Abstract: A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1.1.

Abstract: The present invention lies in the food field. In particular the present invention relates to a novel food-seasoning product constituted by specific compounds of 100% natural origin, organic or non-organic, in defined proportions conferring thereon a homogeneous doughy consistency, rendering it a highly desirable product for the consumer. Currently, health and care of one's body are indispensable for the modem person and the availability of a product for seasoning food and containing solely components of 100% natural origin, organic or non-organic, renders it an attractive product for the consumer. In addition the novel product of the present invention exhibits improved stability and extended average life, does not require refrigeration prior to being opened and exhibits excellent organoleptic properties in comparison with commercially-available seasoning products.

Abstract: The technology described herein generally relates to an automated packaging apparatus and system that packages loose particles into a conical container as well as the final folded packages. More specifically, loose plant matter, such as crumbled dried leaves, are supplied to successive paper cones. The apparatus packs the crumbled leaves into the cones, closes the wide top portion of the cone into a precise shape, and then runs a quality control check to ensure that the final filled cone meets preset specifications.

Abstract: The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Abstract: A production method for an encrusted food in that filling is encrusted with dough is comprised of: disposing a plurality of shutter pieces on a flange having an opening, each of which has a pressure face facing the opening; transporting the dough onto the flange; by a linkage, driving the shutter pieces synchronously to press the pressure faces on a periphery portion of the dough; pressing the dough on the flange against a nozzle so as to catch the periphery portion of the dough between the flange and a shoulder of the nozzle and squeeze the periphery portion of the dough into a gap between an outer periphery of the nozzle and the pressure faces; expelling the filling through the nozzle onto the dough on the flange to bulge the dough out of the opening; detaching the dough from the nozzle; and gathering the periphery portion by the pressure faces.

Abstract: An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation.

Abstract: A gas assisted co-extrusion apparatus includes a co-extrusion die in communication with an extruder. A nozzle that is defined by a bore in the co-extrusion die extends about a nozzle axis to a nozzle exit of the co-extrusion die. An injector extends through the bore of the co-extrusion die along the nozzle axis. The injector and nozzle together form a dough into a rope that is tubular with a wall portion and an inner cavity surrounded by the wall portion as the dough is extruded out of the nozzle exit and about the injector. A compressed gas source provides a compressed gas out of an injector outlet and into the inner cavity of the rope to radially stretch the wall portion of the rope as the rope is dispersed from the injector. The co-extrusion die is spaced from the extruder to define a void therebetween. A delivery system delivers an entrainable material to the compressed gas in a pipe. The pipe is connected to an injector inlet of the injector in the void.

Abstract: A health food made of grain and a manufacturing method thereof that keep its nutrition of the ingredients effectively, and take into account the health care effects at the same time. It contains the following ingredients: flour, egg yolk, butter, evaporated milk, yellow rice, tortoise powder, glabrous greenbrier rhizome powder, grass jelly powder, Ganoderma Lucidum powder. The rice and wheat flour of raw materials are processed into semi-finished products, and then fruits, vegetables, meats, eggs, seafood, and herbal medicines are added to make the foods containing rice and flour, which can effectively retain nutritional ingredients, not only to meet needs of carbohydrates, protein, fat, dietary fiber, minerals and vitamins of a human body, but also provide multiple health benefits, different flavors, being aesthetically appealing and taste good.

Abstract: A production method for an encrusted food in that filling is encrusted with dough is comprised of: disposing a plurality of shutter pieces on a flange having an opening, each of which has a pressure face facing the opening; transporting the dough onto the flange; by a linkage, driving the shutter pieces synchronously to press the pressure faces on a periphery portion of the dough; pressing the dough on the flange against a nozzle so as to catch the periphery portion of the dough between the flange and a shoulder of the nozzle and squeeze the periphery portion of the dough into a gap between an outer periphery of the nozzle and the pressure faces; expelling the filling through the nozzle onto the dough on the flange to bulge the dough out of the opening; detaching the dough from the nozzle; and gathering the periphery portion by the pressure faces.

