Abstract: Flavoring compositions for topical, prebake application to baked dough products are produced by mixing a comminuted baked dough product, a low density oil absorbing starch hydrolysate, and flour to produce a dry ingredient mixture; mixing the dry ingredient mixture with a first melted fat having a Wiley melting point below about 120.degree. F.; mixing water with the dry ingredient mixture and first melted fat; mixing a second melted fat having a Wiley melting point above about 124.degree. F. with the dry ingredient mixture, first melted fat and water; and mixing at least one flavoring agent with the ingredients in one or more or the other steps. The method of the invention produces discrete particles of flavoring composition which can be topically applied to the surface of an unbaked dough such as a cracker preform, and baked to obtain a baked dough product having excellent flavor and texture variety.