The Pillsbury Company

Gerald O Rabe

Victor T Huang

Fern Alane Panda

Thomas A Meyers

An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20&deg; C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8&deg; C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9&deg; C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.

Reheating tolerant icing composition

The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention generally comprises heat treated flour, fiber and protein.

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Minnetonka, MN, United States of America

Gerald O Rabe