Refrigerated, pressurized baking batter
Sept. 1, 2012
A pressurized can houses a bakable batter mixed using cold processing conditions and under an inert atmosphere. The batter can be used for a variety of food products such as waffles and pancakes. Carbon dioxide is combined with a water-mixed dry batter recipe under pressure at reduced temperature to produce a refrigerator-stable batter mix. The carbon dioxide reduces the viscosity of the batter, allowing it to be dispensed from the can for the lifetime of the product. The CO2 also aerates the batter, resulting in light, fluffy baked products and acts as a browning agent while the food product is baking to impart a crunchy texture and attractive taste.