Use of micronized fat, process for the production of biscuits, bakery mixture, biscuit dough and biscuits produced with micronized fat

Abstract

The present invention relates to the use of a micronized fat to produce biscuits, wherein the micronized fat is in powder form, comprises low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 µm in diameter. It further relates to a process to produce biscuits and also to biscuits manufactured with micronized fat. The invention also relates to bakery mixture and to biscuit dough, both comprising the micronized fat.

Description

USE OF MICRONIZED FAT, PROCESS FOR THE PRODUCTION OF BISCUITS, BAKERY MIXTURE, BISCUIT DOUGH AND BISCUITS PRODUCED WITH MICRONIZED FATCROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application No. 63 / 649,486 filed May 20, 2024, which is incorporated by reference herein in its entirety.FIELD OF INVENTION

[0002] The present invention relates to the use of a micronized fat to produce biscuits, as well as to a process to produce biscuits and also to biscuits manufactured with micronized fat. The invention also relates to bakery mixture and to biscuit dough, both comprising the micronized fat.BACKGROUND

[0003] Due to the variation in quality of flours, in particular wheat flours it is a challenge for biscuit manufacturers to be able to produce biscuits within the necessary standardized specifications for dimension, expansion, and texture. Especially for the expansion specification, the most frequent problem is to achieve high expansion so that the biscuit package is filled with the appropriate number of units. In other words, if the biscuit expansion is low, there will be more biscuit units per package and therefore there will be an excess of weight, which increases costs.

[0004] Currently existing techniques to increase the expansion of biscuits are: (1) the use of ammonium bicarbonate or sodium bicarbonate, which generates some harmful side effects; and (2) reduced fat content in the biscuit formulation, which leads to greater texture hardness, a lighter color, and a smaller diameter.

[0005] Currently, the most common solution to achieve greater expansion in biscuits is the use of ammonium bicarbonate and sodium bicarbonate, especially the use of the ammonium bicarbonate. Ammonium bicarbonate, despite providing greater expansion to the biscuits, also provides a more fragile texture to the biscuit as the amount of this ingredient in the formulation is increased, causing a problem for the manufacturer, as the biscuit may crack during transport on the production line, making it unsuitable for packaging. Furthermore, the cracking of the biscuit can further happen later in the packaging, that is, during transport and sale.

[0006] Additionally, the handling of ammonium bicarbonate has some technical disadvantages caused by its strong odor and its high hygroscopicity (absorbs a lot of moisture). Particularly in the industrial environment, the moisture absorbed by ammonium bicarbonate, whenstored, forms lumps / stones that need to be broken and ground before the ammonium bicarbonate is added to the process for the production of biscuits, often resulting in the need for an additional step to the process.

[0007] Sodium bicarbonate, in turn, when used, changes the pH of the biscuit, making it more alkaline. An increase in the amount of sodium bicarbonate also causes the biscuit to become darker in color and have an aftertaste. To correct these effects, it is necessary to add acid phosphates - which will neutralize the reaction - which brings greater complexity to the process due to the addition of an additional ingredient in the formulation and higher cost. Furthermore, the addition of sodium bicarbonate increases the sodium content of the product. Moreover, the most common examples of acid phosphates are: monocalcium phosphate, sodium acid pyrophosphate and sodium aluminum phosphate. In other words, depending on the choice of phosphate, it can further elevate the sodium content of the product.

[0008] Therefore, it is an objective of the present invention to solve the problems and difficulties existing in the current technique, particularly aiming to enable the appropriate expansion of biscuits without losing efficiency, that is, their desired shape and texture.

[0009] The technology proposed by the present invention solves the problems faced to date and additionally provides a competitive solution.BRIEF DESCRIPTION OF THE INVENTION

[0010] A first object of the invention deals with the use of a micronized fat in the production of biscuits, wherein the micronized fat useful in the present invention is advantageously in powder form and has a low powder density.

[0011] A second object of the invention relates to a process for the production of biscuits that uses micronized fat.

[0012] A third object of the invention deals with a bakery mixture comprising the micronized fat in powder form and other food dry ingredients.

[0013] A fourth object of the invention is a biscuit dough comprising the micronized fat.

