Shelf stable brownie batter article and method of preparation
AssigneeGeneral Mills, Inc.
InventorsVenkatachalam Narayanaswamy, Linda R. Kreisman, James E. Langler, David W. Tobelmann
Life of this patent
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Abstract
A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.
Claims23
A ready-to-bake article for brownies, comprising:
- an essentially gas-impermeable container;
- a batter disposed within the container, comprising:
- sugar, flour, edible fatty triglycerides, salt, moisture, said batter having a sugar to flour ratio of at least 1.5:1,
- a moisture content of about 5 to 20%,
- a water activity of less than 0.85;
- and
- a leavening system consisting of an inert gas disposed within the container and within the batter, the container containing less than 4% residual oxygen.
A method of fabricating a ready-to-bake brownie article, comprising the steps of:
- providing an open sealable, gas impermeable container;
- dispensing a brownie batter within at least a portion of the container, said brownies comprising:
- about 25 to 70% sugar
- about 10 to 40% flour
- about 0to 4% egg solids
- about 0.1 to 3% salt
- about 0to 4% emulsifiers
- about 0 to 20% fat
- about 5 to 20% moisture
- said batter having a sugar to flour ratio of about 1.5:1 to 3.5:1
- a water activity of less than 0.85
- a pH of about 6 to 7.5;
- filling the headspace portion of the container that is unfilled with the batter with an inert gas having an oxygen content of less then 4%;
- sealing the container for form a shelf stable ready-to-bake brownie article.
A ready-to-bake batter article for brownies, comprising:
- an essentially gas-impermeable container;
- a batter disposed within the container, comprising:
- sugar, flour, edible fatty triglycerides, gellan gum, moisture, salt, the batter comprising a sugar-to-flour ratio of at least 1.5:1, and a water activity of less than 0.85;
- and
- an inert gas disposed within the container containing less than 4% residual oxygen.
Dependencies are inferred from the claim text.