Baking mix and methods of making same
AssigneeBloomfield Farms, Inc.
InventorsMatthew Elder, Daniel B. Sutherland
Life of this patent
Estimating the term…
Abstract
A baking mix is provided that is free of common food allergens. The baking mix includes a modified starch, a native starch, a gluten-free flour, a hydrocolloid, a hydrogenated oil, a sugar, and a salt. Methods of manufacturing a baking mix are further provided and comprise the step of combining an amount of a modified starch, an amount of a native starch, an amount of a gluten-free flour, an amount of a hydrocolloid, an amount of a sugar, and an amount of a sea salt to form a raw material mixture. An amount heated hydrogenated oil is then added to the raw material mixture, and the raw material mixture is turbolized for a predetermined amount of time to thereby form the baking mix.
Claims19
A baking mix, comprising:
- about 30 wt. % to about 50 wt. % of a modified starch;
- about 10 wt. % to about 50 wt. % of a native starch;
- about 15 wt. % to about 85 wt. % of a gluten-free flour, the gluten-free flour consisting of about 15 wt. % to about 35 wt. % of a rice flour, about 1 wt. % to about 25 wt. % millet flour, and about 1 wt. % to about 25 wt. % sorghum flour;
- about 1 wt. % to about 20 wt. % of a hydrocolloid, the hydrocolloid consisting of about 1 wt. % to about 10 wt. % of hydroxypropylmethyl cellulose, about 0.01% wt. % to about 5 wt. % xanthum gum, and about 0.01 wt. % to about 5 wt. % guar gum;
- about 2 wt. % to about 15 wt. % of a hydrogenated oil;
- about 1 wt. % to about 10 wt. % of a sugar;
- and
- about 0.25 wt. % to about 5 wt. % of a salt,
- the baking mix not including peanuts, tree nuts, milk, eggs, wheat, soy, fish, or shellfish.
A method of manufacturing a baking mix, comprising:
- providing a baking mix including
- about 30 wt. % to about 50 wt. % of a modified starch;
- about 10 wt. % % to about 50 wt. % of a native starch;
- about 15 wt. % to about 85 wt. % of a gluten-free flour, the gluten-free flour consisting of about 15 wt. % to about 35 wt. % of a rice flour, about 1 wt. % to about 25 wt. % millet flour, and about 1 wt. % to about 25 wt. % sorghum flour;
- about 1 wt. % to about 20 wt. % of a hydrocolloid, the hydrocolloid consisting of about 1 wt. % to about 10 wt. % of hydroxypropylmethyl cellulose, about 0.01% wt. % to about 5 wt. % xanthum gum, and about 0.01 wt. % to about 5 wt. % guar gum;
- about 1 wt. % to about 10 wt. % of a sugar;
- and
- about 0.25 wt. % to about 5 wt. % of a salt,
- the baking mix not including peanuts, tree nuts, milk, eggs, wheat, soy, fish, or shellfish,
- combining an amount of a modified starch, an amount of a native starch, an amount of a gluten-free flour, an amount of a hydrocolloid, an amount of a sugar, and an amount of a sea salt to form a raw material mixture;
- adding an amount of heated hydrogenated oil to the raw material mixtures the amount of hydrogenated oil equal to about 2 wt. % to about 15 wt. % of the baking mix;
- and
- mixing the raw material mixture for a predetermined amount of time.
A method of preparing a bread product, comprising:
- providing a baking mix, the baking mix including
- about 30 wt. % to about 50 wt. % of a modified starch,
- about 10 wt. % to about 50 wt. % of a native starch,
- about 15 wt. % to about 85 wt. % of a gluten-free flour, the gluten-free flour consisting of about 15 wt. % to about 35 wt. % of a rice flour, about 1 wt. % to about 25 wt. % millet flour, and about 1 wt. % to about 25 wt. % sorghum flour,
- about 1 wt. % to about 20 wt. % of a hydrocolloid, the hydrocolloid consisting of about 1 wt. % to about 10 wt. % of hydroxypropylmethyl cellulose, about 0.01% wt. % to about 5 wt. % xanthum gum, and about 0.01 wt. % to about 5 wt. % guar gum;
- about 2 wt. % to about 15 wt. % of a hydrogenated oil,
- about 1 wt. % to about 10 wt. % of a sugar, and
- about 0.25 wt. % to about 5 wt. % of sea salt,
- the baking mix not including peanuts, tree nuts, milk, eggs, wheat, soy, fish, or shellfish allergens;
- mixing the bread mix with an amount of water and an amount of yeast to form a dough;
- and
- baking the dough for a predetermined amount of time.
Dependencies are inferred from the claim text.