Shelf stable batter article and method of preparation

US6224924A · kind A · utility

Assignee

• General Mills, Inc. · US

Inventors

• Venkatachalam Narayanaswamy · Maple Grove, US
• Lloyd Metzger · Champlin, US
• James E. Langler · White Bear Lake, US
• David W. Tobelmann · Plymouth, US

Key dates

• Filing date: Sep 17, 1999
• Grant date: May 1, 2001
• Expiry date: Sep 17, 2019

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D10/025
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO.sub.2 gas producing leavening agents 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 3.5:1. The batter has a water activity of less than 0.85.