The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

There is provided a center coated with a hard sugar shell surrounding the center. The hard shell includes one or more first sugar layers, and an additional coating layer over the one or more first sugar layers. Additionally provided is a method for producing the coated center with an atomized sugar spray.

A combination confectionery product for selective dispensing of a flowable fluid food product from a capped compressible container onto a solid food product mounted on a handle that is releasably securable within a chamber enclosure, a cantilevered supporting platform projecting from the chamber enclosure to support the compressible container and a cantilevered projection for removably engaging the compressible container cap and secure the container on the supporting platform.

The invention related to a body with a shell forming a hollow body and filling a material surrounding said shell, characterized in that the shell comprises sucrose, glucose syrup and fruit fibers.

The invention related to a body with a shell forming a hollow body and filling a material surrounding said shell, characterized in that the shell comprises sucrose, glucose syrup and fruit fibers.

A product conveying and coating system includes multiple, sequentially arranged conveyor units, with at least one conveyor unit being an open belt type. A carrier sheet is placed on a first of the conveyor units, a web of coating material in liquid form is deposited on the carrier sheet and spaced ropes of soft and sticky material are deposited on and settle into the web. The carrier sheet, web and ropes are transferred to a second conveyor unit after the coating material of the web solidifies, whereupon the ropes are cut into bar-length pieces. Thereafter, the carrier sheet is removed while the web and pieces are transferred to the open belt conveyor unit and exposed to an enrober. The enrober coats the pieces while melting portions of the web between the pieces in order to form full coated or encapsulated food products with soft and sticky cores.

The present disclosure provides a coating composition including a pectin and a non-glycerol sugar alcohol. The pectin can be present in an amount by weight of at least 30.0% and at most 50.0%. The non-glycerol sugar alcohol can be present in an amount by weight of at least 10.0%) and at most 40.0%. The pectin can be present in a ratio of at least 1:1 and at most 5:1 relative to the non-glyercol sugar alcohol. The present disclosure also provides coating suspensions, coatings, and coated substrates related to the coating composition. The present disclosure also provides methods of making and using the coating compositions.

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1:1.

A food bar, and a method for making the food bar. The food bar includes a crust, the crust having a binding agent including a sesame component, the sesame component including a combination of sesame powder, sesame paste. The food bar also includes a filling within the crust, The crust to filling weight ratio between is about 1:1.