[0014] A final object of the invention are the biscuits produced with micronized fat.BRIEF DESCRIPTION OF THE DRAWINGS

[0015] FIG. 1 shows comparative results of the expansion obtained in the standard biscuits (comprising 12% palm oil), and in the biscuits of the invention (the micronized fat is replacing 2% of the palm oil in the biscuit) without addition of ammonium bicarbonate.

[0016] FIG. 2 shows comparative results of the expansion obtained in the standard biscuits(comprising 12% palm oil) and in the biscuits of the invention (where the micronized fat is replacing 2% of the palm oil in the biscuit) with addition of 0.1% of ammonium bicarbonate.

[0017] FIG. 3 shows comparative results of the expansion obtained in the standard biscuits (comprising 12% palm oil) and in the biscuits of the invention (where the micronized fat is replacing 4% of the palm oil in the biscuit) without addition of ammonium bicarbonate.

[0018] FIG. 4 shows comparative results of the expansion obtained in the standard biscuits (comprising 12% palm oil) and in the biscuits of the invention (where the micronized fat is replacing partially palm oil in the biscuit) with addition of 0.45% ammonium bicarbonate.

[0019] FIG. 5 shows comparative results of the expansion obtained in the standard biscuits (comprising 12% palm oil), reduced biscuit (comprising 10% palm oil) and the biscuits of the invention (where the micronized fat is replacing 2% of the palm oil) without the addition of ammonium bicarbonate.DETAILED DESCRIPTION OF THE INVENTION

[0020] The present invention refers to the use of a micronized fat in the production of biscuits. The micronized fat useful in the present invention is advantageously in powder form and has a low powder density.

[0021] The micronized fat has a powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, in some aspects from about 0.05 g / mL to about 0.30 g / mL at room temperature and, in preferred aspects has a density in the range of 0. 10 g / mL to about 0.25 g / mL at room temperature.

[0022] The micronized fat has a particle size distribution in which at least 50%, in some examples at least 60%, in some examples at least 70%, in some examples at least 80%, and in some examples at least 90% (depending on the type of fat origin) of the particles have a particle size ranging in the range of 3 to 60 pm in diameter, preferably in the range of 5 to 50 pm in diameter, and in some aspects from 10 to 60 pm in diameter.

[0023] The particle size and size distribution are determined by laser diffraction method using a Mastersizer 3000 (Malvern Instruments Ltd., Worcestershire, UK), wherein samples are dispersed in 3% (w / w) polyoxyethylene sorbitan monooleate (Tween 80) in water and sonicated in an ultrasonic water bath (3510 R-MTH, Branson Ultrasonics Corporation, Danbury, CT, USA) for 30 min before each analysis. The refractive index (RI) of the sample was set as 1.46 while distilled water was 1.33.

[0024] The micronized fat useful in the present invention can be produced by using a supercritical fluid crystallization technology, as described in the patent application US2022 / 0174973, filed by Cargill Incorporated, the contents of which are incorporated herein by reference.

[0025] The micronized fat useful in the present invention is produced from oils and / or fats traditionally found on the market and typically used in the preparation of biscuits. Some nonlimiting examples of oils and / or fats that can be used to obtain the micronized fat are oils and / or fats of plant origin, such as palm oil and cocoa butter, interesterified, fully hydrogenated vegetable fats and oils, and / or other modified fats and oils, animal fat, dairy fat, and combinations thereof.

[0026] In an aspect of the invention, the oil and / or fat is derived from the group consisting of palm oil, shea, palm kernel oil, coconut oil, mango kernel oil, illipe, babassu oil, pequi oil, borneo tallow, allanblackia oil, cocoa butter, nut oils, animal fat, daily fat, sunflower oil, corn oil, soybean oil, canola oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, flaxseed oil, peanut oil, olive oil, tall oil, and its fractions, its high oleic versions and combinations thereof. In some aspects, the oil and / or fat is derived from fully or partially hydrogenated, interesterified oils / fats, and / or other modified fats and oils, preferably derived from fully or partially hydrogenated, and / or interesterified oils / fats.

