General Mills, Inc.

David W Tobelmann

James E Langler

Linda R Kreisman

Venkatachalam Narayanaswamy

Lloyd E Metzger

Robert L Esse

Michael L Troedel

Venky Narayanaswamy

Vijay Sood

The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellular network that is substantially free of an active leavening agent. The dough is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.

Inert-gas based leavened dough system

A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Shelf stable brownie batter article and method of preparation

A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO,gas producing leavening agents disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Shelf stable batter article and method of preparation

A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.

Disclosed are packaged frozen food articles which are adapted to be heated by microwave. The articles include an overwrapped paperboard carton housing one or more frozen, coated food items. The carton further includes an opposed pair of spaced parallel laminated heating panels. The panels each comprise an inner heating layer mounted on a mounting board, a spacer such as a spaced pair of paperboard sheets with an intermediate corrugated piece, and an outer microwave shield. The heating layer is in direct contact with the food items and can comprise a metallized film. The microwave shield can be a foil such as aluminum foil.

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Plymouth, MN, United States of America

David W Tobelmann