Hybrid cake mix cookie formulation

Abstract

Disclosed are dry hybrid cake mix cookie formulations for making soft baked cookies having a unique fluffy texture. The formulation includes a wheat flour blend which comprises 70–90% soft wheat flour and 10–30% hard wheat flour; a combination of emulsifiers comprising propylene glycol mono- and diesters, mono- and diglycerides, and sodium stearoyl lactylate (SSL); at least one hydrocolloid gum; and at least one leavening agent.

Description

[0001] Docket No. 9585WO01

[0002] HYBRID CAKE MIX COOKIE FORMULATION

[0003] This application claims benefit to U.S. Provisional Patent Application No. 63 / 713,811, filed on October 30, 2024, the entire contents of which are incorporated herein by reference.

[0004] TECHNICAL FIELD

[0005] The present disclosure generally relates to a dry hybrid cake mix cookie formulation for making soft bake cookies.

[0006] BACKGROUND

[0007] The background description provided herein is for the purpose of generally presenting the context of the disclosure.

[0008] Consumers are accustomed to using boxed cake mix to create a soft baked cookie. Many recipes exist in cookbooks and online that use box cake mix and adapt the consumer additions to provide a soft centered cooked with little time or effort. Currently available box cake mixes for cookies are generally designed to produce a product that is not quite a cake and not quite a traditional cookie resulting in problems relating to texture, structural integrity, moisture balance, spread and shape control, and the like with the produced cookie. Dough stickiness and the need for refrigeration are also common drawbacks when working with boxed cake mixes for cookies, which can significantly affect the ease and convenience of preparation, texture, and final outcome of the cookies. Thus, there is a need for a formulation for a to meet consumer needs of ease of preparation, flexibility and to provide cookies with the desired texture, shape, and flavor properties.

[0009] SUMMARY

[0010] This section provides a general summary of the disclosure and is not a comprehensive disclosure of its full scope or all of its features.

[0011] In various aspects, the present teachings provide a dry hybrid cake mix cookie formulation which comprises a wheat flour blend which comprises 70-90% soft wheat flour and 10-30% hard wheat flour, a combination of emulsifiers comprising propylene glycol mono and diesters mono and di glycerides (Monos), and sodium stearoyl lactylate (SSL) in order of usage levels, at least one hydrocolloid gum, and at least one leavening agent. In some examples, the wheat flour blend comprises 80% soft wheat flour and 20% hard wheat flour. In some examples of the present disclosure, the dry hybrid cake mix cookie formulation may comprise soft wheat flour in an amount of about 30-40% by weight of the total mix. In Docket No. 9585WO01 some examples the blend of wheat flour comprises about 35-50% by weight of the total mix. The dry hybrid cake mix cookie formulation may further comprise sugar, starch, salt, and optional additives selected from flavorings, and mix-ins.

[0012] In some examples of the present disclosure, the at least one hydrocolloid gum is selected from xanthan gum, carboxymethylcellulose gum (CMC), guar gum, gellan gum, tara gum, gum tragacanth, alginic acid, and combinations thereof. In some examples, the at least one hydrocolloid gum may comprise xanthan gum. In other examples, the at least one hydrocolloid gum may comprise xanthan gum and carboxymethylcellulose gum.

[0013] The at least one leavening agent in the dry hybrid cake mix cookie formulation of the present disclosure may be selected from sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, dicalcium phosphate (DCP), monocalcium phosphate (MCP), sodium stearoyl lactylate (SSL), sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), sodium aluminum sulfate (SAS), organic acids such as citric and tartaric acid, dicalcium phosphate dihydrate (DPD), dimagnesium phosphate, glucono delta lactone (GDL), and combinations thereof. In some examples, the at least one leavening agent may comprise a cake leavening system. In other examples, the at least one leavening agent may comprise a combination of sodium bicarbonate and a blend of monocalcium phosphate (MCP) sodium aluminum phosphate (SALP), dicalcium phosphate (DCP) in order of usage level.

[0014] In another aspect, the dry hybrid cake mix cookie formulation of the present disclosure comprises:

[0015] 30-45% by weight of sugar,

[0016] 35-50% by weight of a wheat flour blend which comprises 70-90% soft wheat flour and 10-30% hard wheat flour,

[0017] 0.1-1.5% by weight of a emulsifier blend comprising propylene glycol mono and diesters, monoglycerides (Monos), and sodium stearoyl lactylate (SSL),

[0018] 0.1-1.5% by weight of at least one hydrocolloid gum,

[0019] 2.0-3.5% by weight of a fat,

[0020] 1.0-2.0% by weight of starch,

[0021] 1-5% by weight of a cake leavening system, and

[0022] 4-18% by weight of optional additive ingredients.

[0023] In some examples of the dry hybrid cake mix cookie formulation of the present disclosure, the wheat flour blend comprises 80% soft wheat flour and 20% hard wheat flour. In some examples of the present disclosure, the at least one hydrocolloid gum is selected Docket No. 9585WO01 from xanthan gum, carboxymethylcellulose gum (CMC), guar gum, gellan gum, tara gum, gum tragacanth, alginic acid, and combinations thereof. In some examples, the at least one hydrocolloid gum may comprise xanthan gum. In other examples, the at least one hydrocolloid gum may comprise xanthan gum and carboxymethylcellulose gum.

[0024] The at least one leavening agent in the dry hybrid cake mix cookie formulation of the present disclosure may be selected from sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, dicalcium phosphate (DCP), monocalcium phosphate (MCP), sodium stearoyl lactylate (SSL), sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), sodium aluminum sulfate (SAS), organic acids such as citric and tartaric acid, dicalcium phosphate dihydrate (DPD), dimagnesium phosphate, glucono delta lactone (GDL), and combinations thereof. In some examples, the at least one leavening agent may comprise a cake leavening system. In other examples, the at least one leavening agent may comprise a combination of sodium bicarbonate and a blend of monocalcium phosphate (MCP) sodium aluminum phosphate (SALP), dicalcium phosphate (DCP) in order of usage level.

