Method of making yeast-raised baked products

Claim 1

THE METHOD OF MAKING YEAST-RAISED BAKED GOODS WHICH COMPRISES: (A) PREPARING AN INTIMATE AND HOMOGENOUS DISTRIBUTION OF PLASTIC SHORTENING AND SUGAR WITH A MILLED FLOUR HAVING AT LEAST 12% PROTEIN, THE FLOUR BEING PRESENT AT A LEVEL OF 75-85% BY WEIGHT, THE SHORTENING BEING EMPLOYED AT A LEVEL OF 4.5 TO 7.5% BY WEIGHT AND THE SUGAR BEING EMPLOYED AT A LEVEL OF 4-12% BY WEIGHT; THE SHORTENING BEING DISTRIBUTED UNIFORMLY OVER THE FLOUR BY MELTING SAID SHORTENING TO A SUFFICIENT EXTENT DURING THE BLENDING OPERATIN WHILE MAINTAINING THE TEMPERATURE OF THE MIX BEINGT BLENDED AT BELOW 110*F. TO CAUSE THE SHORTENING TO BE PLATED ONTO SAID FLOUR SO THAT THE FINISHED MIX CAN BE GRIPPED UNDER NORMAL HAND PRESSURE BUT WILL CRUMBLE TO ITS ORIGINAL CONSISTENCY UPON RELEASE OF SUCH PRESSURE, SAID COMPOSITION ALSO CONTAINING ABOUT 3-6% DRY NON-FAT MILK SOLIDS BY WEIGHT OF THE FLOUR; (B) CREATING AN ACTIVE AQEUOUS YEAST SOLUTION; (C) BEATING ALL OF THE FINISHED MIX INGREDIENTS AT ONCE IN THE YEAST SOLUTION UNTIL A STICKY ELASTIC BATTER IS FORMED; (D) RESTING THE BATTER UNTIL GAS CELLS ARE FORMED THROUGHOUT BY THE ACTIVITY OF THE YEAST; (E) BEATING THE BATTER TO REDUCE THE VOLUME THEREOF TO APPROXIMATELY ITS ORIGINAL VOLUME AND REFORM THE CELLS THEREOF TO A UNIFORM SIZE; (F) PROOFING THE BATTER TO ALLOW IT TO RISE TO A VOLUME SUITABLE FOR PRODUCTION OF SMALL THIN CELLS AND A SOFT CRUST UPON BAKING; AND (G) BAKING THE PROOFED BATTER.

Claim 2

THE METHOD OF MAKING YEAST-RAISED BAKED GOODS WHICH COMPRISES: (A) PREPARING AN INTIMATE AND HOMOGENOUS DISTRIBUTION OF PLASTIC SHORTENING AND SUGAR WITH A MILLED FLOUR HAVING AT LEAST 12% PROTEIN, THE FLOUR BEING PRESENT AT A LEVEL OF 75-85% BY WEIGHT, THE SHORTENING BEING EMPLOYED AT A LEVEL OF 4.5 TO 7.5% BY WEIGHT AND THE SUGAR BEING EMPLOYED AT A LEVEL OF 4-12% BY WEIGHT; THE SHORTENING BEING DISTRIBUTED UNIFORMLY OVER THE FLOUR BY MELTING SAID SHORTENING TO A SUFFICIENT EXTENT DURING THE BLENDING OPERATIN WHILE MAINTAINING THE TEMPERATURE OF THE MIX BEINGT BLENDED AT BELOW 110*F. TO CAUSE THE SHORTENING TO BE PLATED ONTO SAID FLOUR SO THAT THE FINISHED MIX CAN BE GRIPPED UNDER NORMAL HAND PRESSURE BUT WILL CRUMBLE TO ITS ORIGINAL CONSISTENCY UPON RELEASE OF SUCH PRESSURE, SAID COMPOSITION ALSO CONTAINING ABOUT 3-6% DRY NON-FAT MILK SOLIDS BY WEIGHT OF THE FLOUR; (B) CREATING AN ACTIVE AQEUOUS YEAST SOLUTION; (C) BEATING ALL OF THE FINISHED MIX INGREDIENTS AT ONCE IN THE YEAST SOLUTION UNTIL A STICKY ELASTIC BATTER IS FORMED; (D) RESTING THE BATTER UNTIL GAS CELLS ARE FORMED THROUGHOUT BY THE ACTIVITY OF THE YEAST; (E) BEATING THE BATTER TO REDUCE THE VOLUME THEREOF TO APPROXIMATELY ITS ORIGINAL VOLUME AND REFORM THE CELLS THEREOF TO A UNIFORM SIZE; (F) PROOFING THE BATTER TO ALLOW IT TO RISE TO A VOLUME SUITABLE FOR PRODUCTION OF SMALL THIN CELLS AND A SOFT CRUST UPON BAKING; AND (G) BAKING THE PROOFED BATTER.