Claims
- 1. A sweet goods dough comprising;
(a) flour; (b) sugar, including a fluid corn syrup/sugar blend; (c) shortening; (d) eggs; (e) emulsifier; (f) leavening; and (g) mold inhibitor; the sweet goods dough having an Aw of less than about 0.75, a pH with a range from about 6.5 to about 8.5, and stable against microbiological growth and component separation at both room temperature and in an ambient atmosphere.
- 2. The sweet goods dough of claim 1 wherein the flour is present in an amount to provide structure to the sweet goods dough.
- 3. The sweet goods dough of claim 1 wherein the flour comprises an amount in the range of about 20 to about 40 weight percent of the sweet goods dough.
- 4. The sweet goods dough of claim 1 wherein the flour includes bleached, enriched wheat flour.
- 5. The sweet goods dough of claim 1 wherein the flour includes barley flour.
- 6. The sweet goods dough of claim 1 wherein the flour includes bleached, enriched wheat flour and barley flour.
- 7. The sweet goods dough of claim 6 wherein the flour includes bleached, enriched wheat flour and barley flour in a weight ratio of about 10.0:1.0.
- 8. The sweet goods dough of claim 1 wherein the sugar, including a fluid corn syrup/sugar blend, is present in an amount to provide the sweet goods dough with an Aw of less than about 0.75.
- 9. The sweet goods dough of claim 1 wherein the sugar, including a fluid corn syrup/sugar blend, comprises an amount in the range of about 20 to about 40 weight percent of the sweet goods dough.
- 10. The sweet goods dough of claim 1 wherein the sugar includes sucrose.
- 11. The sweet goods dough of claim 10 wherein the sucrose includes white sugar.
- 12. The sweet goods dough of claim 10 wherein the sucrose includes brown sugar.
- 13. The sweet goods dough of claim 10 wherein the sucrose includes white sugar and brown sugar.
- 14. The sweet goods dough of claim 13 wherein the sucrose includes white sugar and brown sugar in a weight ratio of about 1.7:1.0.
- 15. The sweet goods dough of claim 1 wherein the sugar includes sucrose mixed with the eggs as a preservative thereof.
- 16. The sweet goods dough of claim 1 wherein the sugar includes a fluid blend of corn syrup, fructose, and liquid sucrose.
- 17. The sweet goods dough of claim 1 wherein the sugar includes a fluid blend of about 63% corn syrup, about 8% fructose, about 28% liquid sucrose, and about 1% imitation vanillin.
- 18. The sweet goods dough of claim 1 wherein the sugar includes sucrose and a fluid blend of corn syrup, fructose, and liquid sucrose.
- 19. The sweet goods dough of claim 18 wherein the sugar includes sucrose and a fluid blend of corn syrup, fructose, and liquid sucrose in a weight ratio of about 2.5:1.0.
- 20. The sweet goods dough of claim 1 wherein the sugar includes sucrose and sucrose mixed with the eggs as a preservative thereof.
- 21. The sweet goods dough of claim 1 wherein the sugar includes sucrose, a fluid blend of corn syrup, fructose, and liquid sucrose and sucrose mixed with the eggs as a preservative thereof.
- 22. The sweet goods dough of claim 1 wherein the shortening is present in an amount to enhance organoleptic properties of the sweet goods dough.
- 23. The sweet goods dough of claim 1 wherein the shortening comprises an amount in the range of about 10 to about 20 weight percent of the sweet goods dough.
- 24. The sweet goods dough of claim 1 wherein the shortening includes solid shortening.
- 25. The sweet goods dough of claim 24 wherein the solid shortening includes hydrogenated vegetable oil.
- 26. The sweet goods dough of claim 25 wherein the solid shortening includes hydrogenated soybean oil and cotton seed oil mixture.
- 27. The sweet goods dough of claim 1 wherein the shortening includes liquid shortening.
- 28. The sweet goods dough of claim 27 wherein the liquid shortening includes vegetable oil.
- 29. The sweet goods dough of claim 28 wherein the liquid shortening includes soybean oil.
- 30. The sweet goods dough of claim 1 wherein the shortening includes solid shortening and liquid shortening.