[0025] In yet another aspect, the present disclosure provides a method for making soft baked cookies. The method comprises: combining wet ingredients to form a wet ingredient mixture; providing a dry hybrid cake mix cookie formulation comprising, a wheat flour blend which comprises 70-90% soft wheat flour and 10-30% hard wheat flour, a combination of emulsifiers comprising propylene glycol mono- and diesters, monoglycerides, and sodium stearoyl lactylate (SSL) in order of usage levels, at least one hydrocolloid gum, and at least one leavening agent; adding the dry hybrid cake mix cookie formulation to the wet ingredient mixture, and mix until combined to form a dough; optionally, refrigerating the dough; making the dough into desired shapes and place on baking sheet; and baking in an oven to form soft baked cookies.

[0026] In some examples of the present disclosure, the dry hybrid cake mix cookie formulation may comprise soft wheat flour in an amount of about 30-40% by weight of the total mix. In some examples of the present disclosure, the wheat flour blend comprises 80% soft wheat flour and 20% hard wheat flour. In some examples the blend of wheat flour Docket No. 9585WO01 comprises about 35-50% by weight of the total mix. The dry hybrid cake mix cookie formulation may further comprise sugar, starch, salt, and optional additives selected from flavorings, and mix-ins.

[0027] In some examples of the present disclosure, the at least one hydrocolloid gum is selected from xanthan gum, carboxymethylcellulose gum (CMC), guar gum, gellan gum, tara gum, gum tragacanth, alginic acid, and combinations thereof. In some examples, the at least one hydrocolloid gum may comprise xanthan gum. In other examples, the at least one hydrocolloid gum may comprise xanthan gum and carboxymethylcellulose gum.

[0028] The at least one leavening agent in the dry hybrid cake mix cookie formulation of the present disclosure may be selected from sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, dicalcium phosphate (DCP), monocalcium phosphate (MCP), sodium stearoyl lactylate (SSL), sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), sodium aluminum sulfate (SAS), organic acids such as citric and tartaric acid, dicalcium phosphate dihydrate (DPD), dimagnesium phosphate, glucono delta lactone (GDL), and combinations thereof. In some examples, the at least one leavening agent may comprise a cake leavening system. In other examples, the at least one leavening agent may comprise a combination of sodium bicarbonate and a blend of monocalcium phosphate (MCP) sodium aluminum phosphate (SALP), dicalcium phosphate (DCP) in order of usage level.

[0029] In some examples, the dry hybrid cake cookie formulation may further comprise sugar, starch, salt, and optional additives selected from flavorings, and mix-ins. The wet ingredients may comprise butter, 2 eggs, and an optional liquid selected from milk or water. In some examples, the dough made from the dry hybrid cake mix cookie formulation and wet ingredients is not refrigerated.

[0030] Further areas of applicability and various methods of enhancing the above technology will become apparent from the description provided herein. The description and specific examples in this summary are intended for purposes of illustration only and are not intended to limit the scope of the present disclosure.

[0031] BRIEF DESCRIPTION OF THE DRAWINGS

[0032] The present teachings will become more fully understood from the detailed description and the accompanying drawings wherein: Docket No. 9585WO01

[0033] FIGs. 1-14 are images of cookies made with Super Moist Yellow Cake, Betty Crocker ® mix, a core sugar cookie mix, and cookie batches made with variations V1-V12 of a dry hybrid cake cookie mix formulation.

[0034] FIG. 15 is a cross-sectional view of a cookie showing rise (height), spread (length) and area measurements.

[0035] FIG. 16 is a boxplot of cookie height (i.e., rise) of cookies made with Super Moist Yellow Cake, Betty Crocker ® mix, a core sugar cookie mix, and cookie batches made with variations V1-V12 of a dry hybrid cake cookie mix formulation.

[0036] FIG. 17 is a boxplot of cookie length (i.e., spread) of cookies made with Super Moist Yellow Cake, Betty Crocker ®mix, a core sugar cookie mix, and cookie batches made with variations V1-V12 of a dry hybrid cake cookie mix formulation.

[0037] FIG. 18 is a boxplot of cookie area of cookies made with Super Moist Yellow Cake mix, a core sugar cookie mix, and cookie batches made with variations V1-V12 of a dry hybrid cake cookie mix formulation.

[0038] FIGs. 19A and 19B are images of the microstructure of cookies made from core sugar cookie mix for determining cookie geometry analysis and internal pore analysis.

[0039] FIGs. 20A and 20B are images of the microstructure of cookies made from Super Moist Yellow Cake, Betty Crocker ® mix for determining cookie geometry analysis and internal pore analysis.

[0040] FIGs. 21A and 21B are images of the microstructure of Sample 1 (VI) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0041] FIGs. 22A and 22B are images of the microstructure of Sample 2 (V2) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0042] FIGs. 23 A and 23B are images of the microstructure of Sample 3 (V3) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0043] FIGs. 24A and 24B are images of the microstructure of Sample 4 (V4) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0044] FIGs. 25 A and 25B are images of the microstructure of Sample 5 (V5) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis. Docket No. 9585WO01

[0045] FIGs. 26A and 26B are images of the microstructure of Sample 6 (V6) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0046] FIGs. 27A and 27B are images of the microstructure of Sample 7 (V7) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0047] FIGs. 28A and 28B are images of the microstructure of Sample 8 (V8) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0048] FIGs. 29A and 29B are images of the microstructure of Sample 9 (V9) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0049] FIGs. 30A and 3 OB are images of the microstructure of Sample 10 (VI 0) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0050] FIGs. 31 A and 3 IB are images of the microstructure of Sample 11 (VI 1) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0051] FIGs. 32A and 32B are images of the microstructure of Sample 12 (V12) of cookies made from the dry hybrid cake mix cookie formulation for determining cookie geometry analysis and internal pore analysis.

[0052] FIG. 33 is an enlarged view of a cookie cross-section highlighting the pores in the internal cookie structure.

[0053] FIG. 34 is a boxplot illustration of the porosity of the cookies of the various batches.

[0054] FIG. 35 is a boxplot illustration of the number of pores of the cookies of the various batches.

[0055] FIG. 36 is a boxplot illustration of the total pore area of the cookies of the various batches.

