Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

Abstract: A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising rice flour, but no wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.

Abstract: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.

Abstract: The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.

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: Generally, a cracker is provided having at least one marbled surface. The marbled surface may include a cracker portion and an inclusion wherein the inclusion composition has a contrasting color, texture, appearance and/or taste when compared to the dough composition.

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: The invention includes methods of preparing a consumable on demand, warm bakery foodstuff. The method includes preparing a coating fluid; forming a baked good from a bakery mixture by applying ambient heat, maintaining the baked good within the container for a determinate amount of time at a first temperature, exposing the baked good within the container to microwave energy or to heat for a duration of time sufficient to bring at least the baked good from a second temperature to a final temperature of at least about 100° F., inverting the container to release the baked good through the top area of the container and the coating liquid, wherein upon inversion, the coating liquid forms a coating on the inverted baked good. The baked good and for coating liquid each independently has: an aw of about 0.65 to about 0.95 and a moisture content of about 10% to about 30%.

Abstract: A shelf-stable snack and method for making the same. First a dough is mixed and sheeted to form a sheeted dough. Thereafter, the sheeted dough is cut to form at least one dough piece. Sauce is sprayed upon the dough piece with a textural sprayer. The dough has a moisture content of between about 30 and about 45% by weight and has an average particle size of between 100-500 microns. Then the dough piece is dried to a moisture content of less than 3%.

Abstract: A food product comprising a substrate of pieces of meat, poultry, fish, vegetable, fruit or dairy food and an aqueous composition coating the substrate provides improved performance, particularly for microwave cooking of reheating of the food product. The aqueous coating composition includes a mixture consisting of by dry weight: cellulose gum 15-35% modified starch 15-50% hydrocolloid ?20-30%, wherein the hydrocolloid is selected from the group consisting of xanthan gum, carrageenan gum, guar gum and mixtures thereof, and proteinaceous component 10-20%; wherein the percentages of the ingredients are selected from the ranges quoted to total 100%; and wherein the aqueous coating composition does not contain any substantial amount of polydextrose.

Abstract: The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

Abstract: A food product having a substrate impregnated with a stabiliser composition and coated with an aqueous coating composition can be reheated using a microwave oven with good results.

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 present invention provides a method of forming an edible animal chew comprising the steps of (a) extruding an edible composition; followed by (b) contacting the extrudate with a plurality of post-form rollers, at least one of said post-form rollers exhibits an undulated surface and contacts the extrudate with said undulated surface, the undulated surface comprising a plurality of nodules for imparting undulations onto the extrudate surface, wherein at least some of the nodules have an elongate shape and are offset at an angle to the rotation direction of the post-form roller, said elongate shapes being oriented in two or more different directions.

Abstract: The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.

Abstract: A novel snack system is created in various form, variety, and with various ingredient. The snack system is created being a snack, with at least one ingredient, and at least one texture. The category of snack includes cheese, powdery candy, soft candy, creamy candy, gummy candy, hard candy, liquid candy, fudge candy, chocolate, ice cream, ice milk, sherbet, gelato, yogurt, sorbet, tofu, jelly, pudding, chewing gum, roll, pie, biscuit, cookie, donut, pastry, cake, pancake, crepe, waffle, bread, tortilla, and taco. The snack can be served at room temperature, cold from refrigerator, warm, hot, and reheated. The snack is in form selected from group consisting of interior filing of ingredient, outer coating of ingredient, and formation of snack roll. The snack is also created with addition of various ingredients. The snack is created with at least one ingredient selected from group consisting of flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient.

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: Compositions comprised of water, at least one sweetening agent and at least one food grade emulsifier/foaming agent are useful for forming frosted sweet coatings on consumable articles. The inclusion of a food grade emulsifier/foaming agent in such a composition helps to render the dried coating obtained therefrom more opaque in appearance, even though the sucrose content may be relatively low.

Abstract: The invention provides ravioli analogs. In one aspect, the ravioli analog comprises a first dough that completely encases a second dough, each of the first dough and the second dough having a different colorant relative to the other dough but at least one component of the first dough and the second dough being the same. In another aspect, a method for making ravioli analogs comprises co-extruding a first dough and a second dough having at least one component that is present in both the first dough and the second dough, the first dough and the second dough having different colorants relative to each other; and cutting the extruded doughs into pieces having predetermined sizes with ends sealed such that the first dough completely encases the second dough. In yet another aspect, a blended food composition comprises one or more ravioli analogs and one or more other comestible ingredients.

Abstract: A food product includes a pocket formed from dough, a portion of a food stuffing material captured within the pocket, and a protrusion coupled to the pocket. The protrusion is capable of being grasped and, when so grasped, the pocket is capable of being supported by the protrusion. A method of manufacturing such a food product is also disclosed. The food product relates to pocket-foods such as pierogies, ravioli, and similar foods.

Abstract: Bite-size nutritional products and methods of using same are provided. In a general embodiment, the present disclosure provides a bite-size nutritional product having a protein- or carbohydrate-based dough that encases a semi-liquid filling. The semi-liquid filling may be, for example, a jelly, jam or puree comprising fruit, peanut butter, chocolate, etc. The nutritional products can also include a coating having delicious and nutritious components such as chocolate, fruit pieces, crispy cereal components, nuts, and similar components. The bite-size nutritional products can be specifically designed and provided to an athlete for customized protein or carbohydrate intake and portion control. The bite-size nutritional products can also be specifically designed for individuals desiring a delicious tasting, health-conscious snack.

Abstract: Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.

