Abstract: A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained.

Abstract: A triple coextruded baked good having a bar shape with a desired substantially smaller height than width, is continuously produced with distinct, at least substantially uniform concentric fillings which are visually apparent at opposing cut ends of the baked piece. The bar-shaped products are preferably cookies with dissimilar fillings, such as a fruit filling and a cheese-cake filling. Undesirable excessive flow of a middle filling or layer towards the cross-sectional ends or sides rather than the top and bottom of the coextrudate is substantially reduced by obstructing and diverting the flow of the middle filling through the middle die orifice so that it flows towards the top and bottom elongated portions of the middle annulus. A baked product having a substantially even middle concentric layer which is desirably uniformly thick and continuous at least across the top and bottom is obtained.