[0056] It should be noted that the figures set forth herein are intended to exemplify the general characteristics of the methods, algorithms, and devices among those of the present technology, for the purpose of the description of certain aspects. These figures may not precisely reflect the characteristics of any given aspect and are not necessarily intended to define or limit specific embodiments within the scope of this technology. Further, certain aspects may incorporate features from a combination of figures. Docket No. 9585WO01

[0057] DETAILED DESCRIPTION

[0058] The present disclosure provides a hybrid cake / cookie mix for use in making “soft bake” cookies having a unique fluffy texture and well-rounded cookie shape with a crinkled surface and a flat crispy edge. “Soft bake” generally refers to cookies that have a soft, tender texture both on the inside and outside, as opposed to being dense, crisp, and crunchy. The texture of a soft bake cookie is achieved through specific ingredient ratios and baking techniques.

[0059] The dry hybrid cake mix cookie formulation of the present disclosure comprises a unique combination of a blend of hard and soft wheat flours; emulsifiers comprising propylene glycol mono and diesters, mono- and di- glycerides (hereinafter sometimes referred to by the abbreviation "Monos"), and sodium stearoyl lactylate (hereinafter sometimes referred to by the abbreviation "SSL"); and / or other emulsifiers at least one hydrocolloid gum, and leavening agents.

[0060] The dry hybrid cake mix cookie formulation of the present disclosure contains a wheat blend component, which includes a blend of hard and soft wheat flour. In the dry hybrid cake mix cookie formulation of the present disclosure, a blend of hard wheat flour and soft wheat flour is employed with a ratio of 70-90% by weight soft wheat flour and about 10-30% by weight hard wheat flour. The term “blend of hard and soft wheat flours” is used herein to designate a mixture of hard and soft wheat flours. In some examples the blend of hard wheat flour and soft wheat flour includes about 75-85% by weight soft wheat flour and about 15-25% by weight hard wheat flour. In at least one example, the blend of hard and soft wheat flours comprises about 80% soft wheat flour and about 20% hard wheat flour. Typical box cake mixes used as the base for cake mix cookies employ soft wheat flour, however that results in a mouth drying effect when used for making cookies. Classic cookie mixes have more hard flour than soft flour which gives the cookies more structure and a crispier outer edge. The dry hybrid cake mix cookie formulation uses less soft wheat than the amount typically used in box cake mixes, but it is 2-3 times more than the amount of soft wheat flour employed in traditional dry cookie mix formulations to achieve the desired results of a soft bake cookie with a fluffy texture. In some examples, the wheat flour blend component comprises about 35-50% by weight of the total dry hybrid cake mix cookie formulation. In some examples, the wheat flour blend component comprises about 40-50% by weight of the total dry hybrid cake mix cookie formulation, or about 41-46% by weight of the total dry hybrid cake mix cookie formulation. Docket No. 9585WO01

[0061] The dry hybrid cake mix cookie formulation of the present disclosure includes a unique emulsifier component. Cake mixes used for cookie mix include emulsifiers (like lecithin or mono- and diglycerides) that are designed to hold water and fat together in cake batters. For cookies, this can result in an overly tender or greasy texture, and cookies that may not hold their shape during baking, which leads to a flatter, less structured cookie. The inclusion of emulsifiers can sometimes worsen the stickiness by holding moisture in the dough, contributing to its tackiness. The combination of emulsifiers employed in the dry hybrid cake mix cookie formulation of the present disclosure is selected to achieve an optimal balance between moisture for the desired softness and texture after baking and cooling, and stickiness for handling the dough during preparation and shape during baking. The selection of the emulsifiers also contributes to desired shelf-life stability. The emulsifiers employed in the dry hybrid cake mix cookie formulation of the present disclosure comprises a combination of food-grade emulsifiers in order of usage levels: propylene glycol mono and diesters, mono- and di- glycerides and sodium stearoyl lactylate. (The term "emulsifier blend" is used herein to designate a mixture of propylene glycol mono and diesters, mono- and diglycerides (Monos and sodium stearoyl lactylate (SSL).

[0062] Propylene glycol mono and diesters enhances texture, improves dough handling, controls spread, increases volume, and helps maintain moisture. It also extends shelf life and reduces the need for refrigeration by stabilizing the dough, improving fat distribution, reducing stickiness, and controlling moisture, which makes it easier to handle at room temperature. Monoglycerides, i.e., Monos, included in the emulsifier blend are food grade monoglycerides and diglycerides selected to achieve the desired properties of smooth and uniform texture, moisture, shape, and shelf-life stability. Monoglycerides include glycerol monostearate (GMS), glycerol monooleate, acetylated monoglyceride (AMG), lactylated monoglycerides (LMG), and distilled monoglycerides. Distilled monoglycerides are highly purified forms of monoglycerides with a high concentration of active emulsifier. Sodium stearoyl lactylate (SSL) enhances dough strength, improves moisture retention, and increases volume.

[0063] By selecting and employing the dry emulsifier blend comprising Propylene glycol mono and diesters, Monos, and SSL, the unique shape and texture of soft-baked cookies made from the cake mix cookie formulation of the present disclosure can be achieved and the cookie dough made from the mix is less sticky. In some examples, the emulsifier blend component comprises about 0.1-1.5% by weight of the totally dry hybrid cake mix cookie formulation. Docket No. 9585WO01

[0064] The dry hybrid cake mix cookie formulation of the present disclosure includes at least one hydrocolloid gum component. Hydrocolloid gums act as a binding agent and provide structure and moisture retention, resulting in cookies that are less crumbly and have a softer texture. In the present disclosure, the hydrocolloid gums are selected to provide desired properties of low stickiness of the dough and the desired texture of cookies. Suitable hydrocolloid gums include but are not limited to xanthan gum, caroboxymethylcellulose gum (CMC) also referred to as cellulose gum, guar gum, gellan gum, tara gum, gum tragacanth, and alginic acid. In some examples of the present disclosure, the at least one hydrocolloid gum comprises xanthan gum. In some other examples, the at least on hydrocolloid gum comprises xanthan gum and carboxymethylcellulose gum. In some examples of the present disclosure, the at least one hydrocolloid gum component comprises about 0.1-1.5% by weight of the total dry hybrid cake mix cookie formulation.

