A ready-to-bake brownie batter having prolonged shelf life and which produces brownies having desirable taste and texture characteristics is disclosed. The ready-to-bake brownie batter can include greater than or equal to 30 wt. % sugar, greater than or equal to 9 wt. % water, a sugar to flour ratio of greater than or equal to 1.5, and a water activity of from about 0.65 to about 0.85. Methods of preparing and packaging a ready-to-bake brownie batter using High Pressure Processing (HPP) is also disclosed.

The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

A method of preparation of raw, uncooked or unbaked dessert rolls is such that they are unbaked or uncooked in any conventional high temperature process exceeding 120 degrees Fahrenheit. The method includes using ingredients free from all refined sugars, eggs, flour, gluten, cholesterol, high fructose corn syrup, hydrogenated oils, or any artificial preservatives. In addition, the method of preparation is such that the dessert rolls obtain a thin bun-like exterior that maintains their consistency and does not crack when being rolled into the final product.

A method of preparation of raw, uncooked or unbaked dessert rolls is such that they are unbaked or uncooked in any conventional high temperature process exceeding 120 degrees Fahrenheit. The method includes using ingredients free from all refined sugars, eggs, flour, gluten, cholesterol, high fructose corn syrup, hydrogenated oils, or any artificial preservatives. In addition, the method of preparation is such that the dessert rolls obtain a thin bun-like exterior that maintains their consistency and does not crack when being rolled into the final product.

This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition.

This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition.

A process for continuously producing a plurality of fully cooked, cured and battered frank products such as mini corndogs on a single production line is provided. The process comprises fully cooking the frank products after they have been battered.

A process for continuously producing a plurality of fully cooked, cured and battered frank products such as mini corndogs on a single production line is provided. The process comprises fully cooking the frank products after they have been battered.

The invention provides an edible composition for a food forming machine, including flour, powdered sugar, solidified oil, and liquid. In particular, based on 100 parts by weight of the flour, the content of the powdered sugar is 25 parts by weight to 35 parts by weight, the content of the solidified oil is 45 parts by weight to 60 parts by weight, and the content of the liquid is 25 parts by weight to 35 parts by weight. The edible composition for a food forming machine has excellent three-dimensional forming effect.