A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.

The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be used in a novel array of rotary molded shapes. Dough pieces and cooked rotary molded products having novel features and dimensions are also provided.

The present disclosure is directed to rotary molded products and methods of making rotary molded products. Methods of making rotary molded products include combining a reduced-fat dough with a fat to make a dough with the ability to be used in a novel array of rotary molded shapes. Dough pieces and cooked rotary molded products having novel features and dimensions are also provided.

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. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.

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. Also described are methods of making a fat composition described herein, and food ingredients and food products that include a fat composition described herein.

An apparatus and method are provided for automatically making a pocket sandwich. The apparatus includes a platform configured to support a wrap (such as pita bread, tortillas, or the like) and a rotatable food pocket arranged at a center of the platform. A folding paddle is configured to rotate toward and away from the center of the platform, being placed at a location with respect to the platform such that motion of the folding paddle toward the center of the platform folds a portion of the wrap. The holding arm has a tip at a free end thereof, being movable in a vertical direction toward and away from the center of the platform. The holding arm is configured to contact the wrap and hold the folded pleat in place while the food pocket rotates with respect to the platform to permit the folding paddle to generate a successive pleat.

An apparatus and method are provided for automatically making a pocket sandwich. The apparatus includes a platform configured to support a wrap (such as pita bread, tortillas, or the like) and a rotatable food pocket arranged at a center of the platform. A folding paddle is configured to rotate toward and away from the center of the platform, being placed at a location with respect to the platform such that motion of the folding paddle toward the center of the platform folds a portion of the wrap. The holding arm has a tip at a free end thereof, being movable in a vertical direction toward and away from the center of the platform. The holding arm is configured to contact the wrap and hold the folded pleat in place while the food pocket rotates with respect to the platform to permit the folding paddle to generate a successive pleat.

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products (1) comprising a portion of filling (2) in combination with at least one cooked comestible outer portion (3, 4) that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties.

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products (1) comprising a portion of filling (2) in combination with at least one cooked comestible outer portion (3, 4) that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties.

A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.