[0027] The present invention allows, with the specific use of micronized fat, to partially or totally replace a traditional fat and / or oil, which are typically used by the industry in the manufacture of biscuits, with the micronized fat of the present invention. The possibility of the partial or total replacement of traditional fat and / or oil depends on the formulation and / or manufacturing process of the biscuit.

[0028] Some non-limiting examples of these oils and / or fats that can be partially or totally replaced by micronized fat are fats and / or oils of plant origin, such as palm fat and soybean oil, interesterified and / or fully hydrogenated vegetable fats and oils, animal fat, dairy fat, and combinations thereof.

[0029] By biscuits, according to the present invention, it is meant products obtained by mixing flour(s) and / or starch(es) with other ingredients, subjected to kneading and cooking processes, whether fermented or not, they may have different coverage, filling, shape, and texture. Examples of biscuits are cookies, molded biscuits, rolled biscuits, co-extruded biscuits, wire-cut biscuits, deposited biscuits, and cracker biscuits.

[0030] A second object of the present invention is a process to produce biscuits.

[0031] The process to produce biscuits of the present invention is a conventional process but with the particularity of advantageously comprising the addition of micronized fat, bringing surprising and unexpected benefits to the final product, improving the quality of the biscuit in terms of expansion and texture. In general, the process comprises the following steps:(a) preparing a biscuit dough, which comprises the addition of micronized fat and any other ingredients useful in preparing the biscuit;(b) molding the biscuit dough prepared in the previous step to obtain the shape of the biscuits;(c) baking the biscuits in the oven;(d) cooling the biscuits; and(e) optionally applying fillings and / or toppings to the biscuits, followed by a packaging step.

[0032] The appropriate ingredients used in preparing the biscuit are those usual for preparing biscuits and may vary depending on the type of biscuit to be produced. By way of nonlimiting example, the ingredients can be selected from flour, fats and / or oils, water, sugars, yeasts, emulsifiers, salt, invert sugar, milk, whey, cocoa, dyes, flavorings, among others. A person skilled in the art will know how to select the ingredients necessary to prepare the desired type of biscuit.

[0033] In general, the amount of ingredients used to prepare the biscuits can vary from about 30 to 70% of flour, about 1 to 30% of fat and / or oil, about 5 to 30% of water and from 0 to 40% of sugar, based on the total weight of the biscuit produced.

[0034] The amount of about 1 to 30% of fat and / or oil refers to the total amount of the traditional fat and / or oil and the micronized fat used.

[0035] The traditional fat and / or oil used in the production of biscuits can be partially or totally replaced by the micronized fat. In this case the total amount of traditional fat and / or oil used in the production of biscuits can vary between 0 and 19%, and the total amount of the micronized fat used in the production of biscuits can vary between around 1 and 20%, more particularly between 1 and 5%, preferably between 1 and 4%, based on the total amount of the fat and / or oil used in the production of biscuits.

[0036] Biscuits may also contain other ingredients, such as chemical yeasts (ammonium bicarbonate, sodium bicarbonate, phosphates), emulsifiers, such as soy lecithin, salt, invert sugar, powdered milk, whey, cocoa, colorings, flavorings. The deposited doughs in general, such as wafer cones and champagne biscuits, have a greater amount of water, around 60%, to give the characteristic of liquid dough.

[0037] The micronized fat added to the process in step (a) can be added already combined with the traditional oil and / or fat used to prepare the dough. In this case, there is a step prior to step (a) of mixing the micronized fat with the traditional oil / fat used in preparing the biscuit dough.

[0038] In other words, the micronized fat of the present invention can be added to the biscuit dough already combined with the traditional oil and / or fat, when present, or separately.

[0039] When the micronized fat is already combined with the traditional oil and / or fat, it is included in a bakery mixture, comprising all the dry ingredients ready to be used to prepare the biscuits dough.

[0040] The bakery mixture comprises about 30 to 70% of flour, about 1 to 30% of fat and / or oil (traditional fat and / or oil and micronized fat), and from 0 to 40% of sugar based on the total weight of the bakery mixture, wherein about 1 to 30% of the fats and / or oil is micronized fat in powder form, comprising low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

[0041] Molding the dough (step b) is the step that will shape the biscuit and occurs through wire cutting or molding or lamination or coextrusion or deposition (in the case of liquid doughs) technologies.

