Claims
- 1. A culinary mix for preparing a starch-based batter for cakes with controlled symmetry comprising:
- (a) from about 60% to about 85% by weight of a mixture of sugar and flour; and
- (b) a sufficient amount of a leavening system effective to provide a gas evolution in the range of between about 38 cc and about 118 cc when combined with at least one liquid to form a starch-based batter, the batter forming a cake layer with controlled symmetry when exposed to microwave radiation.
- 2. The mix of claim 1 wherein the leavening system is effective to provide a gas evolution in the range of between about 48 cc and about 98 cc.
- 3. The mix of claim 2 wherein the leavening system is effective to provide a gas evolution in the range of between about 58 cc and about 78 cc.
- 4. The mix of claim 1 wherein the leavening comprises a mixture of sodium bicarbonate, monocalcium phosphate and sodium aluminum phosphate in a ratio of about 62:30:8 by weight, and the mix is for a chocolate cake.
- 5. The culinary mix of claim 11 wherein the leavening comprises a mixture of sodium bicarbonate, monocalcium phosphate and sodium aluminum phosphate in a ratio of about 35:55:10, and the mix is for a yellow cake.
- 6. A starch-based batter for preparing microwave baked goods with controlled symmetry comprising:
- (a) sugar and flour whose combined weight is in the range of between about 40% and about 60% by weight of batter;
- (b) total water in the range of between about 30% and about 60% by weight of batter;
- (c) fat in the range of between about 10% and about 30% by weight of batter; and
- (d) sufficient leavening effective to provide a gas evolution in the range of between about 38 cc and about 118 cc when the starch-based batter is exposed to microwave radiation to form a cake layer having controlled symmetry.
- 7. The batter of claim 6 wherein the leavening is sufficient to provide a gas evolution in the range of between about 48 cc and about 98 cc.
- 8. The batter of claim 7 wherein the leavening is sufficient to provide a gas evolution in the range of between about 58 cc and about 78 cc.
- 9. The batter of claim 6 wherein the leavening comprises a mixture of sodium bicarbonate, monocalcium phosphate and sodium aluminum phosphate.
- 10. The batter of claim 9 wherein the leavening comprises a mixture of sodium bicarbonate, monocalcium phosphate and sodium aluminum phosphate in a ratio of about 62:30:8 by weight, and the batter is for a chocolate cake.
- 11. The batter of claim 9 wherein the leavening comprises a mixture of sodium bicarbonate, monocalcium phosphate and sodium aluminum phosphate in a ratio of about 35:55:10 by weight, and the mix is for a yellow cake.
- 12. A method of forming a culinary mix for making a microwaved cake layer having controlled symmetry, the method comprising:
- combining a quantity of sugar and a quantity of flour, together comprising between about 60% and about 85% by weight culinary mix; and
- adding a sufficient amount of a leavening system effective to provide a gas evolution in the range of between about 38 cc and about 118 cc.
- 13. The method of claim 12 wherein the leavening system is effective to provide gas evolution in the range of between about 48 cc and about 98 cc.
- 14. The method of claim 13 wherein the leavening system is effective to provide gas evolution in the range of between about 58 cc and about 78 cc.
- 15. The culinary mix produced by the method of claim 12 wherein the leavening system comprises a mixture of sodium bicarbonate, monocalcium phosphate and sodium aluminum phosphate in a ratio of about 62:3:8 by weight, and the mix is for a chocolate cake.
- 16. The culinary mix produced by the method of claim 12 wherein the leavening system comprises a mixture of sodium bicarbonate, monocalcium phosphate and sodium aluminum phosphate in a ratio of about 35:55:10, and the mix is for a yellow cake.
Parent Case Info
This is a division of application Ser. No. 07/113,134 filed 10/27/87, U.S. Pat. No. 4,847,100.
US Referenced Citations (4)
Divisions (1)
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Number |
Date |
Country |
Parent |
113134 |
Oct 1987 |
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