Patent ID: 6039994
Filing Date: 2000-03-21
Classification: A21D

Abstract:
A process for manufacturing a ready-to-bake, shelf-stable cake dough consisting essentially of flour, sugar, fat, eggs and water comprising the steps ofa) making a premix powder by homogeneously mixing an enzyme-inactivated flour, and sugar;b) making an emulsion by placing into a mixer the fat and pressurizing with an inert gas, whereafter a vacuum is applied and a liquid mix of pasteurized whole eggs and water is sucked into the mixer in which the fat and the liquid mix are intensively mixed under vacuum to create the emulsion and remove the oxygen, whereafter the vacuum is broken with inert gas;c) adding the premix powder to the emulsion and mixing under vacuum to make a dough;d) reducing the oxygen content of the dough by injection of inert gas followed by vacuum during mixing;e) breaking the vacuum with an inert gas which is at least partly soluble in the dough and pressurizing the dough with said gas up to 1-2 bar (0.1-0.2 MPa) and mixing under this atmosphere for another 20-30 minutes; andf) packing the dough in an essentially gas-impermeable pouch which is flushed with inert gas before it is sealed.