Ready-to-bake shelf-stable cake dough and process for its manufacture
US6039994A · kind A · utility
14Cited by
5References
12Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Mar 19, 1998 |
| Grant date | Mar 21, 2000 |
| Priority date | — |
| Expiry date | Mar 19, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B40/60
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.