A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer.

A method of making sugar cone spheres is disclosed having an interior of an edible filling such as ice cream or frozen yoghurt encapsulated by a wafer.

A waffle iron comprises textured upper, lower, and perimeter heatable plates that can be assembled to create a cavity into which batter and other prepared ingredients are dispensed to cook a waffle having sufficient depth to feature a waffle pattern along its top and bottom faces as well as along its thickness and to fully contain within its batter separate, prepared ingredients which are enclosed within the waffle to make a single unit and can be eaten in its entirety by hand without having to fold the waffle around those ingredients, sandwich those ingredients between waffles, or use any other means to keep the waffle from separating from the ingredients. The waffle can be visually inspected for doneness during the cooking process or removed from the assembled unit once cooked by separating the individual plates. Electronic means may also be employed to monitor or alert of doneness.

A food product and method for producing is provided. The food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10.sup.5 cfu/g, preferably 10.sup.6 cfu/g, more preferably 10.sup.7 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log.sub.10 per month.

A food product and method for producing is provided. The food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10.sup.5 cfu/g, preferably 10.sup.6 cfu/g, more preferably 10.sup.7 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log.sub.10 per month.

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

The present invention relates to flavour generation. In particular the invention relates to a method for flavour generation in a heat-treated food product using a prolidase enzyme. The invention also relates to a heat-treated food product prepared according to the method of the invention.

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.

There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.