A food product is coated by applying a first coating to an exterior of the food product with a first depositor. Next, the food product is located in a dough proofer. Then, a second coating is applied to the exterior of the food product with a second depositor. Afterwards, the food product is baked in an oven. Optionally, prior to applying the first coating, a tacking agent is applied to the exterior of the food product with a third depositor. In a preferred embodiment, multiple coatings of a combination sugar and cinnamon are applied to filled dough products.

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.

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

The invention relates to an oil-and-water emulsion comprising an aqueous phase and an oil phase, said emulsion containing: 15-40 wt. % water; 30-60 wt. % oil; 1.5-18 wt. % of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; 12-50 wt. % of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof.
The emulsions according to the present invention are highly stable under ambient conditions, can easily be used as a base for the manufacture of a variety of icings, fillings and toppings. These base emulsions can suitably be aerated (creamed) to produce a creamed icing or filling, or a whipped topping that has excellent ambient temperature stability.

This disclosure relates to edible products and methods of making such compositions. The edible products disclosed herein comprise a first composition and a second composition in which the first composition surrounds a second composition. The second composition can be ice cream, frozen yogurt, or other desserts. The edible products disclosed herein allow for consumption of second composition without the mess associated with such dessert-like product.

A pearl arare structure includes a biscuit body that is in a three-dimensional form having a predetermined thickness and a mixture that is mixed in the biscuit body. The mixture includes a cotton-like sweety filling and a plurality of pearls, so that the pearl arare, when being consumed, exhibits a new mouthfeel of both arare and pearls to thereby enhance the product value of the arare. A manufacturing method of the pearl arare includes steps of subjecting a pearl raw material to stirring, steaming, and sugar adding so as to be shaped into pearls; steps of subjecting a cotton candy raw material to cooking, and whisking and stirring to form a cotton-like sweety filling; a step of mincing biscuit into biscuit flakes; and steps of subjecting a predetermined amount of the pearls, the cotton-like sweety filling, and the biscuit flakes to mixing, cooling, rolling, and then cutting.

A method is provided for producing crimped edge tart bases in a pastry portion processing machine for the production of crimped edge tart bases. The processing machine has a control device and at least one processing module. The processing module has at least one press, at least one crimping station including a horizontal turntable and at least one crimper mobile in a crimping zone fixed relative to the turntable and first, second and third transfer means. The method includes carrying out steps under the control of the control device after the transfer of each pastry portion into the press by means of the first transfer means. The press forms a tart base with a circular edge by pressing the pastry portion in the press. The tart base is transferred from the press onto the turntable by means of the second transfer means, then coordinated control of the crimper and the rotation of the turntable to obtain a succession of overlapping crimps by successively crimping the section of the edge of the tart base located in the crimping zone and projecting from the turntable over all of the circumference of the edge of the tart base. The crimped edge tart base is evacuating by means of the third transfer means.

A method is provided for producing crimped edge tart bases in a pastry portion processing machine for the production of crimped edge tart bases. The processing machine has a control device and at least one processing module. The processing module has at least one press, at least one crimping station including a horizontal turntable and at least one crimper mobile in a crimping zone fixed relative to the turntable and first, second and third transfer means. The method includes carrying out steps under the control of the control device after the transfer of each pastry portion into the press by means of the first transfer means. The press forms a tart base with a circular edge by pressing the pastry portion in the press. The tart base is transferred from the press onto the turntable by means of the second transfer means, then coordinated control of the crimper and the rotation of the turntable to obtain a succession of overlapping crimps by successively crimping the section of the edge of the tart base located in the crimping zone and projecting from the turntable over all of the circumference of the edge of the tart base. The crimped edge tart base is evacuating by means of the third transfer means.

The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal/gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and/or the one or more carbohydrates having energy content below 0.5 kcal/gram is not lower than 6 j/g.

The present invention relates to baked products having an energy content of no more than 1670 KJ per 100 g, the product comprising: 1.0 to 20 g per 100 g total dietary fibre; at least 16 g per 100 g total fat; 0.05 to 4.00 g per 100 g of one or more caloric sugars; 5 to 33 g per 100 g of one or more sugar alcohols; no more than 12 g per 100 g of one or more carbohydrates having an energy content of below 0.5 kcal/gram; and 0.1 to 16 wt. % of total moisture by weight of the baked product; wherein a combined total theoretical heat of solution of the one or more sugar alcohols and/or the one or more carbohydrates having energy content below 0.5 kcal/gram is not lower than 6 j/g.