US 11,785,954 B2
Composition and process for a one minute fresh baked cookie
Richard Schofield, Redding, CA (US)
Filed by Richard Schofield, Redding, CA (US)
Filed on Apr. 30, 2021, as Appl. No. 17/245,954.
Claims priority of provisional application 63/019,397, filed on May 3, 2020.
Prior Publication US 2021/0337814 A1, Nov. 4, 2021
Int. Cl. A21D 13/28 (2017.01); A21D 13/24 (2017.01); A23L 5/10 (2016.01); A21B 2/00 (2006.01); A21D 13/80 (2017.01); A23G 3/34 (2006.01)
CPC A21D 13/28 (2017.01) [A21B 2/00 (2013.01); A21D 13/24 (2017.01); A21D 13/80 (2017.01); A23G 3/0048 (2013.01); A23L 5/15 (2016.08); A23V 2002/00 (2013.01)] 11 Claims
OG exemplary drawing
 
1. A process for preparing a candy-coated cookie, comprising:
coating the upper surface of a cookie with a sugar syrup, wherein the cookie has an initial moisture content of less than 6 wt % water, and wherein the syrup has an initial concentration of at least 40 wt % sugars, and wherein the syrup makes up between 10% and 25% of the initial weight of the syrup-coated cookie;
placing the syrup-coated cookie in a microwave oven with a microwave power level of at least 20 Watts per gram of syrup-coated cookie;
heating the syrup-coated cookie in the microwave oven until the syrup reaches its boiling temperature and begins to boil; and
continuing to heat the syrup-coated cookie in the microwave oven until the syrup has boiled for 10 to 25 seconds, causing the syrup to attain a temperature of 250 to 350° F. thereby transforming it into a non-flowable coating of candy on top of the cookie.