Intermediate moisture, ready-to-use, frozen foods

A microbiologically stable cake batter, comprising about from 20 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, wherein the amount of fructose is about from 10 to 40% based on the sugar content and the product is spoonable at about 10.degree. F.

A microbiologically stable pancake batter, comprising about from 15 to 45% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, about from 10 to 40% fructose based on the total sugar content and about from 50 to 100% dextrose based on the remainder of the sugar, and wherein the product is spoonable at about 10.degree. F.

A microbiologically stable donut batter, comprising about 30 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based upon the total sugar content, about from 10 to 40% fructose based upon the total sugar content, and wherein the product is spoonable at about 10.degree. F.

The method of making a microbiologically stable flour-based batter food product which is spoonable at freezer temperatures which comprises mixing together about from 15 to 45% water, sugar in a ratio to water of about from 1-2:1, about from 2.5 to 30% fat, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and the sugar comprises at least about 50% dextrose plus fructose;

• pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.

The method of making a microbiologically stable cake batter which is spoonable at freezer temperatures which comprises mixing together about from 20 to 40% water, sugarin a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based on the total sugar content, wherein the amount of fructose is about from 10 to 40% based on the sugar content;

• pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.

The method of making a microbiologically stable pancake batter which is spoonable at freezer temperatures which comprises mixing toether about from 15 to 45% water, sugar in a ratio to water of about from 1-1.5:1, about from 2.5 to 10% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of fructose plus dextrose is at least about 50% based on the total sugar content, wherein the sugar comprises about from 10 to 40% fructose based on the total sugar content and about from 50 to 100% dextrose based on the remainder of the sugar;

• pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.

The method of making a microbiologically stable donut batter which is spoonable at freezer temperatures which comprises mixing together about from 30 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 10% fat, flour and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about 0.8 to 0.9, about from 10 to 40% fructose based on the total sugar content, wherein the sugar comprises at least about 50% dextrose plus fructose, pasteurizing the mixture, then homogenizing the mixture and cooling the resultant product.

A microbiologically stable batter comprising about from 15 to 40% water, sugar in a ratio to water of about from 1-1.5:1, about from 2 to 25% fat, flour, and minor but effective amounts of leavening agent, egg products, salt, emulsifier, stabilizer and flavoring, provided that the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose is at least about 50% based on the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10.degree. F.

A microbiologically stable flour-based batter, comprising about from 20 to 40% water, water soluble solutes in a ratio to water of about from 1-1.5:1, about from 2.5 to 25% fat, flour, and minor but effective amounts of salt, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is principally sugar and is adequate to provide the product with a water activity of about from 0.8 to 0.9, the amount of dextrose plus fructose in the sugar is at least about 50% based upon the total sugar content, wherein the foregoing ingredients comprise at least one of fructose and unsaturated fat and the product is spoonable at about 10.degree. F.