[0065] The dry hybrid cake mix cookie formulation of the present disclosure also includes at least one leavening agent. Leavening agents cause dough to expand by releasing gas once mixed with liquid, acid, or heat. The leavening agent or agents are selected to obtain desired volume and texture of the baked product. Suitable leavening agents include but are not limited to baking soda or baking powder (sodium bicarbonate), ammonium bicarbonate, potassium bicarbonate, dicalcium phosphate (DCP), monocalcium phosphate (MCP), sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), sodium aluminum sulfate (SAS), organic acids such as citric and tartaric acid, dicalcium phosphate dihydrate (DPD), dimagnesium phosphate, and glucono delta lactone (GDL). In the examples provided in this disclosure, the leavening agents are selected to create a cake mix leavening system that includes a balanced combination of ingredients. Specifically, this leavening system combines baking soda (sodium bicarbonate) and a combination of monocalcium phosphate (MCP), dicalcium phosphate (DCP), and sodium aluminum phosphate (SALP) in order of usage levels. In some examples, the cake leavening system comprises 1.0 to 5.0% by weight of the total dry hybrid cake mix cookie formulation of the present disclosure. In contrast to cookie mixes, which typically use sodium bicarbonate and SALP or sodium acid pyrophosphate (SAPP) as the acid salt, the leavening agents of the cake leavening system of the present disclosure work together in a chemical leavening process, distinct from yeast-based leavening, wherein carbon dioxide (CO2) is produced as baking soda reacts with these acids, causing the cake to rise. Some acids, like MCP, are fast-acting and create air bubbles during mixing, while others, like DCP, react more slowly upon heating, aiding in forming the Docket No. 9585WO01 desired shape, texture, and lightness in the final product. This balance between soda and various leavening acids can differentiate cake from cookie leavening systems.

[0066] The dry hybrid cake mix cookie formulation cookie formulation of the present disclosure may further comprise additional ingredients such as sugar, starch, fats or oils, salt, and optional additives selected from flavorings, and mix-ins, and combinations thereof. The optional ingredients may comprise about 4-18% of the total dry hybrid cake mix cookie formulation.

[0067] Sugar may be employed in the formulation to provide sweetness and may be selected to aid in the structure and texture. Suitable sugars include may include sucrose, glucose, and other monosaccharides or disaccharides, such as galactose, fructose, maltose, lactose and the like or any combination thereof. In some examples, brown sugar, e.g., dehydrated brown sugar, granulated sugar and other known sweeteners including natural nutritive sweeteners and artificial, non-nutritive sweeteners, and the like, and combinations thereof, may be used. Sugar may be employed in an amount of about 30-45% by weight of the total dry hybrid cake mix cookie formulation.

[0068] Fats or oils such as cocoa butter, palm oil, sunflower oil, soybean oil, and the like, and combinations thereof, may be used as a release agent an amount of about 2.0-3.5% by weight of the total dry hybrid cake mix cookie formulation.

[0069] Starches such as cornstarch, may be employed in the formulation in the amount of about 1-2% by weight of the total dry hybrid cake mix cookie formulation, and may be selected for added softness and enhanced texture of the cookie.

[0070] Salt may be employed in the dry hybrid cake mix cookie formulation to balance the sweetness and enhance the flavor of the cookies and may be employed in an amount of about 0.5-1% by weight of the total dry hybrid cake mix cookie formulation.

[0071] Flavorings may be added and selected for the desired flavor and / or enhance sweetness. Some flavors may include vanilla flavors such as vanilla extract, French vanilla, and vanillin; chocolate flavors such as cocoa powder and chocolate extract; spices such as cinnamon and nutmeg; fruit flavors such as lemon extract, orange zest powder, strawberry, raspberry, mint flavors, such as peppermint, and spearmint, nutty and sweet flavors such as almond extract, hazelnut extract, peanut butter, maple extract, butterscotch extract, and caramel flavor, other flavors such as coffee and coconut flavors, and combinations thereof. In some examples, the flavorings may further comprise traditional flavor profiles including cake or dessert-inspired flavors (e.g., birthday cake batter and red velvet), confectionery flavors (e.g., chocolate caramel and peanut butter chocolate chip), or seasonal flavor profiles such as Docket No. 9585WO01 chocolate crinkle, peppermint sugar, lemon, and strawberry mist. Such flavorings may be used individually or in combination to achieve desired sensory characteristics or consumer appeal.

[0072] Mix-ins including chocolate chips, nuts (e.g., peanuts, almonds, cashews, walnuts, and the like and combinations thereof), confection chips, nut pieces, seeds (e.g., sunflower seeds, pepitas, and the like), seed pieces, heat resistant confections (e.g., candy coated chocolate, cookie pieces), coconut, dried fruits or vegetables, hard candy pieces, chocolate pieces, gummy candy, candy confetti, and the like, and combinations thereof.

[0073] Other optional ingredients may include powdered dairy ingredients, acid salts, and colorants, and combinations thereof. An exemplary formula of the dry hybrid cake mix cookie formulation may include:

[0074] 30-45% by weight of sugar

[0075] 35-50% by weight of a wheat flour blend which comprises 70-90% soft wheat flour and 10-30% hard wheat flour,

[0076] 0.1-1.5% by weight of a combination of emulsifiers comprising propylene glycol mono and diesters, mono- and di glycerides (Monos), and sodium stearoyl lactylate (SSL) 0.1-1.5% by weight of at least one hydrocolloid gum, 2.0-3.5% by weight of a fat, 1-2% by weight of starch,

[0077] 1-5% by weight of a cake leavening system, and

[0078] 4-18% by weight of optional additive ingredients.

[0079] The dry hybrid cake mix cookie formulation of the present disclosure can be used to make food products such as cake-like food products, cookies, cake-like cookies, and the like. In some examples the dry hybrid cake mix formulation can be used to make soft-bake cookies. A method for making food products involves combining wet ingredients to form a wet ingredient mixture; providing a dry hybrid cake mix cookie formulation; add the dry hybrid cake mix cookie formulation to the wet ingredient mixture, and mix until combined to form a dough; optionally, refrigerating the dough; making the dough into desired shapes and place on baking sheet; and baking in an oven to form the food product.

[0080] The wet ingredients comprise oil or butter, and eggs (e.g., 1-2 eggs), and an optional liquid selected from milk or water. In some examples of the present disclosure, the wet ingredients include butter and 2 eggs which allow for the cookies to maintain a soft baked texture. The butter may be creamed until soft and smooth, and the eggs added while beating, one at a time. The eggs help bind the dough and add moisture, contributing to a soft texture. Docket No. 9585WO01

[0081] The butter may be mixed with shortening in some examples. Milk or water may optionally be added to further hydrate the mixture of the wet ingredients as needed.

