The Pillsbury Company

Rocky W Chen

Charles H Turpin

Samuel H Yong

Barry S Mikulski

David A Kirk

Deena G Hohle

Leah G Evans

Raymond W Tucker

Michael J Haasl

Paul D Pratt

Helen M Fett

Gerald T Tracy

A dough process is provided which allows for a slow release of pressure and dough expansion upon opening a dough container on chemically leavened fresh dough contained in the container with the release rate of pressure slower than a predetermined rate. The fresh dough contained in the container after slow release of pressure and baking will have high specific volume.

Method of processing dough to increase its baked specific volume

A dough composition for making quality, thinly sheeted farinaceous food products such as pie crust or the like and which is shelf stable. The dough composition contains a high-starch, low-enzyme flour, shortening, water, gluten and preservatives. The composition is particularly adapted for making a pie dough which, during manufacture, is pre-sheeted and folded twice for packaging, and then is unfolded by the consumer for use.

Refrigerated shelf stable pie crust dough

Growing community of inventors

Brooklyn Park, MN, United States of America

Rocky W Chen