General Foods Limited

Kraft General Foods, Inc.

Richard B Hynson

Marvin J Rudolph

Fredric Kleiner

Pradip K Roy

Earl J Benjamin

Charles H Ke

Harry F Fariel

Chi Ming Hsu

Joseph L Hegadorn

Robert J Ravallo

Joseph J Halik

Frank P Colten

A leavened and unleavened frozen dough composition is prepared comprising wheat protein in an amount greater than 16% protein based on the total weight of flour. The frozen dough can withstand less than ideal commercial distribution temperatures and storage in home freezers for more than 16 weeks with good baked, end-product results. A preferred embodiment is a yeast-leavened dough which is proofed before freezing to minimize consumer preparation time from freezer to point of consumption. The proofed, frozen dough maintains a commercially satisfactory quality after more than 16 weeks frozen storage.

Method for producing frozen proofed dough

Frozen dough having improved frozen storage shelf life

A storage-stable confection which does not require moisture resistant packaging is prepared by dispersing granulated gasified candy in a matrix of flavored oleaginous material. Optionally, this confection may be enrobed with a layer of flavored oleaginous material. This confection provides the organoleptic effects of sizzle combined with the taste of fruit, chocolate, peanut butter or carbonated beverage.

Gasified candy enrobed with oleaginous material

An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.

Apparatus and process for the preparation of gasified confectionaries by

Uniformly shaped pieces of gasified candy containing gas bubbles having a diameter below 150 microns produce a prolonged sizzling sensation when permitted to dissolve in the mouth. This confection is prepared by injection molding or deposit molding quantities of a gasified sugary melt under superatmospheric pressure.

Gasified candy having a predetermined shape

This invention relates to a two component compressed, shaped confection with each component having a controlled water activity between 0.10 to 0.30 which is capable of surviving long periods of storage when packaged in a moisture-resistant material, said confection having a first component of bubble gum and a second component of finely-divided gasified candy.

Carbonated chewing gum

This invention relates to a two component confection having a carbonated candy component and a pliable bubble gum component with each component having a controlled water activity between 0.10 to 0.30 which is capable of surviving long periods of storage when packaged in a moisture resistant material.

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New Fairfield, CT, United States of America

Richard B Hynson