SHELF-STABLE BAKED CRISPS AND METHOD FOR MAKING SAME
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United States of America Patent
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Aug 28, 2014
app pub date -
Feb 28, 2013
filing date -
Feb 28, 2013
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Abstract
A shelf-stable baked crisp and method for making the same. In one embodiment the shelf-stable crisp comprises a cooked batter which comprises oil, gluten, flour, baking powder, and egg. The crisp comprises a moisture content of between 2 and 5% and is shelf-stable. In one embodiment the crisp does not comprise artificial ingredients such as artificial preservatives, flavorings, or colorings. To manufacture the crisp, in one embodiment, the ingredients are first mixed to form a batter which is deposited into a pan and baked. Thereafter, the product is cooled, sliced, and then dried.
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