Shelf stable brownie batter article and method of preparation
US6224925A · kind A · utility
7Cited by
18References
36Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 27, 1999 |
| Grant date | May 1, 2001 |
| Priority date | — |
| Expiry date | Oct 27, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B40/60
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.