Patent ID: 8637105

Claim:
A method for preparing a non-flowable batter-like composition comprising steps of: (a) providing a liquid slurry comprising about 1% to about 3% setting agent and about 97% to about 99% liquid, wherein the liquid slurry comprises a suspension of the setting agent in the liquid and wherein the setting agent comprises xanthan gum and locust bean gum; (b) providing a creamed composition comprising sweetener and fat source; (c) combining the liquid slurry with the creamed composition to form a mixture; (d) combining the mixture with flour or a flour replacement ingredient to form the non-flowable batter-like composition, wherein the non-flowable batter-like composition is non-flowable at a temperature below baking temperature of the batter-like composition, wherein the non-flowable batter-like composition comprises about 10% to about 30% by weight of the liquid slurry, and wherein prior to step (c) the liquid slurry is maintained at a temperature of about 33° F. to about 50° F. (0.6° C. to 10° C.) and has a viscosity in the range of from about 3000 cps to about 8000 cps; and (e) extruding and cutting the non-flowable batter-like composition to form discrete product units.