Storage stable, ready-to-eat baked goods

Details Storage stable, ready-to-eat baked goods Storage stable, ready-to-eat baked goods

A - Human Necessities

21

D

99/130, 107/69

A21D 2/14 (2006.01) A21D 13/08 (2006.01)

Patent

CA 1190429

ABSTRACT Ready-to-eat baked goods which are of high quality and are shelf stable, are disclosed. They are prepared from a flour containing base batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than .85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of starch to edible, liquid polyhydric alcohol is equal to or less than 3.95.

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