Coating made of cookie dough, production of a coating made of cookie dough, confectionary coated with cookie dough, and process of making confectionary coated with cookie dough
A composition for coating a frozen confectionary includes a fat blend containing (i) an emulsifier that is preferably lecithin, (ii) at least one hardening fat that is preferably one or more of palm oil, palm oil mid fractions, or palm oil soft fractions, (iii) one or more soft oils that preferably include canola oil, and (iv) anhydrous milk fat. The coating composition also includes flour and sugars. The composition has a particle size of about 40 μm to about 200 μm, preferably about 90 μm to about 120 μm, and has the sensory characteristics, such as appearance, flavor and texture, of raw cookie dough. Optionally the composition further includes one or more of milk powder, salt or flavor. Preferably the frozen confectionary coated by the composition is an ice cream bar.
1 . A composition for coating a frozen confectionary, the coating composition comprising:
a fat blend comprising (i) an emulsifier,
(ii) at least one hardening fat selected from the group consisting of palm oil, palm oil mid fractions, palm oil soft fractions, and mixtures thereof,
(iii) one or more soft oils selected from the group consisting of canola oil, sunflower oil, safflower oil, algal oil, peanut oil, olive oil, macadamia nut oil, hazelnut oil, avocado oil, and mixtures thereof, and (iv) anhydrous milk fat, wherein the fat blend is about 35 wt. % to about 55 wt. % of the coating composition;
flour; and
sugars;
wherein the composition has a particle size of about 40 μm to about 200 μm.
2 . The composition of claim 1 , wherein the emulsifier is selected from the group consisting of soy lecithin, sunflower lecithin, canola lecithin, and mixtures thereof.
3 . The composition of claim 1 , wherein the fat blend consists of the at least one hardening fat, the one or more soft oils, the anhydrous milk fat, and the emulsifier, such that the only fats in the composition are the fat blend, any fat in the flour, and any fat in inclusions.
4 . The composition of claim 1 , wherein the at least one hardening fat is present in a total amount of about 35 wt. % to about 65 wt. % of the fat blend and/or about 12% to about 36% of the composition.
5 . The composition of claim 1 , wherein the one or more soft oils are present in a total amount that is about 35 wt. % to about 65 wt. % of the fat blend and/or about 12% to about 36% of the composition.
6 . The composition of claim 1 , wherein the anhydrous milk fat is about 10 wt. % to about 30 wt. % of the fat blend and/or about 4 wt. % to about 17 wt. % of the composition.
7 . The composition of claim 1 , wherein the sugars are present in a total amount of about 15 wt. % to about 50 wt. % of the composition.
8 . The composition of claim 1 , wherein the flour is about 10 wt. % to about 42 wt. % of the composition.
9 . The composition of claim 1 , further comprising inclusions that are at least one of chocolate chips or cocoa nibs.
10 . The composition of claim 1 , wherein the particle size is about 90 μm to about 120 μm.
11 . The composition of claim 1 , wherein the sugars are present in a total amount of about 20 wt. % to about 25 wt. % of the composition.
12 . The composition of claim 1 , wherein the sugars comprise one or more table sugars and one or more brown sugars.
13 . The composition of claim 1 , wherein the flour is about 20 wt. % to about 30 wt. % of the composition.
14 . The composition of claim 1 , wherein the emulsifier is in an amount of 0.1 wt. % to 2.0 wt. % of the composition.
15 . A method of coating a frozen confectionary, the method comprising applying a composition to the frozen confectionary, the coating composition comprising:
a fat blend comprising (i) an emulsifier,
(ii) at least one hardening fat selected from the group consisting of palm oil, palm oil mid fractions, palm oil soft fractions, and mixtures thereof,
(iii) one or more soft oils selected from the group consisting of canola oil, sunflower oil, safflower oil, algal oil, peanut oil, olive oil, macadamia nut oil, hazelnut oil, avocado oil, and mixtures thereof, and (iv) anhydrous milk fat, wherein the fat blend is about 35 wt. % to about 55 wt. % of the coating composition;
flour; and
sugars; wherein the composition has a particle size of about 40 μm to about 200 μm.
16 . The method of claim 15 , wherein the applying of the composition to the frozen confectionary is performed at a temperature of about 24° C. to about 50° C.
17 . The method of claim 15 , wherein the applying of the composition to the frozen confectionary is performed by one or more of dipping, enrobing or layering.
18 . A method of making a composition for coating a frozen confectionary, the method comprising milling a mixture to a particle size of about 40 μm to about 200 μm, the mixture comprising a fat blend comprising (i) an emulsifier, (ii) at least one hardening fat selected from the group consisting of palm oil, palm oil mid fractions, palm oil soft fractions, and mixtures thereof,
(iii) one or more soft oils selected from the group consisting of canola oil, sunflower oil, safflower oil, algal oil, peanut oil, olive oil, macadamia nut oil, hazelnut oil, avocado oil, and mixtures thereof, and (iv) anhydrous milk fat, wherein the fat blend is about 35 wt. % to about 55 wt. % of the coating composition; the mixture further comprises flour and sugars.