Multi-component dough

1 . A comestible food comprising a multi-component dough, the multi-component dough comprising:

(a) a first unleavened dough planar region;

(b) a second yeast leavened dough planar region; and

(c) a filling or topping in contact with the first region;

wherein the first region differs from the second region in moisture content, fat content combinations thereof and wherein the multi-component dough is suitable for baking to provide a baked item having a crisp, flaky exterior layer derived from the second layer and a tender, soft inner layer derived from the first layer.

2 . The comestible food of claim 1 , wherein the second region has a moisture content of about 50 to 55 wt %, the first region has a moisture content of about 30 to 45 wt % and the ratio of thickness of the first region to the second region is about 1:0.5 to 0.05.

3 . The comestible food of claim 1 , The second region has a fat content of about 2 to 20 wt %, the first region having a fat content of about 5 to 25 wt % and the ratio of thickness of the second region to the first region is about 1:0.5 to 0.05.

4 . The comestible food of claim 1 wherein the second region comprises 50 to 55% water and about 2 to 20 wt % fat and the first region comprises about 30 to 45% water and about 5 to 25 wt % fat and the ratio of thickness of the second region to the first region is about 1:0.5 to 0.05.

5 . The baked comestible food comprising the product of baking the multi-component dough of claim 1 .

6 . The multi-component dough for a baked crust of claim 1 wherein the food is frozen and the first dough region comprises a sheeted layer and the second dough region comprises a sheeted layer.

7 . The multi-component dough for a baked crust of claim 3 wherein the second dough layer comprises a moisture content of about 50 to 55 wt % and a fat content of about 2 to 20 wt % and the first dough layer comprises a moisture content of about 30 to 45 wt % and a fat content of about 5 to 25 wt %.

8 . The multi-component dough for a baked crust of claim 1 wherein the second dough region is about 1 to 3.5 mm thick.

9 . The multi-component dough for a baked crust of claim 1 wherein the first dough region is about 0.3 to 0.6 mm thick.

10 . The multi-component dough for a baked crust of claim 1 wherein the second dough region and the first dough region comprise a formulation comprising wheat flour.

11 . The multi-component dough for a baked crust of claim 1 wherein the multi-component comprises an edible barrier layer between the first dough region and second dough region.

12 . The multi-component dough of claim 1 wherein the edible layer is an adhesive layer.

13 . The multi-component dough of claim 1 wherein the edible layer is a moisture barrier layer.

14 . The multi-component dough of claim 12 wherein an adhesive is selected from a group consisting of water and an aqueous dispersion of gelatinized starch.

15 . The multi-component dough of claim 1 wherein the first dough layer comprises a laminated layer having four or more laminations and a fat content of about 5 to 25 wt %.

16 . The multi-component dough of claim 15 wherein fat is selected from the group consisting of butter, margarine, vegetable oil, shortening, lard or mixtures thereof.

17 . A comestible food comprising a multi-component dough, the multi-component dough comprising:

(a) a first lean formulation dough planar region having a thickness less than 0.8 mm;

(b) a second formulated dough planar region having a thickness of greater than about 1 mm;

wherein the first region differs from the second region in moisture content, fat content combinations thereof and wherein the multi-component dough is suitable for baking to provide a baked item having a crisp, flaky exterior layer derived from the first layer and a tender, soft inner layer derived from the second layer.

18 . The comestible food of claim 17 wherein the second region has a moisture content of 50 to 55 wt %, the first region has a moisture content of about 30 to 45 wt % and the ratio of thickness of the second region to the first region is about 1:0.5 to 0.05.

19 . The comestible food of claim 17 wherein the second region has a fat content of 2 to 20 wt %, the first region has a fat content of about 5 to 25 wt % and the ratio of thickness of the second region to the first region is about 1:0.5 to 0.05.

20 . The comestible food of claim 17 wherein the first region comprises an unleavened layer and the ratio of thickness of the second region to the first region is about 1:0.5 to 0.05.

21 . The comestible food of claim 17 wherein the second layer comprises a yeast leavened layer and the first layer is substantially free of leavening.

22 . The baked comestible food multi-component dough comprising the product of baking the multi-component dough of claim 1 .

23 . The baked comestible food multi-component dough of claim 1 wherein the food is frozen and the first dough region comprises a layer and the second dough region comprises a layer.

24 . The baked comestible food multi-component dough of claim 18 wherein the second dough layer comprises a moisture content of about 50 to 55 wt % and a fat content of about 2 to 20 wt % and the first dough layer comprises a moisture content of 30 to 45 wt % and a fat content of 5 to 25 wt %.

25 . The baked comestible food multi-component dough of claim 21 wherein the thickness ratio of the first dough region to the second dough region is about 0.05 to 0.5:1.

26 . The baked comestible food multi-component dough of claim 17 wherein the second dough region is about 1 to 3.5 mm thick.

27 . The baked comestible food multi-component dough of claim 17 wherein the first dough region is about 0.3 to 0.6 mm thick.

28 . The baked comestible food multi-component dough of claim 17 wherein both the first dough region and the second dough region comprise a formulation comprising wheat flour.

29 . The baked comestible food multi-component dough of claim 17 wherein the multi-component dough comprises an edible layer between the first dough region and the second dough region.

30 . The multi-component dough of claim 17 wherein the edible layer is an adhesive layer.

