Abstract: A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is baked to make sugar wafers that are harder, more crunchy, and having a more coarse and gritty texture than a conventional sugar wafer. After the sugar wafer batter is baked, the resulting sugar wafers can be further processed for an extended period of time but still retain their characteristic and desirable crispiness when cooled. The sugar wafers can be used in a variety of confectionery products.

Abstract: A process for producing an aged beverage, preferably a distilled spirit that is aged in contact with wood, in which raw or partially aged beverage is processed in a closed system with controlled heat and oxygen levels, and in contact with a beverage aging wood product. In certain embodiments ethyl acetate is added to the raw beverage prior to the aging process.

Abstract: A method for making sourdough pancakes and waffles is disclosed. The method comprises the steps of making a sourdough pre-mix from sourdough sponge that has been proofed, cooling and storing the sourdough pre-mix, removing a portion of the sourdough pre-mix, adding a leavening agent to the pre-mix to produce a batter and preparing sourdough pancakes or waffles from the batter. Preferably, the proofed sourdough sponge is reproofed before the pre-mix is made. Remarkably delicious and pungent sourdough pancakes and waffles are produced.

Abstract: The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties of the dough or a baked product obtained from the dough. The present invention also relates to methods for preparing a baked product. The present invention also relates to compositions comprising an effective amount of an XET for improving one or more properties of a dough and/or a baked product obtained from the dough. The present invention further relates to doughs or baked products and to pre-mixes for a dough.

Abstract: A method for preparing an edible, crunchy material comprising a batter containing a small amount of protein, 8-45% moisture, 35-60% sugar and 12-63% of a nut material and wherein the batter is heated at a temperature of 100-180° C. for period of 30-42 seconds which serves as an envelope for another food material.

Abstract: A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated starch and serves to maintain separation between the filling and the surrounding baked layer during initial baking and during subsequent storage and re-heating, even in cases of a liquid type filling. A baking method is described in which a baking mixture is prepared including at least one leavening agent provided in a predetermined amount. The baking mixture is then baked in a way which limits expansion of the baking mixture to establish a baked density of the baked product and such that the predetermined amount of the leavening agent is sufficient to limit the time required for baking the baked comestible. The predetermined amount of leavening agent may also serve in forming an enhanced thin crust surrounding the baked product.

Abstract: A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (Lactobacillus plantarum/pentosus) used in the method. The method comprises forming a starting mixture including flour and water and inoculating same with a culture of the LPP strain micro-organisms; allowing the mixture to ferment in order to produce anti-microbial substances including lactic acid, a peptide and possibly other presently unidentified anti-microbial substances; and terminating the fermentation process and destroying all living cells prior to the pH of the mix decreasing to 3.3 to yield a shelf life enhancing composition. Baking mixes embodying the shelf life enhancing composition are also described.

Abstract: The invention relates to a batter mix comprising genetically modified potato starch (GMPS), a process for the production of said batter mix, the use of said batter mix for the production of food products comprising said batter mix, preferably batter coated food products, which may be pre-fried, frozen and then preferably cooked in a microwave oven, whereby the use of the genetically modified potato starch in the batter mix compositions results in unexpected superior crispness of the food product.

Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

Abstract: An article and method for improved packaging, delivery and sale of frozen dough products. The article is a plastic-like container having a resealable plastic lid. The container can feature decorative or advertising indicia on its side. The container may include a handle. Dough, such as cookie or muffin dough, is arranged in pre-portioned sized drops, frozen and then stored in the containers. The container can be easily carried, even by children, and therefore is especially suitable for fund raising activities.

Abstract: A low fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate and a reduced fat chocolate product, such as a chocolate bar, made from a mixture of from 60 to 90% of a reduced fat chocolate containing less than 27% fat and from 40 to 10% of a freeze-dried reduced fat agglomerated chocolate having an average particle size up to 5 mm and containing from 18 to 24% by weight fat based on the total weight of the chocolate. The products have a unique crunchy texture, melt easily and have a smooth texture in the mouth.

Abstract: A ready-to-use food product, and method for preparing the same. The product includes: a batter; at least one leavening agent; and, at least one oil. The oil separates the batter and leavening agent while in storage in a container, and agitation of the container causes the batter, leavening agent and oil to at least partially mix.

Abstract: A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to 30% (dry weight basis) of a high maltose corn syrup; about 10 to 20% of edible oil having a melting point of about ≦20° C.; about 0.5% to 5% chemical leavening; said chemical leavening including a baking soda and a blend of baking acids including a fast acting baking acid and a slow acting baking acid; about 1 to 8% of a humectant; a moisture content of about 5% to 20%; and having a browning-type reducing sugars content of less than about 5%, and is chemically leavened to a density of about 0.9 to 1.1 g/cc and has a temperature of about −20° C. to 0° C.