Abstract: An edible receptacle suitable for containing a frozen confection the receptacle comprising from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material 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 from 0.01 wt % to 15 wt % binder and at least 50 wt % of particles of dry baked material 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 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: Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

Abstract: The present invention is directed to a compound coating compound containing coffee powder that delivers the substantial equivalent as a cup of coffee in about one to about three ounces of food product. The compound coating may be used in many different snack food products, providing an additional source of energy for the consumer. A method for making a snack food product with the compound coating is also disclosed.

Abstract: A flatbread including a planar base portion formed from a first dough material and at least one stripe or band formed on the planar base portion. The stripe or band may be formed from a second dough material having one of a color or a flavor different from the first dough material. A method of producing a tortilla or flatbread including loading a first dough base material into a primary dough extruder and loading a second dough base material into an secondary dough extruder. The method further including ejecting the first dough base material from the primary dough extruder onto a conveyor belt in the form of a sheet of dough. The second dough base material is ejected from the secondary dough extruder and onto the sheet of dough in the form of bands and the bands are pressed into the sheet of dough to form a striped tortilla shell.

Abstract: A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

Abstract: A combined pizza and breadsticks food product, includes a crust/bread made from flour and yeast and defining a pizza crust portion integrally formed with a plurality of bread sticks. The crust/bread has a first score line separating the pizza crust portion from the plurality of bread sticks and a plurality of second score lines disposed between adjacent ones of the plurality of bread sticks.

Abstract: A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a confectionery product comprising a rippled wafer (90) formed of a convoluted wafer ribbon (80), wherein the turns are substantially uniformly distributed across the cross section of the rippled wafer, where a turn is a change in direction of the wafer ribbon of at least 45°, and a confectionery product comprising a three-dimensional rippled wafer (90) formed in a single step.

Abstract: The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.

Abstract: The application relates to a composition comprising separately by weight from about 20% to about 70% of non-gelatinized starch, from about 5% to about 40% of rice flour, from about 5% to about 30% of high amylose corn starch, and from about 5% to about 40% of heat moisture treated or thermally inhibited flour or starch.

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: High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.

Abstract: The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20° C. G? value of at least about 4,000 pascals, and a 80° C. G? of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

Abstract: A process for producing powdered cocoa shells as a food ingredient, as replacer for cocoa powder, to impart colouration in food products, and as fat bloom inhibitor in cocoa-based products.

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: Frozen or refrigerated gyoza having an improved quality can be produced by forming a layer of a browning agent on a portion of a gyoza, such that the browning agent has a net-like structure and the structure properties of the net-like structure is used as an index.

Abstract: A method and apparatus is provided for adding a uniform amount of a confectionery flavor to an ice cream based confectionery treat. A flavor rod is either formed from compressed pieces of a confectionery flavor formed into a rod or from adhering a confectionery flavor to a rod shaped food item. The flavor rod is then placed into an ice cream receptacle such that the flavor rod is orthogonally aligned with a plane formed by a threshold of the receptacle. Ice cream is then dispensed around the flavor rod to form an ice cream based confectionery treat with a confectionery flavor disbursed through the interior of the ice cream. The flavor rod provides both a guide for forming the treat and support for the ice cream such that the ice cream is vertically straight and does not fall from the receptacle.

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.

Abstract: Process for preparing a cornet consisting of a substantially conical wafer (22) prior to filing of said cornet with an ice-cream; in order to preserve the crunchy nature of the wafer, the inner wall of the cornet is sprayed with liquid chocolate (23); this chocolate solidifies rapidly in order to form a coating layer for separating the wafer and the ice-cream. The process is characterized in that the inside of the cornet is sprayed with an excess quantity of chocolate to guarantee that no coating-gap zone remains on the inner wall of the wafer, the excess liquid chocolate collecting, under gravity, at the bottom tip of the corner, prior to solidification of said excess, the excess is sucked out of the cornet, subsequent solidification of the coating layer thus making it possible to establish a continuous barrier over the inner wall or the wafer.

Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).

Abstract: A method of manufacture of a crumb coated food product comprising the steps of forming an aqueous mixture comprising: a flour mixture comprising one or more flours, sodium bicarbonate, optional additives selected from processing aids, salts, colorants and, water; adding the mixture into an extruder; adding an aqueous gelling agent to the extruder; extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate; allowing the extrudate to expand to form a porous product; drying the product, and milling the dried product to form a crumb.

Abstract: The wet pet food product of the present invention has more appeal to a consumer and ease of access for a pet. The wet pet food product contains a base food; a first layer; optionally a coating associated with said base food; and wherein said first layer is bonded with the base food.

Abstract: An open-ended edible container for foodstuffs is provided. The open-ended container is composed of cereals and/or fruits in a sheet formed of a binder wherein the inner surface of the container is very lightly patterned while the outer surface has a smooth texture with embedded flakes. A process for manufacturing edible containers for foodstuffs is also provided and includes the steps of: pouring a liquid batter on baking plates, partially cooking the batter for providing a sheet, depositing cereals and/or fruit flakes as a layer onto the sheet, cooking the sheet, and giving the desired shape to the container. The inner surface of the container is very lightly patterned while the outer surface of the container has a rough texture with embedded flakes.

Abstract: The present invention discloses a composition for use in bakery products characterized in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery products comprising the composition.

Abstract: The present invention relates to cereal products comprising cereals and isomaltulose, methods for their production, and the use of isomaltulose for the production of cereal products.

Abstract: Crisp bread snack food products based on traditional bread recipes from around the world and a method for producing the products on a commercial processing line. The crisp bread snack food products are shelf-stable and have flavors substantially similar to the traditional breads.

Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.