- 31. The sweet goods dough of claim 30 wherein the shortening includes solid shortening and liquid shortening in a weight ratio of about 3.0:1.0
- 32. The sweet goods dough of claim 30 wherein the solid shortening includes hydrogenated vegetable oil.
- 33. The sweet goods dough of claim 32 wherein the solid shortening includes hydrogenated soybean oil and cotton seed oil mixture.
- 34. The sweet goods dough of claim 30 wherein the liquid shortening includes vegetable oil.
- 35. The sweet goods dough of claim 34 wherein the liquid shortening includes soybean oil.
- 36. The sweet goods dough of claim 30 wherein the shortening includes hydrogenated vegetable oil and vegetable oil.
- 37. The sweet goods dough of claim 36 wherein the shortening includes hydrogenated vegetable oil and soybean oil.
- 38. The sweet goods dough of claim 37 wherein the shortening includes hydrogenated soybean oil and cotton seed oil mixture and soybean oil.
- 39. The sweet goods dough of claim 1 wherein the eggs are present in an amount to provide body to the sweet goods dough.
- 40. The sweet goods dough of claim 1 wherein the eggs include a preserved egg material comprising an amount in the range of about 8 to about 15 weight percent of the sweet goods dough.
- 41. The sweet goods dough of claim 1 wherein the eggs include a preserved egg material comprising whole eggs and sugar in a weight ratio of about 1.0:1.0.
- 42. The sweet goods dough of claim 1 wherein the emulsifier is present in an amount to prevent component separation of the sweet goods dough.
- 43. The sweet goods dough of claim 1 wherein the emulsifier comprises an amount in the range of about 2 to about 4 weight percent of the sweet goods dough.
- 44. The sweet goods dough of claim 1 wherein the emulsifier includes lactylate hydrate.
- 45. The sweet goods dough of claim 1 wherein the emulsifier includes lecithin.
- 46. The sweet goods dough of claim 1 wherein the emulsifier includes lactylate hydrate and lecithin.
- 47. The sweet goods dough of claim 46 wherein the emulsifier includes lactylate hydrate and lecithin in a weight ratio of about 3.0:1.0.
- 48. The sweet goods dough of claim 1 wherein the leavening is present in an amount to provide a predetermined density to a baked sweet goods dough.
- 49. The sweet goods dough of claim 1 wherein the leavening comprises an amount in the range of about 0.5 to about 1.5 weight percent of the sweet goods dough.
- 50. The sweet goods dough of claim 1 wherein the leavening includes sodium bicarbonate.
- 51. The sweet goods dough of claim 50 wherein the sodium bicarbonate is encapsulated.
- 52. The sweet goods dough of claim 1 wherein the mold inhibitor comprises an amount in the range of about 0.7 to about 10.2 weight percent of the sweet goods dough.
- 53. The sweet goods dough of claim 1 wherein the mold inhibitor includes a salt of sorbic acid.
- 54. The sweet goods dough of claim 53 wherein the salt of sorbic acid is potassium sorbate.
- 55. The sweet goods dough of claim 1 comprising;
(a) an amount of flour in the range of about 20 to about 40 weight percent; (b) an amount of sugar, including a fluid corn syrup/sugar blend, in the range of about 20 to about 40 weight percent; (c) an amount of shortening in the range of about 10 to about 20 weight percent; (d) an amount of preserved eggs in the range of about 8 to about 15 weight percent; (e) an amount of emulsifier in the range of about 2 to about 4 weight percent; (f) an amount of leavening in the range of about 0.5 to about 1.5 weight percent; and (g) an amount of mold inhibitor in the range of about 0.07 to about 0.12 weight percent.
- 56. The sweet goods dough of claim 1 comprising;
(a) an amount of flour in the range of about 30 to about 37 weight percent; (b) an amount of sugar, including a fluid corn syrup/sugar blend, in the range of about 25 to about 36 weight percent; (c) an amount of shortening in the range of about 10 to about 15 weight percent; (d) an amount of preserved eggs in the range of about 10 to about 14 weight percent; (e) an amount of emulsifier in the range of about 2 to about 4 weight percent; (f) an amount of leavening in the range of about 0.9 to about 1.2 weight percent; and (g) an amount of mold inhibitor in the range of about 0.08 to about 0.10 weight percent.
