The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.

The present invention relates a sugar reduced wafer composition comprising, 60-80 wt. % of flour, 10-23 wt. % of sucrose, 0.5-8.0 wt. %, preferably 0.5-5 wt. % of oil or fat and 5-20 wt. % of non-digestible fibers wherein the total amount of mono and disaccharides is 10-25 wt. %; all wt. % being in weight percentage of the composition dry mass. The invention also relates to a baked sugar reduced wafer such as a wafer cone or edible container made with this composition and a process for manufacturing the sugar reduced wafer.

A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.

A method of producing a high-protein batter by preparing a first mixture by combining protein, water, and an acidic leavening system. The method further includes mixing the first mixture for a first period of time. A second mixture is prepared by combining at least the first mixture, flour, sweetener, and an alkaline leavening agent. The second mixture is mixed for a second period of time, and then baked to form a high protein baked product such as a waffle.

An interlocking baked food brick has a top surface with a first stud and a bottom surface with a first recess. The first stud is aligned with the first recess. When one brick is placed on another brick, the first stud of the lower brick fits into the first recess of the upper brick to form an interlocking structure. The interlocking baked food brick may be a waffle or a cake. The interlocking baked food brick may be made in a heated mold. The mold may have a top plate with a base cavity and a recess projection located in the base cavity. The bottom plate may have a bottom cavity and a stud cavity located in the bottom cavity. The recess projection may be aligned with the stud cavity.

An interlocking baked food brick has a top surface with a first stud and a bottom surface with a first recess. The first stud is aligned with the first recess. When one brick is placed on another brick, the first stud of the lower brick fits into the first recess of the upper brick to form an interlocking structure. The interlocking baked food brick may be a waffle or a cake. The interlocking baked food brick may be made in a heated mold. The mold may have a top plate with a base cavity and a recess projection located in the base cavity. The bottom plate may have a bottom cavity and a stud cavity located in the bottom cavity. The recess projection may be aligned with the stud cavity.

The present invention relates to a food product such as a snack comprising at least one sealed edible hollow container filled with free flowable edible solids; wherein the container is configured to release the edible solids in order to be consumed in its present form or reconstituted with a liquid. The present invention also relates to a process of making such a snack. For instance the snack is a cereal-based biscuit filled with an instant coffee powder.

An interlocking baked food brick maker has an electric heating element and an interlocking baked food brick mold. The interlocking baked food brick mold has stud cavities on a bottom plate and recess projections on a top plate so that it makes interlocking baked food bricks that have studs on top and matching recesses on the bottom. The studs of one interlocking baked food brick fit into the recesses of another interlocking baked food brick so that multiple interlocking baked food bricks can be joined together to form a structure.

An interlocking baked food brick maker has an electric heating element and an interlocking baked food brick mold. The interlocking baked food brick mold has stud cavities on a bottom plate and recess projections on a top plate so that it makes interlocking baked food bricks that have studs on top and matching recesses on the bottom. The studs of one interlocking baked food brick fit into the recesses of another interlocking baked food brick so that multiple interlocking baked food bricks can be joined together to form a structure.

An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-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 α-glucan fiber are also provided.