[0042] The biscuits are baked (step c) in a conventional oven at standard temperatures, which can vary from 120 to 300 °C.

[0043] The micronized fat of the present invention can be used when ammonium bicarbonate and / or sodium bicarbonate are present. It is noteworthy that when combined with ammonium bicarbonate, the micronized fat provides greater expansion and less impact on the increase in diameter of the biscuits and the reduction in their texture, so that the biscuit does not become fragile and brittle, solving these problems related to the use of bicarbonate of ammonium.

[0044] It is an advantage of the present invention to be able to use micronized fat in combination with any type of flour, in particular any type of wheat flour, whether strong or weak wheat flour, which usually vaiy in terms of properties from one batch to another, helping to maintain the expansion of the biscuit. For reference purposes, a weak flour is one that has a P / L less than 1 and a strong flour is one that has a P / L greater than 1, with P being tenacity and L being extensibility. These are parameters measured on an alveograph. Additionally, such flours can also have different gluten contents.

[0045] Without getting attached to theories, it is believed that micronized fat, which is a porous, low-density powdered fat, allows the biscuit produced to expand more due to the air that is incorporated into the micronized fat.

[0046] To obtain this effect, micronized fat enters the formula, totally or partially replacing the amount of fat / oil and does not require an increase in the amount of ammonium bicarbonate used. As a result, the biscuit maintains all other necessary characteristics (texture, dimensional, color) and has greater expansion.

[0047] Furthermore, the present invention provides a competitive alternative to increasethe expansion of biscuits, as it involves replacing traditional fat / oil with micronized fat, that is, it provides the solution of using the same type of ingredient (fat) but in another way, maintaining the same cost. Furthermore, there is no need to change the ingredient list or add a new ingredient.

[0048] Additionally, the micronization process is also considered cheaper than existing ones and is also beneficial in terms of internal costs.

[0049] In summary, there are many advantages obtained with the use of the technology developed herein, and among the advantages of applying micronized fat we can summarize: greater expansion of the biscuit produced, oxidative stability and resistance to breakage of the biscuit produced; furthermore, fat in powder form is more advantageous in handling than fat in paste, as there is less product wastage because there is no leftover product in the packaging (as happens with fats in paste).

[0050] A further object of the invention is a biscuit dough comprising flour, in particular wheat flour, fat and / or oil (traditional fat and / or oil and micronized fat), water and sugar, wherein about 1 to 30% of the fats and / or oil, based on the total weight of the biscuit dough is a micronized fat in powder form, comprising low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

[0051] Another object of the present invention is also a biscuit comprising the micronized fat. In general, according to the present invention, the biscuits may comprise about 30 to 70% of flour, about 1 to 30% of fat / oil (traditional fat and / or oil and micronized fat), about 5 to 30% of water and 0 to 40% of sugar, based on the total weight of the biscuit, wherein about 1 to 30% of the fats and / or oil is micronized fat in powder form, comprising low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

[0052] The biscuits may also contain other ingredients, such as chemical yeast (ammonium bicarbonate, sodium bicarbonate, phosphates), emulsifiers such as soy lecithin, salt, invert sugar, powdered milk, whey, cocoa, colorings, flavorings. A person skilled in the art will know how to add the appropriate ingredients and their quantities depending on the desired final product.

[0053] The biscuit that can be produced by the process of the present invention.

[0054] Another aspect of the present invention includes a method of improving a biscuit, the method comprises: adding and / or mixing the micronized fat as described herein in any aspect to an ingredient mixture to obtain a biscuit dough. For example, wherein the micronized fat is inpowder form, comprises low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter. As described herein in any aspect, the ingredient mixture for obtaining the biscuit dough may include those usual for preparing biscuits and may vaiy depending on the type of biscuit to be produced. By way of non-limiting example, the ingredients can be selected from flour, fats and / or oils (i.e., the micronized fat or a mixture of the micronized fat and a traditional fat and / or oil), water, sugars, yeasts, emulsifiers, salt, invert sugar, milk, whey, cocoa, dyes, flavorings, among others. A person skilled in the art will know how to select the ingredients necessary to prepare the desired type of biscuit.

