Shelf stable batter article and method of preparation
US6165524A · kind A · utility
14Cited by
18References
36Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 27, 1999 |
| Grant date | Dec 26, 2000 |
| Priority date | — |
| Expiry date | Oct 27, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D10/025
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.