A METHOD FOR MAKING A SOFT CAKE BATTER

A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt. % cereal material after baking, the method comprising: -providing flour, culture and other ingredients for the soft cake; -forming a sourdough by mixing and proofing a portion of...

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Bibliographische Detailangaben
Hauptverfasser:	NOTARDONATO, Lelia, DIRY, Michel, CLEMENT, Jerome
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt. % cereal material after baking, the method comprising: -providing flour, culture and other ingredients for the soft cake; -forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt. % of the total flour to be incorporated into the soft cake batter with water and culture; -mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereal material after baking.