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

Disclosed are a leaf-shaped pastry sheet dough composition with rolled-in margarine for baking and a method of preparing a chocolate pastry using the same. More specifically, the method includes rolling-in margarine with 0% butterfat to prepare pastry dough for baking, molding the dough into a predetermined leaf shape, topping the dough with a pre-mix of a maltose powder and powdered sugar at a ratio of 7:3 to impart exterior gloss to the baked pastry, baking the resulting dough, and coating the bottom of the baked pastry confectionery with tempered chocolate. This process was first attempted in the chocolate pastry confectionery with a long shelf life of one month or more in Korea.

Disclosed are a leaf-shaped pastry sheet dough composition with rolled-in margarine for baking and a method of preparing a chocolate pastry using the same. More specifically, the method includes rolling-in margarine with 0% butterfat to prepare pastry dough for baking, molding the dough into a predetermined leaf shape, topping the dough with a pre-mix of a maltose powder and powdered sugar at a ratio of 7:3 to impart exterior gloss to the baked pastry, baking the resulting dough, and coating the bottom of the baked pastry confectionery with tempered chocolate. This process was first attempted in the chocolate pastry confectionery with a long shelf life of one month or more in Korea.

The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer composition includes a heat-settable material present in an amount in the range of 5-30 wt %, starch present in an amount in the range of 25-70 wt %, a plant protein present in an amount in the range of 0.2-50 wt %, and a fiber comprising insoluble fiber, the fiber being present in an amount in the range of 3-30 wt %.

The disclosure relates generally to stabilizer compositions, food composition suitable for fillings and toppings, methods of making a food composition, methods of making filled or topped food items. In one embodiment, a stabilizer composition includes a heat-settable material present in an amount in the range of 5-30 wt %, starch present in an amount in the range of 25-70 wt %, a plant protein present in an amount in the range of 0.2-50 wt %, and a fiber comprising insoluble fiber, the fiber being present in an amount in the range of 3-30 wt %.

This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

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.

A powder for coloring a food product or a food product surface when heated, the powder containing a plant extract, a chemical base, and a carrier. The plant extract contains a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring.

A powder for coloring a food product or a food product surface when heated, the powder containing a plant extract, a chemical base, and a carrier. The plant extract contains a compound with at least one aromatic ring having at least two hydroxyl groups borne by two adjacent carbon atoms of that aromatic ring.