 22, 24, 26
in the associated enclosure 18. One or more fans, pumps, or other
methods of moving air within the enclosure is optionally, but
preferably, used to help control drying and to facilitate a
substantially uniform temperature within the enclosure. Such
air-moving device(s) (not shown) are preferably disposed in or
adjacent to the housing 10. Preferably, there are at least two
outlets 30, 35 for every inlet 40, which helps disperse the warmed
air evenly into the enclosure 18 as it exits the outlets 30, 35. In
another preferred embodiment, there is one inlet 40 for returning
air to be heated and two outlets 30, 35 for warmed air to enter the
enclosure 18 to warm the previously baked products 20, 22, 24, 26.
In one embodiment, the heat source 5 includes heat-producing lamps
disposed in a direct line (not shown) above the support surface 45,
50 and in a symmetrical pattern so as to provide substantially even
heating via radiation to the baked products on the support surface.
In a preferred embodiment, the heat source 5 includes
heat-producing lamps disposed out of a direct line with the support
surface 45, 50 so as to avoid application of radiation to heat the
baked products 20, 22, 24, 26. In this embodiment, the air-moving
device(s) is (are) required to ensure convective heating of the
baked products, which will facilitate substantially even heating
thereof. It should be understood that convection heating for at
least substantially all, or all, of the heating is desired to avoid
overdrying the baked products in the apparatus. Without being bound
by theory, it is believed that convection forms a thin hardened
moisture barrier on the skin of the baked product to a greater
extent than other forms of warming. This skin is believed to
inhibit moisture migration from the central zone of the baked
product.
[0049] In two additional embodiments, the heat source includes
heating coils disposed above or under the baked products. In either
embodiment, the coils are preferably uniformly disposed to provide
a symmetrical, and therefore even, heat pattern to the baked
products. Preferably, as shown in FIG. 2, the coil(s) are disposed
under the baked products 20, 22, 24, 26 inside the mounting
structure(s) or support surface(s) 45, 50. FIG. 2A, a cutaway of
the support surface 45 in FIG. 2, shows the coils 60, 62, 64, 66,
68. In this design, there is preferably an air gap between the top
of these heating coil(s) and the surface on which the baked
products are disposed. The air gap can be about 0.5 inch to 1 inch
between the heating elements 60, 62, 64, 66, 68 and the baked
products on the support surface. In another but less preferred
embodiment, rings or other flexible heating devices can be embedded
within the support surface itself. This permits the shape of the
heating device to match the shape of the baked product, e.g., round
or rectangular, to heat just the baked product without excess
heating. While the trays are designed to support the bottom
surfaces of the baked products, stacking may incorrectly position
the products on the trays. When the trays are designed with only
partial heated areas, some products may not be properly heated and
warmed. Thus, convection heating is preferred in these
instances.
[0050] The convection heating of the baked products in the
enclosure of the merchandiser preferably has the following
parameters. The Reynolds No. of airflow in the enclosure is
preferably below about 2300 to avoid significant turbulent mass
transfer leading to unacceptable moisture loss. Preferably, the
Reynolds No. is from about 1150 to 2300. For baked products about
10 cm across (i.e., 4 inches), the preferred air velocity in the
enclosure is about 0.1 m/s to 1 m/s to facilitate convection
heating while controlling drying. In a more preferred embodiment,
the air velocity in the enclosure is about 0.2 m/s to 0.5 m/s
(about 40 fpm to 100 fpm). Thus, if heat convection does not
generate such air velocity, one or more fans, pumps, or other well
known devices can be included in the device to ensure suitable air
velocity. Regardless of the type of heat source, it is preferable
to exclude a temperature dial or controllable temperature setting
on the merchandiser. The heat temperature settings are preferably
factory-set so that clerks or other retail personnel will be unable
to turn the heat too high, which would dry out the baked products
too rapidly.
[0051] One of the support surfaces contacts at least a portion of
each previously baked product to shield those portions from direct
contact with the heated air, such that the drying of moisture in
the baked products is controlled to maintain the organoleptic
properties of the products at essentially the same level as those
of freshly baked products for a period of at least about 2 hours.
