| abstract |
A dry, essentially fat-free souffle composition is packaged in two containers. One package contains a dry sauce mix which is a blend of regular starch, pregelatinized starch, whey solids, a sweetening agent and a confectionery flavoring agent. The second package contains a dry albumen mix which is a blend of egg white solids, a leavening agent, a stabilizing agent and a sweetening agent. Water is separately added to the dry mixes and the resulting wet mixes are folded together and baked to produce a high quality souffle. |