[0055] In general, the amount of ingredients used to prepare the biscuit dough can vary from about 30 to 70% of flour, about 1 to 30% of fat and / or oil, about 5 to 30% of water and from 0 to 40% of sugar, based on the total weight of the biscuit produced.

[0056] The amount of about 1 to 30% of fat and / or oil refers to the total amount of the micronized fat added to the biscuit dough or optionally a mixture of a traditional fat and / or oil and the micronized fat.

[0057] The method may further include molding the biscuit dough to obtain the shape of the biscuits; baking the biscuits in the oven; cooling the biscuits; and optionally applying fillings and / or toppings to the biscuits, followed by a packaging step.

[0058] The method as described herein in any aspect produces a biscuit having improved properties compared to a biscuit product that does not contain the micronized fat described herein. For example, the biscuit product may exhibit one or more of the improved properties: greater expansion of the biscuit produced, oxidative stability and resistance to breakage of the biscuit produced.

[0059] Finally, another aspect of the present invention includes a method of using a micronized fat in a bakery mixture, the method comprising: adding the micronized fat to a bakery mixture, wherein the micronized fat is in powder form, comprises low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter; and wherein the bakery mixture comprises about 30 to 70% of flour, about 1 to 30% of fat and / or oil (traditional fat and / or oil and / or the micronized fat), and from 0 to 40% of sugar based on the total weight of the bakery mixture, wherein the micronized fat partially or totally replaces the traditional fat and / or oil.

[0060] The following illustrative examples are representative of some embodiments of the invention and should not be considered limiting the claimed scope.ExamplesExample 1- Biscuit productionMethod of preparation:

[0061] In a mixer, in standard biscuit preparation amounts, the ingredients are first added: sugar, water, invert sugar, salt, emulsifier, ammonium bicarbonate, vegetable oil and micronized fat. The ingredients are mixed at medium speed for about 5 to 10 minutes until a homogeneous dough is formed. Then flour and starch are added, also in standard biscuit preparation amounts, and the ingredients are mixed at medium speed for about 1 to 3 minutes. The mixture is sent to a step of rotary molding and is then baked at approximately 190 °C for approximately 1 to 2 minutes and then at approximately 200 °C for approximately 1 to 2 minutes and finally at approximately 160 °C for 2 min. The micronized fat is added to the process, replacing 2 to 4% of the vegetable oil typically used.Example 2- Properties of applying fats to biscuits

[0062] Comparative tests were conducted between Standard biscuits (comprising 12% palm oil), and Test biscuits of the Invention (partially replacing palm fat with micronized fat). The micronized fat was tested in different proportions. Furthermore, the addition of ammonium bicarbonate was varied. The expansion results in the biscuits can be seen in the graphs of FIGS. 1-5.

[0063] FIG. 1 : Standard biscuit without ammonium bicarbonate versus Test biscuit of the invention without ammonium bicarbonate. In the Test biscuit of the invention, micronized fat is replacing 2% of the palm oil in the biscuit, which therefore contains 10% palm oil. It is observed that, in this condition, the simple addition of micronized fat at a dosage of 2%, partially replacing the palm oil, even without the addition of the ammonium bicarbonate ingredient, promotes greater expansion of the biscuit, giving a significant difference in comparison with the Standard biscuit which, in this case, also has no addition of ammonium bicarbonate.

[0064] FIG. 2: Standard biscuit with 0.1% ammonium bicarbonate versus Test biscuit of the invention with 0.1% ammonium bicarbonate. In the Test biscuit of the invention, micronized fat is replacing 2% of the palm oil in the biscuit, which therefore contains 10% palm oil. It is observed that, in this condition, the partial replacement of 2% palm oil by micronized fat promoted greater expansion of the biscuit, giving a significant difference compared to the Standard biscuit, with both biscuits having 0.1% ammonium bicarbonate.

