Abstract: Described herein is a filled biscuit characterized in that it comprises: a biscuit body (2) shaped like a container, defining a cavity (2A) contained in which is a filling material (4); a cover (6) made of biscuit designed to close said cavity (2A) from outside, either partially or completely; and a second filling material (8) that is set in contact simultaneously with said cover (6), said container body (2), and said filling material (4), so as to seal said cover to said container body and withhold said first filling material within said cavity.

Abstract: A food condiment slice, method of using, composition and method for making, and methods for manufacturing are described. The food condiment slices are used with sandwiches, other food products, and beverages. The food condiment slices may have different structures such as face-fused, side-fused, face-fused-side-fused, woven, and chopped. The food condiment slices are formed from condiments such as catsup, ketchup, mustard, mayonnaise, barbecue sauce, steak sauce, jellies, jam, preserves, butter, margarine, marinades, creamers, and syrups. More than one food condiment can be integrated into a single food condiment slice. The food condiment slices eliminate the need and inconvenience of using and carrying spreadable, squeezable, and pourable food condiments. Also included are beverage condiment slices or discs such as coffee or tea dairy and non-dairy creamers.

Abstract: A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 is pressed into the surface via the pressure roller 8 and wherein the food strip is cut into individual slices, in particular after cooling.

Abstract: By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

Abstract: Roller board assemblies and methods of manufacture and use. A roller board assembly may include a roller board having a first roller board insert which is removably coupled to a housing and a second roller board insert which is also removably coupled to a housing. The removability of the first and second roller board inserts may allow for variation in the desired roller board insert configuration such as shape and size of grooves in the roller board, thus allowing for variation in the shape and size of the item to be rolled. A first coupler may couple the first roller board to the housing through a hole in the housing. A handle on the housing may allow a user to grip the housing and apply the motion required to roll an item.

Abstract: A multi-channel peristaltic pump in which each channel can be operated independently of the others. A peristaltic pump includes a plurality of motors, each of which drives a rotor shaft which is independently rotatable around an axis and which rotates a roller head having a plurality of rollers. The rotor shafts are disposed in a concentric manner. The peristaltic pump further can include a control system allowing an operator to selectively determine the speed and direction of rotation of each of the roller heads of the pump.

Abstract: A pizza pan allows a user, with a single pan, to make a square pizza and a round pizza. Typically, the square pizza will abut against the round pizza at a middle of the round pizza, resulting in a half-round pizza which can be sliced into standard wedge-shaped round pizza slices. The square pizza pan portion can be sized to be about ½ the size of a conventional square pizza pan, for example. This way, instead of a whole round or a whole square pizza, a user can get a half round and a half square pizza in the same order. One embodiment of the pizza pan can be used to create a deep dish half square, half round pizza while another embodiment of the pizza pan can be used to create a half square deep dish pizza and a traditional, half-round pizza.

Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Abstract: The present invention is a baking pan having a bottom connected to four side walls. One side wall is a semicircular side having a perimeter measuring about 180°. Another side wall is substantially straight and connected to the semicircular side. Another side wall is substantially straight side and connected to another end of the semicircular side. The fourth side wall is an arc side connecting the two substantially straight sides. One of the substantially straight sides is substantially equal in length to the radius of the arc side.

Abstract: The invention relates to a method for producing a baked article which is assembled in the manner of a sandwich and has two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts. Furthermore, the invention relates to a baked article, comprising two baked product parts which are of substantially plate-like design and have in each case an inner face and an outer face, and a filling layer arranged between the two baked product parts.

Abstract: A flatbread food product including a first flatbread having a first side and a second side. A filling is positioned on the first side of the flatbread. The food product further including a second flatbread having a first side and a second side, wherein the first side of the second flatbread faces the filling and is sealed to the first side of the first flatbread such that the filling is sealed between the first flatbread and the second flatbread.

