GB2525405A

GB2525405A - Patterned food products

Info

Publication number: GB2525405A
Application number: GB1407162.5A
Authority: GB
Inventors: Laetitia Rocha; David Thomas Henry Heard; Mark Hazell; Sonia Florence Holland
Original assignee: Frito Lay Trading Co GmbH
Current assignee: Frito Lay Trading Co GmbH
Priority date: 2014-04-23
Filing date: 2014-04-23
Publication date: 2015-10-28
Anticipated expiration: 2034-04-23
Also published as: GB201407162D0; GB2525405B; WO2015162138A1

Abstract

A baked cereal-based food product comprising a body portion 4 of a first composition and a patterned portion 6 of a second composition, the first and second compositions having a different visual appearance, the patterned portion 6 defining a predefined pattern within the body portion 4, and the body 4 and patterned 6 portions being commonly baked so as to be intimately connected at an interface therebetween. Such food products may be produced by a moulding method using a primary mould cavity and a secondary mould cavity, by using a multiple orifice die, and by providing and depositing layers of first and second batters in a mould element defining a mould cavity.

Description

Patterned Food Products The present invention relates to patterned food product, such as a baked cereal-based tbod product, in particular a cake. The present invention also relates to a method for manufacturing such a baked cereal-based patterned food product.

it is well known to employ patterning to produce decorative food products. Patterning may be applied to the surface of the food product andior incorporated into the body of the thod product. Soft cereal-based products, for example cakes. are made from batter with high viscosity, When high viscosity batter is deposited into a mould and baked, it is impossible to control its expansion and therefore intricate patterned designs in the body of the cake, with a consistently repeatable and reproducible pattern, are impossible to stabilise.

It is known to produce marbled cake. but the marbling is not a consistently repeatable and reproducible pattern. Furthermore, it is known to make patterned cake by assembling together differently coloured cake pieces to for a multi-coloured cake, for exampe to make a Battenherg cake, The present invention aims to provide a baked cereal-based food product. in particular a cake, which incoroorates a reproducible design which may be visible on the surface of the product when consumed, for example in the baked product or after slicing.

Accordingly, the present invention provides a baked cereal-based food product comprising a body portion of a first composition and a patterned portion of a second composition, tile first and second compositions having a different visual appearance, the patterned portion defining a predefined pattern within the body portion, and the body and patterned portions being commonly baked so as to be intimately connected at an interface therehetween.

The present invention further provides a method of' manutheturing a baked cereal-based food product, the method comprising the steps of a, providing a mould element having a bottom wall and an annular primary side wall surrounding a pru.nar7 mould cavity above the bottom wall; h. providing at kast one secondary mould cavity above the bottom wall, each secondary mould cavity being defined by at least one annular secondary side wall; c. filling the at least one secondary mould cavity with a first cerealbased batter; d. thereafter filling the primary mould cavity with a second cerealbased batter to tbrm an interface between the first and second cereahbased batters; and e. cornmony baking the first and second cerealbased batters to form a body portion of a first composition, formed from the second cereahbased batter, and a patterned portion of a second composition, formed from the first cereal-S based batter, the first and second compositions having a different visual appearance, the pat erned portion defining a predehned pattern within the body portion, and the body and patterned portions being intimately connected at the interface therebetween, Preferred features of all of these aspects of the present invention are defined in the dependent claims.

In preferred embodiments of the present invention, the baked cereahbased food product is a cake, The cake may have a repeatable, and consistently reproducible, design or pattern that runs consistently through all or part of the length of the cake, or the thickness of the cake or a slice of the cake. The result is that when the consumer views the cake, or cuts a sliced portion from the cake, an intricate pattern or design is presented.

The cake may have any external irregt:dar or regular, thr example geometrical, shape.

The cake width or diameter may have dimensions ranging from 3 cm, constituting a single cake portion. to 50 cm, constituting a large cake for culting into plural slices for sharing. The cake may have a thickness ranging from 1 cm, which may be the thickness of a single slice, to 20cm, which may be the thickness of a large cake for cutting into individual portions.

The designed pattern is typically encompassed within the outer shape of the baked cereaI based food product. There is zero or minimal mixing of the body and patterned porLions, to provide a perfectly well deflned design pattern, with subst antiall y no overflow between and substantially no colour mix between the body and patterned portions.

In some embodiments, the designed pattern is inspired by traditional Ottoman patterns.

which are intricate patterns exhibiting fine detailing. The patterned portion is composed of at least one different colour to the main body portion.

