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AssigneeGeneral Foods Corporation
InventorsJoseph M. Rispoli, Morris A. Rogers, Janice Raiford Shaw, Joseph J. Russo
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A bread crumb coating composition which, when coated onto a batter-coated comestible and then baked, imparts the resultant comestible with the taste, texture and appearance of a fried comestible. The bread crumb coating composition comprises bread crumbs consisting essentially of wheat flour, yeast and salt and having an elongated, porous and striated shape and structure, and a particle size wherein at least a majority of the crumbs by weight are retained on a USS 20 mesh screen after passing a USS 5 mesh screen, but not more than 10% of the crumbs by weight are retained on a USS 5 mesh screen. The bread crumbs are uniformly browned, and have an edible oil applied onto their surface.
Process for preparing a baked coated comestible with the taste, texture and appearance of a fried coated comestible comprising:
A bread crumb coating composition, which, when coated onto a batter-coated comestible and then baked imparts the resultant comestible with the taste, texture and appearance of a fried comestible, said composition comprising bread crumbs consisting essentially of wheat flour, yeast and salt, having an elongated, porous and striated shape and structure, and a particle size wherein at least a majority of the crumbs by weight are retained on a USS 20 mesh screen after passing a USS 5 mesh screen and wherein not more than 10% of the crumbs by weight are retained on a USS 5 mesh screen, said bread crumbs being uniformly browned, and having 1.5 to 40%, by weight of the bread crumbs, of an edible oil applied to the surface of the crumbs.
Dependencies are inferred from the claim text.