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; and 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 system and method of sandwich preparation are disclosed. The sandwich is formed by filling a bread roll having a lengthwise cavity, closed at a distal end and open at a proximal end by inserting food items through said proximal end. A device for baking a bread roll with a pre-formed cavity is also disclosed. Device for inserting food items and condiments into the cavity are also disclosed.

Abstract: An encrusted food is produced by a shutter device comprising a plurality of shutter pieces respectively pivotally supported on a plurality of pivots arranged along a circle, each of which comprises a pressure face facing to a center of the circle, a linkage setting the shutter pieces in motion synchronously so as to direct the pressure faces toward the center, and rake faces respectively formed on the pressure faces to stand upward from lower edges of the pressure faces and so dimensioned as to scoop up a periphery portion of the dough when the motion of the shutter pieces brings the rake faces into contact with the periphery portion.

Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising at most 15 wt % binder and at least 50 wt % of particles of nuts wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt % is provided. A process for preparing an edible receptacle, the process comprising the steps of: (a) dosing a required amount of edible receptacle ingredients into a support mould, the ingredients comprising at most 15 wt % binder and at least 50 wt % of particles of nuts by weight of the edible receptacle wherein the particles have an average diameter of from 0.001 to 5 mm and a water content of at most 5 wt %; (b) inserting a shaping tool into the ingredients in the support mould; and (c) vibrating the shaping tool at an ultrasonic frequency to form the ingredients into an edible receptacle of the desired shape is also provided.

Abstract: A ready to eat seafood sausages and seafood balls comestible includes ingredients combined in proportions substantially including: seafood; casing; and seasoning(s). The seafood is cooked to make the seafood sausage. The casing has a hollow interior for holding the seafood and the seasonings in combination. The ready to eat seafood sausages and seafood balls comestible is prepared by intermixing the seafood, and the seasonings, when prepared are cooked and inserted into the casing, the ready to eat seafood sausages and seafood balls comestible being high in nutrition, including protein, vitamins, and minerals, and have less cholesterol than red meat and suitable for readily consuming.

Abstract: The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

Abstract: A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.

Abstract: A baked dough food product includes a body having a free-rise side and an opposite bottom side and first and second opposite ends. The body forms a curved construction. In one example, the baked dough food product is a bun for holding a sausage product that is in a curved shape that generally matches the curved construction of the bun. A method of making a baked dough food product includes providing a dough composition; forming, from the dough composition, an elongate dough body; arranging the dough body on a baking pan and then curving the dough body to form a non-overlapping curved construction; proofing the dough body; and then baking the dough body.

Abstract: A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough; shaping the filled, unrisen yeast-bread dough into a consistent flattened shape; proofing, baking, cooling, enrobing, grilling and freezing the filled, unrisen yeast-bread dough to form a frozen, filled, yeast-leavened bread product that experiences substantially no leaking of filling from out of the bread product.

Abstract: A nutritional product includes a shell and a core that is at least partially covered by the shell. The shell contains a fat-and-carbohydrate mixture. The core has a gel-like consistency. Based on a total weight of the core, the core includes: a) a protein component of 0.5 to 10 wt-%; b) a carbohydrate component of 65 to 82 wt-% in the form of a crystalline and a non-crystalline carbohydrate phase; and c) water from 10 to 30 wt-%.

Abstract: The present invention provides a dumpling producing method and a dumpling producing device. The method comprises the following steps: cutting a mechanically sheeted dough sheet of a unidirectional texture into dumpling wrappers of a pre-defined shape, filling the stuffing into the dumpling sheet, and wrapping the dumpling wrapper along a fold line at an angle of 0 to 20 degrees to the texture orientation of each dumpling wrapper to produce the dumplings. The device comprises: a cutting mechanism consisting of a cutting unit and a rotating unit, wherein the rotating unit is configured to cause an angle formed between the texture orientation of the dumping wrapper and the fold line to be within 0 to 20 degrees.

