Abstract: A fully baked or fried multi-layered toaster product comprises a first layer and a second layer wherein the first and second layers are constructed of dissimilar materials. The first layer provides the structural properties required for a toaster product while the second layer provides enhanced characteristics such as taste, texture, and other organoleptic properties. The multi-layered toaster product contains dissimilar dough or batter types and can further include filling and/or particulates and/or toppings.

Abstract: A laminated dough perform, a method of forming a baked product therefrom, and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture.

Abstract: A laminated dough preform, a method of forming a baked product therefrom and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture. The second dough layer contains sucrose and also contains an enzyme active with the sucrose in the second dough layer to invert an amount of the sucrose in the second layer sufficient to substantially prevent the crystallization of the sucrose in the second dough when the dough is baked and reaches textural equilibrium such that the second baked dough layer is shelf stable and has a substantially chewy texture relative to the first dough layer. The sucrose in the second dough layer includes a substantial portion of powdered sugar and the preferred enzyme is invertase.

Abstract: A method of forming a printed food or baked product, and the product itself comprises forming a hard, non-porous icing surface by drying an icing mixture and printing one or more edible inks on the hard surface of the icing using a printing pad having an edible silicone oil therein. The icing may be in the form of a coating on a hard baked product. The specific gravity of the icing mixture before drying is between about 1.0 and 2.5 and, preferably, between about 1.05 and 1.5. The hard baked product has a finished moisture of between about 2-10% by weight of the finished baked product and, preferably, between about 2-8% by weight.

Abstract: A biscuit or cookie and method of manufacture of same includes forming a quantity of unbaked dough into a shaped, unbaked dough piece. A network of lines comprising grooves is impressed into the upper surface of the unbaked dough piece, either in conjunction with or subsequent to forming of the dough piece. A major portion of the lines in the network are non-terminated lines which continue across the surface of the dough piece and intersect either the edge of the dough piece or another line, and a minor portion of the lines are terminated lines which end short of either the edge or another line at least at one end thereof. The shaped dough piece with the network of impressed lines is baked under such conditions as to increase its diameter by from one-tenth to one-half and to form superficial fissures along at least some of the impressed lines and at least in some of the areas of the upper surface of the dough piece upon which lines were not previously impressed.

Abstract: An improved assembly for forming a plurality of individual packages, containing articles, such as crackers or the like therein. The assembly includes a first roller member and a second roller member which is mounted in cooperative relationship with the first roller member. Each of the roller members includes cooperating members for simultaneously heat sealing, crimping and transversely severing a tubular strip containing the crackers in order to form the individual packages containing the crackers. The improvement includes a slitter member mounted on each of the sealing, crimping and severing members carried by the first roller member. The slitter members slit the film along the end portions.

Abstract: A recloseable package, having a bag portion, closing portion and seal portion, is disclosed. The seal portion seals the recloseable package, after filling, in a conventional fashion. The recloseable package is opened by separation of the seal portion. The recloseable package is thereafter closed by the closing portion and an adhesively attachable strip.