The Pillsbury Company

Liza B Levin

Peter S Pesheck

David J Thomas

George R Anderson

Tammy L McIntyre

Samuel H Yong

The invention is a method for preparing a partially cooked, flexible food composition. The method includes formulating a dough of flour, water and other dough ingredients. This dough is then formed and partially fried. The partially fried dough composition has a moisture content ranging from about 10 wt-% to 20 wt-%. Also disclosed is a partially fried, flexible dough composition resulting from this method.

Flexible partially cooked food composition

A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and from about 15 wt-% to 35 wt-% plasticizer. The invention also comprises a method of preparing a pre-baked microwaveable dough composition.

Pre-baked microwaveable pastry systems

An apparatus to provide more uniform heating of a food product in a microwave oven is disclosed. The invention employs a susceptor in combination with a conductive sheet forming a border around the edge of the susceptor and having an opening in the center exposing the susceptor.

Susceptor with conductive border for heating foods in a microwave oven

A self supporting pliant dough product is provided which has provided in the formulation a drying agent which reduces the perception of gumminess in baked dough products. The dough can be chemically leavened and adapted for containment in a container for storage under refrigerated conditions.

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Plymouth, MN, United States of America

Liza B Levin