Reynaldo Cruz

US Patent:

60541679, Apr 25, 2000

Filed:

Jan 19, 1999

Appl. No.:

9/234279

Inventors:

Frank R. Kincs - Chicago IL
Reynaldo G. Cruz - Bourbonnais IL
Thomas G. Crosby - Bourbonnais IL

Assignee:

Bunge Foods Corporation - Bradley IL

International Classification:

A21D 1000

US Classification:

426549

Abstract:

A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70. degree. F. (about 21. degree. C. ). The pelletized shortening has a hardness or solids profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.