The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

Provided is a method for preparing a biscuit including at least one edible piece good on at least a portion of a rough surface of a biscuit preform, the method including at least one baking phase and one cooling phase, following the baking phase, of the biscuit preform. The embodiments further relate to a biscuit with at least one edible piece good, which is fixed on at least a portion of a rough surface of a biscuit preform, wherein the binding agent is not visually perceptible for a consumer of the biscuit. The embodiments also relate to a production plant for preparing a biscuit by a method.

Provided is a method for preparing a biscuit including at least one edible piece good on at least a portion of a rough surface of a biscuit preform, the method including at least one baking phase and one cooling phase, following the baking phase, of the biscuit preform. The embodiments further relate to a biscuit with at least one edible piece good, which is fixed on at least a portion of a rough surface of a biscuit preform, wherein the binding agent is not visually perceptible for a consumer of the biscuit. The embodiments also relate to a production plant for preparing a biscuit by a method.

Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months where water activity, moisture loss and undesirable flavor and texture changes are controlled.

Fried confectionery food products such as doughnuts and mini doughnuts, compositions, and methods for making wherein the confectionery food products have an extended shelf-life of from more than three (3) months up to nine (9) months where water activity, moisture loss and undesirable flavor and texture changes are controlled.

The present disclosure relates generally to a shelf-stable and freeze-stable edible coating composition comprising a crystalline phase and a non-crystalline phase and methods of making and producing the same.

The present disclosure relates generally to a shelf-stable and freeze-stable edible coating composition comprising a crystalline phase and a non-crystalline phase and methods of making and producing the same.

Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing moisture to produce an expanded wafer. The expanded wafers may be cut into shapes and/or topped with various snack food toppings to make either sweet or savory snack food products. The wafers may also be used to make a sandwich-type snack food using at least two wafers with a filling in between. Alternatively, the expanded wafer be infused with flavoring solutions to form leather snack food products.

Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing moisture to produce an expanded wafer. The expanded wafers may be cut into shapes and/or topped with various snack food toppings to make either sweet or savory snack food products. The wafers may also be used to make a sandwich-type snack food using at least two wafers with a filling in between. Alternatively, the expanded wafer be infused with flavoring solutions to form leather snack food products.

A coated stuffed pretzel and method for making the coated stuffed pretzel is provided. A pretzel that has already been baked has first, second and third pretzel openings. A layer of chocolate is deposited in the first and second openings pretzel openings, then a filling and chocolate is deposited on the layer of chocolate, thus stuffing the first and second pretzel openings. The pretzel is cooled and then is moved through a chocolate bath where an outer chocolate layer is applied. Then, toppings are added on the chocolate coating. The pretzel is cooled and the toppings are held in place when the chocolate outer layer solidifies. Thus, the pretzel that has already been baked is transformed into the coated stuffed pretzel. The coated stuffed pretzels can be coated with any topping and stuffed with any filling, for example caramel. The coated stuffed pretzels have a handle portion.