In one preferred embodiment, the properties are maintained for at
least about 4 hours, and in another preferred embodiment, the
properties are at least substantially maintained for at least about
6 hours. The support surface preferably covers at least about 34
percent of the underside of each baked product. In one preferred
embodiment, the surface covers at least about 50 percent, more
preferably at least about 75 percent of the underside of each baked
product, and in another preferred embodiment, the surface covers at
least about 95 percent of the underside of each baked product. In
the most preferred embodiment, the entire bottom surface of each
baked product is contacted by a support surface to minimize
moisture migration from the central zone of the baked product to be
warmed. For example, it has been found that holes or gaps of less
than about 3 mm in diameter (less than about 7 mm.sup.2) in the
support surface are sufficiently small to avoid significantly
contributing to the over drying of cookies that have a diameter of
10 cm.
[0052] The merchandiser typically controls the drying of the baked
product so as to retain a sufficient moisture profile that is
desirable to consumers. For certain products, an outer portion of
the product has a lower moisture content while a central or inner
portion has a higher moisture content. Generally, the inner portion
would represent the innermost 33 to 66% of the area or volume of
the product, and preferably the innermost 40 to 50%. The outer
portion represents the outermost 17 to 33% of the area or volume of
the product, and preferably the outermost 20 to 25%. In a preferred
embodiment, for a round-type baked product having an overall
diameter of about 5 to 12.5 cm (2 to 5 inches), the central zone of
the baked product can be understood to have a width of about 2 to 3
cm (about 3/4 to 11/4 inch) while the outer zone can be understood
to have a diameter of about 0.6 to 1.6 cm (1/4 to 3/4 inch)
measured from the perimeter of the round cookie.
[0053] For a baked cookie of this type, a desired moisture profile
over time can refer to a moisture loss of about 15 percent to 70
percent, preferably about 30 percent to 60 percent, of the moisture
from the outer zone of the baked product over at least about 6
hours. For the central zone of this embodiment, the moisture loss
is less than about 20 percent, preferably less than about 15
percent, and more preferably less than about 10 percent, over at
least about 6 hours. This controlled drying provides an outer zone
of a baked product that becomes somewhat drier and crispier, while
retaining a relatively moister, chewier central zone that provides
desired organoleptic and/or texture characteristics to the
consumer.
[0054] In a preferred embodiment when the baked product includes
chocolate or peanut butter chips or similar inclusions, such as in
cookies or brownies, the baked product retains sufficient
"chocolate pull" to provide a desired appearance and texture to the
consumer. Chocolate pull is well understood by those of ordinary
skill in the art to refer to the capacity of certain types of
chocolate to be sufficiently viscous to create a bridge of
chocolate when a baked product is pulled apart at the point where a
chocolate chip is located but not so viscous as to resist pulling.
Chips that are too heated become molten and chips not heated enough
are too solid to pull apart. Those chips that exhibit chocolate
pull are being maintained at essentially the correct
temperature.
[0055] Another manner of measuring the desired moisture profile is
with respect to the firmness of the baked product as time
progresses. The crisp/soft boundary when warming a rounded,
previously baked product moves inward over time at a controlled
rate as moisture migrates out of the baked product in an apparatus
of the invention. On the contrary, the crisp/soft boundary is
typically at the edge of the rounded product when the product is
merely placed under ambient conditions, since the moisture
equilibrates over the entire baked product. Conventional warming
devices will move the crisp/soft boundary far too quickly to the
central portion of the baked product, resulting in an undesirable
product. The firmness of baked products, which helps determine the
crisp/soft boundary, can be measured using texture analyzer model
TA-XT2 commercially available from Stable Micro Systems of
Godalming, Surrey, England. The device typically can be used with
four to six prongs to determine firmness, or stress, in a baked
product warmed in an apparatus of the invention. The stress on
previously baked cookies warmed in an apparatus of the invention
can be as follows: for the outer zone, the stress is typically at
least about 50 g/mm.sup.2 after one hour of warming and at least
about 150 g/mm.sup.2, preferably at least about 200 g/mm.sup.2
after 6 hours of warming; the central zone has a stress of less
than about 25 g/mm.sup.2 after one hour and less than about 45
g/mm.sup.2 after 6 hours of warming. Preferably, the stress is
about 3 to 5 times greater at the outer zone compared to the center
zone after one hour of warming and about 5 to 7 times greater after
six hours of warming.
