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
1984-03-12
1985-07-02
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.
426804, 426555, A21D 1308
Patent
active
045267995
ABSTRACT:
A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.
REFERENCES:
patent: 4219580 (1980-08-01), Torres
patent: 4275088 (1981-06-01), Hart
patent: 4304768 (1981-12-01), Staub et al.
patent: 4351852 (1982-09-01), Rule et al.
patent: 4379782 (1983-04-01), Staub et al.
Solka-Floc.RTM., Brown Company, 2 University Plaza, Hackensack, N.J. (Brochure: "Nature's Own Ingredient . . . ").
Frost John R.
Glicksman Martin
Hegedus Elizabeth
Silverman Jerry E.
Donovan Daniel J.
General Foods Corporation
Jones Raymond
King Elizabeth A.
Marcoux Thomas A.
LandOfFree
Process for preparing a high quality, reduced-calorie cake does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process for preparing a high quality, reduced-calorie cake, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for preparing a high quality, reduced-calorie cake will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-380959