Intercontinental Great Brands LLC

Alan John Kino

Mihaelos N Mihalos

Theodore N Janulis

Lynn C Haynes

Supapong Siris

Kenchu Antonio Tham

Francois Errandonea

Julie McGlade

Minerva Selene Jimenez Espinosa

Patricia Rodriguez

Jill Critchley

Kenneth Maas

Marty Golden

Jennette Neske

Nimesh K Patel

Desiree S Derrick

Michelle D Beaver

Francois P Errandonea

Minerva Jimenez Espinosa

Gay A Kasegrande

Dawn R Mazzaccaro

Gay Kasegrande

Julie Smith

Ana Patricia Rodriguez

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.

Cheese toppings for baked snacks suitable for prebake application

A foodstuff, and a method and system of making the same, comprises a biscuit having a generally planar top surface and a generally planar bottom surface. The biscuit includes first indicia on the top surface that has a plurality of projections that extend from the top surface. The biscuit also includes second indicia on the bottom surface that has an imprint recessed from the bottom surface.

Biscuit with debossing on top and bottom

Food product

A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Filled, baked crispy snack having a high moisture content

Growing community of inventors

Waldwick, NJ, United States of America

Alan John Kino