Ready-To-Bake Gluten-Free Pie Dough Formulations
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United States of America Patent
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Issued Date -
Apr 28, 2016
app pub date -
May 31, 2013
filing date -
May 31, 2013
priority date (Note) -
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Abstract
A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight of the composition, fructose constituting from 1% to 4.5% by weight of the composition, water constituting from 20% to 25% by weight of the composition, and sucrose constituting less than 5% by weight of the composition. The composition has a water activity of 0.94 or less and a pH of 7 or less. Methods of manufacturing the composition are also provided.
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