The designed pattern may be present in a substantially planar exterior surface of the baked cerea1based *food product, so that the patterned portion is substantially coplanar with the body portion. Ahematively, the designed pattern may 1e proud of the body portion so as to form a three-dimensional raised profile of the patterned portion on the surface of the baked cereal-based food product.

The adjacent complementary patterned edges of the body and patterned portions may have an interface therebetween. Alternatively, the adjacent cornpernentary patterned edges may he separated by a gap. The gap may he a void or alternatively tilled with an edibe mould material.

Apart from the exterior surface of the baked cereal-based food product which includes the designed pattern, the remaining part of the exterior surface of the baked cereal-based food product may have been browned by the baking process. The remaining part of the exterior surface may also have any desired shape and configuration. arid dimensions. For example, the remaining part of the exterior surface may include a face opposite to the exterior surface of the baked cereal-based food product which includes the designed pattern which is unpatterned and has a planar or domed shape.

Embodiments of the present invention will now be described by way of example only, with reference to the accompanying drawings, in which: Fignre I is a schematic perspective view of a baked cereal-based food product according to a first embodiment of the present invention; Figure 2 is a cross-section through the baked cereal-based food product of Figure 1; Figure 3 is a schematic perspective view of a mould element for forming the baked cereal-based food product of Figures 1 arid 2: Figure 4 is a process flow chart of' steps taken to produce the baked cereaibased food product of Figures 1 and 2 using the mould element of Figure 4; Figure 5 is a schematic perspective view of a baked cereai-hased food product according to a second embodiment of the present invention; Figure 6 is a schematic perspective view of a baked cereal-based food product according to a third embodiment of the present invention; Figure 7 is a schematic end view of a die-orifice fhr producing the baked cereal-based food product of Figure 6; and Figure is a schematic perspective view of the baked cereal-based thod product of Figure 6 during a layering production process therefor, Figure 1 shows a schematic perspective view of a baked cereal-based food product 2 according to an embodiment of the present invention, and Figure 2 shows a cross-section through the fbod product 2. In Figure 2 some of the illustrated dimensions are exaggerated for the purpose of clarity of illustration.

The baked cereal-based thod product Zof this embodiment is dimensioned as a single seiving portion of cake. The diameter is typically about 50 to 75mm and the length, i,e.

thickness, is typically at least about 1 0mm, although other dimensions could be employed, The baked cereal-based food product 2 comprises a body portion 4 of a first composition and a patterned portion 6 of a second composition. The first arid second compositions 4, 6 comprise a cake, designated generally as 10, The first and second cm positions have a differen.t visual appearance, for example different colours. The patterned portion 6 defines a predefined pattern within the body portion 4. The patterned portion 6 may have one or plural colours. Optionally, the first and second compositions may also have different flavours, The body and patterned portions 4, 6 are commonly baked so as to he intimately connected at an interface 20 th.erehetween.

In preferred embodiments, the predefined pattern is a geometric pattern, for example an intricate Ottoman-style design. The intricate design may have fine detailing. For example, at east one pan of the predefined pattern 6 and/or a region of the body portion 4 adjacent to the predefined pattern 6 has a width of less than 10mm, optionally less than 5 mm, for example from 2 to 4mm, optionally from 0.5 to 2 mm. 4.

The body portion 4 includes a major exterior surface 12 which is substantially planar.

Typically, at least a part of the interface 20 is parallel to the major exterior surface i2 The patterned portion 6 extends inwardly into the body portion 4 from the major exterior surface 12 and joins the body portion 4 at the interface 20. En some embodiments, adjacent complementary patterned edges 14, i 6 of the body portion 4 and the patterned portion 6 are substantially orthogonal to the major exterior surface 12.

In the illustrated embodiment of Figures 1 and 2, an exterior surface 18 of the patterned portion 6 is proud, i.e. raised above, of the major exterior surface 12. This provides a three dimension& appearance to the patterned portion 6. Typically, the exterior surface 18 of the patterned portion 6 is proud of the major exterior surface i2 by a distance of less than 10 nun, optionally less than 5 mm, for example from I to 3 mm.

