Abstract: A method is disclosed for molding chocolate, candy or other food materials into a molded, edible product in a shape based upon one or more three dimensional images of an original object that is desired to be replicated. Three dimensional molds are formed based upon three dimensional image data obtained by three dimensional scanning or processing of two dimensional images, and three dimensional printing of mold forms. The method of the invention minimizes distortion and loss of detail in the final molded product, utilizing food safe/FDA compliant materials in the construction of molds.

Abstract: A frozen beverage device (10) has a container (20) and sealable cover (30) to convert a liquid (60), such as a non-alcoholic or alcoholic beverage into an at least semi-frozen slurry containing ice crystals (61). Freezing device(s) (50), which may have a range of shapes, contain refrigerant to from a thin layer of ice/ice crystals on the deformable wall(s) of the freezing device(s) (50), the ice crystals (61) being released therefrom due to agitation of the liquid (60) by shaking/rotation and/or squeezing on the container (20) and/or cover (30).

Abstract: According to the invention, an apparatus for providing a frozen edible substance to an animal is disclosed. In one embodiment, the apparatus includes a container, a support element, a securing element, and a mounting element. The container may be configured to receive an edible substance and contain the edible substance during freezing of the edible substance, but be removable from the substance afterwards. The support element may be configured to receive and support the edible substance after freezing. The securing element may be configured to couple with the edible substance during freezing and secure the edible substance to the support element. The mounting element may be configured to couple with the support element and secure the support element to a surface.

Abstract: A process for manufacturing a multi-layer pet treat or animal chew comprising the indexing of a moveable mold portion into alignment with the first of a plurality of stationary mold portions fed a first composition by a first injection molding unit to form a first layer in a cavity space formed by the aligned mold portions. The moveable mold portion and the first layer may be indexed to align with a second of a plurality of stationary mold portions fed a second composition by a second injection molding unit to form a second layer over said first in the cavity space formed by the aligned mold portion. The compositions fed by the first and second injection molding units may both be edible. In a further aspect, multi-component pet treats may be provided formed from two materials which may be different in physical, optical, sensual, nutritional or compositional properties. One of the materials may specifically include textured vegetable protein.

Abstract: A method and apparatus for forming pressed food products can utilize up to 98% chicken breast meat in high profit margin products. Breast meat is marinated and then extruded into a slab which is then frozen and shaped into a plank. The plank is sliced into unit portions which are then pressed into shaped portions with a preferred, or other, press. One preferred press linearly reciprocates unit portions into the press. This or another preferred press imparts three dimension exterior shape to the pressed food products.

Abstract: A fat-based confectionery material with a continuous fat phase characterised in that the material is dispersed with bubbles containing a liquid filling and methods for the production thereof.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: The described apparatus and method enable the production of thin edible products having complex contoured shapes that cannot be made using conventional molding technology. In particular, chocolates having detailed surface topology can be made utilizing a pliable substrate and a vacuum mold. The process may be made substantially continuous.

Abstract: The invention relates to methods of producing jelly confectionery products, and to jelly confectionery products themselves. The centre-filled jelly confectionery comprises—a centre filling, —a casing, and —a backing layer, wherein the backing layer has a different visual appearance compared to the casing. According to one embodiment, the centre filling is coloured, the casing comprises a colouring agent, and the backing layer comprises said colouring agent of the casing, at a concentration that is greater than in the casing. According to another embodiment, the centre filling is coloured, the casing is uncoloured, and the backing layer is coloured.

Abstract: The invention relates to a fibrous surface structure containing active ingredients with an adjustable active ingredient release profile, comprising a fibrous, polymeric, soluble and/or degradable active ingredient substrate and at least one active ingredient that is associated with the substrate and can be released by the fibrous surface structure; to formulations containing active ingredients, comprising such fibrous surface structures; to the use of fibrous surface structures containing active ingredients according to the invention for producing formulations containing active ingredients; and to a method for producing fibrous surface structures according to the invention.

Abstract: A device for the production of confectionery, in particular, pralines, in moulds, with at least one upper die which may be lowered relative thereto, mounted on a die plate whereby the die plate has a flexible mounting.

