Kraft Foods, Inc.

Kraft General Foods, Inc.

Robert J Martin

Edward Charles Coleman

Rita W Brander

Twyla P Stubblefield

Sharon R Birney

Robert W Wood

Vernetta L Dally

Kenneth W Cale

Raymond Jay Laudano

Anne M Addesso

Todd A Zaniewski

Lysandros S Mitsotakis

Eileen M Halliday

A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60-0.90 and the filling has a milk fat content of less than 10%.

Shelf-stable bar with crust and filling

A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.

Dough enrobed cheese filling

An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.

Preparation of yeast-leavened dough crusts

Growing community of inventors

Warwick, NY, United States of America

Robert J Martin