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 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).

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

The property of this invention is to create an original artistic design in a unique baked product comprised using a specific combination blend of fruit, chocolate, mint and marshmallow, to create a vertical mixed layered biscuit. The base of the food product is oatmeal, dough and raisins, with a layer of fruit on the top of the base and on top of the fruit, is marshmallow and on top of the marshmallow, is chocolate, mint and or, a fruit product.

The property of this invention is to create an original artistic design in a unique baked product comprised using a specific combination blend of fruit, chocolate, mint and marshmallow, to create a vertical mixed layered biscuit. The base of the food product is oatmeal, dough and raisins, with a layer of fruit on the top of the base and on top of the fruit, is marshmallow and on top of the marshmallow, is chocolate, mint and or, a fruit product.

A food product is described. The food product comprises a biscuit component, wherein the biscuit component comprises a grain inclusion; a honey caramel component, wherein the caramel component comprises from 1 to 60 wt % soluble fiber; and a chocolate component comprising from 1-30 wt % soluble fiber. Also described is a method of making the food product.

A food product is described. The food product comprises a biscuit component, wherein the biscuit component comprises a grain inclusion; a honey caramel component, wherein the caramel component comprises from 1 to 60 wt % soluble fiber; and a chocolate component comprising from 1-30 wt % soluble fiber. Also described is a method of making the food product.

The present invention relates to a vegetable fat composition for edible applications wherein, in said vegetable fat composition, the sum of saturated fatty acids is in the range from 93.0% to 99.0% by weight; sum of saturated C12:0 fatty acids is in the range from 40.0% to 60.0% by weight; sum of mono-unsaturated C18:1 fatty acids is in the range from 1.0% to 6.0% by weight; and sum of mono-unsaturated C40:1 to C48:1 triglycerides is in the range from 1.0% to 5.5% by weight. The invention also relates to uses of the vegetable fat composition in coating or enrobing for bakery, confectionary and/or moulding applications, such as chocolate or chocolate-like coating, as well as an edible application product comprising the vegetable fat composition.

Rolled dough products, such as croissants, are made by: layering fat between thin layers of dough in forming a multi-layer dough sheet; compressing the multi-layer dough sheet; cutting the dough sheet; reorientating the cut pieces; stretching the cut pieces; curling the pieces; flattening the pieces; coating or surface treating the pieces; and optionally freezing the pieces. With this method, freezer-to-oven (FTO) dough products are made eliminating the thawing and proofing steps, while significantly enhancing the production of desired flaky, rich, airy final pastry products. The process can include one or more filling materials, prior to cutting the dough sheet: depositing a filling layer, such as a chocolate ganache, in a central region of the multi-layer dough sheet; and folding lateral side portions of the dough sheet onto the central region to encase the filling layer.