WO 2007/058659 Al

(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT)

(19) World Intellectual Property Organization International Bureau

(43) International Publication Date (10) International Publication Number 24 May 2007 (24.05.2007) PCT WO 2007/058659 Al

(51) International Patent Classification: (74) Agent: TAYLOR, Douglas, J.; General Mills Marketing, A21D 13/00 (2006.01) Inc., Number One General Mills Boulevard, Minneapolis, MN 55426, (US). (21) International Application Number: (81) Designated States (unless otherwise indicated, for every PCT/US2005/041994 kind of national protection available): AE, AG, AL, AM, AT,AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, (22) International Filing Date: CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, 17 November 2005 (17.1 1.2005) GB, GD, GE, GH, GM, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, (25) Filing Language: English LY,MA, MD, MG, MK, MN, MW, MX, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RU, SC, SD, SE, SG, (26) Publication Language: English SK, SL, SM, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, YU, ZA, ZM, ZW (71) Applicant (for all designated States except US): GEN¬ ERAL MILLS MARKETING, INC. [US/US]; Number (84) Designated States (unless otherwise indicated, for every One General Mills Boulevard, Minneapolis, MN 55426 kind of regional protection available): ARIPO (BW, GH, (US). GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM), (72) Inventors; and European (AT,BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, (75) Inventors/Applicants (for US only): WELLS, Christo¬ FR, GB, GR, HU, IE, IS, IT, LT, LU, LV,MC, NL, PL, PT, pher, C. [GB/GB]; 20 Williams Close, Amble Morpeth RO, SE, SI, SK, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, Northumberland NE65 OGF (GB). DOUGLAS, Brian GN, GQ, GW, ML, MR, NE, SN, TD, TG). [GB/GB]; Tantallon, 3 Cheviot Park, Foulden, Berwick Published: Upon Tweed Northumberland TD15 IUS (GB). FLEM¬ — with international search report ING, Shona, J. [GB/GB]; Fern Cottage, Paxton, Berwick Upon Tweed Northumberland TD15 ITE (GB). SMITH, For two-letter codes and other abbreviations, refer to the "G uid Susan, P. [GB/GB]; 11 Bennison Square, Eyemouth, ance Notes on Codes and Abbreviations" appearing at the beg in Berkwickshire, Scotland TD14 5SB (GB). ning of each regular issue of the PCT Gazette.

(54) Title: LAMINATED FILO DOUGH STACK AND METHOD OF MAKING

(57) Abstract: Laminated filo dough stacks are reported that i comprise alternating layers of a filo dough composition and a laminating fat composition. The laminated filo dough stacks are prepared using puff pasty dough making processes. LAMINATEDFILO DOUGH STACKAND METHOD OF MAKING

BACKGROUND

FiIo dough is a thin sheet of developed dough that typically comprises flour, water, and oil. In many recipes, thin sheets of filo dough are coated with butter or oil and are manually stacked to form a laminated structure having a plurality of dough layers separated by layers of butter or oil. The laminated fϊ lo dough stack is then filled with a desirable filling, and the resulting article baked. Filo dough is used in many recipes, for example, in spanakopita (spinach and feta enclosed in fϊlo) and also in baklava (a dessert in which filo is. layered with nuts and spices, baked, and covered with honey syrup). When baked, the laminated structure causes the laminated fϊlo dough to puff and to form flaky and crip layers.

Traditionally, fϊlo dough has been made by hand, stretching the dough into very thin sheets using the baker's knuckles to minimize puncturing or tearing. The process of making fϊlo dough by hand is laborious and takes considerable skill. Today, most fϊ lo dough is purchased in the form of ready-made sheets of layer dough, which are sold either fresh or frozen.

Although individual sheets of fϊlo dough are often available to the consumer in pre- made fresh or frozen form, the process of creating the laminated structure is time consuming and difficult. For example, if not defrosted properly, the thawed sheets of fϊlo dough can stick together from excessive moisture. Once separated, the thin sheets must be used quickly to avoid drying out and cracking. What is desired is a pre-made laminated stack of fϊlo dough that can be refrigerated or frozen and sold to the consumer in a ready-to-use form. SUMMARY

The present invention provides a laminated filo dough stack comprising alternating layers of filo dough and laminating fat. The laminated filo dough stack is prepared using a puff pastry process for preparing laminated dough. It has been found that the puff pastry process can be used to manufacture a laminated filo dough stack that can be provided to the end-user for direct use without the labor-intensive process of preparing a laminated filo dough stack by hand. In addition, the laminated filo dough stack improves upon hand- laminated filo dough stacks because it can be hand-rolled by the end-user in order to increase its surface area and decrease its thickness.

