Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread. An egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per square cm linear surface area of the docked cooked flatbread to provide a coated flatbread. The coated flatbread is cooked to provide a cooked flavored flatbread. Flavored flatbreads are also described.

Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread. An egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per square cm linear surface area of the docked cooked flatbread to provide a coated flatbread. The coated flatbread is cooked to provide a cooked flavored flatbread. Flavored flatbreads are also described.

Fat compositions are described that comprise 95% by weight of a blend of a first lauric fat and a crystal modifier. A crystal modifier included in fat compositions described herein is an interesterified blend of a second lauric fat and a palmitic fat. Additional fat compositions are described herein that include a first lauric fat, a crystal modifier, and a liquid oil. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.

The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 m; 15-50 wt. % of fat having a melting point of at least 20 C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: 50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; 0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale. The invention further provides a method of preparing a bakery product that comprises applying the aforementioned icing composition onto a fully cooked bakery product as well as an iced bakery product comprising a fully cooked bakery product that is covered with a layer of such an icing composition.

The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 m; 15-50 wt. % of fat having a melting point of at least 20 C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: 50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; 0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale. The invention further provides a method of preparing a bakery product that comprises applying the aforementioned icing composition onto a fully cooked bakery product as well as an iced bakery product comprising a fully cooked bakery product that is covered with a layer of such an icing composition.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.