- 57. The sweet goods dough of claim 1, further comprising salt in an amount to improve taste of the sweet goods dough.
- 58. The sweet goods dough of claim 1, further including salt comprising an amount in the range of about 0.3 to about 0.6 weight percent of the sweet goods dough.
- 59. The sweet goods dough of claim 1, further comprising flavoring in an amount to improve taste of the sweet goods dough.
- 60. The sweet goods dough of claim 1, further including flavoring comprising an amount in the range of about 1.0 to about 1.7 weight percent of the sweet goods dough.
- 61. The sweet goods dough of claim 59 wherein the flavoring includes vanillin flavoring.
- 62. The sweet goods dough of claim 59 wherein the flavoring includes a butter, vanillin, and lemon flavoring.
- 63. The sweet goods dough of claim 59 wherein the flavoring includes vanillin flavoring and abutter, vanillin, and lemon flavoring.
- 64. The sweet goods dough of claim 63 wherein the flavoring includes vanillin flavoring and a butter, vanillin, and lemon flavoring in a weight ratio of about 2.0:1.0.
- 65. The sweet goods dough of claim 1, further comprising edible particulates.
- 66. The sweet goods dough of claim 65, wherein the edible particulates comprise an amount in the range of about 10 to about 30 weight percent of the sweet goods dough.
- 67. The sweet goods dough of claim 65 wherein the edible particulates include chocolate chips.
- 68. The sweet goods dough of claim 65 wherein the edible particulates include white chocolate chunks and dark chocolate chunks.
- 69. The sweet goods dough of claim 65 wherein the edible particulates include candy bits.
- 70. The sweet goods dough of claim 65 wherein the edible particulates include cocoa.
- 71. The sweet goods dough of claim 65 wherein the edible particulates include raisins.
- 72. The sweet goods dough of claim 65 wherein the edible particulates include oatmeal.
- 73. A sweet goods dough stable against microbiological growth and component separation at both room temperature and in an ambient atmosphere, comprising;
(a) a structure providing amount of flour; (b) a source of sugar in an amount in the range of about 20 to about 40 weight percent, including a fluid corn syrup/sugar blend; (c) an amount of shortening effective to enhance the organoleptic properties of the sweet goods dough; (d) an amount of eggs to provide body to the sweet goods dough; (e) an effective amount of emulsifier preventing component separation in the sweet goods dough; (f) an effective amount of an encapsulated leavening system to provide a predetermined density to a baked sweet goods dough; and (g) an effective amount of a mold inhibiting agent to prevent mold growth in the sweet goods dough, wherein the sweet goods dough has an Aw of less than about 0.75, and a pH with a range from about 6.5 to about 8.5.
- 74. The sweet goods dough of claim 73 wherein the flour comprises an amount in the range of about 20 to about 40 weight percent of the sweet goods dough.
- 75. The sweet goods dough of claim 73 wherein the flour includes bleached, enriched wheat flour and barley flour.
- 76. The sweet goods dough of claim 75 wherein the flour includes bleached, enriched wheat flour and barley flour in a weight ratio of about 10.0:1.0.
- 77. The sweet goods dough of claim 73 wherein the sugar includes sucrose.
- 78. The sweet goods dough of claim 77 wherein the sucrose includes white sugar and brown sugar.
- 79. The sweet goods dough of claim 78 wherein the sucrose includes white sugar and brown sugar in a weight ratio of about 1.7-1.0.
- 80. The sweet goods dough of claim 73 wherein the sugar includes sucrose mixed with the eggs as a preservative thereof.
- 81. The sweet goods dough of claim 73 wherein the sugar includes a fluid blend of corn syrup, fructose, and liquid sucrose.
- 82. The sweet goods dough of claim 73 wherein the sugar includes a fluid blend of about 63% corn syrup, about 8% fructose, about 28% liquid sucrose and about 1% imitation vanillin.
- 83. The sweet goods dough of claim 73 wherein the sugar includes sucrose and a fluid blend of corn syrup, fructose, and liquid sucrose.
