The Pillsbury Company

Thomas A Meyers

Rosemary A Miller

Lawrence P Brigl

Richard L Emanuelson

Gerald O Rabe

Margaret I Shalicky

Margaret I Skalicky

A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pancake product of the present invention has an improved tenderness when compared with other cooked microwavable pancakes, not surface-treated with water.

Misted microwave pancakes

The invention is a high ratio baking composition as well as a method for producing high ratio baked products such as a cake which does not use chlorinated flour. The composition of the invention generally comprises heat treated flour, fiber and protein.

High ratio baking composition

A process for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight.

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Parkers Prairie, MN, United States of America

Thomas A Meyers