Refrigerator pourable and stable pancake batters for preparing stable pancakes and method for preparing
US4353932A · kind A · utility
17Cited by
3References
2Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Feb 11, 1981 |
| Grant date | Oct 12, 1982 |
| Priority date | — |
| Expiry date | Feb 11, 2001 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D10/04
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable intermediate moisture batters for preparing microbiologically stable pancakes, both of which can be maintained at refrigerator temperature for extended periods of time are disclosed. The batters contain relatively high levels of shortening and total sugar content in a ratio to water of 0.3-0.6:1.0. Such a relatively low total sugar content allows flour content and other ingredients to approximate the levels found in homemade batters, while the water activity of the batter is kept below 0.95 for a refrigerator stable product, and the water activity of the resulting pancake is below 0.88.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.