GB952640A - Process for preparing improved culinary mixes - Google Patents

Process for preparing improved culinary mixes

Info

Publication number
GB952640A
GB952640A GB3980960A GB3980960A GB952640A GB 952640 A GB952640 A GB 952640A GB 3980960 A GB3980960 A GB 3980960A GB 3980960 A GB3980960 A GB 3980960A GB 952640 A GB952640 A GB 952640A
Authority
GB
United Kingdom
Prior art keywords
hydrogenated
mixture
cottonseed oil
egg
flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB3980960A
Inventor
William Harold Gould
Edwin Oscar Korpi
John Wesley Phenix
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Procter and Gamble Ltd
Original Assignee
Procter and Gamble Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Procter and Gamble Ltd filed Critical Procter and Gamble Ltd
Priority to GB3980960A priority Critical patent/GB952640A/en
Publication of GB952640A publication Critical patent/GB952640A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders

Abstract

Culinary mixes from which cake batters can be prepared simply are produced by spray drying a slurry of sugar, flour and shortening to dry hollow granules, preferably of bulk density less than 0.4g./ml., each comprising a matrix composed principally of sugar and having starch, fat and flour occluded in this matrix. Examples are concerned with making cakes, brarnies and cookies from batters of water, egg and water or egg and spray dried granules containing essentially sugar, flour and a shortening exemplified by a mixture of hydrogenated and superglycerinated cottonseed oil, a hydrogenated and superglycerinated soyabean and cottonseed oil mixture, hydrogenated cottonseed oil and a hydrogenated soyabean oil and a mixture of a directed rearranged lard-tallow mixture, hydrogenated cottonseed oil and a hydrogenated soyabean and cottonseed oil mixture, other ingredients of the batters being non-fat milk, milk, egg white solids, egg yolk solids, sodium bicarbonate and monocalcium phosphate or sodium acid pyrophosphate, yellow colouring, vanilla, cocoa, chocolate. The shortening may include an emulsifier, e.g. monostearin, monopalmitin, monoolein, dipalmitin, sucrose partial palmitate, sucrose partial oleate. U.S.A. Specifications 2,024,357 and 2,447,312 are referred to.
GB3980960A 1960-11-18 1960-11-18 Process for preparing improved culinary mixes Expired GB952640A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3980960A GB952640A (en) 1960-11-18 1960-11-18 Process for preparing improved culinary mixes

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3980960A GB952640A (en) 1960-11-18 1960-11-18 Process for preparing improved culinary mixes

Publications (1)

Publication Number Publication Date
GB952640A true GB952640A (en) 1964-03-18

Family

ID=10411624

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3980960A Expired GB952640A (en) 1960-11-18 1960-11-18 Process for preparing improved culinary mixes

Country Status (1)

Country Link
GB (1) GB952640A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0643916A2 (en) * 1993-08-31 1995-03-22 Unilever N.V. Choux-mixes
FR2826290A1 (en) * 2001-06-26 2002-12-27 Beghin Say Eridania PROCESS FOR DRYING A SUCROSE SOLUTION, PRODUCT THEREOF AND USE THEREOF
WO2009144324A1 (en) * 2008-05-30 2009-12-03 Ulice Agri-food composition, method for making same and applications thereof
WO2018219465A1 (en) * 2017-06-01 2018-12-06 Symrise Ag Flour as aroma compound

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0643916A2 (en) * 1993-08-31 1995-03-22 Unilever N.V. Choux-mixes
EP0643916A3 (en) * 1993-08-31 1997-02-12 Unilever Nv Choux-mixes.
FR2826290A1 (en) * 2001-06-26 2002-12-27 Beghin Say Eridania PROCESS FOR DRYING A SUCROSE SOLUTION, PRODUCT THEREOF AND USE THEREOF
WO2003000936A1 (en) * 2001-06-26 2003-01-03 Beghin-Say Method for drying a saccharose solution, product thus obtained and use thereof
AU2002328347B2 (en) * 2001-06-26 2007-05-17 Tereos Method for drying a saccharose solution, product thus obtained and use thereof
US7785646B2 (en) 2001-06-26 2010-08-31 Beghin-Say Method for drying a saccharose solution, product thus obtained and use thereof
WO2009144324A1 (en) * 2008-05-30 2009-12-03 Ulice Agri-food composition, method for making same and applications thereof
FR2931621A1 (en) * 2008-05-30 2009-12-04 Ulice AGRO-FOOD COMPOSITION, METHOD OF MANUFACTURE AND ITS APPLICATIONS
WO2018219465A1 (en) * 2017-06-01 2018-12-06 Symrise Ag Flour as aroma compound

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