Abstract: The package comprises a base (10) having flat horizontal wall (14) formed with a plurality of apertures (18, 20) and supported by a circumferential depending skirt (16). A flanged cup (28) containing the creamy product is removably inserted into a central aperture (18). Further flanged cups (32) containing comminuted edible ingredients such as peanut, hazel nut, pistachio, puffed rice or chocolate, are inserted into the remaining apertures (20). The whole is closed by a removable lid (12) superposed on the flat wall (14) of the base (10). The package also includes small spoons (40) which may be located in corresponding depressions (not shown) formed in the flat wall (14) of the base (10).

Abstract: The product consists of a foam of an "oil in water" emulsion formed from edible fat, milk proteins, water, and optionally added sugars, and having the natural pH of milk (6.2-7.5). The product may be obtained from an oil phase of edible fat and an aqueous phase of partially-skimmed, sweetened condensed milk having a viscosity of 2000-6000 cps at 20.degree. C. and having, after heating to 80.degree. C. and cooling to 40.degree. C., a variation in viscosity at 40.degree. C. not exceeding 1500 cps. Milk which is particularly suitable has a casein/serum protein ratio of from 2.8:1 to 3.2:1. The emulsion has a water content of from 17% to 35% and is physically and chemically stable for several months.

Abstract: Baked pastry product is obtained with the use of crystalline fructose and consists of a wheat flour-based, cellular matrix which is soft, leavened under baking conditions, and of a moisture content of 17 to 22% by weight. The starting dough is rich in water and contains 50 to 80 parts by weight of starch, 15 to 25 parts by weight of gluten, 40 to 60 parts by weight of powdered, skimmed milk and 50 to 100 parts by weight of egg solids for every 100 parts by weight of flour. A solution of crystalline fructose in water is prepared first in which the egg solids are emulsified, whereupon only addition of flour, starch, gluten and powdered milk is effected.