Abstract: In a specific example, with given quantities, the procedure involves in the first place the preparation of a dough based on 1 kg of wheat flour, 400 ml of white wine, 200 ml of olive oil, 120 g of egg, 28 g of salt and 25 g of yeast, all of them placed in a kneading machine for 20 minutes, then removing the dough and leaving it to stand for 15 minutes, dividing the piece obtained into 200 g sections which are left to stand for 60 minutes, so that these divided pieces form the bases and covers of the final pizza. 300 g of ice-cream, 6 g of guar gum, 6 g of wheat starch and 1.2 g of monosodium glutamate are added to each base or cover and both cover and base are superimposed with the ingredients mentioned, the whole being placed in an oven at a temperature of 200° C. for 18 minutes. Halfway through the cooking, after 9 minutes, it is removed from the oven and painted with egg, then returned to the oven and left there until finally cooked, to give an ice-cream-filled pizza.

Abstract: The present invention provides an innovative packaging for microwave preparation of expandable food, such as cookies, an innovative food product prepared from the packaging and the method of preparation thereof. The innovative packaging includes first and second susceptor sheet portions each having an accordion-like shape; one or more members for spacing the susceptor sheet portions at a predetermined distance; and an expandable uncooked food placed between the two susceptor sheets, wherein the food is in intimate contact with sheet portions and becomes efficiently browned and crisped during microwave cooking. The food is preferably a cookie dough.

Abstract: The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.

Abstract: The invention provides multi-textured animal treats and methods for making the multi-textured animal treats. In a general aspect, the multi-textured animal treat includes one or more soft component comprising a mechanical joint that is wrapped around a hard component fixedly attached to the mechanical joint on the soft component. The soft component can include a mechanical joint alone or a combination of edible adhesives and a mechanical joint for providing an additional attachment mechanism to the hard component.

Abstract: According to the invention, in a method of preparing a sandwich by introducing a filling between two mutually-facing portions of a piece of bread, the following operations are performed: placing a filling on a filling support dish; placing the dish with the filling on a tilting dish support fitted with a pusher or a handle; engaging the top and bottom portions of the piece of bread or dough product on either side of the pivot axis of the dish support; actuating the pusher or the handle to cause the dish support to tilt together with the dish towards a space for filling as defined by said top and bottom portions of the piece of bread or dough product so as to obtain an angle of inclination for the dish that is suitable for causing the filling to slide off the dish into the space for filling, while retaining the dish on the dish support.

Abstract: A sandwich-sized shaped potato products adapted for presentation and use as either a hot garnish, such as suggestive of a pile of mashed french fries on a hamburger sandwich, or as a meat substitute in a sandwich, and the sandwiches made therewith.

Abstract: A new tool set for making homemade ravioli or filled pasta in general includes at least one flat grid provided with holes or openings, at least one flat cutting grid having blades arranged around each hole, at least one flat grid-shaped dispensing device suited to dispense portions of a filling and provided with holes or openings arranged exactly as each hole or opening of said grid, at least one flat ejecting device suited to eject portions of filling and provided with a series of projections suited to fit exactly in the holes or openings of the dispensing device.

Abstract: Food preparation systems and methods for quickly and conveniently preparing filled food items. The system may comprise a pan having at least one formed pocket, perimeter track(s), one or more dividing ribs, and dividing track(s). A dough cutting tool may be inserted into and guided along the perimeter track(s) and dividing track(s) to slice excess dough away from the filled food item. The present invention may further comprise a roller tool that simultaneously cuts through the dough as well as flutes or crimps the dough along both sides of the cutting edge. One or more tactile indicators may also be provided on the underside of the pan to allow a user to easily locate the perimeter track(s) and dividing track(s) when the pan is covered with dough. Filled food items may then either be baked within the inventive pan or moved to a conventional baking pan or sheet.

Abstract: The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings As described herein for optimum taste performance the final food product is preferably toasted by the consumer.

