Abstract: Apparatus for preparing extruded dough pieces. A dough is extruded to form a ribbon of extruded dough. The ribbon of extruded dough is cut into the extruded dough pieces by means of a high velocity liquid jet. The high velocity liquid jet is comprised of (i) water or (ii) water and an edible, long-chain polymer or (iii) an edible, long-chain polymer and an edible oil.

Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: (a) a viscous liquid, e.g., a corn syrup, (b) a gum, e.g., an alginate gum, (c) an optional humectant and dispersing agent for the gum, e.g., glycerine, (d) a calcium ion source for gelling the gum, and (e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.

Abstract: Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.