Abstract: Disclosed is a waffle sheet as a long-life baked product, comprising one respective rib structure on opposite surfaces of a support layer. Said support layer has the shape of a corrugated plate (1, 10, 11, 12), e.g. with a sinusoidal or angular, trapezoidal undulation, the walls of said corrugated plate having the same thickness. Ribs (5, 5?, 6) which penetrate or bridge the wave troughs (3, 3?, 3?, 3??) extend transversal to said undulation. The wave troughs (3, 3?, 3?, 3??) of both surfaces or the top face and bottom face touch or penetrate an imaginary center line (4) of the cross-section of the waffle. The average wall thickness of the ribs (5, 5, 6) corresponds to the wall thickness of the corrugated plate (1, 10, 11, 12). The ribs (5, 5?, 6) extend at an angle from or perpendicular to the apex line of the waves. The ribs (6) in the wave troughs (3, 3?) located on the top face are offset by half a separation relative to the ribs (5, 5?) of the wave troughs (3, 3??) located on the bottom face.

Abstract: A device for controlling the condensate or frost formation in chocolate shell production has a mould (2), provided with a plurality of recesses (3) for liquefied of softened chocolate (4) and a die (5) cooled by cooling means (7) and including a plurality of protrusions (6), each fit to be inserted into a respective below recess (3) to mould a chocolate shell, in cooperation therewith, in a maximum approach condition (A) between the die (5) and the mould (2). The device (1) further includes: at least one supply means (8) whose outlet (9) flows directly into the environment and it is orientated in the direction of protrusions (6); dehumidification means (10) to feed the at least one supply means (8) with dehumidified air (50). The supply means (8) is fit to blow dehumidified air (50) nearly at ambient pressure, at least in mutual detachment conditions (D) of mould (2) and die (5), toward the protrusions (6) so preventing the formation thereon of water condensate or frost.

Abstract: A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side wall and a central portion. The central potion of the bottom wall includes a plurality of ridges which form a decorative design. A liquid food product is introduced into the mold cavity and allowed to solidify to form a molded solid food product. The central portion of the bottom wall is thereafter pushed into the mold cavity to invert said inverting potion and to push the molded food product away from the central portion of the bottom wall. The molded food product includes ridges which correspond to the ridges in the bottom wall of the mold cavity. A lid is attached to the sheet to enclose and package the molded food product within the mold cavity.

Abstract: The present invention relates to frozen confectionery products having at least one ingredient which is dispersed in said frozen confectionery in a non-homogeneous fashion. The invention further relates to a method for manufacturing such frozen confectionery products.

Abstract: A method for forming thin edible pieces uses two continuous belts that cooperate to form a fill cavity. An edible mass, such as chocolate, is flowed into the fill cavity where it forms an edible blank which is transported on a belt path with the two belts moving in tandem. After the edible blank is released from the first or second continuous belt, a three-dimensional shape may be imparted to the edible blank at a forming station using one or more stamping dies or a forming drum. Using the techniques and apparatus described herein, novel edible products, and particularly novel chocolate products, can be made having shape characteristics that cannot be obtained using known molding or forming techniques.

Abstract: A dispenser for a soft-serve food product includes a housing having a dispensing chute and a piston having a head positioned therewithin. A lateral wall, the piston head, and a front door define an enclosed hollow space. The head is slidable within the lateral wall for squeezing a deformable container to dispense product through the chute. A system for preparing and dispensing a soft-serve food product includes a tempering freezer for raising a temperature of the food product from hard-frozen to a condition for soft-serve dispensing. An apparatus for packaging a soft-serve confection into a multiple-serving-size container for transport includes a blender for blending ingredients together to form a blended product and a device for transferring the blended product into a deformable container. The deformable container filled with the blended product is transferred into a substantially rigid mold and frozen to a hardened state for transport and retention.

Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aW) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.

Abstract: The present invention makes particles that are substantially spherical by dispensing globules of an at least partially liquid lipid composition into a liquid bath. The globules can be dispensed by dripping the globules into a liquid bath such that the globules become submerged in the liquid bath and at least partially crystallize into particles. The globules can also be pumped into the liquid bath such that the globules are at least initially submerged within the liquid bath and at least partially crystallize into particles.

Abstract: The present invention relates to a coffee tablet which is obtainable by molding and freeze-drying a solution of coffee solids into a desired shape and which has improved dissolution properties and an appealing smooth and/or shiny surface appearance. The coffee tablet also has a closed surface pore structure and an internal pore structure wherein a majority of the pores in the pore structure are interconnected and have a size of between 5 and 50 micrometers. The coffee tablet can also include a coating of a coffee, a flavorant, a colorant or an aroma. The coffee tablet is packaged in an environment of an aroma to form a product that exhibits fresh and strong flavor and aroma characteristics when a beverage is prepared from the tablet even after long term storage of the tablet.

