A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

A cheese slurry suitable for topical application on a snack product prior to baking includes natural cheese powder solids, an emulsifier, oil, water, and pregelatinized starch in amounts effective to provide a crispy topping having an appearance of melted cheese uniformly adhered to the outer surface of the baked dough product, and up to 1 percent reducing sugars, polyols, or a combination thereof and substantially no enzyme-modified cheese, buttermilk, whey, maltodextrins, or yeast extract so that the cheese slurry composition is resistant to undesirable browning and burning upon baking.

A system and method for preparing an edible bun are provided. The system comprises a first baking element and a second baking element. The first baking element defines a first interior cavity, a resting surface, and an opposing a receiving surface. The second baking element defines a second interior cavity, an outer surface, and an opposing inner surface. The method comprises inserting a first dough material into the first interior cavity in contact with the receiving surface; inserting the second baking element into the first baking element, such that the outer surface is in contact with the first dough material and a first bun portion is defined by the receiving surface and the outer surface; and inserting a second dough material into the second interior cavity and in contact with the inner surface, such that a second bun portion is defined by the inner surface of the second baking element.

A system and method for preparing an edible bun are provided. The system comprises a first baking element and a second baking element. The first baking element defines a first interior cavity, a resting surface, and an opposing a receiving surface. The second baking element defines a second interior cavity, an outer surface, and an opposing inner surface. The method comprises inserting a first dough material into the first interior cavity in contact with the receiving surface; inserting the second baking element into the first baking element, such that the outer surface is in contact with the first dough material and a first bun portion is defined by the receiving surface and the outer surface; and inserting a second dough material into the second interior cavity and in contact with the inner surface, such that a second bun portion is defined by the inner surface of the second baking element.

A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second layer. The edible moisture barrier layer may include high-melting fat and may mitigate moisture migration from the first layer to the second layer.

A layered food packaging system including a conveyor that conveys a first layered food and a second layered food, a lamination device that laminates the first layered food onto the second layered food on the conveyor such that a layered food laminate is made, a carrier device that holds the layered food laminate and carries the layered food laminate from the conveyor, and a package device that prepares a bag for the layered food laminate carried by the carrier device and places the layered food laminate into the bag.

A layered food packaging system including a conveyor that conveys a first layered food and a second layered food, a lamination device that laminates the first layered food onto the second layered food on the conveyor such that a layered food laminate is made, a carrier device that holds the layered food laminate and carries the layered food laminate from the conveyor, and a package device that prepares a bag for the layered food laminate carried by the carrier device and places the layered food laminate into the bag.

Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal structure and other aspects of the products and methods provide for light, airy products that include a combination of appealing aspects found in other types of baked products such as croissants, pretzels, and bagels.

Baked dough products and methods for forming baked dough products are disclosed. The products have an internal structure with numerous layers, which are formed by folding the dough before baking. The numerous layers in the internal structure and other aspects of the products and methods provide for light, airy products that include a combination of appealing aspects found in other types of baked products such as croissants, pretzels, and bagels.

Frozen desserts contained in a microwave active packaging are disclosed. In some embodiments, the microwave active packaging includes a microwave active layer configured to selectively heat the contents of the microwave active packaging. The contents may include a first layer of frozen food, and one or more additional topping layers. When placed into a microwave, the microwave active layer causes the one or more additional topping layers to heat, while the first layer is maintained at or below a freezing temperature. Other embodiments may be described and/or claimed.