[0082] The dry hybrid cake cookie mix formulation is gradually added to the wet ingredients while mixing to form a dough. The dry hybrid cake cookie mix comprises a wheat flour blend, which comprises 70-90% soft wheat flour and 10-30% hard wheat flour. In some examples the blend of hard wheat flour and soft wheat flour includes about 75-85% by weight soft wheat flour and about 15-25% by weight hard wheat flour. In at least one example, the blend of hard and soft wheat flours comprises about 80% soft wheat flour and about 20% hard wheat flour. The amount of soft wheat flour in the wheat flour blend is about 35-50% by weight of the total dry hybrid cake mix cookie formulation, which is less than the amount typically used in box cake mixes used as cookie mix, but it is 2-3 times more than the amount of soft wheat flour employed in traditional dry cookie mix formulations. In some examples, the wheat flour blend component comprises about 35-50% by weight of the total dry hybrid cake mix cookie formulation. In some examples, the wheat flour blend component comprises about 40-50% by weight of the total dry hybrid cake mix cookie formulation, or about 41-46% by weight of the total dry hybrid cake mix cookie formulation.

[0083] The dry hybrid cake cookie mix also includes comprises a dry emulsifier blend comprising propylene glycol mono and diesters, monoglycerides, and sodium stearoyl lactylate (SSL). By selecting and employing the emulsifier blend comprising propylene glycol mono and diesters, Monos, and SSL, the unique shape and texture of soft-baked cookies made from the cake mix cookie formulation of the present disclosure can be achieved and the cookie dough made from the mix is less sticky. In some examples, the emulsifier blend component comprises about 0.1-1.5% by weight of the totally dry hybrid cake mix cookie formulation. In some examples the emulsifier blend component comprises about 0.4% by weight of the total dry hybrid cake mix cookie formulation.

[0084] The at least one hydrocolloid gum of the dry hybrid cake cookie mix is selected to provide desired properties of low stickiness of the dough and the desired texture of cookies. In some examples of the present disclosure, the at least one hydrocolloid gum comprises xanthan gum. In some other examples, the at least on hydrocolloid gum comprises xanthan gum and carboxymethylcellulose gum. In some examples of the present disclosure, the at least one hydrocolloid gum component comprises about 0.1-1.5% by weight of the total dry hybrid cake mix cookie formulation.

[0085] The dry hybrid cake mix cookie formulation of the present disclosure also includes at least one leavening agent. Leavening agents cause dough to expand by releasing gas once Docket No. 9585WO01 mixed with liquid, acid, or heat. The leavening agent or agents are selected to obtain desired volume and texture of the baked product. In the examples of the present disclosure, the leavening agents are selected to provide a cake mix leavening system comprising a combination of leavening agents. In some examples, the cake leavening system comprises baking sodium (sodium bicarbonate) in an amount of about 1.0-5.0% by weight of the total dry hybrid cake mix cookie formulation, and a cake leavening system which comprises a combination of monocalcium phosphate (MCP), dicalcium phosphate (DCP), and sodium aluminum phosphate (SALP) in in order of usage levels.

[0086] The dry hybrid cake mix cookie formulation cookie formulation of the present disclosure may further comprise additional ingredients such as sugar, starch, fats or oils, salt, and optional additives selected from flavorings, and mix-ins, and combinations thereof. The optional ingredients may comprise about 4-18% of the total dry hybrid cake mix cookie formulation.

[0087] The dough formed by combining the wet ingredients and the dry hybrid cake mix cookie formulation may optionally be refrigerated. In some examples, chilling the dough for about 30 minutes to an hour helps firm up the dough, making it easier to handle, and also reduces excessive spreading during baking. In other examples the dough need not be refrigerated. The dry hybrid cake mix cookie formulation also provides the advantages when mixed with wet ingredients and processed to make the cookie dough prior to baking of a less sticky dough which does not need to be refrigerated. While box cake cookie mixes used for cake mix cookies promise convenience, the recipe calls for adding oil to the mix which results in sticky dough that requires refrigeration. The sticky dough and need for refrigeration can be significant drawbacks that complicate the process. On the other hand, softened butter instead of oil is included as a wet ingredient added to the dry hybrid cake mix cookie formulation of the present disclosure employing the combination of (1) the blend of soft and hard wheat flours, (2) the emulsifier blend, and (3) the cake mix leavening system described in the present disclosure provides a uniquely textured cookie which makes a less sticky dough that does not need to be refrigerated.

[0088] The dough can be made into desired shapes before placing it onto a baking sheet for baking in the oven. The dough can be scooped with cookie scoop or a spoon and rolled into balls, or it can be rolled out with a roller. The oven may be pre-heated to a temperature of about 325-350°F (160-175°C) and the dough placed in the oven for baking for a predetermined time such as 13-17 minutes to make soft bake cookies. The baking time is selected for the desired texture and softness. Following baking the cookies may be cooled on Docket No. 9585WO01 a baking sheet for about 2 minutes before transferring to a wire rack to cool completely. This allows the cookies to firm up without losing their soft texture.

[0089] Examples

[0090] Various aspects of the present disclosure are further illustrated with respect to the following examples. It is to be understood that these examples are provided to illustrate specific embodiments of the present disclosure and should not be construed as limiting the scope of the present disclosure in or to any particular aspect.

[0091] Example 1. Soft Bake Cookie Preparation and Visual Evaluation

[0092] Soft bake cookies (Soft Baked Peppermint Sugar cookies were prepared by mixing wet ingredients including 1 TBSP water, 1 stick (half cup) softened (not melted) butter and 2 eggs and adding a dry hybrid cake cookie mix formulation (Table 1) according to the present disclosure to the wet ingredients using a mixer or mixing by hand, forming a dough, and baking at a temperature of 350°F (175°C) for 14 minutes. The soft bake cookies were compared to cookies made from classic cookie mix (core sugar cookies and core chocolate chip cookies, Betty Crocker ®) and cookies made from a cake mix (Super Moist Yellow Cake, Betty Crocker ®).

