Process for preparing a storage stable premixed batter
Abstract
Abstract Storage stable aqueous batters are provided for use in the preparation of leavened culinary products. To the batter is added a quantity of powdered edible acid sufficient to maintain the pH at an acid level below about 5 to inhibit microbial growth. Particles of alkaline leavening agent, encapsulated in a water insoluble coating are also added to the batter. The alkaline leavening agent is capable of dispersing in the batter ingredients at a cooking temperature safely above the storage temperature to release the leavening agent into the acid batter mixture, thereby neutralizing the acid, and leavening the product. The batter premixture is storable with preservation against microbial growth, and the acid-base leavening system isolated to avoid pre-reaction prior to preparing a leavened product.
Inventors
- 👤 William M. Selenke
Bibliographic Details
Claims Analysis
Total Claims: 10References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-05-09 | 1980-11-08 | 1981-05-10 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-05-09 | 1984-11-08 | 1985-05-10 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-05-09 | 1988-11-08 | 1989-05-10 | $7700.00 | Window Closed / Lapsed |