Abstract: Icing coated shelf stable high fiber toaster pastry product or packaged consumer food articles are provided as well as their methods of preparation comprising high levels of a soluble fiber ingredient partitioned between the shell, filling and the icing. The present articles comprise an homogeneous baked chemically leavened soluble fiber fortified pastry dough planar shell forming an interior. The fiber fortified dough includes whole grain wheat flour; salt, chemical leavening, shortening, and ?1-15% added solid powdered polydextrose and in amounts sufficient to provide a total fiber content of the dough of at least 5%. At least a portion of the chemical leavening is provided by ammonium carbonate and in amounts sufficient to provide the dough with a specific baked volume of 1.5 cc/g or greater. The filling includes a liquid soluble fiber ingredient such as polydextrose. The articles are equivalent to conventional toaster pastries in eating qualities notwithstanding their high levels of total fiber.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: A method of preparing a food product comprising the steps of obtaining an amount of suitable baking dough; placing the dough on a flat surface and shaping it into a rectangle; placing a suitable amount of flavoured sauce on the top surface of the dough; preparing a food skewer and placing it on the sauce; placing grated cheese on top of the food skewer; folding the dough rectangle partially over the food skewer to form a folded assembled food product. The product can then be baked in an novel baking pan comprising three baking chambers or the product can be frozen for future consumption.

Abstract: A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a second dough.

Abstract: The present invention is directed to a forming apparatus comprising (a) first and second forming rolls with forming pockets in corresponding alignment, wherein at least one roll has one or more continuous grooves extending around the circumference of the roll in a plane perpendicular to the longitudinal axis of the roll and which intersects the forming pockets in the plane, wherein the first and second forming rolls rotate in directions counter to one another, and (b) one or more forming pins positioned between the counter rotating rolls and within the continuous groove of the roll.

Abstract: A device and method of making a cake includes a base wall and a cake form that has a size and shape for receiving the base wall. The cake form includes an outer wall having a shape corresponding to an outer perimeter of the base wall. A bottom edge of the outer wall has a peripheral flange attached thereto. The base wall is positioned into the cake form. Each of a plurality of ring portions is attached to the cake form. A lifting member includes a hand grip and a plurality of tines each having a first end attached to the hand grip and a second end comprising a hook. Each of the ring portions is simultaneously engaged by one of the hooks and the cake form lifted with the hand grip to lift the cake form from a cake after it has been formed in the cake form.

Abstract: The apparatus has a hem former that is movable relative to a sheet of dough along an edge of the sheet of dough, for guiding the edge of the sheet of dough in a helical path and for forming a hem along the edge of the sheet of dough. A filling dispenser is mounted near the hem former. The filling dispenser has a discharge chute oriented toward an axis of the helical path for dispensing filling over the edge of the sheet of dough when the edge of the sheet of dough is entering the helical path, prior to forming the hem. In another aspect, there is provided a method for making a sheet of dough with a filling-stuffed rim. This method comprises the steps of spreading filling over the edge of a sheet of dough, and folding the edge of the sheet of dough along a helical path over the filling for forming a hem containing the filling.

Abstract: A stabilizer for ice cream cones is a generally flat elongated body with a tapered tip at one end and a rounded or novelty decoration at the other end. The center of the stabilizer may be flared to increase the surface area of the stabilizer. In use, the stabilizer is inserted into the ice cream within the cone so that the tapered end approaches the base of the inside of the cone, while the other end extends above the top of the ice cream. The stabilizer acts to prevent sideways movement of the ice cream that is above the top edge of the cone, and thus reduces the risk of the ice cream falling off the cone.

Abstract: A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less than 50% based on the weight of the modified food starch. The coated foodstuff is thermally processed such that the coating becomes substantially clear. The coated thermally processed foodstuff is then frozen. On reheating, the coated foodstuff is crispier than an uncoated, frozen foodstuff after reheating and substantially prevents the filling from breaking the dough-enrobed foodstuff upon reconstitution by subsequent thermal processing.

Abstract: An edible baking liner is disclosed which is formed from an edible paper made with large-granule vegetable starch. The liner is baked with the baking product and can be consumed without removing it from the baking product. The edible baking liner can replace the use of an inedible baking liner.