A laminated filo dough stack of the invention comprises a plurality of alternating filo dough layers and laminating fat layers. Typically, the dough composition comprises flour, water, fat (e.g., oil), sugar, salt, and L-cysteine. In an exemplary embodiment, the filo dough composition comprises flour in an amount of about 50% weight to about 70% weight; fat (e.g., oil) in an amount of about 1% weight to about 2% weight; water in an amount of about 15% to about 30% weight; salt in an amount of about 1% to about 5% weight; sugar in an amount of about 1% to about 5% weight; and L-cysteine in an amount of less than about 1% weight.

The laminated fat layers are present in an amount of about 15% to about 35% weight, calculated as a percentage of the total weight of the laminated filo dough stack. In one embodiment, the laminated fat layers are present in an amount of about 20% to about

29% weight of the total weight of the laminated filo dough stack. Typically, the laminating fat composition comprises butter, margarine, or shortening, and may optionally include water and salt.

The overall thickness of the laminated filo dough stack of the invention typically ranges from about 1 mm to about 100 mm, more typically ranging from about 2 mm to about 10 mm, or from about 2 mm to about 5 mm. The individual filo dough layers typically have a thickness ranging from about 0.1 mm to about 5 mm, more typically ranging from about 0.5 mm to 3 mm. The laminating fat layer typically has a thickness ranging from about 0.1 mm to 5 mm, more typically ranging from about 0.5 mm to about 3 mm.

In embodiments of the invention, the laminated filo dough stack is prepared using a puff pastry process for preparing laminated dough. Specifically, in embodiments of the

invention, a filo dough composition is sheeted and a layer of laminating fat is applied to a portion of a surface of the sheeted dough. The sheeted dough and fat layer are then subjected to repeated folding and sheeting in order to form a laminated filo dough stack of the invention having the desired number of layers of filo dough and laminating fat. The puff pastry process may be conducted in a batch process or in a continuous process.

BRIEF DESCRIPTION OF THE FIGURES

FIG. 1 is a side view of an embodiment of a laminated filo dough stack of the invention.

DETAILED DESCRIPTION

The embodiments of the invention described herein are not intended to be exhaustive or to limit the invention to the precise forms disclosed in the following detailed description. Rather, the embodiments are chosen and described so that others skilled in the art can appreciate and understand the principles and practices of the invention.

Filo dough of the invention comprises alternating layers of filo dough and laminating fat. The laminating fat layers function to hold the filo dough layers together in the form of a laminated stack. In embodiments of the invention, the laminated filo dough stacks are manufactured using a puff pastry process.

Advantageously, the laminated filo dough stacks of the invention can be hand-rolled by the end-user in order to provide a thinner laminated filo dough stack having a larger surface area. This feature allows the end-user of the laminated filo dough stack to increase - A - the surface area of the laminated dough stack and to reduce its thickness if this is desirable in view of the intended use of the dough stack. In addition, as compared to hand-laminated filo dough stacks (i.e., those prepared by hand-laminating individual sheets of filo dough) which often have an oily or greasy outer surface, the laminated filo dough stacks of the invention typically have a dry outer layer of filo dough, making them easier and more convenient to handle.

Referring to FIG. 1, a side view of an embodiment of a laminated filo dough stack of the invention is shown. Laminated filo dough stack 10 comprises filo dough layers 12,

14, 16, and 18 and laminating fat layers 13, 15, and 17. Filo dough layers 12, 14, 16, and 18 comprise a filo dough composition. Interposed between filo dough layers 12 and 14 is laminating fat layer 13. Interposed between dough layer 14 and 16 is laminating fat layer

15. Interposed between dough layers filo dough layer 16 and 18 is laminating fat layer 17.

The laminating fat layers 13, 15, and 17 function to adhere the filo dough layers 12, 14, 16, and 18 together in the form of a laminated stack. Laminated filo dough stack 10 has first outer surface 19 and second outer surface 20.

