SUSCEPTOR AND MICROWAVABLE COOKIE DOUGH

摘要

A novel microwavable susceptor suitable for baking cookie dough in a microwave oven is disclosed. Specifically, the susceptor comprises an inner region and an outer region, the inner region having a pattern of metalized and/or nonmetalized portions wherein the intensity of the inner region is about from about 25% to about 75% and the outer region has an intensity arbitrarily set at about 100%. A dough composition having desirable spreadable characteristics useful for baking in a microwave is also disclosed. The susceptor is re-usable.