Abstract: A method for producing an edible product in the form of an elongated sausage having first and second ends. The methodology involves: removing an inner core from the elongated sausage such that, after the inner core is removed therefrom, the sausage defines a blind bore extending along a major length of the sausage, with the blind bore having one end opening to an exterior of the elongated sausage. The process further involves: inserting a specialty filling into the open end of the blind bore until the specialty filling substantially fills the length of the blind bore and such that the filled meat sausage offers multistaged flavor along the length thereof and then, closing the open end of the blind bore with a lengthwise portion of the inner core removed from the sausage or from an inner core of a previously cored sausage.

Abstract: A process of making individual ice cream snack pieces includes providing bite-sized ice cream cone shells each including an open top and an opposed closed bottom, an inner surface and an opposed outer surface extending between the open top and the closed bottom, and the inner surface bounding an interior volume, applying ice cream to the interior volumes of the bite-sized ice cream cone shells to extend between the open top and the closed bottom of each of the bite-sized ice cream cone shells to form bite-sized ice cream-filled cones, and freezing the bite-sized ice cream-filled cones to form frozen bite-sized ice cream cone snack pieces.

Abstract: A method of preparing a han-burger includes the steps of: providing a dough of the han-burger; shaping a first portion of the dough to form a burger shell having a filling compartment and a top opening, and a second portion of the dough to form a burger cover having a size and shape geographically matching the top opening of the burger shell; applying heat to the burger shell and the burger cover to retain the shapes thereof; preparing a filling with predetermined ingredients and nutrition, wherein the filling is disposed in the filling compartment of the burger shell; and covering the burger cover at the top opening of the burger shell to enclose the filling within the filling compartment.

Abstract: An aerated frozen confection having reduced ice crystal growth after heat shock, and being prepared from a mixture of ingredients suitable for forming the confection and at least one emulsifier for reducing ice crystal growth after heat shock. Advantageously, the emulsifier facilitates formation and stabilization of fat alpha crystals, the confection having an overrun of about 20% to about 250%, uniformly distributed small air cells having an average size of less than about 50 microns, ice crystals having a size of 30 microns or less after heat shock, and a smooth texture.

Abstract: A method of producing an enveloped food product comprising a sealed bread or pastry envelope and a filling contained therein is provided. An apparatus for producing an enveloped food product is also provided.

Abstract: A Cake Making Method is disclosed. Also disclosed is a method that results in the creation of a cake having a standard cake base and a filling of another, viscous, semi-liquid flavored filling. The resulting cake does not have any external blemishes or apertures on its external surface. The method does not require cutting, penetrating or trenching the cake in order to insert the filling; the entire filled cake is be pre-filled before baking.

Abstract: Improved high fiber shredded whole wheat cereal biscuits and their methods of preparation are provided. The methods include adding finely milled bran to tempered cooked whole wheat berries to form a blend. Masa (corn) bran is preferred. The methods include thereafter shredding the bran fiber fortified cooked whole wheat berries to form shredded mats and then forming the shredded mats into desired shaped and sized finished breakfast cereal pieces such as bite sized biscuits or nuggets. By adding the finely milled bran immediately prior to shredding, high levels of fiber fortification can be obtained while avoiding minimizing bran-speckled finished products.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.

Abstract: A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling within the unrisen yeast-bread dough to form an unrisen filled bread product; shaping the unrisen filled bread product into a consistent flattened shape; and searing the filled bread product. The method further comprising topping, proofing, baking, cooling, grilling, freezing, and packaging the filled bread product. A grilling apparatus is also provided.

Abstract: The present invention is directed towards methods and apparatus for modifying the exterior structure of a co-extruded bar type food product, and products formed thereby. By lowering a blade into the outer dough jacket of a food bar, as it is extruded, a slit can be created in the outer jacket of the bar. This can expose the interior filling of the bar at the slit portions, aiding in identification of the fruit flavoring and improving the aesthetics of the finished bar.

Abstract: Disclosed is a fried food product and a method for preparation thereof. The fried food product includes a dough shell, and a combination of at least one chocolate piece, a plurality of confections, and at least one dough cracker. The dough shell includes an inner surface, an outer surface, and a periphery. The combination of the at least one chocolate piece, the plurality of confections, and the at least one dough cracker is placed at a center portion of the inner surface of the dough shell, and the dough shell is folded from the periphery thereof towards the center of the inner surface to enclose the combination therein. The folded dough shell is then fried in oil at a temperature ranging from about 300° C. to about 450° C. for about 2 minutes to about 6 minutes, to obtain the fried food product of the present invention.

