Pressurized baking batter
A food product including a bakable batter provided in a pressurized can. Different gases are used to provide different baking products including waffles and pancakes. In the can, gas is combined with a water-mixed dry batter recipe under pressure.
1 . A food product, comprising:
a bakable batter;
water between:
a minimum of approximately 50%; and
a maximum of approximately 55%;
potassium sorbate; and
sorbic acid;
contained in a sealed pressurized dispenser.
2 . The food product of claim 1 wherein the pressurized container contains a dry mix batter combined with water in a ratio of about 50% water to 50% mix.
3 . The food product of claim 1 wherein the dispenser is pressurized with carbon dioxide (C02).
4 . The food product of claim 3 wherein the dispenser is initially pressurized at 130 pounds per square inch.
5 . The food product of claim 4 wherein the absorbed pressure of the C02 in the mix is 86 pounds.
6 . The food product of claim 3 wherein the weight of the gas is 5.4 grams.
7 . The food product of claim 1 wherein the pressurized container contains a dry mix batter combined with water in a ratio of about 47.5% mix to 52.5% water.
8 . The food product of claim 1 wherein the dispenser is pressurized with a combination of gas nitrogen (N2) and C02 mixed gas.
9 . The food product of claim 8 wherein the ratio range of Nitrogen to C02 is about 90% nitrogen-10% carbon dioxide to 80% nitrogen-20% carbon dioxide.
10 . The food product of claim 9 wherein the weight of the nitrogen is 3.9 grams.
11 . The food product of claim 9 wherein the can is initially pressurized to 130 pounds.
12 . The food product of claim 9 wherein the absorbed pressure of the gas in the mix is greater than 86 pounds and less than 130 pounds per square inch.
13 . The food product of claim 1 wherein the product is shelf stable.
14 . A food product, comprising:
a pressurized container;
a bakable batter in the pressurized container including water between:
a minimum of approximately 50%; and
a maximum of approximately 55%;
potassium sorbate;
sorbic acid; and
a pressurized gas comprising at least a portion of carbon dioxide.
15 . The food product of claim 14 wherein the dispenser is pressurized with substantially all carbon dioxide (C02).
16 . The food product of claim 14 wherein the pressurized container contains a dry mix batter combined with water in a ratio of about 45% mix to 55% water.
17 . The food product of claim 14 wherein the dispenser is pressurized with a combination of gas nitrogen (N2) and C02 mixed gas.
18 . The food product of claim 17 wherein the ratio range of Nitrogen to C02 is about 90% nitrogen-10% carbon dioxide to 80% nitrogen-20% carbon dioxide.
19 . The food product of claim 14 wherein the product is shelf stable.
20 . A method for assembling a food product, comprising:
mixing a bakable batter with a fluid; wherein the fluid includes water between:
a minimum of approximately 50%; and
a maximum of approximately 55%;
potassium sorbate; and
sorbic acid;
depositing the bakable batter in a pressure stable container; sealing the container; and pressurizing the container.
21 . The food product of claim 20 wherein the pressurizing step is comprising pressurizing at 130 pounds per square inch.
22 . The food product of claim 20 wherein the pressurizing step is comprising pressurizing at with Carbon Dioxide.
23 . The food product of claim 20 wherein the pressurizing step is comprising pressurizing with a nitrogen and carbon dioxide mix.