Ready-to-bake, shelf-stable cake dough and process for its manufacture
US6322830A · kind A · utility
2Cited by
3References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 16, 1999 |
| Grant date | Nov 27, 2001 |
| Priority date | — |
| Expiry date | Sep 16, 2019 |
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 disclosed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.