Ferrero International has filed a patent for a method to produce biscuits involving two doughs, where the second liquid dough is sprayed onto the biscuit body to create an outer layer with a specific design motif. The process includes baking the biscuit with the outer layer intact. GlobalData’s report on Ferrero International gives a 360-degree view of the company including its patenting strategy. Buy the report here.
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According to GlobalData’s company profile on Ferrero International, Filled confectionary manufacturing was a key innovation area identified from patents. Ferrero International's grant share as of January 2024 was 71%. Grant share is based on the ratio of number of grants to total number of patents.
Method for producing a biscuit with decorative outer layer
The patent application (Publication Number: US20230397614A1) describes a method for producing a biscuit with a unique outer layer. The method involves preparing a first biscuit dough, forming a biscuit body with it, and then preparing a second liquid biscuit dough. This second dough is sprayed onto the top surface of the biscuit body to create an outer layer that coats the surface in a predefined motif. The biscuit body and the outer layer are then baked to create the final product.
The outer biscuit layer in this method has a thickness of less than or equal to 1 mm, with the preferred range being between 0.3 mm and 1 mm. The liquid biscuit dough used for the outer layer has specific viscosity requirements, with a viscosity of at least 1700 centipoise, preferably between 1900 and 5000 centipoise. The composition of the second biscuit dough includes water, flour, sugar, and fats in specific weight percentages. The spraying process involves using an atomizer nozzle to create a jet of nebulized dough directed at the biscuit body's surface, with the dough being dispensed under pressure and through a nozzle hole of less than 0.5 mm in diameter. Additionally, a shaped mask can be used to expose only a predefined area of the biscuit body's surface to the dough jet, allowing for intricate designs on the outer layer. The resulting biscuit obtained from this method features a biscuit body and an outer layer that coats the top surface according to the predefined motif, with the outer layer thickness falling within the specified range.
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