Product and process of making a room temperature storage stable dough
AssigneeCPC International Inc.
InventorsGila Seewi, Johannes Schupp, Irmtraud Wildfeuer, Hans Bohrmann
Life of this patent
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Abstract
A ready-to-bake dough which is storage stable at room temperature comprises flour, edible fat, texturizer and a controlled amount, particularly 8-20% by weight, of water. When the dough is prepared, the flour and fat are pretreated by forming an essentially homogeneous premix. The premix is further processed by adding water and heating, or by heating under pressure with or without the addition of water. The dough can be used to make bread, cookies, biscuits, pastries and the like.
Claims19
A process for the production of a storage stable, ready to bake dough composition consisting essentially of:
- (a) forming an essentially homogenous premix of 15 to 60 w/w % flour and 5 to 40 w/w % edible fat;
- (b) heating the premix from (a) to a temperature of from 90.degree. to 145.degree. C.;
- and
- (c) adding 0.5 to 40 w/w % texturizer and water, so that the total water content is 8 to 16 w/w %.
Dependencies are inferred from the claim text.