In representative embodiments, the laminated filo dough stack comprises three alternating layers of filo dough and laminating fat (i.e., two layers of filo dough separated by and one layer of laminating fat). In another representative embodiment, the laminated filo dough stack comprises five alternating layers of filo dough and laminating fat (i.e., three layers of filo dough separated by two layers of laminating fat). In another representative embodiment, the laminated filo dough comprises seven alternating layers of filo dough and laminating fat (i.e., four layers of filo dough separated by three layers of laminating fat). In other embodiments, the laminated filo dough stack may include up to about 100 layers of filo dough separated by up to about 99 layers of laminating fat in alternating fashion.

The overall thickness of the laminated filo dough stack of the invention typically ranges from about 1 mm to about 100 mm, more typically ranging from about 2 mm to about 10mm, or from about 2 mm to about 5 mm. The individual filo dough layers typically have a thickness ranging from about 0.1 mm to about 5 mm, more typically ranging from about 0.5 mm to about 3 mm. The laminating fat layer typically has a thickness ranging from about 0.1 mm to about 5 mm, more typically ranging from about 0.5 mm to about 3 mm.

Filo Dough Composition:

In embodiments of the invention, the filo dough layers comprise a developed filo dough composition comprising flour, water, fat (e.g., oil), and may also include salt, sugar, and L-cysteine.

Flour:

The filo dough compositions comprise flour that contributes to the structure of the dough. Suitable flours include hard wheat winter and spring flours, for example, having protein ranging from about 10.8% weight to about 16% weight. In some embodiments, high protein flour (for example, a flour containing about 12% to about 16 % weight protein) is preferred. Alternatively, flours can be supplemented with a protein supplement such as gluten, for example, when the protein content of the flour is lower than desired. The use of a protein supplement will often be determined based upon the desired total protein content of the laminated dough. In yet another embodiment, soft wheat flour or lower protein flours can also be used.

The dough composition includes an amount of flour effective to provide structure to the dough layer. That is, the dough composition includes flour in an amount effective to provide desirable dough consistency. The amount of flour should not be so high that the dough is dry and loses its ability to expand. However, the amount of flour should not be so low that the layer dough is so soft that it merges with the laminating fat. The dough composition typically includes flour in an amount ranging from about

40% to about 80% weight, more typically ranging from about 50% to about 70% weight of the filo dough composition.

Water:

Filo dough compositions useful in the invention comprise water. The total amount of water should be effective to provide a desirable consistency suitable for forming a layer of dough. The amount of water in the dough will vary depending upon such factors as the amount of dry ingredients used in the composition, the humidity of the processing conditions, the length of processing time, and the like. The amount of water in the dough composition should not be so high that the dough is so soft that it loses its layered structure as a result of merging with the laminating fat. However, the amount of water should not be so low that the layer of filo dough loses its ability to be formed into a thin layer of dough.

Typically, the dough composition includes water in an amount ranging from about 10% to about 40% weight, more typically ranging from about 15% to about 30% weight of the filo dough composition.

Fat:

In embodiments of the invention, the dough composition includes a mixed-in fat source, for example, an oil or shortening. Representative oils include vegetable oils such as soybean oil, sunflower oil, rapeseed oil, cottonseed oil, sunflower oil, sesame oil, olive oil, corn oil, safflower oil, palm oil, palm kernel oil, coconut oil, and combinations thereof. In some embodiments, the oils are hydrogenated. Shortening may also be used. Useful shortening may be derived from animal or vegetable sources.

The amount of mixed-in fat in the dough composition is effective to provide a baked product having a desirable texture. The amount of mixed-in fat should not exceed an amount that would provide a baked product having a gummy texture. However, the amount of mixed-in fat included in the dough composition should not be so low that a laminated filo dough of the invention provides a baked product having a tough, dry, crumbly texture and a less than desirable baked specific volume. The mixed-in fat in the dough composition may be effective as a lubricant. As a lubricant, the mixed-in fat source may reduce hydrophobic interactions in the three-dimensional gluten network. This may allow more extensibility in the dough when it is formed into a dough layer.

Typically, the filo dough composition comprises less than about 10% weight fat, for example, less than about 5% weight fat, less than about 3% weight fat, or less than about 2% weight fat. In an exemplary embodiment, the filo dough composition comprises about 1% to about 2% weight fat. In an exemplary embodiment, the fat comprises palm or rapeseed oil.

Salt:

Dough compositions useful in the invention may comprise salt in an amount effective to provide a desirable flavor. Salt is typically present in an amount ranging from about 1% to about 5% weight, more typically in an amount ranging from about 0.5% to about 1% weight of the filo dough composition.