[0056] In one embodiment, the merchandiser can be used to warm
different types of baked products, such as cookies and at least one
of brownies, muffins, croissants, danish, and the like. It is
typically desired for the cookies to have a different moisture
profile than the other types of baked goods. Thus, cookies or other
products in which a dual texture is desired can be placed on one
support surface, i.e., a first shelf, and the other product(s) can
be placed on a second support surface, i.e., a second shelf. When a
more uniform moisture profile instead of one with a sharper
gradient is desired, such as for the brownies, a cover can be
placed over the baked products to avoid contact with the heated air
flowing throughout the chamber (either from a fan or as a result of
convection currents that will naturally arise due to heating). The
cover is preferably one that has a low profile so as to minimize
the effect on the convective currents within the merchandiser.
Thus, the cover should just clear the top of the single-texture
products being warmed, e.g., for brownies a cover of about 1 inch
in height should be suitable. The cover acts to trap moisture
within the cover and to inhibit or avoid the drying that would
otherwise occur at the edges of the brownies or other baked
products. The cover can be porous, i.e., have one or more holes or
apertures therein, if some moisture loss is desired or can be
entirely sealed if minimizing the moisture loss is desired.
[0057] When it is desired to provide controlled drying in a
previously baked dough product, the product should be kept chilled,
or preferably frozen, until shortly prior to being placed in the
merchandiser of the invention. "Shortly prior" means less than 2
hours, preferably no more than about 1 hour, and more preferably
the baked dough product is pulled from the freezer and promptly
placed in the merchandiser, optionally just after being thawed and
warmed in an oven, e.g., for up to 10 minutes. Preferably, the
baked dough products in which a dual texture and controlled drying
are desired should not be thawed until they become too soft,
particularly under ambient conditions, as the moisture would tend
to equilibrate, and consequently, the fresh baked moisture profile
would not be provided during warming in the merchandiser.
[0058] In one embodiment, the apparatus can be constructed with the
following dimensions. The size can be from about 12 to 24 inches
wide, about 12 to 24 inches deep, and about 20 to 30 inches in
height (not including the optional housing over the walls).
Although other amounts are possible, it is desired to place
anywhere from 12 to 48 2-oz. baked products in the apparatus. The
heat source is designed to heat the enclosure to a temperature from
about 95.degree. F. to 150.degree. F., preferably from about
110.degree. F. to 130.degree. F. In varying embodiments, the
equipment is designed to achieve a desired enclosure temperature of
about 110.degree. F. to 115.degree. F., about 115.degree. F. to
120.degree. F., about 120.degree. F. to 125.degree. F., and about
125.degree. F. to 130.degree. F.
[0059] The temperature in the enclosure is preferably controlled to
remain substantially constant or entirely constant. Preferably, the
temperature remains at least substantially constant at every point
throughout the entire enclosure, which is a result of the optional,
but preferred, air circulation and the size and shape of the
enclosure. To control the temperature to be substantially constant
over time, any suitable device to control the temperature can be
employed, such as a conventional bimetallic spring loaded
thermostat coupled with an operator controlled temperature gauge
(controller). This system typically provides a temperature that
remains within about 10.degree. F. of the desired fixed
temperature. Some conventional systems are only able to achieve a
temperature within 15.degree. F. of the desired temperature.
Preferably, however, the temperature is more constant than this
variation. Particularly preferred temperature controlling devices
include the "electronic controller" types, which include those
commercially available from Oven Industries and from Churchill
Engineering, each of which will more precisely control the heat to
within 4.degree. F., preferably even within 2.degree. F., of the
desired temperature. Proportional controllers regulate the electric
power based on a signal that is proportional to the differential of
sensor temperature from the set point and they are typically
integrated with the solid state rectifier to provide more constant
temperatures when substantially constant temperature is important.
In one preferred embodiment, the thermometer used in conjunction
with the rectifier and either type of controller is disposed
adjacent to a wall having no aperture therein. The thermometer is
also preferably disposed sufficiently far from the heat source and
the one or more apertures to avoid having the readings inaccurately
altered, i.e., the thermometer is preferably not next to a heating
coil or light bulb.
