To provide a baked lotus root cake and a solid food that comprises, as a main ingredient, a lotus root powder with little risk of allergy. A baked lotus root cake characterized by being prepared by kneading under heating a mixture, said mixture comprising a lotus root powder as a main ingredient, and heating and pressurizing the kneaded matter thus obtained to give a thin sheet-shaped baked product. A solid food characterized by being prepared by heating a mixture, said mixture being free from wheat flour or egg and comprising a lotus root powder as a main ingredient, to give a baked product.

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.

A stuffed waffle utensil and related methods of use that facilitate cooking, removal and handling of a stuffed waffle. The stuffed waffle utensil can include a ring-style utensil having a handle portion and a perimeter ring portion. The perimeter ring portion can define a circular wall between an upper wall surface and a lower surface. The lower surface can define an interior flange and aperture or alternatively, the bottom surface can define a continuous surface defining a grid pattern. The handle portion can be attached to an exterior surface of the circular wall such that it projects outwardly away from the circular wall. The handle portion can define a grip portion intended to make handling easy for a user.

A stuffed waffle utensil and related methods of use that facilitate cooking, removal and handling of a stuffed waffle. The stuffed waffle utensil can include a ring-style utensil having a handle portion and a perimeter ring portion. The perimeter ring portion can define a circular wall between an upper wall surface and a lower surface. The lower surface can define an interior flange and aperture or alternatively, the bottom surface can define a continuous surface defining a grid pattern. The handle portion can be attached to an exterior surface of the circular wall such that it projects outwardly away from the circular wall. The handle portion can define a grip portion intended to make handling easy for a user.

A bakery foodstuff product (10), ready for baking, comprising at least one layer of dough (2) shaped so as to delimit an inner chamber (4), and a filling (8) contained within said inner chamber (4),

said product being characterised in that it comprises a casing (6) made of wafer which contains said filling (8) and is housed within said inner chamber (4).

A bakery foodstuff product (10), ready for baking, comprising at least one layer of dough (2) shaped so as to delimit an inner chamber (4), and a filling (8) contained within said inner chamber (4),

said product being characterised in that it comprises a casing (6) made of wafer which contains said filling (8) and is housed within said inner chamber (4).

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.

The present disclosure relates to a method for preparing an ice cream cone, formed by a cone-shaped wafer and a layer of chocolate arranged on the inner face and upper edge of said wafer, with ice cream inside the ice cream cone. Another object of the invention is the ice cream cone obtained from said process.