Abstract: A no fat, no cholesterol cake possesses a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg. whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

Abstract: An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, proteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell. A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or emulsified plastic fat.

Abstract: The present invention relates in part to food products that can be reconstituted for consumption that include flavoring toppings and/or flavoring inclusions that closely simulate commercially available flavored table syrups and flavored toppings in appearance, flavor, and texture. By applying these flavorings, such as flavored syrups, flavored toppings, and/or flavored inclusions, to chemically leavened food products, yeast leavened food products, and unleavened food products, including waffles, pancakes, corn breads, wafers, pastries, cookies, and the like, prior to freezing, the reconstituted food product closely simulates food products comprising commercially available flavored syrups or flavored toppings. After reconstitution, the flavoring maintains an identity of the flavored syrup or flavored topping while offering a portable convenience for consumers.

Abstract: A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

Abstract: A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agents disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying process. This is accomplished by inclusion of cold water swelling rice-based starch products selected from the group consisting of pregelatinized rice flour, phosphorylated rice starch and pregelatinized acetylated rice starch into the rice starch batter compositions.

Abstract: A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (Aw) of about 0.81 to 0.92. The batters can be baked into products such as muffins, pancakes, waffles, brownies, and other foods that have a high, fluffy texture and a baked height to raw height ratio of greater than about 1.

Abstract: The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to the uncooked ingredients of the baked goods, mixing said betaine therewith and baking the product. It is also directed to the process of improving the shelf life of a baking good by adding betaine to the uncooked ingredients of the baked good product, mixing the betaine containing ingredient and baking the product. The present invention is directed to a process for retarding the loss of moisture in a baked good by adding an effective amount of betaine to the uncooked ingredients of the baked good product, mixing the betaine containing ingredient and baking the product.

Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.

Abstract: A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming force of not less than 50 mm when measured as a 0.1 wt % aqueous solution at 25.degree. C. by Ross-Miles test, and an emulsion stabilizer. A material for frying contains a filling and a multi-layer formed externally of the filling, the multi-layer containing a layer of the aforementioned batter. A frozen fried material for microwave cooking is prepared by frying the material for frying and freezing the fried material.

Abstract: The present invention relates to a food foaming agent composition which imparts good taste and good texture in the mouth to the food product and imparts good foaming property and good foaming stability. This food foaming agent composition is characterized in that (1) the taste of the product is not deteriorated regardless of excellent foaming property and excellent foaming stability because it contains a glycerin fatty acid ester as an emulsifier but does not contain a sorbitan fatty acid ester, a propylene glycol fatty acid ester and a sucrose fatty acid ester. More specifically, the food foaming agent composition is characterized in that (2) a glycerin saturated fatty acid monoester and a polyglycerin saturated fatty acid ester are used as the glycerin fatty acid ester in a weight ratio within the range from 1:0.

Abstract: Chemically leavened baking compositions, i.e., batters and doughs, intended for the production of no fat or reduced fat bakery products which comprise flour; no more than about 15 wt. % of the unbaked composition of shortening; a total water content such that the water activity of the unbaked composition (a.sub.W) at room temperature is in the range of about 0.70 to about 0.95; and as a leavening agent, sodium bicarbonate (SBC) having a particle size distribution such that about 15 to about 50 wt. % of the particles have a particle size less than about 105 microns (U.S. Mesh Size 140) and about 30 to about 65 wt. % of the particles have a particle size greater than about 149 microns (U.S. Mesh Size 100). Preferably the composition also contains at least one fat replacer, the total fat replacer being in an amount of at least about 0.10 wt. % of the unbaked composition.

Abstract: A leavened, farinaceous, baked food product having a crust on all sides and a method for producing the product. One embodiment of the leavened, farinaceous, baked food product has a quick bread-like texture and can be stored frozen and later toasted by the consumer without thawing. Alternatively, the product may be stored in a refrigerator and eaten without additional toasting. The product has a thickness and product strength that is suitable for a hand-held food. The product is produced by heating a batter comprising a chemical leavening agent, or a dough comprising a yeast leavening agent or chemical leavening agent or a combination of both, under low pressure in a confined space such that a crust is formed on all sides of the product's exterior.

Abstract: A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polydextrose, and frying the dough or batter. The use of polydextrose as a replacement for sugar, and in combination with flour, a leavening agent and water, produces a dough or batter that yields fried food products having a reduced fat content. In another embodiment of the invention, the polydextrose can be used in combination with fiber, such as oat fiber, and soy protein. In yet another embodiment, polydextrose is used in combination with a cellulose derivative and oat flour. A dough for producing a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product is also disclosed. The dough includes flour, sugar, a leavening agent, water and polydextrose.

Abstract: A disposable muffin tray is used in a baking process having a baking step using a spiral oven with a water bath therein. Hot air is directed into close surface contact with the water pool and then into cross-flow relationship with the muffin trays to effect baking of muffin batter.

