The present invention discloses a microwaveable frozen bakery that has a more appealing color, fresher aroma and a softer inner texture compared to products of prior art when prepared using a microwave oven for final cooking before consumption. The product has a sealed golden brown colored skin with a baked appearance but without the large amounts of moisture loss during preparation compared to its baked product counterpart, rendering a higher moisture preservation in the bakery. When microwave cooked, the high moisture crumb and sealed skin compensate or prevent moisture loss and produces a softer bread texture. Method of preparation comprises mixing a dough composed of flour, water, yeast and other additives, portioning and making up the dough, fermenting, proofing, steaming, and quickly baking the dough at high heat oven, where a sealed golden brown colored skin and a high moisture crumb are developed, and freezing the bakery.

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.

The present invention provides a method of making acorn bread, including: a raw ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt, and yeast; a mixing step of forming a mixture by heating milk and adding sugar to the milk; a primary kneading step of forming primary dough by mixing the mixture with the strong flour, the acorn powder, the salt, and the yeast; a secondary kneading step of forming secondary dough by mixing the primary dough with the walnut pieces and the butter; a low-temperature fermentation step of fermenting the secondary dough; a division step of dividing the dough; a resting step of resting the dough; a molding step of molding the rested dough; a high-temperature fermentation step of fermenting the molded dough; a processing step of throwing wheat flour onto the dough; and a baking step of baking the dough.

The present invention provides a method of making acorn bread, including: a raw ingredient preparation step of preparing strong flour, acorn powder, walnut pieces, milk, butter, sugar, salt, and yeast; a mixing step of forming a mixture by heating milk and adding sugar to the milk; a primary kneading step of forming primary dough by mixing the mixture with the strong flour, the acorn powder, the salt, and the yeast; a secondary kneading step of forming secondary dough by mixing the primary dough with the walnut pieces and the butter; a low-temperature fermentation step of fermenting the secondary dough; a division step of dividing the dough; a resting step of resting the dough; a molding step of molding the rested dough; a high-temperature fermentation step of fermenting the molded dough; a processing step of throwing wheat flour onto the dough; and a baking step of baking the dough.

Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

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.

Provided is a filling for a food product including a viscous, essentially anhydrous fat cream and at least one hydrophilic additive embedded in the fat cream, wherein the fat cream includes at least one outer region adjacent to an outer surface of the fat cream, at least one inner region, and at least one transition region disposed between the outer region and the inner region, wherein a mass fraction C of the hydrophilic additive increases continuously along a gradient G from the inner region through the transition region to the outer region.

The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30 wt % of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 10.sup.7 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.