Shelf stable brownie batter article and method of preparation
US6228403A · kind A · utility
9Cited by
13References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 28, 1999 |
| Grant date | May 8, 2001 |
| Priority date | — |
| Expiry date | May 28, 2019 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23B40/60
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled 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.