[0060] The invention also includes a merchandizing system 100
depicted in FIG. 3 that includes a modular device 100 wherein the
merchandiser 110 described above is packaged with a warming
compartment 120 with a higher temperature than the merchandiser
110. It should be understood that the merchandiser 110 warms frozen
baked products over about 30 to 60 minutes before they have both a
suitable dual texture and are suitable for consumption. In this
modular system, frozen cookies previously baked can be thawed and
rapidly warmed in the warming compartment 120 in less than about 10
minutes, preferably less than about 5 minutes, and more preferably
in about 1 to 3 minutes to permit more rapid sales of baked
products. The warming compartment 120 is preferably sized and
configured to receive the same size support surface 45, 50 used in
the merchandiser 110 as described herein. For example, the warming
compartment 120 can be one or more slots or drawers 130 into which
the trays or sheets 45, 50 can be inserted for rapid thawing.
[0061] The baked products can be disposed on a support surface that
is easily placed in the warming compartment for sufficient time to
begin the warming but insufficient for the desired moisture
gradient in the baked products to be destroyed. Once sufficient
warming has occurred, the support surface can be removed from the
warming compartment and placed in the merchandiser to be slowly
warmed for display, sale, and consumption. Preferably, the
merchandising system is arranged so that the merchandiser is
disposed over the warming compartment to keep the merchandiser
readily accessible to consumers. This embodiment conveniently
avoids the need for a separate oven to rapidly warm frozen baked
products such as cookies in case there is huge demand, avoids the
need to transport the baked products from another area in the
kitchen where an oven might be located, avoids the need to tie up
oven space or time or to alter the oven settings from other typical
uses, can be used in a retail or convenience store where an oven is
not feasible from an economic, electricity, space, or other
standpoint.
[0062] The warming compartment is typically operated at a
temperature of about 275.degree. F. to 500.degree. F., preferably
from about 300.degree. F. to 475.degree. F., and in one embodiment
this is accomplished by convection heating. In a preferred
embodiment, the warming compartment can operate from about
350.degree. F. to 425.degree. F. The warming compartment can
include a controller for automatic cycling so that the compartment
will automatically open and eject the support surface of thawed,
baked goods when the heating cycle is complete. This avoids
overdrying, as well as aids the clerk operating the equipment.
Alternatively, an alarm can be set to automatically ring or buzz
when the heating cycle is over. Another benefit of the
merchandising system is that heat from the warming compartment will
rise and assist in maintaining the temperature of the merchandising
compartment above, which further reduces energy costs of running
the system.
[0063] Placing frozen baked products in the merchandiser typically
requires a short wait, e.g., 15 minutes, 30 minutes, 60 minutes, or
the like, before the baked products are sufficiently thawed and
have their fresh-baked characteristics to be ready for consumption.
When products are first rapidly thawed in the warming compartment,
they can be moved into the merchandiser for display and sale. If
warmed properly, the warming compartment can speed the baked
products' preparation so they are ready for consumption with a
proper fresh-baked moisture profile after a much shorter time in
the merchandiser.
[0064] For convenience, both the merchandiser and the warming
compartment are configured to receive the same size trays. These
trays can be used to initially support the frozen products before
warming and then can support the baked products in the
merchandiser. Thus, the products can be placed on the trays, warmed
in the warming compartment and the trays can then simply be
relocated to the merchandiser.
EXAMPLES
[0065] The invention is further illustrated, but not limited, in
the following working examples, where all percentages and parts are
by weight.
Example 1
A Prior Art Thaw and Serve Cookie
[0066] Cookies having a 4 inch diameter were previously baked and
frozen. These cookies were thawed under ambient conditions and the
moisture content measured over time at the outer zone, central
zone, and an intermediate zone therebetween.
1 Moisture Content (%) Edge Zone Intermediate Zone Central Zone
After 1 hour 5.8% 6.9% 8.5% After 3 hours 5.8% 8.1% 8.4% After 6
hours 5.4% 7% 8.1%
[0067] As demonstrated, the cookies according to the prior art has
an insufficient drying, or moisture loss, from the outer zone.
Thus, cookies merely thawed and served after having equilibrated
with ambient conditions do not have the most desired moisture
profile.
Example 2
A Prior Art Apparatus Using a Wire Rack
[0068] Cookies having a 4 inch diameter were previously baked and
frozen. These cookies were placed on an open wire rack in a
conventional apparatus used to warm and display cookies. The wire
rack had approximately a 78% open area between wires. The moisture
content of the cookies was measured over time at the outer zone,
central zone, and an intermediate zone therebetween, using the same
definitions of these zones as for Example 1.
