A festooned, edible laminated structures that have at least one first fluid material of a sticky
or flowable mass is interleaved between thin layers of a second fluid material, wherein the …

Methods of molding edible laminated structures that have at least one first fluid material of a
sticky or flowable mass interleaved between thin layers of a second fluid material is …

57 ABSTRACT A method for producing fried snack products of con trolled shape comprises
introducing dough pieces into a shallow depth of frying oil and allowing the dough pieces to …

In View of the large amount of candy consumed by consumers, there is always an interest in
providing new, different, and unusual candies. A popular type of candy are laminated candy …

2,418,190 A 4/1947 Overland..................... 107/54 A process and apparatus for applying to
confectionery or ice 2.457, 110 A 12/1948 Burbank..... 99/134 cream products whereby the …

Cookie products, having distributed therein (1) discrete regions providing a stable, crisp
texture; and (2) discrete regions providing a stable, chewy texture, have a desirable, storage …

3,917,363 11/1975 Kaufman, Jr. et a1 426/283 A nozzle perrmts 94111181011 of an Outer,
expanded doqgh 3,945,735 3/1976 Belshaw et a1....... 425/132 layer 1341/1513 two F1119 …

(57) ABSTRACT A triple coextruded baked good having a bar shape With a desired
substantially smaller height than Width, is continu ously produced With distinct, at least …

Cookie products having a storage-stable plurality of textures, comprising (i) discrete regions
providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture …

An extruder provides three materials, one co-extruded about the other. A first material is
completely enrobed by a second material, which in turn is completely enrobed by a third …