31 . The multi-component dough of claim 17 wherein the edible layer is a moisture barrier layer.

32 . The multi-component dough of claim 30 wherein an adhesive is selected from a group consisting of water and gelatinized starch.

33 . The multi-component dough of claim 17 wherein the first dough layer comprises a laminated layer having four or more laminations and a fat content of about 5 to 25 wt %

34 . The multi-component dough of claim 33 wherein fat is selected from the group consisting of butter, margarine, vegetable oil, shortening, lard or mixtures thereof.

35 . A comestible food item comprising:

(a) a multi-component dough comprising:

(i) a first unleavened dough layer having a thickness less than about 0.9 mm; and

(ii) a second yeast leavened dough layer having a moisture content of at least about 50 wt % having a thickness of greater than 1 mm;

(b) a filling portion in contact with the second dough inner layer; wherein the multi-component food item is suitable for baking to provide a baked item having a crispy and flaky crust outer layer corresponding to the first dough layer and a soft inner layer corresponding to the second dough layer.

36 . The multi-component food item of claim 35 wherein the multi-component dough layer enrobes the filling portion to form a pouch-type sandwich food item.

37 . The multi-component food item of claim 35 wherein the multi-component dough layer forms a pizza crust and the filling portion forms a pizza topping in contact with the second dough layer.

38 . The baked comestible food comprising the product of baking the multi-component dough of claim 35 .

39 . The multi-component dough for a baked crust of claim 35 wherein the food is frozen and the second dough region comprises a layer and the first dough region comprises a layer.

40 . The multi-component dough for a baked crust of claim 35 wherein the second layer comprises a moisture content of about 50 to 55% and a fat content of about 2 to 20%.

41 . The multi-component dough for a baked crust of claim 35 wherein the first dough layer comprises a moisture content of less than about 45%.

42 . The multi-component dough for a baked crust of claim 35 wherein the thickness ratio of first dough region to the second dough region is about 0.05 to 0.5:1.

43 . The multi-component dough for a baked crust of claim 35 wherein the second dough region is about 1 to 3.5 mm thick.

44 . The multi-component dough for a baked crust of claim 35 wherein the first dough region is about 0.3 to 0.6 mm thick.

45 . The multi-component dough for a baked crust of claim 35 wherein the second dough region and the first dough region comprise a formulation comprising wheat flour.

46 . The multi-component dough for a baked crust of claim 35 wherein the multi-component dough comprises an edible layer between the first dough region and the second dough region.

47 . The multi-component dough of claim 35 wherein the edible layer is an adhesive layer.

48 . The multi-component dough of claim 35 wherein the edible layer is a moisture barrier layer.

49 . The multi-component dough of claim 48 wherein an adhesive is selected from a group consisting of water and an aqueous dispersion of gelatinized starch.

50 . The multi-component dough of claim 35 wherein the first dough layer comprises a laminated layer having four or more laminations and a fat content of about 2 to 20%.

51 . The multi-component dough of claim 50 wherein fat is selected from the group consisting of butter, margarine, vegetable oil, shortening, lard or mixtures thereof.

52 . A method of making a comestible food comprising a multi-component dough, the method comprising:

(a) forming a structure having at least:

(i) a first formulation dough planar region having a thickness less than 0.8 mm; and

(ii) a second formulated dough planar region having a thickness of greater than about 1 mm;

(b) heating the structure to a temperature sufficient to change water content, by at least 1 wt.-%, in a region forming the multi-component dough;

wherein in the multi-component dough the first region differs from the second region in moisture content, fat content combinations thereof and wherein the multi-component dough is suitable for baking to provide a baked item having a crisp, flaky exterior layer derived from the first layer and a tender, soft inner layer derived from the second layer.

53 . The method of claim 52 wherein the structure is heated to a temperature of at least 170° F.

53 . The method of claim 52 wherein the structure is heated with a metallic planar heated surface.

54 . The comestible food of claim 53 wherein the second region has a moisture content of 50 to 55 wt %, the first region has a moisture content of about 30 to 45 wt % and the ratio of thickness of the second region to the first region is about 1:0.5 to 0.05.

55 . The method of claim 52 wherein the second region has a fat content of 2 to 20 wt %, the first region has a fat content of about 5 to 25 wt % and the ratio of thickness of the second region to the first region is about 1:0.5 to 0.05.

56 . The method of claim 52 wherein the first region comprises an unleavened layer and the ratio of thickness of the second region to the second region is about 1:0.5 to 0.05.

57 . The method of claim 52 wherein the second layer comprises a yeast leavened layer and the first layer is substantially free of leavening.

58 . The method of claim 52 wherein the second dough layer comprises a moisture content of about 50 to 55 wt % and a fat content of about 2 to 20 wt % and the first dough layer comprises a moisture content of 30 to 45 wt % and a fat content of 5 to 25 wt %.

59 . The method of claim 52 wherein the thickness ratio of the first dough region to the second dough region is about 0.05 to 0.5:1.

60 . The method of claim 52 wherein the second dough region is about 1 to 3.5 mm thick.

61 . The method of claim 52 wherein the first dough region is about 0.3 to 0.6 mm thick.

62 . The method of claim 52 wherein the multi-component dough comprises an edible layer between the first dough region and the second dough region.

63 . The method of claim 52 wherein the edible layer is a moisture barrier layer.