Abstract: A method for depositing a topping on a horizontal section of a flat baked item along a production line improves the visual presentation of baked items. The device for decorating or depositing a topping onto the horizontal section is provided with an endless conveyor for transporting the baked item along the production line, at least one station for depositing at least one distribution component, and at least one following station for depositing at least one piece component, wherein the at least one station for depositing the at least one distribution component is provided with a guiding device that creates at least one non-covered area on the horizontal section during the deposit of the distribution component, and wherein the at least one station for depositing the at least one piece component includes a dispensing device for the targeted dispensing of the piece component onto the at least one non-covered area.

Abstract: The present invention relates to a baked good, characterized in that it comprises at least four layers, wherein the bottom layer consists of dough having a thickness of approximately 2-7 mm, the second layer includes a fat preparation or emulsion and wherein both layers jointly expand to a thickness of approximately 10-38 mm, preferably approximately 16-32 mm, as a result of leavening agents and a baking operation, a third layer includes a liquid to intrinsically viscous ingredient and a thereon deposited fourth layer which includes toppings generally used on baked goods, such as vegetables, fruits, cocoa products, meat constituents, cheese, seeds, spices, herbs, and the like, as well as mixtures thereof. The finished baked good is then provided with a suitable baking foundation.

Abstract: The present invention relates to a method for producing a food preparation, characterized in that a product is created by mixing together ground gelatin with saccharose or other sugar varieties, moistened with alcohol and/or liquid, at a ratio of 1:1 to 1:15. This product dissolves or swells without problem in watery solutions, emulsions or water-containing food items at temperatures above 4° C. or in water-containing food items and subsequently forms a gel or thickens during a prolonged exposure at an environmental temperature below 35° C.

Abstract: The present patent application describes a method for producing a grain and fruit mixture, which is characterized in that the fruits to be used are fresh or frozen and are steeped in a sugar-type solution before being mixed into the grain mixture.