Sugar:

Dough compositions useful in the invention may comprise sugar (e.g., glucose syrup) in an amount effective to provide a desirable flavor. Sugar is typically present in an amount ranging from about 1% to about 5% weight, more typically in an amount ranging from about 0.5% to about 1% weight of the filo dough composition.

L-cysteine:

Dough composition useful in the invention may comprise L-cysteine as a rheology modifier and processing aid. L-cysteine is typically present in an amount less than about

1% weight of the dough composition. Vinegar:

The dough compositions may optionally comprise vinegar. The acid present in

vinegar is believed to function to increase the flexibility of the gluten in the dough allowing

the dough to stretch more easily in order to form a layer of dough. When present, vinegar is

typically present in the dough composition in an amount ranging from about 0.1% to about

5% weight of the filo dough composition.

TABLE 1 illustrates useful, preferred, and more preferred ranges for filo dough

compositions useful in the invention.

TABLE l

Laminating Fat Composition:

The laminated filo dough stack of the invention comprises filo dough layers that

alternate with laminating fat layers. The laminating fat layers may comprise, for example, a

solid fat (e.g., hydrogenated vegetable oil), a solid fat combined with water (e.g., margarine), butter, butter combined with water, or combinations thereof. In an exemplary

embodiment, the roll-in fat comprises a composition of about 78% butter, about 2% salt, and

about 20% water.

The laminating fat layers typically comprise from about 15% weight to about 35% weight of the total weight of the laminated filo dough stack. In some embodiments, the laminatiαg fat layers comprise from about 20% weight to about 31% weight, or from about

20% weight to about 29% weight of the total weight of the laminated filo dough stack.

Preparing the FiIo Dough Composition:

Suitable dough composition suitable for use in laminated filo dough stacks of the invention can be prepared according to methods known in the art.

In one embodiment, a filo dough composition can be prepared by combining all ingredients and mixing until the dough composition is fully developed. Fully developed refers to transforming the mixture into a cohesive mass such that the dough is substantially homogenous in order to optimize the dough rheology for processing

The dough composition can be mixed in any mixer that is suitable for combining the ingredients and mixing the ingredients until the composition is fully developed. An example of a suitable mixer includes a vertical mixer (Hobart, Troy, Ohio, USA). During mixing, the dough composition is desirably maintained at a temperature that maintains the structure of the dough composition to facilitate handling. Typically the temperature is in the range of about 50° F to about 70° F (10° C to 21° C). In some embodiment, the mixer is equipped with a refrigeration system such as, for example, a jacketed glycol coolant to maintain the dough composition within a desirable temperature range.

The water added should be at a temperature suitable for maintaining the dough composition at the desirable temperature. For example, the water may be chilled to a temperature of about 45° F to about 60° F (7° C to 15° C). To further control the temperature, a portion of the water can be replaced by shaved or crushed ice. After mixing, the resulting dough composition typically has a temperature ranging from about 50° F to about 70° F (10° C to 21° C).

The ingredients forming the dough composition can be mixed at a speed and time that are suitable for fully developing the dough composition. For example, the ingredients can initially be mixed on low speed for about 30 seconds and then mixed on medium speed for about 8 minutes to about 12 minutes. These times and speeds are merely illustrative and can vary depending on the amount of laminated dough being mixed and on the type of mixer.

The dough composition typically has a consistency of about 300 Brabender units

(B.U.) to about 1000 B.U., more typically about 400 B.U. to about 800 B.U. This dough consistency can be determined by a Farinograph measurement. Farinograph measurements are known to one of skill in the art and refer to a dough's resistance to mixing. A

Farinograph measurement involves determining the peak amplitude of the dough composition.

After mixing, the dough can be sheeted or extruded to prepare the dough for the addition of laminating fat. Dough can be handled in individual pieces for example, or as a continuous sheet.

Method of Making a Laminated FiIo Dough Stack:

In embodiments of the invention, the laminated fϊlo dough stack is prepared by a puff pastry process for making laminated dough. In some embodiments, the method of preparing the laminated fϊlo dough stack comprises the steps of:

(a) providing a fϊ lo dough composition in the form of a dough sheet having a first

surface and a second surface;

(b) coating a surface of the dough sheet with a layer of a laminating fat composition

to form a coated dough sheet;

(d) sheeting the laminated dough stack to reduce its thickness;

(e) folding the laminated dough stack of (d); and

(f) sheeting the laminated dough stack of (e) to provide a laminated fϊlo dough

stack. Steps (e) and (f) of the method may be repeated any desired number of times in order to provide a laminated filo dough stack having the desired number of layers of filo dough and laminating fat.

