Glazed baked snack food products and glaze for same

• Main Authors: Fernandez Gomez, Sofia Leticia, De la Pena Lavalle, Beatriz Elena, Velez Argumedo, Catalina Maria
• Format: Patent
• Language: English
• Published: 25.02.2020
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION THEREOF; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.