[0065] FIG. 3: Standard biscuit without ammonium bicarbonate versus Test biscuit of the invention without ammonium bicarbonate. In the Test biscuit of the invention, micronized fat is replacing 4% of the palm oil in the biscuit, which therefore contains 8% palm oil. It is observedthat, in this condition, the partial replacement of 4% palm oil by micronized fat promoted greater expansion of the biscuit, but it was more discreet, with no statistical difference for the Standard biscuit, wherein both biscuits had no addition of ammonium bicarbonate.

[0066] FIG. 4: Standard biscuit with 0.45% ammonium bicarbonate versus Test biscuit of the invention with 0.45% ammonium bicarbonate. In the Test biscuit of the invention, micronized fat is replacing up to 30% of the palm oil in the biscuit, which therefore still containing palm oil. It is observed that, in this condition, the partial replacement of palm oil by micronized fat promoted greater expansion of the biscuit, giving a significant difference compared to the Standard biscuit, with both biscuits having 0.45% ammonium bicarbonate.

[0067] FIG. 5: Illustrates Standard biscuit, Reduced biscuit and Test biscuit, all having no ammonium bicarbonate. Standard biscuits contain 12% palm oil; Reduced biscuits contain 10% palm oil. In the Test biscuit of the invention, micronized fat is replacing 2% of the palm oil in the biscuit, which, therefore, contains 10% palm oil, just like the Reduced biscuit. It is observed that, in this condition, the partial replacement of 2% palm oil with micronized fat promoted greater expansion of the biscuit, giving a significant difference compared to the Standard. The Reduced Biscuit had a very slight increase in expansion, thus showing that the addition of micronized fat promotes the expansion effect in the biscuit in addition to the simple reduction in fat of the biscuit.

[0068] Conclusions: It can be seen from the results shown in FIGS. 1 to 5 that:- The ingredient ammonium bicarbonate does not need to be present in the formulation of the Test biscuit (biscuit of the invention) to promote its expansion, even in different amounts of vegetable oil replacement (2% and 4%), and, furthermore, it is observed that in both tests, the Test biscuits of the invention showed better results than the standard biscuit - see FIGS. 1 and 3;- The addition of 0.1% or 0.45% of ammonium bicarbonate promoted greater expansion to the Standard biscuits, but when the same amount of ammonium bicarbonate was added to the Test biscuit of the invention, the expansion obtained was even better, presenting significant differences compared to the Standard biscuits, which demonstrates that micronized fat can also be used in conjunction with ammonium bicarbonate, improving the expansion of the biscuit - see FIGS. 2 and 4.- Only reducing the oil in the biscuit does not promote significantly greater expansion, and the partial replacement of the oil with micronized fat produces this effect. This result is illustrated in FIG. 5.

Claims

CLAIMSWhat is claimed is:

1. USE OF A MICRONIZED FAT, characterized by the fact that it is in the production of biscuits, wherein the micronized fat is in powder form, comprises low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

2. THE USE, according to claim 1 , characterized by the fact that the micronized fat comprises a powder density ranging from about 0.05 g / mL to about 0.30 g / mL at room temperature.

3. THE USE. according to claim 1 , characterized by the fact that the micronized fat comprises a powder density ranging from about 0. 10 g / mL to about 0.25 g / mL at room temperature.

4. THE USE, according to claim 1, characterized by the fact that the micronized fat is produced from oils and / or fats of plant origin, interesterified and / or fully hydrogenated vegetable oils and fats, animal fat, dairy fat, and combinations thereof.

5. THE USE, according to claim 1, characterized by the fact that the use of micronized fat allows to partially or totally replace the fat and / or oil that are typically used by the industry in the manufacture of biscuits.

6. THE USE, according to claim 5, characterized by the fact that the total amount of the fat and / or oil used in the production of biscuits can vary between 0 and 19%, and the total amount of the micronized fat used in the production of biscuits can vary between around 1 and 20%, more particularly between 1 and 5%, preferably between 1 and 4%, based on the total amount of the fat and / or oil used in the production of biscuits..

