Preparation of batter

Preparation of batter

Liquid dough comprising 10-40 wt.% flour, 10-30 wt.% water, 20-30 wt.% fat and up to 2 wt.% salt includes 5-25 wt.% of a carbohydrate mixture with a low or zero sweetening power to reduce the water activity of the dough to less than 0.9. An independent claim is also included for producing a liquid d...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: EKBERG, ANDERS, HARTMANN, RUDOLF, BLOECHLINGER, KURT
Format: Patent
Sprache:eng ; fre ; ger
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:Liquid dough comprising 10-40 wt.% flour, 10-30 wt.% water, 20-30 wt.% fat and up to 2 wt.% salt includes 5-25 wt.% of a carbohydrate mixture with a low or zero sweetening power to reduce the water activity of the dough to less than 0.9. An independent claim is also included for producing a liquid dough by adding a carbohydrate mixture as above to a mixture of 10-40 wt.% flour, 10-30 wt.% water, 20-30 wt.% fat and up to 2 wt.% salt in an amount sufficient to reduce the water activity of the dough to less than 0.9.