- 84. The sweet goods dough of claim 83 wherein the sugar includes sucrose and a fluid blend of corn syrup, fructose, and liquid sucrose in a weight ratio of about 2.5:1.0.
- 85. The sweet goods dough of claim 73 wherein the sugar includes sucrose and sucrose mixed with the eggs as a preservative thereof.
- 86. The sweet goods dough of claim 73 wherein the sugar includes sucrose, a fluid blend of corn syrup, fructose, and liquid sucrose and sucrose mixed with the eggs as a preservative thereof.
- 87. The sweet goods dough of claim 73 wherein the shortening comprises an amount in the range of about 10 to about 20 weight percent of the sweet goods dough.
- 88. The sweet goods dough of claim 73 wherein the shortening includes solid shortening.
- 89. The sweet goods dough of claim 88 wherein the solid shortening includes hydrogenated soybean oil and cotton seed oil mixture.
- 90. The sweet goods dough of claim 73 wherein the shortening includes liquid shortening.
- 91. The sweet goods dough of claim 90 wherein the liquid shortening includes soybean oil.
- 92. The sweet goods dough of claim 73 wherein the shortening includes solid shortening and liquid shortening.
- 93. The sweet goods dough of claim 92 wherein the shortening includes solid shortening and liquid shortening in a weight ratio of about 3.0:1.0
- 94. The sweet goods dough of claim 92 wherein the solid shortening includes hydrogenated soybean oil and cotton seed oil mixture.
- 95. The sweet goods dough of claim 92 wherein the liquid shortening includes soybean oil.
- 96. The sweet goods dough of claim 92 wherein the shortening includes hydrogenated soybean oil and cotton seed oil mixture and soybean oil.
- 97. The sweet goods dough of claim 73 wherein the eggs include a preserved egg material comprising an amount in the range of about 8 to about 15 weight percent of the sweet goods dough.
- 98. The sweet goods dough of claim 73 wherein the eggs include a preserved egg material comprising whole eggs and sugar in a weight ratio of about 1.0:1.0.
- 99. The sweet goods dough of claim 73 wherein the emulsifier comprises an amount in the range of about 2 to about 4 weight percent of the sweet goods dough.
- 100. The sweet goods dough of claim 73 wherein the emulsifier includes lactylate hydrate.
- 101. The sweet goods dough of claim 73 wherein the emulsifier includes lecithin.
- 102. The sweet goods dough of claim 73 wherein the emulsifier includes lactylate hydrate and lecithin.
- 103. The sweet goods dough of claim 102 wherein the emulsifier includes lactylate hydrate and lecithin in a weight ratio of about 3.0:1.0.
- 104. The sweet goods dough of claim 73 wherein the leavening comprises an amount in the range of about 0.5 to about 1.5 weight percent of the sweet goods dough.
- 105. The sweet goods dough of claim 73 wherein the leavening includes sodium bicarbonate.
- 106. The sweet goods dough of claim 105 wherein the sodium bicarbonate is encapsulated.
- 107. The sweet goods dough of claim 73 wherein the mold inhibitor comprises an amount in the range of about 0.07 to about 0.12 weight percent of the sweet goods dough.
- 108. The sweet goods dough of claim 73 wherein the mold inhibitor includes a salt of sorbic acid.
- 109. The sweet goods dough of claim 108 wherein the salt of sorbic acid is potassium sorbate.
- 110. The sweet goods dough of claim 73 comprising;
(a) an amount of flour in the range of about 20 to about 40 weight percent; (b) an amount of sugar, including a fluid corn syrup/sugar blend, in the range of about 20 to about 40 weight percent; (c) an amount of shortening in the range of about 10 to about 20 weight percent; (d) an amount of preserved eggs in the range of about 8 to about 15 weight percent; (e) an amount of emulsifier in the range of about 2 to about 4 weight percent; (f) an amount of leavening in the range of about 0.5 to about 1.5 weight percent; and (g) an amount of mold inhibitor in the range of about 0.07 to about 0.12 weight percent.
