Method of manufacturing refrigerated dough
AssigneeThe Pillsbury Company
InventorsJoseph C. McDilda, Cheryl L. Mitchell, Barbara L. Francken
Life of this patent
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Abstract
A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling the flour below about 75.degree. F. is disclosed which comprises combining flour, water, ice, and fat to form a dough; mixing said dough to develop the gluten; adding sugar and leavener to said developed dough wherein said sugar is chosen to maintain the temperature of said dough at or below 70 degrees Fahrenheit or thereabout; and mixing said dough with said sugar and said leavener to evenly distribute said sugar and said leavener throughout said dough.
Claims10
A method of manufacturing refrigerated sweet dough at or below 70 degrees Fahrenheit or thereabout without cooling flour below about 75.degree. F., comprising:
- a) combining and mixing flour, water, ice, and fat to form a dough;
- b) mixing said dough to develop the gluten;
- c) adding sugar and leavener to said developed dough wherein said sugar is chosen to maintain the temperature of said dough at or below 70 degrees Fahrenheit or thereabout;
- and
- d) mixing said dough with said sugar and said leavener to evenly distribute said sugar and said leavener throughout said dough.
A method of manufacturing refrigerated dough at or below 70 degrees Fahrenheit or thereabout without cooling flour below about 75 degrees Fahrenheit, comprising:
- a) combining the first stage ingredients to form a dough, said first stage ingredients, comprising:
- i) 45-50% flour by weight;
- ii) 13-18% water by weight;
- iii) 6-9% ice by weight;
- and
- iv) 2-6% shortening by weight;
- b) mixing said dough to develop the gluten;
- c) adding second stage ingredients to said developed dough, said second stage ingredients comprising:
- i) up to about 12% sugar by weight whereby said sugar is chosen to maintain the temperature of the dough at or below 70 degrees Fahrenheit or thereabout;
- and
- ii) up to about 4% leavener by weight;
- and
- d) mixing said developed dough with said second stage ingredients to evenly distribute said second stage ingredients throughout said developed dough.
Dependencies are inferred from the claim text.