Improved cake batters
AssigneePuratos N.V.
InventorsIngrid Van Haesendonck, Henrik Østdal, Fanny Nguyen, Goedele Van Der Biest
Life of this patent
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Abstract
The present invention provides in methods for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases and one or more phospholipases to cake batter ingredients, and preparing the cake batter. Also, cake batters or cake products comprising one or more raw starch degrading alpha-amylases and one or more phospholipases are provided herein.
Claims15
A method for preparing a cake batter or a cake product prepared from the batter, comprising adding in any order one or more raw starch degrading alpha-amylases, one or more phospholipases, and optionally one or more anti-staling amylases to cake batter ingredients, and preparing the cake batter.
A cake batter or cake product comprising one or more raw starch degrading alpha-amylases, one or more phospholipases, and optionally one or more anti-staling amylases.
Dependencies are inferred from the claim text.