The Pillsbury Company

General Mills, Inc.

James Citti

Diane R Rosenwald

Samuel H Yong

Glenn R Wallin

Robert G Clements

Michael E Bond

Karen Scherwitz

A frozen sauce delivery system provides a sauce for a frozen food product in the form of a plurality of frozen sauce chips. Depending on the type of sauce being provided, the sauce may be formed into one or more different types of chips. Each type of chip is formed from a mixture that may include a portion of the ingredients used to form the sauce. Each mixture is then apportioned and frozen as chips. The melting temperature of the chip ingredients can be formulated to be higher than the melting temperature of the overall sauce. A plurality of each type of sauce chip is then included in a package along with frozen food items to create the frozen food product. This frozen food product may then be prepared, preferably using heat, to form a finished food dish that includes heated food items coated in the heated sauce.

Double chip sauce delivery system

A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.

High stability, high flavor, breakfast pastry and method for preparing

A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the dough shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.

An icing composition which remains pliable and spreadable even at freezer conditions and yet which is also spreadable but not runny at temperatures ranging from room temperature to refrigerator storage temperatures. These characteristics are achieved by careful control of icing total fat content, sugar content, and within the total fat content, having a certain portion of the total fat content comprising liquid oil, and a certain portion comprising hydrogenated shortening, with the ratio of liquid oil:liquid oil plus hydrogenated shortening being within the range of from about 0.26 to 0.43 of oil:1 part of liquid oil plus hydrogenated shortening.

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Minneapolis, MN, United States of America

James Citti