The Pillsbury Company

Lisa Levin

Peter S Pesheck

John J Yasosky

A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.

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Plymouth, MN, United States of America

Lisa Levin