The present invention relates to novel freeze-dried confection compositions, and methods for making the same. There is a long-felt need for nutritious snacks that are preserved for long periods without preservatives and having acceptable flavor. The freeze-dried confections of the present invention comprise are composed of freeze-dried raw fruits and vegetables and other natural ingredients with no preservatives, and prepared in such a way that they can be preserved at room temperature for many years.

The present invention relates to novel freeze-dried confection compositions, and methods for making the same. There is a long-felt need for nutritious snacks that are preserved for long periods without preservatives and having acceptable flavor. The freeze-dried confections of the present invention comprise are composed of freeze-dried raw fruits and vegetables and other natural ingredients with no preservatives, and prepared in such a way that they can be preserved at room temperature for many years.

The present invention relates to a pourable fruit filling having a water activity in the range of 0.78 to 0.90, said fruit filling containing 10-40 wt. % of fruit pieces dispersed in 60-90 wt. % of a continuous phase, said continuous aqueous containing 18-48 wt. % water, 7-21 wt. % of one or more polyols selected from glycerine, propylene glycol, sorbitol, mannitol, xylitol and erythritol, and 30-60 wt. % of one or more sugars. The pourable fruit filling of the present invention may suitably be applied in the preparation of filled bakery products that exhibit surprising stability at room temperature. The invention further provides a filled bakery product comprising 10-60 wt. % of a pourable fruit filling according to the present invention and 40-90 wt. % of a casing of fully or partially cooked dough that encloses the pourable fruit filling.

The present invention relates to a pourable fruit filling having a water activity in the range of 0.78 to 0.90, said fruit filling containing 10-40 wt. % of fruit pieces dispersed in 60-90 wt. % of a continuous phase, said continuous aqueous containing 18-48 wt. % water, 7-21 wt. % of one or more polyols selected from glycerine, propylene glycol, sorbitol, mannitol, xylitol and erythritol, and 30-60 wt. % of one or more sugars. The pourable fruit filling of the present invention may suitably be applied in the preparation of filled bakery products that exhibit surprising stability at room temperature. The invention further provides a filled bakery product comprising 10-60 wt. % of a pourable fruit filling according to the present invention and 40-90 wt. % of a casing of fully or partially cooked dough that encloses the pourable fruit filling.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

A machine is configured to make a food roll, wherein a strip of dough is spirally wrapped around a food product elongated along an axis between two ends. The machine comprises a feed means for conveying a plurality of strips of dough that are spaced apart from each other along a forming path and a wrapping station for wrapping each strip of dough around a food product. The wrapping station comprises a positioning area, which is configured to position the strip of dough obliquely with respect to the axis of the food product, and a rolling area for the strip of dough, which is configured to wrap the strip of dough spirally around a food product starting from one of the ends of the food product. The rolling area comprises two spindles that are rotatable about an axis of rotation and each one having an attachment portion for retaining a food product at the ends thereof. The wrapping station comprises a distributor of food products configured to direct one food product at a time towards the rolling area so as to be gripped and retained by the spindles.

A machine is configured to make a food roll, wherein a strip of dough is spirally wrapped around a food product elongated along an axis between two ends. The machine comprises a feed means for conveying a plurality of strips of dough that are spaced apart from each other along a forming path and a wrapping station for wrapping each strip of dough around a food product. The wrapping station comprises a positioning area, which is configured to position the strip of dough obliquely with respect to the axis of the food product, and a rolling area for the strip of dough, which is configured to wrap the strip of dough spirally around a food product starting from one of the ends of the food product. The rolling area comprises two spindles that are rotatable about an axis of rotation and each one having an attachment portion for retaining a food product at the ends thereof. The wrapping station comprises a distributor of food products configured to direct one food product at a time towards the rolling area so as to be gripped and retained by the spindles.

Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.