Abstract: The subject invention relates to a particulate filled edible product and a method of making the particulate filled edible product. The edible product comprises an edible shell of dough that defines an enclosed cavity having a cavity volume. At least one edible food particulate is disposed within the cavity. The food particulate has a particulate volume that is less than the cavity volume and the at least one food particulate moves freely in the cavity.

Abstract: The present invention provides a nutrition product comprising a first region comprising at least 10% by weight of said first region of one or more oxidisable materials containing monounsaturated and/or polyunsaturated fatty acids, and a second region comprising 0.002% to 1.0% by weight of said second region of one or more oxidising materials selected from chromium, manganese, iron, cobalt, nickel, copper, selenium and zinc and wherein the oxidisable materials and the oxidising materials in the nutrition product are comprised in different regions of the product. The nutrition products have good organoleptic properties and exhibit good stability, both physical and chemical, upon storage. They also provide a convenient way of incorporating the above-mentioned nutrients into the diet.

Abstract: The method of production of sweet comprises shell (1) molding of chocolate or a chocolate or a confectionary glaze and of other masses with the use of a forming core (8), and filling the obtained shell with fillings of different kinds, wherein the forming core has cuts (9) in the lower end forming barriers (2) in the inner chamber of the shell, where each chamber formed by the barriers is provided with a filling. The sweet contains a shell (1) in the form of a container divided by barriers (2) into two or more chambers (3) and fillings (4) of different kinds, disposed in the said chambers (3), which allows the consumer to define visually the kind of the filling in each shell chamber (3) and thus provides free ingress to the particular kind of filling (4) at the consumer's choice.

Abstract: The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.

Abstract: A wafer half-shell is described which has a mouth delimited by at least one annular surface and one or more side walls, in which the mouth surface and the surfaces of the side wall have a substantially smooth surface finish. Preferably the outer surface of the side wall has a porous, continuous or discontinuous region which extends peripherally and is receded relative to the mouth surface of the half-shell, resulting from the cutting of a radial wall connected to the side wall of the half-shell in a receded position relative to the annular surface defining the mouth of the half-shell. The annular coupling surfaces of the complementary half-shells have preferably centering means which are complementary each other. The half-shell is useful particularly for the production of a food product comprising a pair of half-shells fitted together mouth to mouth and including a mass of liquid filling.

Abstract: The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mould comprising a lower die and first and second upper dies for use in the process.

Abstract: Pancrepe batters are described having flour, a leavening system, moisture, and an effective amount of a protein supplement to allow a pancrepe formed from cooking the batter to be folded into a shape while warm, without breaking or cracking the pancrepe, and after cooling the pancrepe maintains the folded shape. Methods for making pancrepes and filled pancrepes are also included as well as the pancrepe and filled pancrepe.

Abstract: A food shaping device for forming a three-layered food comprises: at least two first guide units and a food output unit. The food output device comprises a main tube; a middle tube; an inner tube; an inner circular path; an inner material guiding nozzle; and an outer material guiding nozzle. Stuffing is filled into a second guide unit; then the stuffing is pushed to the output end of the inner tube by a screw propeller to be as an inner layer material. Dough is fed into the inlets of the main tube from the two first paths and then is further processed to be as an outer layer material of the food product. A part of the dough horizontally passes through the transversal inlet of the middle tube and is further processed to be as a middle layer material. Thus a three layers food is formed.

Abstract: The invention relates to a process for making shaped bread snacks comprising the steps of grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs, optionally mixing the crumbs with small amounts of common food ingredients, heating the crumbs or the crumb mixture to a temperature in the range of about 70° C. to 80° C. and readjusting the water activity to about the value of the original baked dough material, hot moulding the crumbs or crumb mixture to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the obtained shaped bread snack and to the shaped bread snacks obtainable by this process.