Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1982-08-18
1985-05-07
Jones, Raymond
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426555, 426285, A23D 1004
Patent
active
045158240
ABSTRACT:
Disclosed are dry mixes for cakes, comprising conventional full formulation dry mixes in a particular physical form. The present granulated dry mixes can be used to prepare finished cakes by conventional baking but without requiring such steps as mixing to form a batter, or batter aeration or coating the baking container. The granulated dry mixes are characterized by the physical features of (1) particle size, (2) bulk porosity, (3) density, (4) initial rates of moisture absorption, and (5) moisture content. The particle size essentially ranges from about 0.9 to 3.0 mm. The bulk porosity essentially ranges from about 0.55 to 0.64. The density essentially ranges from about 0.45 to 0.70 g./cc. The rates of initial moisture absorption essentially range (at 70.degree. F., 21.degree. C.) from about 0.055 to 0.075 gram of water per gram of mix per second.
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Chemical Engineer's Handbook, Fifth Edition, ed. by R. H. Perry and C. H. Chilton, McGraw-Hill Book Co., 1975, pp. 8-57 to 8-65.
"Agglomeration Processes in Food Manufacture", Noyes Data Corp., 1972, pp. 202-221.
Blake Jon R.
Knutson Richard K.
VanHulle Glenn J.
Enockson Gene O.
General Mills Inc.
Jones Raymond
King Elizabeth A.
O'Toole John A.
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