7. PROCESS FOR THE PRODUCTION OF BISCUITS, characterized by the fact that it comprises the following steps:(a) preparing a biscuit dough, comprising adding the micronized fat and the other ingredients useful in preparing the biscuit, wherein the micronized fat is in powder form, comprises low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter;(b) molding the biscuit dough prepared in the previous step to obtain the shape of the biscuits;(c) baking the biscuits in an oven;(d) cooling the biscuits; and(e) optionally applying fillings and / or toppings to the biscuits, followed by a packaging step.

8. THE PROCESS, according to claim 7, characterized by the fact that the food ingredients used in preparing the biscuit are selected from flours, fats and / or oils, water, sugars, yeasts, emulsifiers, salt, invert sugar, milk, whey, cocoa, dyes, flavorings, among others.

9. THE PROCESS, according to claim 8, characterized by the fact that the amount of ingredients can vary from about 30 to 70% of flour, about 1 to 30% of fat and / or oil. about 5 to 30% of water and 0 to 40% of sugar, based on the total weight of the biscuit produced, wherein the amount of about 1 to 30% of fat and / or oil refers to the total amount of the traditional fat and / or oil and the micronized fat used.

10. THE PROCESS, according to claim 9, characterized by the fact that the traditional fat and / or oil used in the production of biscuits can be partially or totally replaced by the micronized fat.

11. THE PROCESS, according to claim 10, characterized by the fact that the total amount of traditional fat and / or oil used in the production of biscuits can vary between 0 and 19%, and the total amount of the micronized fat used in the production of biscuits can vary between around 1 and 20%, more particularly between 1 and 5%, preferably between 1 and 4%, based on the total amount of the fat and / or oil used in the production of biscuits.

12. THE PROCESS, according to claim 7, characterized by the fact that there is a step prior to step (a) of mixing the micronized fat with the oil / fat used in preparing the biscuit dough.

13. THE PROCESS, according to claim 7, characterized by the fact that the molding of the dough (step b) occurs through wire cutting or molding or lamination or coextrusion or deposition (in case of liquid dough) technologies.

14. THE PROCESS, according to claim 7, characterized by the fact that the baking of the biscuits (step c) takes place in a conventional oven at standard temperatures, which can vary from 120 to 300 °C.

15. BAKERY MIXTURE, characterized by comprising about 30 to 70% of flour, about 1 to 30% of fat and / or oil, including micronized fat from 0 to 40% of sugar based on the total weight of the bakery mixture, wherein about 1 to 30%of the fats and / or oil is micronized fat in powder form, comprising low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

16. BISCUIT DOUGH, characterized by the fact that it comprises flour, fat and / or oil, including micronized fat, water and sugar, wherein about 1 to 30% of the fats and / or oil, basedon the total weight of the biscuit dough is a micronized fat in powder form, comprising low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

17. BISCUIT, characterized by the fact that it comprises about 30 to 70% of flour, about 1 to 30% of fat and / or oil. including micronized fat, about 5 to 30% of water and from 0 to 40% of sugar based on the total weight of the biscuit, wherein about I to 30% of the fats and / or oil is micronized fat in powder form, comprising low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

18. THE BISCUIT, according to claim 17. characterized by the fact that it additionally comprises chemical yeast, emulsifiers, salt, invert sugar, milk powder, whey, cocoa, colorings, flavorings.

19. METHOD OF IMPROVING A BISCUIT, characterized by the fact that the method comprises: adding and / or mixing the micronized fat to an ingredient mixture to obtain a biscuit dough, wherein the micronized fat is in powder form, comprises low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter.

20. METHOD OF USING A MICRONIZED FAT IN A BAKERY MIXTURE, characterized by the fact that the method comprises: adding the micronized fat to a bakery mixture, wherein the micronized fat is in powder form, comprises low powder density in the range of about 0.04 g / mL to about 0.40 g / mL at room temperature, and has a particle size distribution in which at least 50% of the particles have a particle size ranging from 3 to 60 pm in diameter; and wherein the bakery7mixture comprises about 30 to 70% of flour, about 1 to 30% of fat and / or oil, and from 0 to 40% of sugar based on the total weight of the bakery mixture, wherein the about 1 to 30% of fat and / or oil comprises the micronized fat and the micronized fat partially or totally replaces the traditional fat and / or oil.

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