[0093] Table 1

[0094] Sample batches of cookies made with Super Moist Yellow Cake, Betty Crocker ® mix (FIG. 1), core sugar cookies (FIG. 2) and cookies made with the hybrid cake cookie mix formulation of the present disclosure (Samples V1-V12 shown in FIGs. 3-14) were made each corresponding to various combinations of leavening agents, emulsifiers, and gums as follows: Docket No. 9585WO01

[0095] Leavening Agents: i. Soft baked cookie control leavening agents: Soda, SALP, DCP, MCP ii. Soft baked cookie half leavening agents: Soda, SALP, DCP, MCP iii. Core Cookie leavening agents: Soda and SALP.

[0096] Emulsifier: Present (Y) or Absent (N)

[0097] Gums: Present (Y) or Absent (N)

[0098] Samples V1-V4 contain the control “cake mix” leavening system, i.e., soda, SALP, DCP, MCP, with or without emulsifiers and / or gums as shown in Table 2.

[0099] Table 2

[0100] Samples V5-V8 contain half of the control “cake mix” leavening system, i.e., soda, SALP, DCP, MCP, with or without emulsifiers and / or gums as shown in Table 3.

[0101] Table 3

[0102] Samples V9-V12 contain the core cookie leavening system (i.e., soda and SALP), with or without emulsifiers and / or gums as shown in Table 4. Docket No. 9585WO01

[0103] Table 4 from a comparison of the images in FIGs. 1-14, VI, which includes a combination of the control cake mix leavening system, emulsifiers, and gums, is the best cookie and most similar to cookies made from cake mix (Super Moist Yellow Cake cookies in FIG. 1). On the other hand, samples V9-V12, containing the core cookie leavening system, did not produce the desired “soft baked” cookie.

[0104] Example 2. Cookie Height and Spread

[0105] The height and spread of four (4) cookies in each of the sample batches V1-V12, Super Moist Yellow Cake, Betty Crocker ® mix cookie batch, and control sugar cookie batches measurements are included in Table 5. As shown in FIG. 15, the height of the cookies, measured in millimeters (mm), indicates how much the cookies rise during baking and the length of the cookies, measured in millimeters (mm), indicates how much the cookies expand or spread in a horizontal direction. Height is measured by placing four (4) cookies in a horizontal stack (bottom to top) in a measuring device and measuring the total height of the stack (i.e., total stack height). Spread is measured by placing four (4) cookies in a measuring device, measuring the longest dimension, turning the cookies 90°, and measuring the shortest dimension. The spread is then calculated by the formula, spread = longest dimension + shortest dimension / 2.

[0106] Table 5 Docket No. 9585WO01

[0107] Sample VI, which includes a combination of the control cake mix leavening system, emulsifiers, and gums, has a height of 72 mm and spread of 250.5 mm and is the most similar to cookies made from cake mix (Super Moist Yellow Cake, Betty Crocker ® cookies in FIG. 1) used for cookie mix which have a height of 73 mm and spread of 253.5 mm. The comparison can also be seen from boxplots of the cookie heights (FIG. 16), the cookie lengths (FIG. 17), and the cookie area (FIG. 18). This suggests that the use of the control leavening system with emulsifiers and gums of the present disclosure contributed to maintaining the structure and spread consistency of the soft bake cookies similar to cake mix cookies (Super Moist Yellow Cake, Betty Crocker ® control).

[0108] Example 3. Cookie Microstructure Analysis

[0109] Experiments were conducted to determine porosity and air pocket distribution of the various sample batches of cookies. High resolution microscopic cross-section mages showing the cross sections of the cookies of samples V1-V12 for internal crumb structural analysis are provided in Table 6 as follows:

[0110] Table 6 Docket No. 9585WO01

[0111] The cross-section area (pixel). FIG. 33 is an enlarged view of a cross-section of a cookie showing the internal structure and highlighting the pores of the cookie. Larger cross section areas suggest lager cookie samples, and smaller cross section areas indicate a more compact sample.

[0112] Porosity. The pink areas of FIGs. 19B, 20B, 2 IB, 22B, 23B, 24B, 25B, 26B, 27B, 28B, 29B, 30B, 3 IB, and 32B indicate the presence of air pockets and represent porosity of the cookies. The presence of air pockets contributes to the lightness and texture of the cookies. Cookies with more or larger air pockets are fluffier and lighter, whereas those with fewer air pockets are denser. Porosity ($) can be calculated based on the following formula: $ = VV / VT, wherein VV represents void volume and VT represents total volume. FIG. 34 is a boxplot of porosity and it can be seen that VI is similar to the cookies made with Super Moist Yellow Cake, Betty Crocker ® mix.

[0113] Total air pocket area (pixel). Total air pocket (pixel) measures the total area occupied by air pockets in the cookies. High values indicate more aeration contributing to a lighter texture whereas lower values indicate a denser, less airy cookie.

[0114] Number of air pockets. Number of air pockets is a measure of how many individual air pockets are present within the cross-sectional area. A higher number of air pockets generally indicates a more evenly distributed internal structure, which contributes to a consistent texture. FIG. 35 is a boxplot of the number of pores (air pockets) and it can be seen that VI is similar to the cookies made with Super Moist Yellow Cake, Betty Crocker ® mix.

[0115] Air Pocket per Area (Air pocket density): This is the ratio of the number of air pockets to the total cross-sectional area, representing how densely packed the air pockets are. Docket No. 9585WO01

[0116] A higher value indicates more frequent air pockets within a given area, which may contribute to a softer and more aerated texture. FIG. 36 is a boxplot of the total pore area (air pocket area) and it can be seen that VI is similar to the cookies made with the Super Moist Yellow Cake, Betty Crocker ® mix. The ratio of the total air pocket area to the total cross-sectional area. This ratio indicates how much of the cookie's structure is made up of air pockets. A higher value indicates more frequent air pockets within a given area, which may contribute to a softer and more aerated texture.

[0117] Table 7 below provides a summary of the internal cookie microstructure data. Table ?

[0118] VI has moderate porosity (0.19584), indicating a decent amount of air pockets (371.5), which suggests a good balance between lightness and structure. The air pocket distribution (9.73 xlO-4) well-spread, contributing to a soft texture without being overly dense or too airy.

