Leavened dough or batter packaging system
AssigneeThe Pillsbury Company
InventorsMichael R. Perry, Mark A. Colman
Life of this patent
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Abstract
The invention is a packaging system for refrigerated leavened dough or batter compositions and includes a method for determining package seal strength for a refrigerated leavened composition. The system provides an environment within the package such that the composition attains a desired specific volume upon baking or cooking. The method includes the process of determining the specific volume required for the refrigerated leavened composition after baking, determining internal equilibrium pressure required to attain the specific volume after baking, determining the package dimension subject to the internal equilibrium pressure, and defining the pressure holding capacity required to maintain this pressure during the storage life of the refrigerated composition.
Claims22
A packaging system for refrigerated leavened dough comprising:
- (a) a package, said package being capable of maintaining the stability of said dough over time at refrigerated temperatures;
- (b) a leavened dough within said package comprising from about 20 wt- % to 40 wt- % water, from about 40 wt- % to 70 wt- % flour, and from about 0.1 wt- % to 5.0 wt- % of a leavening agent;
- and
- (c) a seal, said seal configured in relationship to said package so that said package is capable of maintaining an internal equilibrium pressure of less than about 35 psig at refrigeration temperatures resulting from generation of gases by leavening agent in said dough;
- said dough, when baked, being capable of achieving a specific volume of from about 3 cc/g to 7 cc/g, and said seal having a strength which is about 8 lbs/in or less in peel.
A packaging system for a refrigerated leavened batter comprising:
- (a) a package, said package being capable of maintaining the stability of the batter over time at refrigerated temperatures;
- (b) a leavened batter within said package comprising from about 20 wt- % to 70 wt- % water, from about 10 wt- % to 40 wt- % flour, and from about 0.1 wt- % to 5.0 wt- % of a leavening agent;
- and
- (c) a seal, said seal configured in relationship to said package so that said package is capable of maintaining an internal equilibrium pressure of less than about 35 psig at refrigeration temperatures resulting from generation of gases by said leavening agent in the batter;
- said batter, when baked, being capable of achieving a specific volume of from about 3 cc/g to 7 cc/g, and said seal having a strength which is about 8 lbs/in or less in peel.
Dependencies are inferred from the claim text.