In some embodiments, after the dough composition has been prepared, the dough is sheeted to a thickness of about 1 mm to about 20 mm. Sheeting of dough is conventional and can be accomplished using a pastry sheeter or extruder having a rectangular or similar shaped opening. Following this, the laminating fat is applied to the dough sheet. The laminating fat may be applied as either a pre-measured proportion of each dough piece or the fat may be extruded using a pastry extruder onto a continuous sheet of dough. This is followed by a folding process, enveloping the laminating fat within the dough sheet while attempting to maintain both the dough and laminating fat as distinct and separate layers.

The folded dough is then sheeted to a thickness of about 3 mm to about 20 mm. The dough sheet is repeatedly folded and sheeted, using techniques know in the art, to provide a desired number of layers of filo dough and laminating fat. The process is conducted while maintaining a discrete layer of laminating fat between adjacent layers of filo dough.

Laminating fat can be layered into the dough to provide a laminated filo dough stack of the invention having up to about 100 filo dough layers and up to about 99 laminating fat layers, preferably about 2 to about filo 20 dough layers and about 2 to about 20 laminating fat layers, and more preferably about 2 to about 5 filo dough layers and about 2 to about 5 laminating fat layers. In an exemplary embodiment, the filo dough stack of the invention comprises 3 filo dough layers and 2 laminating fat layers.

Between sheeting steps, the dough may be refrigerated to avoid having the laminating fat melt or merge into the layers of filo dough and to allow the layered filo dough to rest so it can be sheeted without tearing. In some embodiments, the dough is rested for periods of time during the process. Preferably, the dough is rested at a pre-selected temperature (e.g., at a temperature below about 50° F (10 0C).) for a desired time period (for example, 30 minutes per rest). The dough can be rested a desired number of times during the process, depending upon such factors as the number of folds in the process, the severity of the sheeting operation, and the like. In one embodiment, the dough is rested at a temperature of about 50° F (10 0C), or less, preferably at a temperature of about 20° F to about 45° F (-7

0C to 7 0C).

In some embodiments, the puff pastry process is a continuous process. In a continuous process, an automated dough lapping apparatus is used to form the laminated structure of the filo dough stack of the invention. In an exemplary embodiment, the dough lapping apparatus comprises two motor driven conveyors positioned at about 90 degrees relative to one another. A top conveyor (typically referred to as the "in-feed conveyor") has a portion that reciprocates back and forth to deposit layers of dough onto a second, lower positioned conveyor (typically referred to as the "outfeed conveyor"). When prepared in this process, the laminated filo dough stack is initially in the form of a continuous sheet that is later cut into the desired size and shape for sale to the end-user.

Representative examples of useful automatic dough lapping apparatuses include those described in U.S. Patent Nos. 4,622,890, 4,821,634, and 5,606,906. Representative examples of batch and continuous puff pastry processes that can be used in the present invention are reported in Baking Science and Technology, 3rd Edition, at pages 1059-1061.

Useful devices for making puff pastry are available commercially, for example, from

Rykaart, Inc., Rademaker, Rheon, or Moline companies.

Refrigeration/Freezing:

After a laminated filo dough stack of the invention is formed, it may be refrigerated or frozen at a temperature suitable for shipping and storing. A laminated filo dough stack of the invention is preferably refrigerated or frozen as quickly and completely as possible after manufacture. The laminated filo dough stack may be refrigerated, for example, at a temperature ranging from about 35° F to 40° F (2° C to 4° C) or it may be frozen, for example, at a temperature of about 00F to about -5°F (-18 0C to -21 0C).

Filling the FiIo Dough Stack:

FiIo dough stacks of the invention may be filled with any desired filling and/or sauce and the resulting filled filo dough stack can be baked to provide a baked article.

Representative examples of fillings and sauces include meat-based fillings, sweet fillings

(with and without nuts), cheese and tomato-based sauces, and other fillings typically used in puff or shortcrust doughs. The filo dough stack of the invention can be filled by hand or can be filled mechanically using a pump in an individual or continuous deposit. The filled product may be in various formats including encased products (e.g., rolls, parcels or canapes) or the filling may be applied to the surface in an open product (e.g., vol-au-vents, gallettes or swirls).

