No-stir dry mix for cake

Abstract From the Canadian patent

Disclosed are dry mixes for cakes, especially layer cakes, comprising conventional full formulation dry mixes for cakes in a particular physical form referred to as granulated. The present granulated dry mixes can be used to prepare finished cakes by conventional baking but without requiring such steps as mixing to form a batter, or batter aeration or coating the baking container. The granulated dry mixes are essentially characterized by the physical features of 1) particle size, 2) bulk porosity, 3) density 4) initial rates, of moisture absorption and 5) moisture content. The particle, size essentially ranges from about 0.9 to 3.0 mm. The bulk porosity essentially ranges from about 0.55 to …