| 摘要 |
A refrigerated solid batter for making flour based products, such as cakes, cookies, muffins, bread and the like, and the process for making same generally consisting of mixing gelatin or other stabilizing agent of similar characteristics with fluid and dry ingredients to which is added chemical leaveners, such as a basic and an acid leavener, mixing same in liquid state before solidification of the stabilizer, sealing the batter in a container and refrigerating the same at a temperature below the melting point of the stabilizer to solidify same for marketing same as a refrigerated product.
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