Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.

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.

A press assembly for forming a food product where the press assembly includes a cutting die including a body that extends from a proximal end to a distal end. The proximal end has an irregular shape and a sharp edge configured to cut the food product into the irregular shape. The body has an interior surface surrounding an interior space. The press assembly further includes a pressure plate arranged within the interior space. The pressure plate includes a pressing surface including a first zone and a second zone surrounding and extending from the first zone at a taper angle such that an outer end of the second zone is recessed from an inner end adjacent the first zone. The cutting die and the pressure plate cooperate to press and cut the food product. The food product is also described.

We disclose an ice cream cone with three, and optionally four, completely edible, interchangeable and customizable flavor and texture components. The cone comprises a wafer, a handle to be inserted into and through the wafer, and an edible adhesive joining the wafer to the handle. Ice cream or another comestible is surrounded by the wafer and supported from beneath by a flat top surface of the handle and optional handle topper.

A dumpling, particularly ravioli, containing an edible hummus-based food substance and a method of making the same are herein described. More specifically, dough for a ravioli, or similar dumpling, is prepared and cut into individual units for each of a set of ravioli. Each ravioli can have a top and a bottom piece of cut dough or sufficient dough to be folded over upon itself. For each ravioli, a hummus-based food substance, such as hummus or a food substance containing hummus, is placed on a cut piece of ravioli dough. A fully enclosed pocket of dough containing the hummus-based food substance is formed by affixing a top piece of dough over the hummus and a bottom piece of dough or by folding the dough over and affixing it to itself. This forms a sealed pocket of hummus in each ravioli. The ravioli can then be cooked and served.

A crunchy ice cream mix, including flavored ice cream and sugar cone bits for providing crunchy texture to the flavored ice cream. The sugar cone bits further include floor; sugar; baking powder; egg; butter; vanilla extract and lemon extract.

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.

A glazed pita chip and method of producing it are presented herein. A pita chip is coated with a syrup and then is cooked to harden the syrup coating into a glaze. Additional granular food items such as nuts, granola, seeds, and the like may be adhered to the chip by the syrup and, once cooked, the glaze.