Frozen desserts contained in a microwave active packaging are disclosed. In some embodiments, the microwave active packaging includes a microwave active layer configured to selectively heat the contents of the microwave active packaging. The contents may include a first layer of frozen food, and one or more additional topping layers. When placed into a microwave, the microwave active layer causes the one or more additional topping layers to heat, while the first layer is maintained at or below a freezing temperature. Other embodiments may be described and/or claimed.

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

The present invention relates to the formation of pull-apart multi-portion baked goods composed of multiple portions of dough or thick batter, including, but not limited to, bread dough or muffin batter. Specifically, the invention relates to a pull-apart multi-portion baked good developed by arranging the multiple portions of dough or batter such that the baking process creates minimal connections linking said portions and thus obtains better consistency among each portion of the baked good than traditional arrangements. As one non-limiting example, the invention relates to an arrangement of portions that, once baked, form a substantially central connection that links each of said portions to one another. The invention further relates to baking molds that enables the formation of said consistent pull-apart multi-portion baked goods. Additionally, the invention includes methods of making said pull-apart multi-portion baked goods and said baking mold.

The present invention relates to the formation of pull-apart multi-portion baked goods composed of multiple portions of dough or thick batter, including, but not limited to, bread dough or muffin batter. Specifically, the invention relates to a pull-apart multi-portion baked good developed by arranging the multiple portions of dough or batter such that the baking process creates minimal connections linking said portions and thus obtains better consistency among each portion of the baked good than traditional arrangements. As one non-limiting example, the invention relates to an arrangement of portions that, once baked, form a substantially central connection that links each of said portions to one another. The invention further relates to baking molds that enables the formation of said consistent pull-apart multi-portion baked goods. Additionally, the invention includes methods of making said pull-apart multi-portion baked goods and said baking mold.

A process for preparing food from frozen dough portions comprising a first preparation step in a kitchen, which comprises the sub-steps of: kneading a mixture of wheat flour, boiling water and salt until the mixture reaches a doughy consistency, cooling the mixture, moulding some portions from that mixture, pre-frying the portions, and freezing the pre-fried portions;
including a second step of finishing at a consumption site, consisting of the baking of the portions with no added oil.

The invention also comprises a machine for implementing the second step and dispensing the product

A layered food packaging system including a conveyor that conveys a first layered food and a second layered food, a lamination device that laminates the first layered food onto the second layered food on the conveyor such that a layered food laminate is made, a carrier device that holds the layered food laminate and carries the layered food laminate from the conveyor, and a package device that prepares a bag for the layered food laminate carried by the carrier device and places the layered food laminate into the bag.

A layered food packaging system including a conveyor that conveys a first layered food and a second layered food, a lamination device that laminates the first layered food onto the second layered food on the conveyor such that a layered food laminate is made, a carrier device that holds the layered food laminate and carries the layered food laminate from the conveyor, and a package device that prepares a bag for the layered food laminate carried by the carrier device and places the layered food laminate into the bag.

Described herein is a method for the production of a biscuit, including preparing a biscuit dough; and forming a biscuit body with the biscuit dough. The method is characterized in that preparing the biscuit dough includes preparing a liquid biscuit dough and in that forming the biscuit body includes: spraying the liquid biscuit dough onto a supporting surface so as to cover at least one portion of the supporting surface with a layer of the liquid dough that has an outer contour of predefined shape; and baking the sprayed layer of the liquid dough that covers the supporting surface so as to solidify it and obtain the biscuit body.