The disclosure involves the method and process in which to manufacture an edible cheesecake sandwich that can be consumed by the masses. A baked good that allows people of all ages to enjoy a novelty dessert combination of cookies, and cheesecake in a predetermined individual serving size that creates a new delivery system integrated during the baking process allowing a defined heat exchange to alter the molecular structure of the two compounds to create a handheld cheesecake sandwich, which can be eaten without the use of plates and cutlery in any location at any time in the 24-hour cycle of a day.

The disclosure involves the method and process in which to manufacture an edible cheesecake sandwich that can be consumed by the masses. A baked good that allows people of all ages to enjoy a novelty dessert combination of cookies, and cheesecake in a predetermined individual serving size that creates a new delivery system integrated during the baking process allowing a defined heat exchange to alter the molecular structure of the two compounds to create a handheld cheesecake sandwich, which can be eaten without the use of plates and cutlery in any location at any time in the 24-hour cycle of a day.

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

The invention provides a non-trans, non-hydrogenated fat composition comprising less than 45 wt. % saturated fatty acids (SAFA) based on the total fatty acids in the composition, and a solid fat content (SFC) melting curve wherein the change in solid fat content from N35-N25 is at least 15 and wherein N35 is less than 3.

Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pectin, in which the gel filling is a thermally-reversible gel. Food comprising such gel fillings can be vegetarian or vegan and advantageously allow the re-solidification of the gelling agent following heating to reform the gel filling in the heated food.

Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pectin, in which the gel filling is a thermally-reversible gel. Food comprising such gel fillings can be vegetarian or vegan and advantageously allow the re-solidification of the gelling agent following heating to reform the gel filling in the heated food.

Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pectin, in which the gel filling is a thermally-reversible gel. Food comprising such gel fillings can be vegetarian or vegan and advantageously allow the re-solidification of the gelling agent following heating to reform the gel filling in the heated food.

Various aspects of the disclosure relate to food comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising a gelling agent selected from one or both of carrageenan and low methoxyl pectin, in which the gel filling is a thermally-reversible gel. Food comprising such gel fillings can be vegetarian or vegan and advantageously allow the re-solidification of the gelling agent following heating to reform the gel filling in the heated food.

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender Farinograph.

The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender Farinograph.