Process of preparing batters adapted for refrigerated storage

Claim 1

THE METHOD OF PREPARING A BATTER WHICH IS ADAPTED TO BE STORED AT TEMPERATURES BELOW ABOUT 45*F. WITHOUT SIGNIFICANT DETERIORATION IN ITS ABILITY TO PROVIDE A SATISFACTORY BAKED PRODUCT AFTER STORAGE, WHICH METHOD COMPRISES THE STEPS OF: PROVIDING THE WET AND DRY INGREDIENTS OF A RECIPE FOR BAKED PRODUCTS, SAID INGREDIENTS INCLUDING FLOUR, AQUEOUS LIQUID, DICALCIUM PHOSPHATE DIHYDRATE AS THE SOLE ACIDIC LEAVENING AGENT, IF ANY IS USED, AND SHORTENING WHICH CONTAINS 5-15% OF AN EMULSIFIER WHICH IS A LOWER HDYDROXYCARBOXYLIC ACID-FATTY ACID ESTER OF AN EDIBLE POLYHYDRIC ALCOHOL HAVING 3-6 HYDROXYL GROUPS, SAID ESTER (A) HAVING BETWEEN 1/2 AND 2 MOLS OF LOWER HYDROXY-CARBOXYLIC ACID AND AT LEAST 1 MOL OF FATTY ACID OF 12-22 CARBONS ESTERIFIED PER MOL OF POLYHYDRIC ALCOHOL (B) HAVING AT LEAST AN AVERAGE OF 1.5 HYDROXYLS PER MOLECULE OF POLYHYDRIC ALCOHOL ESTERIFIED, AND (C) HAVING BEEN TREATED TO REMOVE WATER-SOLUBLE MATERIALS, MIXING TOGETHER ALL OF THE WET AND DRY INGREDIENTS OF THE BATTER EXCEPT SODA, IF ANY IS USED, HOMOGENIZING SAID MIXTURE THEN AGING SAID HOMOGENIZED MIXTURE UNDER REFRIGERATION AT TEMPERATURES BETWEEN ABOUT 38* AND 45*F. FOR A PERIOD OF AT LEAST 3 DAYS, THEN ADDING THE SODA, IF ANY, DESIRED FOR LEAVENING AND MIXING THE RESULTING BATTER UNDER AERATING CONDITIONS TO PRODUCE AN AERATED BATTER HAVING A SPECIFIC GRAVITY BELOW ABOUT 0.8, PACKAGING THE AERATED BATTER AND STORING SAID PACKAGED BATTER AT TEMPERATURES BELOW ABOUT 45*F. UNTIL IT IS TO BE USED TO PREPARE A BAKED PRODUCT.

Claim 2

THE METHOD OF PREPARING A BATTER WHICH IS ADAPTED TO BE STORED AT TEMPERATURES BELOW ABOUT 45*F. WITHOUT SIGNIFICANT DETERIORATION IN ITS ABILITY TO PROVIDE A SATISFACTORY BAKED PRODUCT AFTER STORAGE, WHICH METHOD COMPRISES THE STEPS OF: PROVIDING THE WET AND DRY INGREDIENTS OF A RECIPE FOR BAKED PRODUCTS, SAID INGREDIENTS INCLUDING FLOUR, AQUEOUS LIQUID, DICALCIUM PHOSPHATE DIHYDRATE AS THE SOLE ACIDIC LEAVENING AGENT, IF ANY IS USED, AND SHORTENING WHICH CONTAINS 5-15% OF AN EMULSIFIER WHICH IS A LOWER HDYDROXYCARBOXYLIC ACID-FATTY ACID ESTER OF AN EDIBLE POLYHYDRIC ALCOHOL HAVING 3-6 HYDROXYL GROUPS, SAID ESTER (A) HAVING BETWEEN 1/2 AND 2 MOLS OF LOWER HYDROXY-CARBOXYLIC ACID AND AT LEAST 1 MOL OF FATTY ACID OF 12-22 CARBONS ESTERIFIED PER MOL OF POLYHYDRIC ALCOHOL (B) HAVING AT LEAST AN AVERAGE OF 1.5 HYDROXYLS PER MOLECULE OF POLYHYDRIC ALCOHOL ESTERIFIED, AND (C) HAVING BEEN TREATED TO REMOVE WATER-SOLUBLE MATERIALS, MIXING TOGETHER ALL OF THE WET AND DRY INGREDIENTS OF THE BATTER EXCEPT SODA, IF ANY IS USED, HOMOGENIZING SAID MIXTURE THEN AGING SAID HOMOGENIZED MIXTURE UNDER REFRIGERATION AT TEMPERATURES BETWEEN ABOUT 38* AND 45*F. FOR A PERIOD OF AT LEAST 3 DAYS, THEN ADDING THE SODA, IF ANY, DESIRED FOR LEAVENING AND MIXING THE RESULTING BATTER UNDER AERATING CONDITIONS TO PRODUCE AN AERATED BATTER HAVING A SPECIFIC GRAVITY BELOW ABOUT 0.8, PACKAGING THE AERATED BATTER AND STORING SAID PACKAGED BATTER AT TEMPERATURES BELOW ABOUT 45*F. UNTIL IT IS TO BE USED TO PREPARE A BAKED PRODUCT.