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1. (EP0505477) MICROWAVEABLE BAKERY PRODUCT
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Claims

1. A method for preparing flour-based products to be heated in a microwave oven, in which a protein material selected from the group consisting of egg protein, milk protein and soy protein is combined with shortening and mixed with flour, characterized in that the selected protein material is first combined with the shortening and the protein/shortening combination is then mixed with the flour to form a pre-mix including 4.5 to 25 parts protein, 7 to 55 parts shortening, and 14 to 55 parts flour.
  2. A method as claimed in Claim 1 in which up to 20 parts of dextrose are combined with the protein/shortening combination, flour, and other ingredients to form the premix.
  3. A method as claimed in Claim 2 in which the premix includes 0 to 5 parts dried whole eggs and 22 to 55 parts high gluten flour.
  4. A method as claimed in Claim 1 or Claim 2 in which the flour is high-gluten flour.
  5. A method as claimed in any of the preceding claims in which the shortening is dried shortening.
  6. A method as claimed in any of the preceding claims in which the protein material includes 0 to 2.35 parts egg protein.
  7. A method as claimed in any of the preceding claims in which a dough is formed by combining flour, water and the premix, which dough also contains yeast.
  8. A method for preparing a complete mix for flour-based products to be heated in a microwave oven, in which a protein material selected from the group consisting of egg protein, milk protein and soy protein is combined with shortening and mixed with flour, characterized in that the selected protein material is first combined with the shortening and the protein/shortening combination is then mixed with the flour and other dry ingredients to form a dry mixture including 4.5 to 25 parts protein, 7 to 55 parts shortening, 14 to 55 parts flour, yeast, and finally water is added to the dry mixture in an amount of 20 to 35 parts, all amounts being expressed as parts per 100 of the complete mix.