Abstract: A macaroni and cheese sandwich. The sandwich includes a top slice of bread, a bottom slice of bread, and macaroni and cheese between the top slice of bread and the bottom slice of bread. The ingredients are toasted in and impressed by a waffle iron to create waffle patterns on the outside of the two slices of bread. Cheese slices can be added between the bread slices and the macaroni and cheese to add cheese flavor and to bond the macaroni and cheese to the bread during toasting.

Abstract: A freezable, toaster reheatable grilled cheese sandwich, and a method for making this type of sandwich, are described. The grilled cheese sandwich has organoleptic properties that are identical or substantially identical to a homemade, made-from-scratch grilled cheese sandwich.

Abstract: The disclosure relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The disclosure further relates to a process for producing the soft cake, wherein the dough and filling layers are deposited on each other prior to baking.

Abstract: A sandwich-sized crispy chip garnish is provided with desired color, flavor and surface presentations for use in a crispy chip sandwich.

Abstract: Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.

Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.

Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

Abstract: A method for producing instant noodles dried by a high-temperature hot air stream, wherein the noodles have a moreish taste and texture similar to fried noodles and yet have a low caloric value. The method for producing instant noodles dried by a high-temperature hot air stream comprises: step (a) producing a noodle band from a noodle dough prepared by adding an edible oil to a noodle dough material containing a raw material flour, and then producing raw noodle strands from the noodle band, step (b) adhering an edible oil to the raw noodle strands, and then steaming the raw noodle strands to produce steamed noodles, step (c) forming a noodle block by packing a predetermined amount of the steamed noodles into a retainer, and step (d) swelling and drying the noodle block by blowing a hot air stream at a temperature of 120° C. to 160° C. onto the noodle block from above and below the retainer at a stream speed of 30 m/s to 70 m/s for a period of 3 to 15 minutes.

Abstract: A freezable, toaster reheatable grilled cheese sandwich, and a method for making this type of sandwich, are described. The grilled cheese sandwich has organoleptic properties that are identical or substantially identical to a homemade, made-from-scratch grilled cheese sandwich.

Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

Abstract: Disclosed herein is a food product that includes a filling and a coating. The filling typically includes cooked egg material. The coating typically includes a cooked, non-yeast leavened batter.

Abstract: The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards expands more strongly than an outer coating layer; the outer coating layer is broken on a part of the surface of the core; thereupon, the thus coated core is heated.

Abstract: A checkerboard baking pan system includes at least one pan and an insert for seating inside the at least one pan. The pan has a substantially flat bottom wall and upstanding side walls surrounding the bottom wall to form a receptacle. The pan has a non-circular shape, with said non-circular shape having a length and a width. The insert has at least two longitudinally extending members and at least two cross-braces for coupling the longitudinally extending members together. A method for forming a non-circular checkerboard cake having multi-layers is also discussed and includes forming two or three layers having varying colors using the insert.

Abstract: The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of ?2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aW) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.

Abstract: According to the invention, in a method of preparing a sandwich by introducing a filling between two mutually-facing portions of a piece of bread, the following operations are performed: placing a filling on a filling support dish; placing the dish with the filling on a tilting dish support fitted with a pusher or a handle; engaging the top and bottom portions of the piece of bread or dough product on either side of the pivot axis of the dish support; actuating the pusher or the handle to cause the dish support to tilt together with the dish towards a space for filling as defined by said top and bottom portions of the piece of bread or dough product so as to obtain an angle of inclination for the dish that is suitable for causing the filling to slide off the dish into the space for filling, while retaining the dish on the dish support.

Abstract: A composite ice confectionery article is made by bringing ice confectionery into contact with a biscuit-like mass, wherein the biscuit-like mass is liquid and pumpable at a temperature of 10° C. and above and has a biscuit-like consistency on storage and consumption.

