The Pillsbury Company

General Mills, Inc.

Karin C Gaertner

Victor T Huang

David J Domingues

Rhonda S Sward

Barbara J Timm-Brock

Sylvia Abrams

Ernst Graf

Steven J Cox

R Carl Hoseney

Jean L Weber

Katy Ghiasi

Israel A Saguy

Laura M Hansen

Christine M O'Connor

Kristin L Matson

James D Fischer

Nicole Madden

Linda C Miller

Antoinette M Hunstiger

Deborah K Rogers

A dry food mix described includes a powder mix and particulates. A powder mix contains at least 70% by weight sugars, and includes 40-70% by weight crystalline sucrose, 25-50% by weight crystalline glucose, and a releasing agent. A method described includes making a food by heating, then cooling, a dry food mix to produce the food.

Dry food mix

The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

Batter-like compositions containing setting agent and methods of preparing and using same

A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.

Sealant for baked products

The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.

Starch-based products for microwave cooking or heating

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Andover, MN, United States of America

Karin C Gaertner