Abstract: A method of keeping an alcoholic beverage in an open topped vessel cool, said beverage comprising a water content and a dissolved gas content, and said method comprising forming ice in the beverage in the open-topped vessel said ice having a cooling effect on the beverage, said ice being formed in the beverage from water of said water content.

Abstract: The present invention generally relates to frozen foods, for example, frozen desserts such as ice cream. One aspect of the invention is directed to carbonated frozen desserts and other carbonated frozen foods. Another aspect is directed to methods of making frozen foods, such as carbonated frozen desserts and other foods, as well as methods of freezing other fluids, such as water. A carbonated frozen dessert can be made, for example, by introducing carbon dioxide (CO2) into dessert mix prior to freezing the dessert mix. Yet another aspect of the invention is directed to cooling dessert mixes and other food products by introducing a fluid, such as a refrigerant, into the dessert mix or food product that cools and/or freezes the dessert mix or food product. The fluid may also become incorporated into the frozen dessert or other food product. Still another aspect of the invention is directed to frozen foods, such as ice creams and similar frozen desserts, having smooth consistencies.

Abstract: A frozen beverage containing dissolvable substances. The frozen beverage is frozen solid, forming chambers for liquid to touch pertaining walls. The addition of liquid in these pathways causes the dissolvable substances to dissolve. This dissolving separates the particles in the frozen substance, leaving the high melting point substances to remain frozen. The frozen beverage may be mixed by hand or by mechanical means after separation.

Abstract: The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregularly shaped egg molds for providing a mass produced cooked egg having a natural, irregularly shaped outlines and/or surfaces. Devices and methods according to the present invention can be used to produce irregularly, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes.

Abstract: The invention is a system and method for providing desserts utilizing a specialty soft serve insert, said insert comprising a body with multiple openings configured in a manner so that a more desirable textured mixture is produced when soft serve products are dispensed into a serving container. Said configuration helps preserve and enhance the dessert's flavor and produces a desirable aesthetic presentation of said soft serve dessert. In one embodiment, a soft serve insert for serving desserts in accordance with the present invention, comprises an insert adapted to couple with a frozen dessert processor, wherein said insert further comprises a body with an inlet portion for receiving a frozen dessert dispensed from said frozen dessert processor, and an outlet portion for producing a predefined shape, wherein said outlet portion includes a plurality of openings for dispensing said frozen dessert from said body.

Abstract: The invention provides a number of centrefilled confectionery compositions, in which the centrefill comprises at least 1% by weight dietary fibre, and the confectionery shell (which may be jelly candy, chewy candy, or hard boiled candy) is substantially free of dietary fibre. In the case of a shell of jelly candy or chewy candy, the shell should additionally comprise gelatin. In addition, the invention provides a centrefilled confectionery composition comprising at least 20% by weight of centrefill, wherein the centrefill comprises at least 1% by weight of dietary fibre.

Abstract: A method for modifying the resilience of a flexible layer having a predetermined footprint and to be formed from a predetermined amount of edible material is described. The method includes increasing the thickness of the flexible layer whilst maintaining the predetermined amount of edible material and the footprint of the flexible layer. In one embodiment, increasing the thickness involves moulding in a flowable form the predetermined amount of edible material in a mould, the mould including a moulding region of substantially the same footprint as the flexible layer with the moulding region including at least one projection extending from the moulding region. The predetermined amount of edible material is then allowed to set.

Abstract: The present invention concerns an apparatus and a method for producing ice confection comprising mold cavities arranged on lamellae disposed in an endless belt along which are arranged process means for the production of the ice confection by conveying the lamellae between the process means, wherein the apparatus comprises an uneven number of lamellae and the process means are arranged along the belt in such a way, that the ice confection production process may be completed by two full circulations of one lamella on the belt. Due to the uneven number of lamellae a specific lamella will change stop position for each circulation. Hereby, a number of advantages are obtained through an optimal utilization of the lower lamella sequence, such that the shortest possible apparatus is obtained.

Abstract: A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance.

