Room-temperature shelf-stable dough mix

Details Room-temperature shelf-stable dough mix Room-temperature shelf-stable dough mix

1993-05-28

1995-04-25

Pratt, Helen

Food or edible material: processes, compositions, and products

Packaged or wrapped product

Packaged product is dough or batter or mix therefor

426391, 426397, 426402, 426413, 426549, 426551, 426552, 426555, 426558, A21D 1002, A21D 1004

Patent

active

054097207

ABSTRACT:
A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and the dry ingredient portion are shelf-stable at room temperatures (65.degree. F. to 80.degree. F.) without the addition of chemical preservatives. The moist ingredient portion includes sugar, shortening, and all water or moisture required in the complete dough. Also, the moist ingredient portion preferably includes egg solids and flavorings such as vanilla. In any event the moist ingredient portion is mixed to have a water activity level of no greater than 0.85 to provide the desired shelf stability. The dry ingredient portion includes all flour required in the complete dough and may include leavening agents, egg solids, candy pieces, nuts, dried fruits, coconut, and other "dry" or moisture free ingredients. Both the moist and dry ingredient portions are preferably packaged in substantially air and water impermeable containers of single batch volumes such that the contents of the packages may simply be mixed together to produce the complete dough without measuring.

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