All publications and patents mentioned herein are hereby incorporated by reference.

The publications and patents disclosed herein are provided solely for their disclosure.

Nothing herein is to be construed as an admission that the inventors are not entitled to antedate any publication and/or patent, including any publication and/or patent cited herein.

Other embodiments of this invention will be apparent to those skilled in the art upon consideration of this specification or from practice of the invention disclosed herein.

Various omissions, modifications, and changes to the principles and embodiments described herein may be made by one skilled in the art without departing from the true scope and spirit of the invention. What Is Claimed:

1. A laminated filo dough stack comprising:

a laminated stack comprising alternating layers of a filo dough

composition and a laminating fat composition; wherein the laminated stack

is formed by a puff pasty process.

2. The laminated filo dough stack of claim 1, wherein the filo dough composition comprises flour, water, oil, salt, and sugar.

3. The laminated filo dough stack of claim 1, wherein the filo dough composition consists of flour, water, oil, salt, sugar, and L-cysteine.

4. The laminated filo dough stack of claim 1, wherein the filo dough composition comprises less than about 3% weight fat.

5. The laminated filo dough stack of claim 1, wherein the laminating fat composition comprises butter, margarine, or shortening.

6. The laminated filo dough stack of claim 4, wherein the laminating fat composition comprises butter, water, and salt.

7. The laminated filo dough stack of claim 1, wherein the laminated filo dough stack has a thickness and a surface area, and wherein the laminated filo dough stack can be rolled by hand to provide a laminated filo dough stack having an increased surface area and a decreased thickness.

8. The laminated filo dough stack of claim 1, wherein the laminated stack comprises from about 2 to about 100 layers of filo dough.

9. The laminated filo dough stack of claim 1, wherein the laminated stack comprises from about 1 to about 99 layers of laminating fat.

10. The laminated filo dough stack of claim 1, wherein the laminated filo dough stack has a thickness ranging from about 1 mm to about 100 mm 11. The laminated filo dough stack of claim 1, wherein the layers of filo dough have a thickness ranging from about 0.1 mm to about 5mm.

12. The laminated filo dough stack of claim 1, wherein the layers of laminating fat have a thickness ranging from about 0.1 mm to about 5mm.

13. The laminated filo dough stack of claim 1, wherein the laminating fat layers comprise from about 15% weight to about 35% weight of the total weight of the laminated filo dough stack.

14. The laminated filo dough stack of claim 1, wherein the puff pastry process comprises:

(a) providing a filo dough composition in the form of a dough sheet having

a first surface and a second surface;

(b) coating a surface of the sheet with a layer of a laminating fat

composition;

thickness;

(d) sheeting the laminated dough stack to reduce its thickness;

(e) folding the laminated dough stack of step (d); and

(f) sheeting the folded laminated dough stack of step (e).

15. The laminated filo dough stack of claim 1, wherein the puff pastry process is a batch process.

16. The laminated filo dough stack of claim 1, wherein the puff pastry process is a continuous process.

17. The laminated filo dough stack of claim 16, wherein the laminated filo dough stack is the form of a continuous sheet.

18. A method of making a laminated filo dough stack comprising the steps of: (a) providing a fϊlo dough composition in the form of a dough sheet having

a first surface and a second surface;

(b) coating a surface of the sheet with a laminating fat composition;

thickness;

(d) sheeting the laminated dough stack to reduce its thickness;

(e) folding the laminated dough stack of step (d); and

(f) sheeting the folded laminated dough stack of step (e) to form a laminated

filo dough stack comprising alternating layers of the fϊlo dough composition and the

laminating fat composition.

19. The method of claim 18, wherein the filo dough composition comprises flour, water, oil, salt, and sugar.

20. The method of claim 18, wherein the filo dough composition consists of flour, water, oil, salt, sugar, and L-cysteine.

21. The method of claim 18, wherein the filo dough composition comprises less than about 3% weight fat.

22. The method of claim 18, wherein the laminating fat composition comprises butter, margarine, or shortening.

23. The method of claim 18, wherein the laminating fat composition comprises butter, water, and salt.

24. The method of claim 18, wherein the folding and sheeting steps are repeated to provide a laminated filo dough stack comprising from about 2 to about 100 layers of filo dough.

