BAKE MIX

Brand Owner (click to sort) Address Description
A ATKINS QUICK QUISINE ATKINS NUTRITIONALS, INC. 1050 17th Street, Suite 1500 Denver CO 80265 bake mix, namely mix for baking biscuits, bread, muffins, rolls, pancakes and waffles, packaged side dishes consisting primarily of pasta and sauces, pasta dishes, pizza, prepared sauces, barbecue sauce, steak sauce, ketchup, marinades, teriyaki sauce, all of which do not contain ginseng;Atkins does not identify a particular living individual.;ATKINS QUICK CUISINE;
ATKINS QUICK QUISINE ATKINS NUTRITIONALS, INC. 1050 17th Street, Suite 1500 Denver CO 80265 bake mix, packaged side dishes consisting primarily of pasta and sauces, pasta dishes, pizza, prepared sauces, barbecue sauce, steak sauce, ketchup, marinades, teriyaki sauce, all of which do not contain ginseng;ATKINS QUICK CUISINE;
 

Where the owner name is not linked, that owner no longer owns the brand

    
Technical Examples
  1. A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C., (g) dispersing under vigorous stirring conditions a nut butter into the cooled solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, (h) allowing the emulsion to cool and to obtain a plastic consistency. The process delivers an edible nut butter containing emulsion which comprises 10-25 wt. % of a dispersed fat phase and 75-90 wt. % of a continuous aqueous phase which comprises sugar solids, starch, gelling agent and emulsifier, which emulsion has a plastic consistency and which emulsion possesses bake stability. The invention also relates to a bake stable nut butter emulsion.