PREMIX FOR HOT CAKE AND HOT CAKE

Title:

PREMIX FOR HOT CAKE AND HOT CAKE

Document Type and Number:

Japanese Patent JPH05328890

Kind Code:

A

Abstract:

PURPOSE: To provide the subject premix suppressed in raising dough viscosity, improved in handleability, capable of giving hot cakes excellent in voluminous feeling and palate feeling etc., incorporated with gum guaiac and xanthane gum at each specified proportion.

CONSTITUTION: The objective premix can be obtained by incorporating (A) a blend of wheat flour, saccharides, fatty oil and baking powder with (B) a total of 0.1-2.5 (pref. 0.12-1.7)wt.% of gum guaiac and xanthane gum at a weight ratio of (4:1) to (25:1), pref. (7:1) to (15:1).

More Like This:

WO/2019/197344	A FATTY PREPARATION, A PROCESS FOR MAKING SAID FATTY PREPARATION, AND A PRODUCT CONTAINING THE SAME
JP4165988	Japanese-style snack dough composition and method for manufacturing Japanese-style snacks using it
JP3113976	CONFECTIONERY COMPRISING COMBINATION OF CONE WITH CAKE

Inventors:

SASAKI HIROTAKA
IMAI HIDENARI
FUKITA TOMOHIRO
KANEJIMA EMIKO
MAEDA HIDEO

Application Number:

JP16416392A

Publication Date:

December 14, 1993

Filing Date:

May 29, 1992

Export Citation:

Click for automatic bibliography generation Help

Assignee:

KAO CORP

International Classes:

A21D2/18; A21D10/02; A21D13/08; (IPC1-7): A21D10/02; A21D2/18; A21D13/08

Attorney, Agent or Firm:

Yasuo Yanagawa

Previous Patent: 球面ころ軸受及び該球面ころ軸受を組立てるための方法

Next Patent: DEVICE FOR FINISHING WORK