Abstract: The use of calcium chloride, magnesium chloride, their hydrates, and mixtures thereof, as chemical leavening acids in the preparation of baked goods. Such chemical leavening composition is used in both batter compositions and dough compositions.

Abstract: A method of preparing a dough composition. According to the method, a first batter comprising water and a leavening acid is formed. A second batter comprising water and a leavening base is also formed. After each batter is formed separately, the first and second batters are combined to formulate a dough wherein said dough proofs rapidly and provides a higher specific volume upon baking. A dough composition is formulated from two separate batters, a first batter comprising water and a leavening acid, and a second batter comprising water and a leavening base. When the two batters are combined, with flour, the resulting dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.0 wt-% leavening acid; from about 0.1 wt-% to about 2.0 wt-% leavening acid. The dough proofs rapidly and, once baked, provides a specific volume ranging from about 2 cc/g to 5 cc/g.

Abstract: A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: A chemically-leavened, self-sustaining cake donut dough is prepared which contains from 20-30% of a thermally-reversible gel. The dough is formed into donut shapes and baked in an oven within 10 minutes. The gel is comprised of 80-95% water, 5-20% insoluble, water-binding fiber and 0.2-2% thermally-reversible hydrocolloid gelling agent.

Abstract: Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g.

Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.

Abstract: A novel leavening composition containing hemipotassium phosphate in combination with a carbonate factor. The hemipotassium phosphate is prepared by solution crystallization with removal of water.

Abstract: Essentially sugar-free bakery goods, such as cakes, muffins and the like, that are formed from a better mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

Abstract: An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.

Abstract: The invention relates to a method for improving the baking properties of flour, which comprises treating the flour with an acylating reagent. This makes the flour particularly suitable for use in the baking of high-ratio cakes.

Abstract: Reduced calorie, chemically leavened batters for the production of cake-type products are disclosed which incorporate preformed expanded liquid or gel mesophase emulsifier products so as to permit substantial reduction in high calorie components (e.g., shortening and sucrose) while giving organoleptically acceptable final cakes. The emulsifier products are preformed by initially mixing an emulsifier (preferably a polar and hydrophilic emulsifier such as a sucrose ester) with water, followed by optional heating and cooling to form the emulsifier product. The batters contain up to about 50% (flour weight basis) sweetening agent, which advantageously includes a high potency sweetener together with a minor amount of sucrose. A variety of bulking agents such as polydextrose can be used to give appropriate structure to the final cakes.

Abstract: Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g.

Abstract: A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.

Abstract: Su2 starch produces gels that set firmer and faster than conventional starch gels to include the so-called high amylose starches. Su2 starch also can be used in foodstuff to replace high amylose starch and thin-thick chemically modified starch.

Abstract: A process and product for improving the tenderness of cooked pancakes that are microwaved. The process includes applying water to the cooked pancake so that the moisture of each pancake is increased by about 6%-to-12% to about 45%-to-52% by weight. The pancake product of the present invention has an improved tenderness when compared with other cooked microwavable pancakes, not surface-treated with water.

Abstract: A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety of heat sources, including a microwave oven.

Abstract: A process for producing biscuits comprises forming a dough into generally laminar portions each having a corrugated configuration and baking the portions to form biscuits. The corrugated configuration is such that the resistance to breaking of the biscuits is greater in a direction perpendicular to the direction in which the corrugations extend than in the direction in which the corrugations extend by a factor of at least 1.5. In a preferred process, dough is formed into a sheet 1b having a corrugated configuration (preferably by feeding a flat sheet of dough to a pair of corrugated rollers 6). Individual portions are cut out from the corrugated sheet 1b and baked to form the biscuits.

Abstract: A dough mix includes a moist ingredient portion and dry ingredient portion capable of being combined to produce a complete dough requiring no additional ingredients including water or any other moisture. Additionally, both the moist ingredient portion and the dry ingredient portion are shelf-stable at room temperatures (65.degree. F. to 80.degree. F.) without the addition of chemical preservatives. The moist ingredient portion includes sugar, shortening, and all water or moisture required in the complete dough. Also, the moist ingredient portion preferably includes egg solids and flavorings such as vanilla. In any event the moist ingredient portion is mixed to have a water activity level of no greater than 0.85 to provide the desired shelf stability. The dry ingredient portion includes all flour required in the complete dough and may include leavening agents, egg solids, candy pieces, nuts, dried fruits, coconut, and other "dry" or moisture free ingredients.

Abstract: A high protein dough mix for a leavened bakery product, consisting essentially of, by weight, in unflavored form, a blend of up to 20% water, 10-80% of a protein containing material selected from the group consisting of soy products, gluten, milk products, whey products, egg products and nuts, 10-80% of a sweetener, up to 40% of a vegetable shortening, up to 50% flour, and up to 8% of a leavening agent. The dough mix may be baked and served as a cookie, a muffin, a cake, a brownie, or a snack bar.