Product and process of making a room temperature storage stable dough

US5178893A · kind A · utility

Assignee

• CPC International, Inc. · US

Inventors

• Gila Seewi · Heilbronn, DE
• Johannes Schupp · Heilbronn, DE
• Irmtraud Wildfeuer · Flein, DE
• Hans Bohrmann · Lauffen am Neckar, DE

Key dates

• Filing date: Jan 13, 1992
• Grant date: Jan 12, 1993
• Expiry date: Jan 13, 2012

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D10/02
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A ready-to-bake dough which is storage stable at room temperature comprises flour, edible fat, texturizer and a controlled amount, particularly 8-20% by weight, of water. When the dough is prepared, the flour and fat are pretreated by forming an essentially homogeneous premix. The premix is further processed by adding water and heating, or by heating under pressure with or without the addition of water. The dough can be used to make bread, cookies, biscuits, pastries and the like.