[0119] Stickiness Measurement:

[0120] Apparatus: A Chen-Hoseney rig was attached to the TA-XT Plus instrument. Docket No. 9585WO01

[0121] Sample Preparation: The sample was handled and extruded in the rig according to the manufacturer's recommended instructions to ensure a relaxed sample minimally affected by moisture migration.

[0122] Procedure: The probe was advanced at a rate of 0.5 mm / sec until a force of 40 grams (-0.39 N) was achieved against the sample. This force was maintained for a duration of 0.10 seconds. Following this dwell time, the probe was retracted from the sample at a speed of 10 mm / sec. The negative force peak observed during probe retraction was recorded as the stickiness measurement.

[0123] The data collected from these experiments is provided in Tables 8 (Firmness) and 9 (Stickiness).

[0124] Table 8 Docket No. 9585WO01

[0125] Table 8 provides the following metrics:

[0126] Maximum force (Newton, force): force required to compress the cookie. Higher Newton values indicate cookies that are firmer and more resistant to deformation. Work done over the distance the force is applied (force * distance, Newton * mm): texture changes over time or compression distance.

[0127] Spread (Sp Std): represents the variability of measurements. A higher Sp values indicates more variability in the behavior of the cookie dough and cookies that spread more during baking, while lower values suggest more control in shape retention. From Table 8, it can be seen that VI shows moderate work and force values, suggesting a balanced texture that is neither too firm nor too soft. The spread values indicate a reasonable degree of expansion, but not excessive, which aligns with expectations for a cookie that retains its shape well.

[0128] Table 9 Docket No. 9585WO01

[0129] Table 9 provides the following metrics:

[0130] Stickiness Force (Newton): measures the maximum force (in Newtons) required to break the dough’s adhesion to a surface. Higher values indicate a stronger bond between the dough and the surface.

[0131] Work Std Dev and Stickiness Std Dev: represent the variability in the measurements, with higher standard deviation indicating more variability in the dough’s behavior, which may suggest inconsistent handling performance.

[0132] From Table 9, it can be seen that VI shows low stickiness, with low work required for detachment and low variability. This suggests that the dough is easy to handle and has a consistent texture, making it an ideal formulation for minimizing stickiness during preparation. By contrast, the Super Moist Yellow Cake, Betty Crocker ® cookies high stickiness, indicating more difficult handling. These formulations may require adjustments (e.g., chilling or adding flour) to reduce tackiness.

[0133] The preceding description is merely illustrative in nature and is in no way intended to limit the disclosure, its application, or uses. As used herein, the phrase at least one of A, B, and C should be construed to mean a logical (A or B or C), using a non-exclusive logical “or.” It should be understood that the various steps within a method may be executed in different order without altering the principles of the present disclosure. Disclosure of ranges includes disclosure of all ranges and subdivided ranges within the entire range.

[0134] The headings (such as “Background” and “Summary”) and sub-headings used herein are intended only for general organization of topics within the present disclosure, and are not intended to limit the disclosure of the technology or any aspect thereof. The recitation of multiple embodiments having stated features is not intended to exclude other embodiments having additional features, or other embodiments incorporating different combinations of the stated features.

[0135] As used herein, the terms “comprise” and “include” and their variants are intended to be non-limiting, such that recitation of items in succession or a list is not to the exclusion of other like items that may also be useful in the devices and methods of this technology. Similarly, the terms “can” and “may” and their variants are intended to be non-limiting, such that recitation that an embodiment can or may comprise certain elements or features does not exclude other embodiments of the present technology that do not contain those elements or features. Docket No. 9585WO01

[0136] As used herein, the term “about”, in the context of concentrations of components of the formulations, typically means + / -5% of the stated value, more typically + / -4% of the stated value, more typically + / -3% of the stated value, more typically, + / -2% of the stated value, even more typically + / -1% of the stated value, and even more typically + / — 0.5% of the stated value.

[0137] The broad teachings of the present disclosure can be implemented in a variety of forms. Therefore, while this disclosure includes particular examples, the true scope of the disclosure should not be so limited since other modifications will become apparent to the skilled practitioner upon a study of the specification and the following claims. Reference herein to one aspect, or various aspects means that a particular feature, structure, or characteristic described in connection with an embodiment or particular system is included in at least one embodiment or aspect. The appearances of the phrase “in one aspect” (or variations thereof) are not necessarily referring to the same aspect or embodiment. It should be also understood that the various method steps discussed herein do not have to be carried out in the same order as depicted, and not each method step is required in each aspect or embodiment.

[0138] The foregoing description of the embodiments has been provided for purposes of illustration and description. It is not intended to be exhaustive or to limit the disclosure. Individual elements or features of a particular embodiment are generally not limited to that particular embodiment, but, where applicable, are interchangeable and can be used in a selected embodiment, even if not specifically shown or described. The same may also be varied in many ways. Such variations should not be regarded as a departure from the disclosure, and all such modifications are intended to be included within the scope of the disclosure.

Claims

Docket No. 9585WO01WHAT IS CLAIMED IS:

1. A dry hybrid cake mix cookie formulation comprising: a wheat flour blend which comprises 70-90% soft wheat flour and 10-30% hard wheat flour, a combination of emulsifiers comprising propylene glycol mono and diesters mono- and diglycerides (Monos), and sodium stearoyl lactylate (SSL) in order of usage levels, at least one hydrocolloid gum, and at least one leavening agent.

2. The dry hybrid cake mix cookie formulation according to claim 1, further comprising sugar, starch, salt, and optional additives selected from flavorings, and mix-ins.

3. The dry hybrid cake mix cookie formulation according to claim 1 or 2, wherein the wheat flour blend comprises 80% soft wheat flour and 20% hard wheat flour.

4. The dry hybrid cake mix cookie formulation according to any one of claims 1 to 3, wherein the at least one hydrocolloid gum is selected from xanthan gum, carboxymethylcellulose gum (CMC), guar gum, gellan gum, tara gum, gum tragacanth, alginic acid, and combinations thereof.

5. The dry hybrid cake mix cookie formulation according to any one of claims 1 to 4, wherein the at least one hydrocolloid gum comprises xanthan gum.

6. The dry hybrid cake mix cookie formulation according to any one of claims 1 to 5, wherein the at least one hydrocolloid gum comprises xanthan gum and carboxymethylcellulose gum.

