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
1978-01-24
1979-05-15
Hunter, Jeanette M.
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.
426327, A21D 1004
Patent
active
041548639
ABSTRACT:
Microbiologically stable flour based batters which remain soft and ready for use at freezer temperatures and which can be maintained at room temperature and refrigerator temperature for an extended period of time are prepared by controlling their sugar/fat content.
The batters are of intermediate-moisture content and have sufficient sugar solutes to provide a bacteriostatic effect.
REFERENCES:
patent: 3021220 (1962-02-01), Goring et al.
patent: 3753734 (1973-08-01), Kaplow et al.
patent: 3784710 (1974-01-01), Earle et al.
patent: 3975550 (1976-08-01), Fioriti et al.
Eapen Kuttikandathil E.
Kahn Marvin L.
Hunter Jeanette M.
Rich Products Corporation
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