- 111. The sweet goods dough of claim 73 comprising;
(a) an amount of flour in the range of about 30 to about 37 weight percent; (b) an amount of sugar, including a fluid corn syrup/sugar blend, in the range of about 25 to about 36 weight percent; (c) an amount of shortening in the range of about 10 to about 15 weight percent; (d) an amount of preserved eggs in the range of about 10 to about 14 weight percent; (e) an amount of emulsifier in the range of about 2 to about 4 weight percent; (f) an amount of leavening in the range of about 0.9 to about 1.2 weight percent; and (g) an amount of mold inhibitor in the range of about 0.08 to about 0.10 weight percent.
- 112. The sweet goods dough of claim 73, further including salt comprising an amount in the range of about 0.3 to about 0.6 weight percent of the sweet goods dough to improve taste thereof.
- 113. The sweet goods dough of claim 73, further including flavoring comprising an amount in the range of about 1.0 to about 1.7 weight percent of the sweet goods dough to improve taste thereof.
- 114. The sweet goods dough of claim 113 wherein the flavoring includes vanillin flavoring.
- 115. The sweet goods dough of claim 113 wherein the flavoring includes a butter, vanillin, and lemon flavoring.
- 116. The sweet goods dough of claim 113 wherein the flavoring includes vanillin flavoring and a butter, vanillin, and lemon flavoring.
- 117. The sweet goods dough of claim 116 wherein the flavoring includes vanillin flavoring and a butter, vanillin, lemon flavoring in a weight ratio of about 2.0:1.0.
- 118. The sweet goods dough of claim 73, further including edible particulates comprising an amount in the range of about 10 to about 30 weight percent of the sweet goods dough.
- 119. The sweet goods dough of claim 118 wherein the edible particulates includes chocolate chips.
- 120. The sweet goods dough of claim 118 wherein the edible particulates includes white chocolate chunks and dark chocolate chunks.
- 121. The sweet goods dough of claim 118 wherein the edible particulates includes candy bits.
- 122. The sweet goods dough of claim 118 wherein the edible particulates includes cocoa.
- 123. The sweet goods dough of claim 118 wherein the edible particulates includes raisins.
- 124. The sweet goods dough of claim 118 wherein the edible particulates includes oatmeal.
- 125. A sweet goods dough, shelf stable at both room temperature and in an ambient atmosphere, comprising;
(a) structure-providing flour in the range of about 30 to about 37 weight percent; (b) sugar, including a fluid corn syrup/sugar blend, the sugar in the range of about 25 to about 36 weight percent; (c) shortening in the range of about 10 to about 15 weight percent, effective to enhance the organoleptic properties of the sweet goods dough; (d) preserved eggs in the range of about 10 to about 14 weight percent, providing body to the sweet goods dough; (e) emulsifier in the range of about 2 to about 4 weight percent, preventing dough component separation; (f) an encapsulated leavening system in the range of about 0.9 to about 10.2 weight percent, providing a predetermined density to a baked sweet goods dough; and (g) a mold inhibiting agent in the range of about 0.08 to about 0.10 weight percent, preventing mold growth in the sweet goods dough, the sweet goods dough having an Aw of less than about 0.75, a pH with a range from about 6.5 to about 8.5, and stable against microbiological growth and component separation at both room temperature and in an ambient atmosphere.
- 126. The sweet goods dough of claim 125, further including salt comprising an amount in the range of about 0.3 to about 0.6 weight percent of the sweet goods dough.
- 127. The sweet goods dough of claim 125, further including flavoring comprising an amount in the range of about 1.0 to about 1.7 weight percent of the sweet goods dough.
- 128. The sweet goods dough of claim 125, further including edible particulates comprising an amount in the range of about 10 to about 30 weight percent of the sweet goods dough.
- 129. A method for preparing a sweet goods dough comprising the steps of;
(a) mixing sugar, a fluid corn syrup/sugar blend, shortening, eggs, emulsifier, flavoring, salt and mold inhibitor to form a creamed slurry; (b) mixing flour with the creamed slurry to produce a first dough mixture; and (c) mixing leavening with the first dough mixture to produce a final sweet goods dough product with an Aw of less than about 0.75, a pH with a range from about 6.5 to about 8.5, the final sweet goods dough product being stable against microbiological growth and component separation at both room temperature and in an ambient atmosphere.
- 130. The method of claim 129, further comprising the step of;
mixing edible particulates with the final sweet goods dough product to form an edible particulates containing final sweet goods dough product.
