FLEXIBLE PARTIALLY COOKED DOUGH COMPOSITION

摘要

The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt.% to 20 wt.%. Also disclosed is a partially fried, flexible dough composition resulting from this method.