7. The dry hybrid cake mix cookie formulation according to any one of claims I to 6, wherein the at least one leavening agent is selected from sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, dicalcium phosphate (DCP), monocalcium phosphate (MCP), sodium stearoyl lactylate (SSL), sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), sodium aluminum sulfate (SAS), organic acids such as citric and tartaric acid, dicalcium phosphate dihydrate (DPD), dimagnesium phosphate, glucono delta lactone (GDL), and combinations thereof.Docket No. 9585WO018. The dry hybrid cake mix cookie formulation according to any one of claims 1 to 7, wherein the leavening agents comprise a cake leavening system.

9. The dry hybrid cake mix cookie formulation according to any one of claims 1 to 8, wherein the at least one leavening agent comprises a combination of sodium bicarbonate and a blend of monocalcium phosphate (MCP) sodium aluminum phosphate (SALP), dicalcium phosphate (DCP) in order of usage level.

10. The dry hybrid cake mix cookie formulation according to any one of claims 1 to 9, wherein the blend of wheat flour is an amount of about 35-50% by weight of the total mix.

11. The dry hybrid cake mix cookie formulation according to any one of claims 1 to 10, wherein soft wheat flour is in an amount of about 30-40% by weight of the total mix.

12. A dry hybrid cake mix cookie formulation comprising:30-45% by weight of sugar,35-50% by weight of a wheat flour blend which comprises 70-90% soft wheat flour and 10-30% hard wheat flour,0.1-1.5% by weight of a dry emulsifier blend comprising propylene glycol mono and diesters, mono- and di glycerides (Monos), and sodium stearoyl lactylate (SSL),0.1-1.5% by weight of at least one hydrocolloid gum,2.0-3.5% by weight of a fat,1.0-2.0% by weight of starch,1-5% by weight of a cake leavening system, and4-18% by weight of optional additive ingredients.

13. The dry hybrid cake mix cookie formulation according to claim 12, wherein the wheat flour blend comprises 80% soft wheat flour and 20% hard wheat flour.

14. The dry hybrid cake mix cookie formulation according to claim 12 or 13, wherein the at least one hydrocolloid gum is selected from xanthan gum,Docket No. 9585WO01 carboxymethylcellulose gum (CMC), guar gum, gellan gum, tara gum, gum tragacanth, alginic acid, and combinations thereof.

15. The dry hybrid cake mix cookie formulation according to any one of claims 12-14, wherein the at least one hydrocolloid gum comprises xanthan gum.

16. The dry hybrid cake mix cookie formulation according to claims 12-15, wherein the at least one hydrocolloid gum comprises xanthan gum and carboxymethylcellulose gum.

17. The dry hybrid cake / cookie mix according to anyone of claims 12-16, wherein the at least one leavening agent is selected from sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, dicalcium phosphate (DCP), monocalcium phosphate (MCP), sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), sodium aluminum sulfate (SAS), organic acids such as citric and tartaric acid, dicalcium phosphate dihydrate (DPD), dimagnesium phosphate, glucono delta lactone (GDL), and combinations thereof.

18. The dry hybrid cake / cookie mix according to any one of claims 12-17, wherein the leavening agents comprise a cake leavening system.

19. The dry hybrid cake / cookie mix according to any one of claims 12-18, wherein the at least one leavening agent comprises a combination of sodium bicarbonate, and a blend of monocalcium phosphate (MCP), sodium aluminum phosphate (SALP), and dicalcium phosphate (DCP) in order of usage level.

20. A method for making soft baked cookies, said method comprising: a. combining wet ingredients to form a wet ingredient mixture; b. providing a dry hybrid cake mix cookie formulation comprising i. a wheat flour blend which comprises 70-90% soft wheat flour and 10- 30% hard wheat flour, ii. a combination of emulsifiers comprising propylene glycol mono- and diesters, monoglycerides, and sodium stearoyl lactylate (SSL) in order of usage levels iii. at least one hydrocolloid gum, and iv. at least one leavening agent;Docket No. 9585WO01 c. adding the dry hybrid cake mix cookie formulation to the wet ingredient mixture, and mix until combined to form a dough; d. optionally, refrigerating the dough; e. making the dough into desired shapes and place on baking sheet; and f. baking in an oven to form soft baked cookies.

21. The method according to claim 20, wherein the wet ingredients comprise butter, 2 eggs, and an optional liquid selected from milk or water.

22. The method according to claim 20 or 21, wherein the dough is not refrigerated.

23. The method according to any one of claims 20-22, further comprising sugar, starch, salt, and optional additives selected from flavorings, and mix-ins.

24. The method according to any one of claims 20-23, wherein the wheat flour blend comprises 80% soft wheat flour and 20% hard wheat flour.

25. The method according to any one of claims 20-24, wherein the at least one hydrocolloid gum is selected from xanthan gum, carboxymethylcellulose gum (CMC), guar gum, gellan gum, tara gum, gum tragacanth, alginic acid, and combinations thereof.

26. The method according to any one of claims 20-25, wherein the at least one hydrocolloid gum comprises xanthan gum.

27. The method according to any one of claims 20-26, wherein the at least one hydrocolloid gum comprises xanthan gum and carboxymethylcellulose gum.

28. The method according to any one of claims 20-27, wherein the at least one leavening agent is selected from sodium bicarbonate, ammonium bicarbonate, potassium bicarbonate, di calcium phosphate (DCP), monocalcium phosphate (MCP), sodium stearoyl lactylate (SSL), sodium aluminum phosphate (SALP), sodium acid pyrophosphate (SAPP), sodium aluminum sulfate (SAS), organic acids such as citric and tartaric acid, dicalciumDocket No. 9585WO01 phosphate dihydrate (DPD), dimagnesium phosphate, glucono delta lactone (GDL), and combinations thereof.

29. The method according to any one of claims 20-28, wherein the at least one leavening agent comprises a cake leavening system.

30. The method according to any one of claims 20-29, wherein the at least one leavening agent comprises a combination of sodium bicarbonate and a blend of sodium aluminum phosphate (SALP), dicalcium phosphate (DCP), and monocalcium phosphate (MCP).

31. The method according to any one of claims 20-30, wherein the blend of wheat flour is an amount of about 35-50% by weight of the total mix.

32. The method according to any one of claims 20-31, wherein soft wheat flour is in an amount of about 30-40% by weight of the total mix.

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