Patent ID: 6335041
Filing Date: 2002-01-01
Classification: A23P

Abstract:
A dry mix composition for the formation of batter applied to a foodstuff, comprising:(a) soft wheat flour in an amount of less than about 75 wt % of the composition, (b) total starches in an amount of about 15 to about 30 wt % of the composition, wherein unmodified starches comprise 0 to about 30 wt % of the composition and modified starches comprise 0 to about 30 wt % of the composition, (c) leavening agent in an amount of about 1 to about 5 wt % of the composition and comprising a combination of about 0.4 to about 1.5 wt. % of sodium bicarbonate, about 0.5 to about 2.2 wt. % of sodium acid pyrophosphate, about 0.1 to about 0.6 wt. % of monocalcium acid phosphate and about 0.03 to about 0.15 wt. % of calcium lactate, with sodium pyrophosphate being present in an excess of the amount up to about 50% of the amount required to neutralize the sodium bicarbonate not reacted with monocalcium acid phosphate, and (d) aerated or emulsified plastic fat in an amount of less than about 15 wt % of the composition.