Claims:1. A method to prepare a baked product, said method comprising:
(a) obtaining a creaming mixture prepared by contacting at least one oil, at least one sugar, at least one flavor blend, skimmed milk powder, invert syrup, at least one emulsifier, water, and at least one protease and stirring at temperature in the range of 20-35°C to obtain a first mixture;
(b) contacting at least one leavening agent, salt, and water to obtain obtaining a dispersion mixture;
(c) mixing said first mixture and dispersion mixture to obtain a second mixture;
(d) obtaining flour and contacting flour to said second mixture to obtain a dough;
(e) incubating said dough at a temperature in the range of 25-45°C and for a time period in the range of 5-20 min;
(f) sheeting, and cutting said dough into pieces and baking at a temperature in the range of 170-240 °C for a time period in the range of 5-20 minutes to obtain said baked product, wherein said baked product fat content is in the range of 15-20%..
2. The method as claimed in claim 1, wherein said (a) at least one oil is selected from the group consisting of refined palm oil, palm oil, hydrogenated vegetable oils, and sunflower oil, and having a weight concentration in said product in the range of 15-19%; (b) at least one emulsifier is selected from the group lecithin, glycerol mono oleate, glycerol mono stearate, and diglycerides, and having a weight concentration in said product in the range of 0.02-0.1%; (c) at least one leavening agent is selected from the group consisting of ammonium bicarbonate, sodium bicarbonate, having a weight concentration in said product in the range 0.5-1.1%; (d) at least one protease concentration with respect to said flour is in the range of 50-70ppm; (e) flour is selected from the group consisting of wheat flour, refined flour, multigrain flour, and combinations thereof, and having a weight concentration in said product is in the range of 52-63% (f) said skimmed milk powder, inverted syrup, sugar, flavour blend total weight concentration in said product in the range of 20-31%.
3. The method as claimed in any of the claims 1-2, wherein said skimmed milk power weight concentration in said product in the range of 0.01-2.5%, inverted syrup weight concentration in said product in the range of 0.25-0.75%, at least one sugar weight concentration in said product in the range of 19-24%, salt weight concentration in said product in the range of 0.3-0.5%, at least one flavour blend weight concentration in said product in the range of 0.2-0.5%
4. The method as claimed in claim 1, wherein water weight concentration in said dough in the range of 8-9%.
5. The method as claimed in claim 1, wherein water having a weight concentration in said product in the range of 0.5-2.5%.
6. The method as claimed in claim 1 wherein water to flour ratio is in the range of 1.6.5-1.7.1.
7. A dough for making baked product, said dough comprising:
(a) at least one oil is selected from the group consisting of refined palm oil, palm oil, hydrogenated vegetable oils, and sunflower oil, and having a weight concentration in said dough is in the range of 13-14%;
(b) at least one emulsifier is selected from the group lecithin, glycerol mono oleate, glycerol mono stearate, and diglycerides, and having a weight concentration in said dough is in the range of 0.02-0.1%;
(c) at least one leaving agent is selected from the group consisting of ammonium bicarbonate, sodium bicarbonate, having a weight concentration in said product in the range 0.5 to 1.1%, at least one protease and having a concentration with respect to said flour is in the range of 50-70ppm;
(d) at least one sugar having a weight concentration in said dough is the range of 19-24%;
(e) skimmed milk powder having a weight concentration in said dough is in the range of 0.01-2.5%;
(f) salt having a weight concentration in said dough is in the range of 0.3-0.5%;
(g) invert syrup having a weight concentration in said dough is in the range of 0.25-0.75%;
(h) at least one flavor blend having a weight concentration in said dough is in the range of 0.2-0.5%;
(i) flour and said flour is selected from the group consisting of wheat flour, refined flour, multigrain flour, and combinations thereof, and having a weight concentration is in the range of 52- 60%; and
(j) water having a weight concentration in said dough in the range of 8-9%.
8. The dough as claimed in claim 7, wherein said dough is prepared by the method comprising:
(a) obtaining a creaming mixture prepared by contacting at least one oil, at least one sugar, at least one flavor blend, skimmed milk powder, invert syrup, salt, at least one emulsifier, water, and at least one protease and stirring at temperature in the range of 20-35°C to obtain a first mixture; (b) contacting at least one leavening agent, salt, and water to obtain obtaining a dispersion mixture; (c) mixing said first mixture and dispersion mixture to obtain a second mixture; (d) obtaining flour and contacting flour to said second mixture to obtain a dough.
9. The dough as claimed in any of the claim 7-8, wherein said ammonium bicarbonate weight concentration in said product in the range of 0.2-0.5%, and sodium bicarbonate weight concentration in said dough is in the range of 0.3-0.6%;
10. A baked product obtained by the method as claimed in any of the claims 1-6.
11. A baked product comprising:
(a) at least one oil selected from the group consisting of refined palm oil, palm oil, hydrogenated vegetable oils, and sunflower oil, and with a weight concentration in said product in the range of 15-19%;
(b) sugar having a weight concentration in said product in the range of 19-24%;
(c) invert syrup having a weight concentration in said product in the range of 0.25-0.75%;
(d) salt having a weight concentration in said product in the range of 0.3-0.5%;
(e) skimmed milk powder having a weight concentration in said product in the range of 0.01-2.5%;
(f) at least one emulsifier selected from the group consisting of lecithin, glycerol mono oleate, glycerol mono stearate, and diglycerides, and having a weight concentration in said product in the range of 0.02-0.1%;
(g) flour selected from the group consisting of wheat flour, refined flour, multigrain flour, and combinations thereof, and having a weight concentration in said product in the range of 52 -63%;
(h) butter having a weight concentration in the range of 0.3-1%; and
(i) water.
12. The baked product as claimed in claim 11, comprising:
(a) sugar having the concentration in said product of 22.75%; (b) refined palm oil having the concentration in said product; of 16.0057% (c) lecithin having the concentration in said product of 0.047%; (d) butter having the concentration in said product of 0.413%; (e) skimmed milk powder having the concentration in said product of 0.1196%; (f) flour having the weight concentration in said product of 57.436%; (g) salt having the weight concentration in said product of 0.494%; (h) invert syrup having the concentration in said product of 0.5%; and (i) water

concentration in said product of 0.494%; (h) invert syrup having the concentration in said product of 0.5%; and (i) water
, Description:As Attached