Abstract: A method for the continuous production of sandwich baked goods having a high volume of filler includes conveying a bottom base cake, detecting the position of the base cake, and extruding a filler through a die aperture to form a ribbon in response to the detection of the position of the bottom base cake. In response to detection of the base cake, a signal or timing mechanism may activate a guillotine knife or blade to open the die aperture to allow filler to be deposited on the bottom base cake and to close the die aperture to sever or cut the ribbon to a predetermined dimension. The severing prevents further flow of the filler through the die aperture until the next bottom base cake is detected and the die aperture is again opened to allow filler to be deposited on the next bottom base cake.

Abstract: A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance.

Abstract: The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.

Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

Abstract: The inventive process relates to making flour confectionery products, namely, puff pastry, and comprises: preparation of dough with certain humidity by mixing flour, water, citric acid, and egg products, maturing the dough for swelling of gluten, forming the dough by rolling it out in several stages, applying at the last stage a cover layer with filler having thickness not exceeding 2 mm, sandwiching the dough with soft-fat component, multiple rolling and cooling the dough in several stages, forming dough pieces, covering each piece with the cover layer, baking the dough at a temperature of 240° C., the humidity of the dough is maintained within the range of 22-27%. The filler may have different bases: grated cheese, salt, spices, mushrooms, nuts, invert liquid sugar with spices or dried fruits or poppy-seeds or sesame, or combinations thereof. The resultant products have high organoleptic qualities and preserve their consumer qualities within a long time period.

Abstract: Disclosed is a method of providing rice pizza that integrates pizza with sauce made from Korea's traditional pastes. The rice pizza of the present invention incorporates ingredients such as a piece of rice cake, various pastes, such as thick soy paste mixed with red peppers, fermented soybean paste, and soy sauce. As a result, the present invention converts some of pizza's adult-disease-generating ingredients into Korea's traditional high-quality food products, which promotes rice consumption among young people and ultimately at home.

Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Abstract: A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

Abstract: A frozen sandwich having a first baked food product layer, having an upper surface and a lower surface; a frozen confection layer having an upper surface and a lower surface, the frozen confection layer is positioned so that the upper surface of the frozen confection layer contacts the lower surface of the first baked food product layer; and a second baked food product layer, having an upper surface and a lower surface, the second baked food product layer is positioned so that the upper surface of the second baked food product layer contacts lower surface of the frozen confection layer. The method for making the frozen sandwich is also provided. The method essentially includes the steps of providing a dough, forming the dough, baking the dough, preparing the baked dough, preparing a frozen confection, building a sandwich by combining the baked dough with the frozen confection, and freezing the sandwich.

Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.

Abstract: Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of different ingredients from a particular geographic location or culture of the world, merging the flavors of those ingredients with the traditional flavors of a European dessert cake, in particular chocolate. In one aspect, a multi-flavored dessert cake comprises a plurality of sponge cake portions, each sponge cake portion being capable of absorbing a flavored syrup. At least one sponge cake portion is soaked with a syrup having a first flavor and at least one other sponge cake portion is soaked with a syrup having a second flavor, so that each soaked sponge layer takes on a different flavor. The invention is particularly well-suited to provide new versions of the traditional opera cake.

Abstract: A frozen microwavable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without “slack time,” producing a baked bread product that is acceptable to consumers. Some embodiments can contain a partially or fully enrobed portion containing various food components, resulting in, for example, a frozen microwavable sandwich or pizza. Methods of making the frozen microwavable dough products are also disclosed, including a step of quick freezing of the products for frozen storage following proofing.

Abstract: The invention relates to a coated snack product, and to a method for the preparation thereof. According to the invention, a snack product is prepared by coating a core with a least two coating layers, while a coating layer of a dough material located further inwards expands more strongly than an outer coating layer; the outer coating layer is broken on a part of the surface of the core; thereupon, the thus coated core is heated.

Abstract: The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated therein. In specific embodiments, the food product is a doughnut, a bagel, or a breakfast bar.