General Foods Limited

Kraft General Foods, Inc.

Kraft Foods, Inc.

Kraft Foods Group Brands LLC

Ted R Lindstrom

Isabelle Laye

Jimbay Peter Loh

Charles R Mason

Clement R Wyss

Fu-I Mei

Yinqing Ma

Michael Anthony Hyde

Louise Slade

Omar Diaz-Castillo

Mary A Amini

Ana P Rodriguez

Mary Alice Amini

A microwave cooking bag, method, and system are disclosed in which a food product in the bag is cooked, browned and crisped in a microwave oven. The bag forms an enclosed cooking space which is substantially surrounded by a susceptor material layer. The susceptor material layer is heated during cooking by the microwave radiation to a temperature sufficient to brown and crisp the food product while the microwave radiation also directly heats and thereby cooks the food product. Both a five-sided bag and a four-sided, pouch-like bag are disclosed.

Microwave cooking browning and crisping

A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.

Frozen dough for bakery products

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Tarrytown, NY, United States of America

Ted R Lindstrom