A - Human Necessities – 21 – D
Patent
A - Human Necessities
21
D
99/130
A21D 10/02 (2006.01) A21D 2/00 (2006.01) A21D 10/00 (2006.01) A21D 13/08 (2006.01)
Patent
CA 1115116
Abstract of the Disclosure A specially prepared multi-purpose bakery product pre-mix together with processes for its preparation and use in home baking procedures, characterized by flexibility and adaptability of use in rapidly preparing a wide variety of yeast and/or chemically leavened bakery products in the home, for example, bread, rolls, coffee cake, pancakes, waffles, biscuits, pizza crust and the like. The pre-mix makes use of specially prepared dry ingredients including low moisture, special protein flours (protein content 9 to 12%, moisture content below 8%), finely divided, porous, low moisture, highly active yeast (moisture content below 5%), dry sub-divided shortening (moisture content below 2%), and sucrose and salt flavoring. Chemical leavening agents such as baking powder, dried whey (moisture content below 4%), and various dough modifying and improving agents (e.g., cysteine and bromats, monocalcium phosphate, mono- and di- glycerides, sodium and calcium stearoyl lactylates, etc.) can also be incorporated in the pre-mix. The pre-mix product is prepared by mixing the dry ingredients, separa- ting and isolating a portion of the mixed dry ingredients, and packaging and sealing such isolated portion in an oxygen and moisture excluding enclosure to form a pre-packaged pre- mix. Such pre-mix is characterised by a total aggregate moisture content within the sealed package of less than 8% and an extended storage or shelf-life ranging up to 12 months. At such time as the pre-mix is to be used in a particular home baking process, the sealed pre-mix package is opened and a measured quantity removed in accordance with the particular desired home baking recipe, following which moisture excluding environment for the balance of the packaged pre-mix. In general, the pre-mix ingredients are used by simply pouring the same from a pre-mix package into a mixing bowl, adding water and additional ingredients as called for in the particular recipe and then mixing to form a dough or batter, as the case may be, in accordance with the particular baking process. Thus, when the consumer wishes to make chemically leavened products such as biscuits, the pre-mix may be combined with water and immediately placed in the oven, the baking time being insufficient to activate the yeast. Should the consumer wish to make leavened bread, the pre-mix is mixed with water to form a dough following which the dough is kneaded, divided, proofed and baked in normal fashion to make a leavened bread. Further variations in the use of the pre-mix enable the production of partially yeast and chemically leavened products, such as pizza crust.
315135
Henselman Marlene R.
Walsh Helen J.
Wilcox Donald F.
Patent Technology Inc.
Smart & Biggar
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