| abstract |
A laminated dough product is provided for making tender, laminated biscuits. The dough product has alternating layers of layer dough and fat layers. When the product is baked, it has a BSV of at least about 2 cc/g, and has no observable recoverable compression region in a Compression Profile Evaluation. The laminated dough product is preferably provided in frozen form, to be baked without an intermediate thawing or proofing step. Methods for preparing the unbaked tender laminated biscuits of the present invention are provided, as well as methods for preparing the final baked biscuit. |