Method of manufacturing refrigerated dough
US5292846A · kind A · utility
2Cited by
6References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 1, 1992 |
| Grant date | Mar 8, 1994 |
| Priority date | — |
| Expiry date | May 1, 2012 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/02
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling the flour below about 75.degree. F. is disclosed which comprises combining flour, water, ice, and fat to form a dough; mixing said dough to develop the gluten; adding sugar and leavener to said developed dough wherein said sugar is chosen to maintain the temperature of said dough at or below 70 degrees Fahrenheit or thereabout; and mixing said dough with said sugar and said leavener to evenly distribute said sugar and said leavener throughout said dough.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.