The invention includes a method of manufacturing a probiotic fortified food product characterised by the step of applying a composition inoculated with at least one probiotic organism to at least one portion of the surface of the food product, wherein the composition includes a base which is fully milk derived and/or includes components inherently found in milk.

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.

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.

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 relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded, or delayed, wherein the dough comprises a vegetable fat composition having anti-blooming properties in the formed edible food product. The present invention also relates to methods of preparing such a dough, and edible food products formed therefrom. Further, the present invention encompasses uses of such vegetable fat compositions for preventing, reducing, retarding, or delaying bloom formation in edible food products, and particularly those having chocolate coatings. Still further, the present invention relates to a vegetable fat composition, which when formed into an edible food product, possesses anti-blooming properties.

The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded, or delayed, wherein the dough comprises a vegetable fat composition having anti-blooming properties in the formed edible food product. The present invention also relates to methods of preparing such a dough, and edible food products formed therefrom. Further, the present invention encompasses uses of such vegetable fat compositions for preventing, reducing, retarding, or delaying bloom formation in edible food products, and particularly those having chocolate coatings. Still further, the present invention relates to a vegetable fat composition, which when formed into an edible food product, possesses anti-blooming properties.

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.

A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.

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.

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.