Abstract: A process control scheme for use with an extruding apparatus for cooling and heating aerated or compressible compounds that are edible. Broadly, the process includes providing a mixture to an inlet of the extruding apparatus, monitoring the pressure profile across the extruding apparatus, moving the mixture through the extruding apparatus with at least one auger while subjecting the mixture to a thermo-dynamic process, automatically altering speed of the at least one auger if the pressure profile across the extruding apparatus is outside a predetermined range, and moving the mixture through an outlet of the extruding apparatus. The process may also include monitoring temperature of a thermodynamic liquid, monitoring the load of an auger motor, and automatically altering the temperature of the thermodynamic liquid and the load of the auger motor if one of either the temperature of the thermodynamic liquid and the load of the auger motor is outside a predetermined range.

Abstract: Disclosed is a process for continuous casting of edible cellulose-containing film sheets having unique physical characteristics. The cellulose film sheets have diverse applications in the processed food industry.

Abstract: A frozen confection product having a thickness of less than 40 mm, and comprising from 25 to 70 wt % of transparent ice particles having a mean size of from 2 to 30 mm is provided. A process for producing the frozen confection is also provided.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: Methods, compositions, and articles of manufacture for preparing frozen beverages are described. The methods and articles generally include first and/or second frozen pellets. Upon mixing the frozen pellets with an appropriate liquid for a sufficient time, a frozen beverage is obtained. Articles of manufacture including frozen pellets, as well as optional objects such as straws, spoons, and mixing containers are disclosed. Methods, compositions, and articles of manufacture for preparing frozen pellets are also described.

Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.

Abstract: A method and system for creation of compression-molded edible ice objects from a pulverized ice mass, where said method involves feeding of the pulverized ice mass from a container to one or more cylinders in an inlet magazine and movement of the one or more cylinders of the inlet magazine to a transfer position. Furthermore, the method also comprises transferring of the ice mass from the one or more cylinders to at least one form in a form unit by compression to form one or more edible ice objects, and movement of the at least one form to a release position, where the edible ice objects are released from the at least one form.

Abstract: This invention provides an ice-candy forming container and an ice-candy producing method, which enable the ice-candies having a complicated shape copying a face of a cartoon character or the like to be produced with higher quality and without a loss of shape. This invention employs a forming container A including a first mold 1 having a pattern portion 5 formed in one face 3 thereof, and a second mold 2 configured to slide over and along the one face 3 of the first mold 1, in a close contact relation, in directions designated by arrows A1-A2, so as to contain the first mold 1 therein. In such a containing-in position, the second mold 2 contacts externally and closely with substantially the whole surface of the outer periphery of the pattern portion 5.

Abstract: The invention provides fruit-like products based on alginate or low-methoxy pectate gel which are spherical with two dimples spaced at opposite extremes of the sphere. These are prepared by extruding a sol through a cylindrical nozzle and at the same time extruding a gelling agent through a tube centrally located in the nozzle and co-terminous with it. The extrudate is cut off at the end of the nozzle below the surface of a bath of the gelling agent. The extrudate is allowed to gel by diffusion of calcium ions. The gelling agent is an aqueous solution containing calcium ions. The sol, which is an aqueous alginate or low-methoxy pectate sol, preferably contains dispersed fruit puree. Preferably the solution in the bath has a lower density than the density of the sol. In a preferred form of the invention equipment is used comprising a nozzle, a centrally spaced tube, a gelling bath and a perforated support surface in the bath for the gelling product.

Abstract: The present invention relates to a method of manufacturing a frozen food product and to a frozen food product made thereby.

Abstract: The invention relates to process and apparatus for creating shaped objects from incipiently gelling alginate or low-methoxy pectate sol in which the incipiently gelling sol is guided into cavities of a movable belt. V-shaped wiper blades can be used as guides. The sol is preferably fed onto the belt at a rate not greater than the volumetric feed rate of the cavities. The process and apparatus can be used to prepare such products as imitation fruit e.g. by incorporating pureed fruit in the incipiently gelling sol.

Abstract: A method of producing an extruded water-based frozen composition having a high ice content, using a screw barrel extruder having a barrel provided with an inlet and an exit die, the method comprising (a) feeding an unfrozen composition into the barrel of the extruder via the inlet thereof, the unfrozen composition comprising (i) at least 85%, preferably at least 90% by weight of the water; and (ii) at least 0.