- 131. The method of claim 130 wherein the edible particulates include chocolate chips.
- 132. The method of claim 130 wherein the edible particulates include dark chocolate chunks, white chocolate chunks and cocoa.
- 133. The method of claim 130 wherein sodium carbonate is included in mixing step (a) to form a creamed slurry, and the edible particulates include rolled oats and raisins.
- 134. The method of claim 129 wherein,
(a) flour comprises an amount in the range of about 20 to about 40 weight percent of the final sweet goods dough product; (b) sugar, including a fluid corn syrup/sugar blend, comprises an amount in the range of about 20 to about 40 weight percent of the final sweet goods dough product; (c) shortening comprises an amount in the range of about 10 to about 20 weight percent of the final sweet goods dough product; (d) preserved eggs comprises an amount in the range of about 8 to about 15 weight percent of the final sweet goods dough product; (e) emulsifier comprises an amount in the range of about 2 to about 4 weight percent of the final sweet goods dough product; (f) leavening comprises an amount in the range of about 0.5 to about 1.5 weight percent of the final sweet goods dough product; (g) flavoring comprises an amount in the range of about 1.0 to about 1.7 weight percent of the final sweet goods dough product; (h) salt comprises an amount in the range of about 0.3 to about 0.6 weight percent of the final sweet goods dough product; and (i) mold inhibitor comprises an amount in the range of about 0.07 to about 0.12 weight percent of the final sweet goods dough product.
- 135. The method of claim 130 wherein edible particulates comprise an amount in the range of about 10 to about 30 weight percent of the final sweet goods dough product.
- 136. The method of claim 129 wherein,
(a) flour comprises an amount in the range of about 30 to about 37 weight percent of the final sweet goods dough product; (b) sugar, including a fluid corn syrup/sugar blend, comprises an amount in the range of about 25 to about 36 weight percent of the final sweet goods dough product; (c) shortening comprises an amount in the range of about 10 to about 15 weight percent of the final sweet goods dough product; (d) preserved eggs comprises an amount in the range of about 10 to about 14 weight percent of the final sweet goods dough product; (e) emulsifier comprises an amount in the range of about 2 to about 4 weight percent of the final sweet goods dough product; (f) leavening comprises an amount in the range of about 0.9 to about 1.2 weight percent of the final sweet goods dough product; (g) flavoring comprises an amount in the range of about 1.0 to about 1.7 weight percent of the final sweet goods dough product; (h) salt comprises an amount in the range of about 0.3 to about 0.6 weight percent of the final sweet goods dough product; and (i) mold inhibitor comprises an amount in the range of about 0.08 to about 0.10 weight percent of the final sweet goods dough product.
- 137. A method for preparing a sweet goods dough that is stable against microbiological growth and component separation at both room temperature and in an ambient atmosphere, comprising the steps of;
(a) mixing together selected amounts of sugar, fluid corn syrup/sugar blend, shortening, eggs, emulsifier, flavoring, salt and mold inhibitor to form a creamed slurry; (b) mixing a selected amount of flour with the creamed slurry to produce a first dough mixture; and (c) mixing a selected amount of leavening with the first dough mixture to produce a final sweet goods dough product with an Aw of less than about 0.75, and a pH with a range from about 6.5 to about 8.5.
- 138. The method of claim 137, further comprising the step of;
mixing a selected amount of edible particulates with the final sweet goods dough product to form an edible particulate containing final sweet goods dough product.
- 139. The method of claim 138 wherein the edible particulates include chocolate chips.
- 140. The method of claim 138 wherein the edible particulates include dark chocolate chunks, white chocolate chunks and cocoa.
- 141. The method of claim 138 wherein sodium carbonate is included in mixing step (a) to form a creamed slurry, and the edible particulates include rolled oats and raisins.
