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.

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.

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.

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.

Grilling apparatus (100) has a receptacle (104) for receiving a food material sheet having an upper end (108) through which the food material sheet is placed into the receptacle, a smaller lower end (110), and a wall (112) having an inner surface (114) for contacting/supporting the food material sheet. A heating element (106) behind the inner surface heats the food material sheet to a shape corresponding to the inner surface. A vent (116, 118, 132) through the inner surface allows air to enter during heating of the food material sheet. Also, an item of food has a body with a wall formed by rolling up an assembly of a first layer of food material, a second layer of food material, and filling food material therebetween. The rolled-up assembly is heated to retain shape, preferably using the grilling apparatus.

Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.

Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15 g per 100 g of cereal product.

A foodstuffs preparation device suitable for preparing breadstuff-based goods, the device comprises a hollow cylindrical tube having an open first end, a second end and a side wall, the side wall defining a tube channel, the first end including a cutting arrangement, the side wall defining an elongate aperture with an anterior end proximal to the first end and a posterior end distal from the first end, wherein the aperture is suitable for the insertion of a foodstuff into the tube channel.

A pearl dorayaki structure includes a first internal layer formed of one or multiple pearls in a spherical form, a second internal layer formed of a sticky filling, and surface layers formed of patty in a soft and dense form and wrapping the second internal layer. The surface layers formed by subjecting the dorayaki patty raw material to steps of stirring and heating to be then shaped to form the dorayaki patty; the first internal layer is formed by subjecting the pearl raw material to steps of stirring and steaming so as to be shaped as the pearls; and the second internal layer is formed of the filling that is formed by subjecting fructose and edible shortening to stirring; and the second internal layer and the first internal layer are subjected to stuffing and shaping so as to be wrapped with the surface layers to thereby form the pearl dorayaki.

A pearl dorayaki structure includes a first internal layer formed of one or multiple pearls in a spherical form, a second internal layer formed of a sticky filling, and surface layers formed of patty in a soft and dense form and wrapping the second internal layer. The surface layers formed by subjecting the dorayaki patty raw material to steps of stirring and heating to be then shaped to form the dorayaki patty; the first internal layer is formed by subjecting the pearl raw material to steps of stirring and steaming so as to be shaped as the pearls; and the second internal layer is formed of the filling that is formed by subjecting fructose and edible shortening to stirring; and the second internal layer and the first internal layer are subjected to stuffing and shaping so as to be wrapped with the surface layers to thereby form the pearl dorayaki.