Edible tableware made from a baked dough capable of holding warm liquids for an extended period of time without leakage and a method of making the same. Edible tableware has recently become an area of interest due to a desire to provide more environmentally friendly options for disposable tableware. In disposable tableware, when using paper instead of plastic, the paper that is used to make the disposable tableware is liquid resistant due to a wax or plastic coating. Existing edible tableware has taken a similar approach and uses a heavy sugar glaze as a way of keeping liquids from penetrating into the baked part of the tableware. The use of a sugar glaze is not ideal because an imperfect glazing or too light of a glazing can result in liquid penetrating the baked portion and causing leakage and/or structural failure. Further, the extra sugar contained in the glazing may be undesirable to the consumer. Accordingly, there is a need for edible tableware that does not require a separate glaze for liquid resistance.

A frozen confection shaped bakery item dough composition comprising: from 10.0 wt % to 30.0 wt % water; from 5.0 wt % to 35.0 wt % sugar; from 4.0 wt % to 25.0 wt % fat; and, from 35.0 wt % to 60.0 wt % flour. A frozen confection shaped bakery item prepared from the frozen confection shaped bakery item dough composition and a process for its preparation.

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.

The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.

The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.

Macadamia nut-based compositions suitable for use in confectionary and baking are provided.

Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.

A butter is suggested, comprising or consisting of (a) a first butter phase having a fat content of less than 90% by weight, and (b) a second butter phase having a fat content of at least 90% by weight. The butter of the invention gives the baked goods unusual sensory properties.

The present invention relates to a plastic oil and fat composition for bakery food dough, wherein the plastic oil and fat composition has excellent extensibility, a method for producing the same, bakery food dough, bakery food, or the like. The present invention also relates to a method for improving extensibility of a plastic oil and fat composition containing edible oil and fat, and a method for improving rising of a layered puffed food. The plastic oil and fat composition for bakery food dough of the present invention is characterized in that it contains 60% by mass to 100% by mass of an edible oil and fat, in which the edible oil and fat contains 0.5% by mass to 20% by mass of soybean hypocotyl oil.

The present invention relates to a plastic oil and fat composition for bakery food dough, wherein the plastic oil and fat composition has excellent extensibility, a method for producing the same, bakery food dough, bakery food, or the like. The present invention also relates to a method for improving extensibility of a plastic oil and fat composition containing edible oil and fat, and a method for improving rising of a layered puffed food. The plastic oil and fat composition for bakery food dough of the present invention is characterized in that it contains 60% by mass to 100% by mass of an edible oil and fat, in which the edible oil and fat contains 0.5% by mass to 20% by mass of soybean hypocotyl oil.