Abstract: A method for the development of biodegradable or edible film from wheat gluten protein has been revealed. For this purpose, a fraction of gliadin protein, on the basis of solubility, is recovered from ethanolic extract of wheat gluten protein to fabricate homogenous, transparent, heat sealable and water soluble edible films with novel functional and mechanical properties. To reduce film brittleness, glycerol was added in the formulation as a plasticizer. A three dimensional network of gliadin protein's fraction, water and plasticizer is formed by virtue of new hydrogen bonds, hydrophobic interactions and disulphide bonds when such films are produced by casting technique followed by drying. This network provides resistance to moisture, lipid and gas permeation together with glossy sheen when coated on a variety of substrates.

Abstract: The invention relates to a novel Mogul procedure for manufacturing sweets, in particular starch-based gummi candies, which have a comparable texture to gelatin-based gummi candies, with at least one portion of the starch not being completely dissolved until after the pouring into the form of the confection article. In comparison to previous Mogul technology, the casting mass is poured at a comparatively low temperature, and the gelling and/or settling occurs at a comparatively high temperature.

Abstract: A method for moulding a plastic food product comprising the steps of (a) pressing a moulding surface having a temperature of from ?10° C. to ?5O0C. against the food product to cause at least part of the product to take up the shape of the moulding surface; and (b) removing the moulding surface from the food product characterised in that in step (a) a layer of a frozen aqueous solution is present between the food product and the moulding surface, the solution having a Tg? below ?60° C. and a solute concentration of from 0.001 to 20% by weight.

Abstract: A process for shaping a frozen confectionery product is provided, the process comprising: extruding a frozen confection from a filling means into a cavity defined by a mould block and a base; moving the mould block relative to the base; and removing the frozen confection from the cavity, characterized in that the cross-section of the base, when viewed along the direction of relative motion of the cavity and the cutting means, is not a straight line. An apparatus for performing the process is also provided.

Abstract: A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston) compactor; The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.

Abstract: A point-of-sale apparatus for making customized chocolate articles includes one or more temperature-controlled chocolate tempering machine(s) for melting and storing tempered liquid chocolate, a dispenser for dispensing the liquid chocolate into a cavity formed in a single-use mold, a dispenser for depositing one or more selected food product exclusions across the surface of the liquid chocolate, a vibrating table for removing air bubbles and distributing the exclusions evenly, a cooling tunnel for rapidly cooling the chocolate article, and one or more conveyors for moving the single-use chocolate mold and carrying it through the cooling tunnel. The exclusion dispenser may include a hopper having a funnel and a grate with different sized openings corresponding to different sized exclusions. The single-use mold may carry a customer identifier for later identification. The single-use mold containing the solidified custom chocolate article may be deposited directly into a box provided to the customer.

Abstract: Process for moulding a frozen edible product wherein a mould cavity is filled with the frozen edible product through an opening, the surface of the mould cavity being at a temperature in the AFT range or below, the frozen edible product being subsequently released from the mould cavity characterised in that part of the surface of the mould cavity is at a temperature in the AFT range.

Abstract: Composite frozen confection comprising: a frozen confection holding device in the form of a stick container (1) filled with a dessert component that is liquid at low negative temperature and a body of frozen confection which is supported by the stick container (1) filled with dessert and in which the stick is anchored; A visual effect is produced on the frozen confection (6) upon consumption which can be a flow effect on the frozen confection surface, like a volcano; a hair effect over a clown face; a product expansion by effervescence on the surface of the frozen confection; a dispersion of solid additions at the surface of the frozen confection or a combination of the above effects.

Abstract: The present invention provides a process for making hand-held shaped cereal and milk products having a smooth, homogenous-consistency texture and a moisture content higher than 35%, using about the same amount and ratio of cereal flour to fluid-milk as found in a traditional combination of (RTE) cereal pieces (made from cereal flour) and fluid-milk that have to be eaten from a bowl with a spoon. In the process of the present invention, each pound of cereal flour is cooked with 3 to 4 pounds of fluid-milk together with starch-complexing agents in a continuous cooker at temperatures above 175 F. It is then discharged as a hot, fluid-milk-hydrated, starch-complexed cereal flour which continues to absorb retained fluid-milk until it becomes fully-cooked, fully-hydrated and viscous enough to retain a shape. It is then formed into units, baked to firm their textures while retaining a higher than 35% moisture, and stored refrigerated or frozen.