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.

Disclosed is pearl sugar, having a biggest dimension between 5.6 and 8.0 mm, and a dissolution time at 20 C. lying between 3 minutes and 8 minutes, or a biggest dimension of smaller than 5.6, and a dissolution time at 20 C. lying between 1 minute and 3 minutes and 30 seconds. The invention further relates to a process for the preparation of pearl sugar, using a sugar-containing raw material which is brought to a moisture content lying between 0.5 and 4.0 wt. %, an average size of between 0.40 and 1.20 mm, and whereby at most 2 wt. % of particles have a size of at most 0.20 mm.

Method for producing wafer half-shells including the operations of: providing a wafer including a plurality of half-shells connected to each other by an interconnecting wall, where the interconnecting wall is connected to each half-shell by an annular region surrounding the half-shell having a thickness smaller than the thickness of the interconnecting wall, and separating the half-shells from the interconnecting wall along a cutting profile corresponding to the half-shell contour at the annular region with a reduced thickness,
wherein, in the separation operation the interconnecting wall is supported by a plastic material support, and the separation operation is carried out by a cutting member having a serrated cutting profile.

Method for producing wafer half-shells including the operations of: providing a wafer including a plurality of half-shells connected to each other by an interconnecting wall, where the interconnecting wall is connected to each half-shell by an annular region surrounding the half-shell having a thickness smaller than the thickness of the interconnecting wall, and separating the half-shells from the interconnecting wall along a cutting profile corresponding to the half-shell contour at the annular region with a reduced thickness,
wherein, in the separation operation the interconnecting wall is supported by a plastic material support, and the separation operation is carried out by a cutting member having a serrated cutting profile.

A waffle is formed of a body having an integral reservoir formed therein with a plurality of severable waffle sections that are connected to the integral reservoir and configured so as to be severable from the integral reservoir such that the integrity of the integral reservoir is maintained when each severable waffle section is severed from the integral reservoir and are further configured to both capture and effectively direct and fluid toppings.

A waffle is formed of a body having an integral reservoir formed therein with a plurality of severable waffle sections that are connected to the integral reservoir and configured so as to be severable from the integral reservoir such that the integrity of the integral reservoir is maintained when each severable waffle section is severed from the integral reservoir and are further configured to both capture and effectively direct and fluid toppings.

Described herein is a wafer (10) for foodstuff products characterized in that it comprises granular material (14) integrated in its structure and projecting from a surface (12) thereof.

Described herein is a wafer (10) for foodstuff products characterized in that it comprises granular material (14) integrated in its structure and projecting from a surface (12) thereof.

An enzymatically produced soluble ?-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble ?-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble ?-glucan fiber are also provided.

An enzymatically produced soluble ?-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble ?-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble ?-glucan fiber are also provided.