The invention relates to a method for coating or for producing a container from an edible or at least biodegradable material, for receiving a liquid, the surface of the container being wetted with a coating liquid, and to containers obtainable by said method, and use thereof.

The invention relates to a method for coating or for producing a container from an edible or at least biodegradable material, for receiving a liquid, the surface of the container being wetted with a coating liquid, and to containers obtainable by said method, and use thereof.

Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.

Described herein is a food composition that is suitable for use as a filling or topping for a shelf stable snack. The food composition includes an oat flour in an amount of 30-50%, a fat component that includes a shortening and an oil, sugar, a total moisture content of 2.5-5%, and a water activity of less than 0.58. The food has an extended shelf life at room temperature and resists moisture migration despite containing a significant amount of oat flour, which has a moisture content of 6-10%.

The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effects when used in chocolate or chocolate-like products. Further, the invention relates to a product comprising said milk fat replacer in addition to various use of said milk fat replacer.

The invention relates to a milk fat replacer suitable for use in a chocolate or chocolate-like product, wherein the milk fat replacer comprises triglycerides, having the ability to mimic the functionality of milk fat in terms of its effects when used in chocolate or chocolate-like products. Further, the invention relates to a product comprising said milk fat replacer in addition to various use of said milk fat replacer.

This disclosure is directed to a moisture-resistant edible food coating composition that comprises a polymer and an organic solvent, and a method for applying the same. The claimed edible coating has a reduced viscosity which enables more efficient application of the coating to a bakery product, reduces surface blemishes or textural defects on a frozen bakery product, and permits the frozen bakery product to show a fresh, ready-to-eat appearance upon thawing that will extend the shelf life and enhance the commercial value of the bakery product.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

The invention provides novel products and methods. The composition of the invention is a coated food product generally comprising: a product base, a slurry coating and a dry set coating. Specifically, there is disclosed a food product with a cookie and cream coating and a method of coating a food product with a cookie and cream coating.

The present invention discloses an apparatus and method for making soft pretzel sticks using a continuous production line. The method involves conveying dough through a sheeting line to create an evenly thick sheet, which is further reduced to a uniform thickness using rollers. The dough sheet is then cut into vertical strips with pastry cutting wheels and curled into spirals using a torpedo-shaped curling device. The curled strips are proofed under controlled heat and humidity conditions for 25 to 55 minutes, allowing for optimal dough structure development. After proofing, the dough strips are enrobed or sprayed with a caustic soda solution, forming the surface texture and color characteristic of pretzels. The caustic-coated strips are cut into dough bites using a cutting device, leaving unexposed ends that create a lighter-colored buckeye effect. Finally, the pieces are baked to produce soft pretzel sticks with a chewy texture and unique appearance.