A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
A21D 10/00 (2006.01) A21D 6/00 (2006.01) A21D 13/00 (2006.01)
Patent
CA 2491171
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140°F, emulsifiers, dough conditioners, stabilizers, sugar, lipid source and optionally supplemental gluten such that the frozen dough does not require a conventional proofing (proofer) step prior to freezing or prior to baking. When the frozen dough is thawed in a retarder at 33-42°F for at least 12 hours, or at an elevated temperature of between 43-85°F for at least 1 hour, and then baked, the baked products have good appearance, taste and texture, and a specific volume of at least 4 cc/gram.
Brown Jacqueline K.
Kulkarni Rajendra G.
Mcgovern Terrence R.
Townsend Robert K.
Wisniewski Paul
Bereskin & Parr Llp/s.e.n.c.r.l.,s.r.l.
Rich Products Corporation
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