Frozen confection shaped bakery item compositions
A frozen confection shaped bakery item dough composition comprising: from 10.0 wt % to 30.0 wt % water; from 5.0 wt % to 35.0 wt % sugar; from 4.0 wt % to 25.0 wt % fat; and, from 35.0 wt % to 60.0 wt % flour. A frozen confection shaped bakery item prepared from the frozen confection shaped bakery item dough composition and a process for its preparation.
1 . A process for the preparation of a frozen confection shaped bakery item comprising the steps of:
a. mixing a frozen confection shaped bakery item dough composition comprising:
from 16.0 wt % to 25.0 wt % water;
from 5.0 wt % to 35.0 wt % sugar;
from 8.6 wt % to 25.0 wt % fat; and,
from 40.0 wt % to 48.0 wt % flour,
and wherein the composition comprises a ratio of weight percent fat to flour of
from 0.2:1 to 0.45:1 and sugar to flour of from 0.1:1 to 0.7:1, and with the proviso
that the composition does not comprise egg yolk, lecithin or mixtures thereof;
b. baking the dough composition of step a into a product; and,
c. shaping the product of step b into the frozen confection shaped bakery item.
2 . The process according to claim 1 , wherein the composition comprises from 8.6 wt % to 18.0 wt % fat.
3 . The process according to claim 1 , wherein the dough composition comprises up to 25 wt % inclusions based on the weight of the frozen confection shaped bakery item dough composition.
4 . The process according to claim 3 , wherein the inclusions are selected from the group consisting of nuts, seeds, chocolate pieces, oats and mixtures thereof.
5 . The process according to claim 3 , wherein the longest length of the inclusions is from 1.0 mm to 25.0 mm.
6 . The process according to claim 1 , wherein the dough is two or more colours.
7 . The process for the preparation of a frozen confection shaped bakery item according to claim 1 , wherein the product of step c. is in the shape of a cone or cup.