Patent ID: 6391366
Filing Date: 2002-05-21
Classification: A21D

Abstract:
An aerated spoonable farinaceous complete frozen batter for use in preparing a leavened food product, said batter comprising:A. about 10 to 40% flour; B. about 20 to 40% (dry weight basis) of a high maltose syrup; C. about 10 to 25% of edible oil having a melting point of about &lE;20Â° C.; D. about 0.5% to 5% of a chemical leavening system; E. about 1 to 8% of a humectant; and, F. a moisture content of about 5% to 20%; said batter having a browning-type reducing sugars content of less than about 5%, and wherein said batter is chemically leavened to a density of about 0.9 to 1 g/cc; and has a temperature of about âˆ’20Â° C. to 0Â° C.