Refrigerator stable pressurized baking batter
In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a bakable batter mixed under inert atmosphere conditions and provided in a pressurized can, can be used to bake waffles and pancakes. Carbon dioxide is combined with a water-mixed dry batter recipe under pressure at reduced temperature to give a refrigerator stable batter mix. The carbon dioxide reduces the viscosity of the batter to allow the batter to be dispensed for the life time of the product. The carbon dioxide aerates the food product giving light and fluffy baked products. The carbon dioxide acts as a browning agent while the food product is baking to give a brownish appearance, crunchy texture and attractive taste to the food product.
1. A method of preparing a batter for a bakable food product comprising;
(a) selecting a plurality of dry ingredients wherein the dry ingredients include flour, sugar, and egg powder and blending said plurality of dry ingredients at a temperature at or below 4° C.;
(b) adding water at a temperature between approximately 1° C. and 3° C. to the dry ingredients to form a batter wherein the water is no less than 40.5% by weight and no greater than 52.5% by weight of the batter;
(c) loading the batter into a dispenser at a temperature at or below 4° C.;
(d) sealing the batter into the dispenser;
(e) using carbon dioxide gas to pressurize the dispenser such that the batter has a viscosity between approximately 12000 cP and approximately 14000 cP.
2. The method of claim 1 , wherein the batter has a pH of approximately 6.
3. The method of claim 1 , wherein the batter has a water activity of approximately 0.96.