25. The method of claim 18, wherein the folding and sheeting steps are repeated to provide a laminated filo dough stack comprising from about 1 to about 99 layers of laminating fat. 26. The method of claim 18, wherein the laminated filo dough stack has a total thickness ranging from about 1 mm to about 100 mm

27. The method of claim 18, wherein the layers of filo dough have a thickness ranging from about 0.1 mm to about 5mm.

28. The method of claim 18, wherein the layers of laminating fat have a thickness ranging from about 0.1 mm to about 5mm.

29. The method of claim 18, wherein the laminating fat layers comprise from about 15% weight to about 35% weight of the total weight of the laminated filo dough stack.

30. The method of claim 18, wherein the method is a batch process.

31. The method of claim 18, wherein the method is a continuous process.

32. A dough article comprising:

a laminated filo dough stack of claim 1; and

a filling.

33. The dough article of claim 32, wherein the filling comprises a meat-based filling, a sweet filling, or a sauce.

IMEERNATIONAL SEARCH REPORT ltional application No PCT/US2005/041994

A. CLASSIFICATION QF SUBJECT MATTER INV. A21D13/00

According to Internationa! Patent Classification (IPC) or to both national classification and IPC

B. FIELDS SEARCHED Minimum documentation searched (classification system followed by classification symbols) A21D

Documentation searched other than minimum documentation to the extent that such documents are included In the fields searched

Electronic data base consulted during the international search (name of data base and, where practical, search terms used)

EPO-Internal , WPI Data, FSTA

C. DOCUMENTS CONSIDERED TO BE RELEVANT

Category * Citation of document, with indication where appropriate, of the relevant passages Relevant to claim No

AU 574 051 B2 (ALLIED MILLS INDUSTRIES PTY 1-33 LTD) 30 June 1988 (1988-06-30) page 5 , line 21 - page 6 , line 7 example 1

US 6 177 112 Bl (DUFORT CHRISTIAN ET AL) 1-33 23 January 2001 (2001-01-23) claim 1 ; example 1

US 4 955 801 A (KESSLER ET AL) 1-33 11 September 1990 (1990-09-11) column 2 , line 49 column 3 , line 4

US 6 780 453 Bl (SMITH ANITA L ) 1-33 24 August 2004 (2004-08-24) column 4 , lines 27-49

Further documents are listed in the continuation of Box C See patent family annex

* Special categories of cited docu merits 1T' later document published after the international filing date 1 or priority date and not In conflict with the application but A" document defining the general state of the art which Is not cited to understand the principle or theory underlying the considered to be of particular relevance Invention 1 1 E earlier document but published on or after the international "X" document of particular relevance the claimed invention tiling date cannot be considered novel or cannot be considered to "L" document which may throw doubts on prionfy claιm(s) or Involve a n inventive step when the document is taken alone which is cited to establish the publication date of another 1Y 1 document of particular relevance the claimed invention citation or other special reason (as specified) cannot be considered t o Involve an inventive step when the "O1 document referring to an oral disclosure, use, exhibition or document Is combined wilh one or more other such docu¬ other means ments such combination being obvious to a person skilled "P" document published prior Io the international filing date but in the art later than the priority date claimed ■&■ document member of the same patent family

Date of the actual completion of the international search Date of mailing cfthe international search report

2 August 2006 11/08/2006

Name and mailing address of the ISA/ Authorized officer European Patent Office P B 5818 Patentlaa π 2 NL - 2280 HV Rijswijk TeI (+31-70) 340-2040, Tx 31 651 epo nl, Fax (+31-70) 340-3016 Rooney , K INIERNATIONAL SEARCH REPORT ln-----»fio πal application No Information on patent family members PCT/US2005/041994

Patent document Publication Patent family Publication cited in search report date member(s) date

AU 574051 B2 30-06-1988 NONE

US 6177112 B l 23-01-2001 AT 292892 T 15-04-2005 AU 770664 B2 26-02-2004 AU 2698599 A 18-11-1999 BR 9901981 A 16-05-2000 CA 2265962 A l 08-11-1999 DE 69924664 D l 19-05-2005 DE 69924664 T2 23-03-2006 EG 22118 A 30-08-2002 ES 2239827 T3 01-10-2005 RU 2222961 C2 10-02-2004 TR 9901005 A l 21-12-1999 ZA 9903153 A 06-11-2000

US 4955801 11-09-199Q NONE

US 6780453 Bl 24-08-2004 NONE