Dusting blend
AssigneeRobin Hood Multifoods Inc.
InventorsRoger Corbeil, Gobind Sadaranganey
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Abstract
This invention relates to an improved dusting blend and the use of such a blend in a baking process. The improvement resides in the addition of salt to the dusting blend to retard insect infestation while at the same time retaining good flowability characteristics. The dusting blend is applied to cooking or baking equipment, as a dusting powder, to prevent food or dough from sticking to the equipment. The dusting blend of this invention controls insect infestation far better than known dusting blends comprising flour or starch.
Claims19
An improved dusting blend for application to baking and cooking equipment and material, to prevent dough from sticking to said equipment, said dusting blend consisting essentially of a base material of flour or starch, and from 5% to 20% salt by weight sufficient to retard insect infestation while at the same time not adversely affecting fermentation of the dough.
In a method of preventing dough from sticking to baking and cooking equipment and material by the use of a dusting blend, the improvement comprising using as said dusting blend a composition consisting essentially of a base material of flour or starch and from 2 to 20% by weight of salt, whereby insect infestation is retarded while not adversely affecting fermentation of the dough.
Dependencies are inferred from the claim text.