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    • 6. 发明授权
    • Method of preparing a dry mix useful in preparing baked goods
    • 制备用于制备烘焙食品的干混合物的方法
    • US5360623A
    • 1994-11-01
    • US905464
    • 1992-06-29
    • James S. ThorsonJimmy A. DeMars
    • James S. ThorsonJimmy A. DeMars
    • A21D10/00A23L1/10
    • A21D10/005
    • In a first embodiment, the present invention provides an improved finishing process for dry mixes for baked goods of widely varying compositions. According to this embodiment, a standard cake finisher is replaced with a disc mill, which yields surprisingly superior dry mix properties. In another embodiment of the invention having particular utility in dry mixes for brownies and the like, a dry, particulate pre-mix is formed by mixing the shortening with a selected portion of the dry ingredients of the dry mix. It is preferred that no more than approximately 25% of the total flour content of the dry mix be added in this pre-mix. This pre-mix is then mixed with the rest of the ingredients of the dry mix and this final dry mix may subjected to a finishing operation such as that of the first embodiment of the invention.
    • 在第一个实施方案中,本发明为广泛变化的组合物的烘焙食品的干混料提供了改进的整理方法。 根据该实施例,用盘式磨机代替标准饼干整理机,其产生令人惊讶的优异的干混性能。 在本发明的另一个具体实施方案中,在用于布朗尼等的干混料中具有特别的用途,通过将起酥油与干混合物的干成分的选定部分混合形成干燥的颗粒状预混物。 优选地,在该预混合物中不加入干混合物的总面粉含量的不超过约25%。 然后将该预混合物与干混合物的其余成分混合,并且该最终干混合物可以进行如本发明第一实施方案的精加工操作。