Claims
- 1. A pourable, ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs, glycerol, starch, water and a leavening system, wherein a vacuum was applied to said dough during its preparation, said dough having a shelf stability at ambient temperature of at least 4 months without said dough being pasteurized, the dough further having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4% residual oxygen.
- 2. Cake dough according to claim 1 having an overall water content of 18-25%.
- 3. Cake dough according to claim 1 having a water activity of 0.81-0.83.
- 4. Cake dough according to claim 1 consisting essentially of15-25%fat15-30%whole egg (liquid)3-6%glycerol20-30%sugar10-15%flour10-15%starch.
- 5. Cake dough according to claim 1 containing 0.1-0.7% of an encapsulated chemical raising system.
- 6. Cake dough according to claim 1 which is leavened by an inert gas, which is partially dissolved in the dough.
- 7. Cake dough according to claim 6 wherein said inert gas is N2O.
- 8. Cake dough according to claim 1 containing a fat having a melting point of 20-35° C.
- 9. Cake dough according to claim 1 containing a fat which is a hydrogenated, highly saturated vegetable fat containing no lauric acid.
- 10. Cake dough according to claim 1 which is packed in an essentially gas-impermeable pouch formed from a polyester/aluminum/polyethylene-laminate.
Priority Claims (1)
Number |
Date |
Country |
Kind |
97105619 |
Apr 1997 |
EP |
|
CROSS-REFERENCE TO RELATED APPLICATIONS
This is a divisional application of Ser. No. 09/044,449 filed Mar. 19, 1998, now U.S. Pat. No. 6,039,994.
US Referenced Citations (3)
Number |
Name |
Date |
Kind |
4904493 |
Petrizzelli |
Feb 1990 |
|
5366744 |
Drummond et al. |
Nov 1994 |
|
5549922 |
Juchem |
Aug 1996 |
|
Foreign Referenced Citations (8)
Number |
Date |
Country |
145 550 |
Nov 1983 |
EP |
156 573 |
Oct 1985 |
EP |
488 012 A2 |
Nov 1991 |
EP |
510 320 A1 |
Feb 1992 |
EP |
666 028 A1 |
Aug 1995 |
EP |
97 10 5619 |
Aug 1997 |
EP |
2 672 469 |
Feb 1991 |
FR |
2 195 225 |
Apr 1988 |
GB |
Non-Patent Literature Citations (3)
Entry |
The Wiley Encyclopedia of Packaging Technology, pp. 218-221, 1986.* |
Schwimmer: Source Book of Food Enzymology, 207-208 AVI Publ. Comp., Westport, USA 1981. |
Blanching of Vegetables for Freezing-Which Indicator Enzyme to Choose, Williams: Food Technology 40, 130-140 (1986). |