Multi-texture confectionery product

Abstract

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

1 . A cookie precursor comprising a first dough, wherein the first dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below. 
     
     
         2 . The cookie precursor according to  claim 1 , wherein the particle sugar is between 5 wt % and 35 wt % by weight of the first dough. 
     
     
         3 . The cookie precursor according to  claim 1 , wherein the sugar syrup is between 5 wt % and 30 wt % by weight of the first dough. 
     
     
         4 . The cookie precursor according to  claim 1 , wherein the sugar syrup is a fructose syrup, a dextrose syrup, or a combination thereof. 
     
     
         5 . The cookie precursor according to  claim 1 , wherein the sugar alcohol is between 2.5 wt % and 25 wt % by weight of the first dough. 
     
     
         6 . The cookie precursor according to  claim 1 , wherein the first dough comprises:
 at least one added fat in an amount between 10 and 40 wt % by weight of the first dough; and/or   flour in an amount between 5 and 35 wt % by weight of the first dough.   
     
     
         7 . The cookie precursor according to  claim 1 , further comprising a second dough. 
     
     
         8 . The cookie precursor according to  claim 7 , wherein the ratio by weight of the first dough to the second dough is from 10:90 to 60:40. 
     
     
         9 . The cookie precursor according to  claim 7 , wherein the second dough comprises at least 20 wt % flour. 
     
     
         10 . The cookie precursor according to  claim 7 , wherein the first dough forms one or more discrete regions within the second dough. 
     
     
         11 . The cookie precursor according to  claim 1 , wherein the first dough comprises particle sugar with a particle size D90 of less than 250 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is between 0.25 and 4.25 and the weight ratio of particle sugar to sugar alcohol is between 1.5 and 4.3. 
     
     
         12 . A cookie obtained by baking the cookie precursor of  claim 1 . 
     
     
         13 . A cookie comprising particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below. 
     
     
         14 . The cookie according to  claim 13  comprising a first portion of baked dough and a second portion of baked dough, wherein the first portion of baked dough comprises the particle sugar, the sugar syrup and the sugar alcohol. 
     
     
         15 . The cookie according to  claim 13 , wherein the cookie has a multi-texture that is shelf stable for at least 6 months when stored at 20° C. 
     
     
         16 . The cookie according to  claim 13 , wherein the cookie has an Aw of from 0.30 to 0.55, and/or wherein the cookie has a moisture content of from 3 to 9 wt %. 
     
     
         17 . A process of making a cookie, the process comprising:
 (A) forming a cookie precursor by   (i) mixing particle sugar, added fat, one or more leavening agents, and flour, to form a first composition;   (ii) mixing the first composition to form a first dough;   (iii) adding flavouring, sugar syrup, and sugar alcohol to the first dough;   (iv) mixing to incorporate the flavouring, the sugar syrup, and the sugar alcohol into the first dough;   (v) optionally adding inclusions   (vi) optionally mixing to incorporate the inclusions into the first dough; and   (B) baking the cookie precursor.   
     
     
         18 . The method of  claim 17 , wherein the mixing in steps (i), (ii) and (iv) is performed in a horizontal or high shear mixer. 
     
     
         19 . The method of  claim 17 , wherein the forming of the cookie precursor further comprises forming a second dough and co-extruding the first and second doughs. 
     
     
         20 . The method of  claim 17 , further comprising shaping the first dough using extrusion equipment, before the baking of the cookie precursor.