2 Moisture Content (%) Edge Zone Intermediate Zone Central Zone
After 1 hour 4.2% 6.7% 8.6% After 3 hours 4.2% 5.7% 7.6% After 6
hours 2% 4.5% 7%
[0069] As demonstrated, frozen cookies warmed by a prior art
apparatus have too much drying, or moisture loss, from the central
zone. The outer zone has lost a significant, but acceptable, amount
of moisture over 6 hours. Thus, cookies warmed in a device that
does not sufficiently contact and protect the previously baked
products being warmed did not have a desired moisture profile.
Example 3
A Cookie Prepared According to a First Embodiment of the
Invention
[0070] Cookies having a 4 inch diameter were previously baked and
frozen. These cookies were placed on a solid tray in an apparatus
according to the invention used to warm and display the cookies.
The solid tray had 0% open area and the apparatus employed a
resistance heating element (e.g., Calrod) for heating with no
direct line of sight to the cookies. Thus, the apparatus employed a
fan to provide indirect heating by blowing the air warmed by the
lamps over and about the cookies. The moisture content of the
cookies was measured over time at the outer zone, central zone, and
an intermediate zone therebetween, using the same definitions of
these zones as for Example 1.
3 Moisture Content (%) Edge Zone Intermediate Zone Cenral Zone
After 1 hour 5% 6.8% 8.5% After 3 hours 3.5% 6% 8.5% After 6 hours
2.6% 5% 8.3%
[0071] As demonstrated, the method using the apparatus according to
the invention provided a desired moisture profile in the baked
products even up to 6 hours. The outer zone lost sufficient
moisture to provide a crispy, drier edge and the central zone
retained sufficient moisture to provide a chewy, moist center.
Example 4
A Cookie Prepared According to a Second Embodiment of the
Invention
[0072] Cookies having a 4 inch diameter were previously baked and
frozen. These cookies were placed on a solid tray in another
apparatus according to the invention used to warm and display the
cookies. The solid tray had 0% open area and the apparatus employed
convection heating below the tray to warm the cookies. A small air
gap was provided between the conduction heating coils and the tray
to facilitate more uniform heating of the underside of the tray on
which the cookies were disposed. No fan was used. The moisture
content of the cookies was measured over time at the outer zone,
central zone, and an intermediate zone therebetween, using the same
definitions of these zones as for Example 1.
4 Moisture Content (%) Edge Zone Intermediate Zone Central Zone
After 1 hour 4.9% 6.3% 8.8% After 3 hours 3.5% 5.9% 8.9% After 6
hours 2.8% 5.6% 8%
[0073] As demonstrated, this second apparatus according to the
invention provided a desired moisture profile in the baked products
even up to 6 hours. Again, the outer zone lost sufficient moisture
to provide a crispy, drier edge and the central zone retained
sufficient moisture to provide a chewy, moist center.
[0074] The term "about," as used herein, should generally be
understood to refer to both numbers in a range of numerals.
Moreover, all numerical ranges herein should be understood to
include each whole integer within the range.
[0075] In some embodiments where the term "substantially" is used,
that term is generally defined to mean at least about 90 percent of
the value referred to, preferably at least about 95 percent of the
value referred to, and more preferably at least about 99 percent of
the value referred to. Correspondingly, the value will not be more
than about 110 percent of the value, preferably less than about 115
percent of the value, and more preferably less than about 101
percent of the value. Thus, for example, if the temperature is
95.degree. F. and is "substantially uniform" it will be not less
than about 90 percent or more than about 110 percent of that
temperature.
[0076] The term "baked," as used herein, refers to a dough product
cooked to some degree to create a moisture gradient therein.
[0077] It is to be understood that the invention is not to be
limited to the exact configuration as illustrated and described
herein. For example, it should be apparent that a variety of
materials would be suitable for use in the composition or method of
making the invention according to the Detailed Description.
Accordingly, all expedient modifications readily attainable by one
of ordinary skill in the art from the disclosure set forth herein,
or by routine experimentation therefrom, are deemed to be within
the spirit and scope of the invention as defined by the appended
claims.
* * * * *