Claims
- 1. A method for making a fresh baked product which comprises:
formulating a dough that is sufficiently fluid to flow at baking temperatures; and providing the dough in the form of a bar in a sealed package, the bar having sufficient firmness to be handled without breaking such that, when fresh baked brownies are desired, a consumer simply removes the dough bar from the package, places it in a baking pan and places the pan and bar into an oven heated to a baking temperature for a sufficient time to prepare a baked product that is not collapsed in the center of the pan after baking.
- 2. The method of claim 1 which further comprises formulating the dough in the shape of a round, oval or polygonal bar having a thickness of about 1 and 5 cm prior to packaging and storing the sealed packaged dough bar at refrigeration temperatures prior to baking.
- 3. The method of claim 2 wherein the dough bar is configured in the shape of a rectangular bar having a length of about 15 to 40 cm and a width of about 10 to 25 cm and is packaged in sealed plastic material.
- 4. The method of claim 1 wherein the dough is formulated with sugar, flour, a starch, a fat, an emulsifier and water, with the fat having a solid fat index at 10° C. of above 31 but below 50, and with less than 3% by weight of cold swelling starch based on the weight of the dough.
- 5. The method of claim 4 wherein the sugar is present in an amount of about 25 and 55%, the flour is present in an amount of about 3 and 25%, the fat is present in an amount of about 10 and 30%, the starch is present in an amount of about 1 and 20 by weight, the emulsifier is present in an amount of about 0.1 to 2%, the water is present in an amount of about 10 and 25%, egg, egg white or an egg substitute is present in an amount of up to about 20%, and a baking powder in an amount of up to 2%, each percent based on the weight of the dough.
- 6. The method of claim 5 wherein the following steps are conducted by the consumer to prepare the product: the dough bar is removed from the package and is placed in a pan, the pan and dough bar are placed in an oven that is heated to a temperature of about 160 to 185° C. for a time of about 10 to 75 minutes to prepare a baked product, and the product is cut to smaller portions for serving.
- 7. A method for making fresh baked brownies which comprises:
formulating a brownie dough that is sufficiently fluid to flow at baking temperatures, with the dough comprising sugar in an amount of about 30 and 50%, flour in an amount of about 5 and 20%, a fat in an amount of about 10 and 28%, a starch in an amount of about 1 and 15%, an emulsifier in an amount of about 0.3 and 0.75%, egg, egg white or an egg substitute in an amount of about 9 to 15%, a baking powder in an amount of up to 2%, and water in an amount of about 10 and 25%, each percent based on the weight of the dough, with the fat having a solid fat index at 10° C. of above 31 but below 50, and with less than 3% by weight of cold swelling starch being present based on the weight of the dough; providing the dough in the form of a rectangular bar in a sealed package, the bar having a thickness of about 2 and 4 cm, a length of about 20 to 30 cm and a width of about 10 to 20 cm and sufficient firmness to be handled without breaking; and storing the sealed packaged dough bar at refrigeration temperature such that, when fresh baked brownies are desired, a consumer simply removes the dough bar from the package, places it in a baking pan and places the pan and bar into an oven heated to a baking temperature for a sufficient time to prepare a baked brownie product that is not collapsed in the center of the pan after baking.
- 8. The method of claim 7 wherein the following steps are conducted by the consumer to prepare the brownies: the dough bar is removed from the package and is placed in a square or rectangular pan having larger dimensions than those of the dough bar, the pan and dough bar are placed in an oven that is heated to a temperature of about 160 to 185° C. for a time of about 10 to 75 minutes to prepare a baked brownie product, and the product is cut to smaller portions for serving as fresh baked brownies.
- 9. The method of claim 8 wherein the larger dimensions of the pan provide a margin of between about 1 and 6cm between the pan sidewalls and the periphery of the dough bar, and wherein the dough flows into margins along the bottom of the pan during baking.
- 10. A place and bake dough product comprising a dough in the shape of a bar that has sufficient firmness to be handled without breaking but that is sufficiently fluid to flow at baking temperatures, with the dough is formulated with sugar, flour, a starch, a fat, an emulsifier and water, with the fat having a solid fat index at 10° C. of above 31 but below 50, and with less than 3% by weight of cold swelling starch being present based on the weight of the dough; and a sealed package for retaining the dough therein; wherein, when fresh baked brownies are desired, a consumer simply removes the dough bar from the package, places it in a baking pan and places the pan and bar into an oven heated to a baking temperature for a sufficient time to prepare a baked brownie product that is not collapsed in the center of the pan after baking.
- 11. The place and bake dough product of claim 10 wherein the dough bar is supported in the package on a tray, and the package is maintained at refrigeration temperatures until use.
- 12. The place and bake dough product of claim 11 wherein the dough is in the shape of a round, oval or polygonal bar having a thickness of about 1 and 5 cm and the tray is made of cardboard.
- 13. The place and bake dough product of claim 12 wherein the dough bar is configured in the shape of a rectangular bar having a thickness of 1 to 4 cm, a length of about 10 to 40 cm and a width of about 10 to 25 cm.
- 14. The place and bake dough product of claim 13 wherein the sugar is present in an amount of about 30 and 50%, the flour is present in an amount of about 5 and 20%, the fat is present in an amount of about 10 and 28%, the starch is present in an amount of about 1 and 15%, the emulsifier is present in an amount of about 0.3 and 0.75, the egg, egg white or egg substitute is present in an amount of about 9 to 15%, and the water is present in an amount of about 13 and 23%, each percent based on the weight of the dough, with the fat having a solid fat index at 10° C. of between about 35 and 45.
- 15. The place and bake dough product of claim 10 further including solid pieces or inclusions of edible material.
- 16. The place and bake dough product of claim 15, wherein said pieces or inclusions are made of chocolate having a size of between 1 and 25 mm and being present in an amount of between about 0.1 and 30% by weight of the dough product.
- 17. The place and bake dough product of claim 10 in the form of a brownie dough product.
- 18. The place and bake dough product of claim of claim 10 in which the final baked product has either a leavened or unleavened texture.
- 19. The place and bake dough product of claim 10 wherein the bar has at least two different dough layers.
- 20. The place and bake dough product of claim 10 wherein the bar contains at least two different dough color or flavor stripes.
- 21. The place and bake dough product of claim 10 wherein the bar has at least one or more fillings therein.
- 22. The place and bake dough product of claim 10 wherein the bar has different surface decorations.
- 23. The place and bake dough product of claim 10 wherein the bar comprises at least two different doughs swirled together.
- 24. The place and bake dough product of claim 10 wherein the package is maintained at refrigeration temperatures until use.
- 25. The place and bake dough product of claim 10 wherein the dough comprises sugar in an amount of about 25 and 55%, flour in an amount of about 3 and 25%, a starch in an amount of 1 and 20%, a fat in an amount of about 10 and 28%, an emulsifier in an amount of about 0.1 and 2%, egg, egg white or an egg substitute in an amount of up to about 20%, and water in an amount of about 10 and 25%, each percent based on the weight of the dough.
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of international application no. PCT/EP02/04503 filed Apr. 23, 2002, the entire content of which is expressly incorporated herein by reference thereto, and claims the benefit of U.S. provisional application No. 60/287,393 filed Apr. 30, 2001.
Provisional Applications (1)
|
Number |
Date |
Country |
|
60287393 |
Apr 2001 |
US |
Continuations (1)
|
Number |
Date |
Country |
Parent |
PCT/EP02/04503 |
Apr 2002 |
US |
Child |
10695835 |
Oct 2003 |
US |