Method of preparing a dry mix useful in preparing baked goods

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

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Details

426554, 426549, 426622, A21D 1000, A23L 110

Patent

active

053606230

ABSTRACT:
In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake finisher is replaced with a disc mill, which yields surprisingly superior dry mix properties. In another embodiment of the invention having particular utility in dry mixes for brownies and the like, a dry, particulate pre-mix is formed by mixing the shortening with a selected portion of the dry ingredients of the dry mix. It is preferred that no more than approximately 25% of the total flour content of the dry mix be added in this pre-mix. This pre-mix is then mixed with the rest of the ingredients of the dry mix and this final dry mix may subjected to a finishing operation such as that of the first embodiment of the invention.

REFERENCES:
patent: 3508928 (1970-04-01), Ewing et al.
patent: 3508929 (1970-04-01), Callaghan et al.
patent: 3551166 (1970-12-01), Baum et al.
patent: 3694230 (1972-09-01), Cooke
patent: 4865863 (1989-09-01), Prosise et al.

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