- 142. The method of claim 137 wherein the selected amount of
(a) flour comprises an amount in the range of about 30 to about 37 weight percent of the final sweet goods dough product; (b) sugar, including a fluid corn syrup/sugar blend, comprises an amount in the range of about 25 to about 36 weight percent of the final sweet goods dough product; (c) shortening comprises an amount in the range of about 10 to about 15 weight percent of the final sweet goods dough product; (d) preserved eggs comprises an amount in the range of about 10 to about 14 weight percent of the final sweet goods dough product; (e) emulsifier comprises an amount in the range of about 2 to about 4 weight percent of the final sweet goods dough product; (f) leavening comprises an amount in the range of about 0.9 to about 1.2 weight percent of the final sweet goods dough product; (g) flavoring comprises an amount in the range of about 1.0 to about 1.7 weight percent of the final sweet goods dough product; (h) salt comprises an amount in the range of about 0.3 to about 0.6 weight percent of the final sweet goods dough product; and (i) mold inhibitor comprises an amount in the range of about 0.08 to about 0.10 weight percent of the final sweet goods dough product.
- 143. The method of claim 138 wherein the selected amount of edible particulates comprise about 10-30 weight percent of the edible particulate containing final sweet goods dough product.
- 144. A sweet goods dough comprising;
(a) an amount of flour in the range of about 30 to about 37 weight percent; (b) an amount of sugar, including a fluid corn syrup/sugar blend, in the range of about 25 to about 36 weight percent; (c) an amount of shortening in the range of about 10 to about 15 weight percent; (d) an amount of preserved eggs in the range of about 10 to about 4 weight percent; (e) an amount of emulsifier in the range of about 2 to about 4 weight percent; (f) an amount of leavening in the range of about 0.9 to about 1.2 weight percent; and (g) an amount of mold inhibitor in the range of about 0.08 to about 0.10 weight percent, the sweet goods dough stable against microbiological growth and component separation at both room temperature and in an ambient atmosphere for at least about 90 days.
- 145. The sweet goods dough according to claim 144 further including;
(h) salt comprising an amount in the range of about 0.3 to about 0.6 weight percent of the sweet goods dough; (i) flavoring comprising an amount in the range of about 1.0 to about 1.7 weight percent of the sweet goods dough; and (j) edible particulates comprising an amount in the range of about 10 to about 30 weight percent of the sweet goods dough.
- 146. A method for transferring and packaging of a sweet goods dough composition comprising the steps of;
(a) providing a filling machine with a dough reservoir and a dough transfer mechanism; (b) filling the dough reservoir with a sweet goods dough composition comprising,
(i) flour comprising an amount in the range of about 30 to 37 weight percent of the final sweet goods dough product; (ii) sugar, including a fluid corn syrup/sugar blend, comprising an amount in the range of about 25 to about 36 weight percent of the final sweet goods dough product; (iii) shortening comprising an amount in the range of about 10 to about 15 weight percent of the final sweet goods dough product; (iv) preserved eggs comprising an amount in the range of about 10 to about 14 weight percent of the final sweet goods dough product; (v) emulsifier comprising an amount in the range of about 2 to about 4 weight percent of the final sweet goods dough product; (vi) leavening comprising an amount in the range of about 0.9 to about 1.2 weight percent of the final sweet goods dough product; (vii) flavoring comprising an amount in the range of about 1.0 to about 1.7 weight percent of the final sweet goods dough product; (viii) salt comprising an amount in the range of about 0.3 to about 0.6 weight percent of the final sweet goods dough product; (ix) mold inhibitor comprising an amount in the range of about 0.08 to about 0.10 weight percent of the final sweet goods dough product; and (c) transferring the sweet goods dough composition from the dough reservoir via the dough transfer mechanism to a dough container.
- 147. The method of claim 146 wherein the filling machine dough transfer mechanism is a double screw auger.
- 148. The method of claim 146 wherein the filling machine dough transfer mechanism is twin pistons.
CROSS-REFERENCE TO RELATED APPLICATIONS, IF ANY
[0001] This application claims the benefit under 35 U.S.C. §119 (e) of provisional application Serial No. 60/290,396, filed May 14, 2001, and co-pending utility application Ser. No. 09/946,494 filed Sep. 6, 2001.
Provisional Applications (1)
|
Number |
Date |
Country |
|
60290396 |
May 2001 |
US |
Continuation in Parts (1)
|
Number |
Date |
Country |
Parent |
09946494 |
Sep 2001 |
US |
Child |
10189895 |
Jul 2002 |
US |