Process of making a microwaveable bakery product

Details Process of making a microwaveable bakery product Process of making a microwaveable bakery product

1989-12-14

1992-05-05

Czaja, Donald E.

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.

426 62, 426237, 426661, A23D 1002

Patent

active

051106140

ABSTRACT:
Disclosed is a premix and a complete mix for preparing bakery products suitable for microwave heating. The premix includes protein in an amount of 4.5 to 25.0 by weight and 7 to 50 shortening by weight. The premix may be combined with other ingredients to prepare a mix for preparing the bakery product. The mix may include from 46 to 80 parts flour, 4 to 22 parts shortening, and 4 to 11 parts protein material.

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