OUT OF THE FREEZER BATTER
Disclosed is a batter composition which can be cold stored at temperatures below 32.degree.F, removed from the cold storage and immediately plastically deformed, such as by expressing from an orificed container, to suitable shape or spooned in desired amounts for cooking. The use of polyunsaturated...
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| creator | FIORITI, JOSEPH A MANCUSO, JOHN J |
| description | Disclosed is a batter composition which can be cold stored at temperatures below 32.degree.F, removed from the cold storage and immediately plastically deformed, such as by expressing from an orificed container, to suitable shape or spooned in desired amounts for cooking. The use of polyunsaturated oils and lowfreezing materials, such as low molecular weight alcohols and glycols, in combination with a sugar or sugar-dextrin mixture maintains the dough flowable at reduced temperatures. The batter can be employed to make a number of products such as pancakes, waffles, muffins, cookies, cakes, snack items and the like. |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CA1061173A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CA1061173A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CA1061173A3</originalsourceid><addsrcrecordid>eNrjZJD0Dw1R8HdTCPFwVXALcnWNcg1ScHIMCXEN4mFgTUvMKU7lhdLcDPJuriHOHrqpBfnxqcUFicmpeakl8c6OhgZmhobmxo7GhFUAAICNHss</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>OUT OF THE FREEZER BATTER</title><source>esp@cenet</source><creator>FIORITI, JOSEPH A ; MANCUSO, JOHN J</creator><creatorcontrib>FIORITI, JOSEPH A ; MANCUSO, JOHN J</creatorcontrib><description>Disclosed is a batter composition which can be cold stored at temperatures below 32.degree.F, removed from the cold storage and immediately plastically deformed, such as by expressing from an orificed container, to suitable shape or spooned in desired amounts for cooking. The use of polyunsaturated oils and lowfreezing materials, such as low molecular weight alcohols and glycols, in combination with a sugar or sugar-dextrin mixture maintains the dough flowable at reduced temperatures. The batter can be employed to make a number of products such as pancakes, waffles, muffins, cookies, cakes, snack items and the like.</description><language>eng ; fre</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>1979</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19790828&DB=EPODOC&CC=CA&NR=1061173A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19790828&DB=EPODOC&CC=CA&NR=1061173A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FIORITI, JOSEPH A</creatorcontrib><creatorcontrib>MANCUSO, JOHN J</creatorcontrib><title>OUT OF THE FREEZER BATTER</title><description>Disclosed is a batter composition which can be cold stored at temperatures below 32.degree.F, removed from the cold storage and immediately plastically deformed, such as by expressing from an orificed container, to suitable shape or spooned in desired amounts for cooking. The use of polyunsaturated oils and lowfreezing materials, such as low molecular weight alcohols and glycols, in combination with a sugar or sugar-dextrin mixture maintains the dough flowable at reduced temperatures. The batter can be employed to make a number of products such as pancakes, waffles, muffins, cookies, cakes, snack items and the like.</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1979</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD0Dw1R8HdTCPFwVXALcnWNcg1ScHIMCXEN4mFgTUvMKU7lhdLcDPJuriHOHrqpBfnxqcUFicmpeakl8c6OhgZmhobmxo7GhFUAAICNHss</recordid><startdate>19790828</startdate><enddate>19790828</enddate><creator>FIORITI, JOSEPH A</creator><creator>MANCUSO, JOHN J</creator><scope>EVB</scope></search><sort><creationdate>19790828</creationdate><title>OUT OF THE FREEZER BATTER</title><author>FIORITI, JOSEPH A ; MANCUSO, JOHN J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CA1061173A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre</language><creationdate>1979</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>FIORITI, JOSEPH A</creatorcontrib><creatorcontrib>MANCUSO, JOHN J</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FIORITI, JOSEPH A</au><au>MANCUSO, JOHN J</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OUT OF THE FREEZER BATTER</title><date>1979-08-28</date><risdate>1979</risdate><abstract>Disclosed is a batter composition which can be cold stored at temperatures below 32.degree.F, removed from the cold storage and immediately plastically deformed, such as by expressing from an orificed container, to suitable shape or spooned in desired amounts for cooking. The use of polyunsaturated oils and lowfreezing materials, such as low molecular weight alcohols and glycols, in combination with a sugar or sugar-dextrin mixture maintains the dough flowable at reduced temperatures. The batter can be employed to make a number of products such as pancakes, waffles, muffins, cookies, cakes, snack items and the like.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre |
| recordid | cdi_epo_espacenet_CA1061173A |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS HUMAN NECESSITIES PRESERVATION THEREOF TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | OUT OF THE FREEZER BATTER |
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