In, some other alternative embodiments, the exterior surface 1 8 of the patterned portion 6 is substantially coplanar with the major exterior surface 12.

in the illustrated embodiment of Figures 1 and 2, the patterned portion 6 extends inwardly into the body portion 4 from the major exterior surface 12 fOr a minor proportion of the length (i.e. thickness) of the body portion 4, for example by a distance of less than 10 mm, tbr example from. 2 to less than 10 mm. At least a part of the adjacent complementary patterned edges 14, 16 of the body portion 4 and the patterned portion 6 are separated by a gap 22 extending inwardly from the major exterior surface 12, Typically, the gap has a width of less than 5 mm, optionally less than 2 mm, further optionally from 0.25 to I rnni.

in the embodiment of Figures 1 and 2, the gap 22 is unfilled.

The baked cereal-based food product of Figures 1 and 2 is manufactured by a moulding method whidh will now be described with reference to Figures 3 and 4.

Figure 3 is a schematc perspective view of a mould element tbr forming the baked cereal-based food product of Figures 1 and 2. Figure 4 is a process flow chart of steps taken to produce the baked cereal-based food product of Figures 1 and 2 using the mould element of Figure 3.

In the method of manufacturing a baked cereal-based food product.. a mould element 30 is provided. The mould element 30 has a bottom wall 32 and an annular Primary side wail 34 surrounding a primary mould cavity 36 above the bottom wall 32. The mould element may be composed of any ciown material suitable for moulding food products which is subiectable to a baking step at elevated temperature. For example, the mould element 30 is composed of a metal such as stainless steel, which may optionally he coated with a release coating, such as PTFE. or a silicone elastomeric material. The. material of the mould element 30 has a thickness seketed to provide the required baking profile, as known to those skilled in the baking art. in the baking apnaratus used to manufacture the baked cereal-based food product, for example a patterned cake.

At least one secondary mould cavity 38 is provided above the bottom wail 32. Each secondary mould cavity 38 is defined by at least one annular secondary side svall 40. In the illustrated embodiment there are three secondary mould cavities 38, each defined by a respective annular secondary side wall 40, and the secondary side walls 40 being mutually spaced. In the illustrated embodiment the annular secondary side valis 40 are inte-a1 witn the bottom wall 32.

As shown in step I of Figure 4, each secondary mould cavity 38 is substantially tilled with a first cereal-based hatter 42 which is to fomt the accond composition. The annular secondary side waIls 40 define the lateral extent of the first batter 42. The batter 42 does not overfill the secondary mould cavity 38, and is retained within the secondary mould cavity 38 by the annular secondary side wail 40.

Thereafter, as shown in step II of Figure 4, the primary mould cavity 36 is filled with a second cereal-based batter 44 to form the first composition. The step of filling the second hatter 44 over the first batter 42 in each secondary mould cavity 38 forms an interface 20 between the first and second batters 42, 44. The second batter 44 is careftully deposited over the first hatter 42, or example at two laterally spaced locations onto the bottom wall 32, and at a flow rate of depositing, so that the second batter 44 flows over the patterned first batter 42 without distortion of the patterned first batter 42 or mixing together of the first and second batters 42, 44. b

It will be apparent that the first and second cereahbased batters 42, 44 are typically fiowahie and may have the viscosity or consistency of a flowable batter so that the mould cavities can be evenly fifed by fiowable hatter prior to baking.

As shown in step III of Figure 4, the first and second cereahbased hatters 42, 44 are commonly baked in the mould element 30, The baking step forms the body portion 4 of the first composition, ftrmed from the second cereal-based batter 44, and a patterned portion 6 of the second composition, formed from the first cerealbased batter 42, as described above with respect to Figures 1 and 2. The baking step employs a heating mechanism adapted to bake, for example by conventional convective/radiative heat or by microwave cooking, the hatter in the mouid element 30.

After the baking step the baked product 2 is removed from the mould element 30 as shown in step TV of Fieure 4, and inverted so that the upper directed decorative surface 46 has been moulded by the bottom wail 32 and the annular secondary side walls 40 which define the lateral extent of the body and patterned portions 4, 6 in the decorative surface 46.

Since the annular secondary side walls 40 can highly accurately define the aterai extent of the body and patterned portions 4, 6 in the decorative surface 46, the j,redefined can he a highly intricate and repeatable pattern. such as a geometric pattern, for example of the Ottoman style.

The major exterior surface 12 of the body portion 4 is moulded by the bottom wafl 32 which in the illustrated embodiment is substantially planar. However, some surface curvature or other threedimensional shaping of the major exterior surface 12 may he provided in modified embodiments. The patterned portion 6 extends inwardly into the body portion 4 from the major exterior surface 12, adjacent complementary patterned edges 14, 16 of the body portion 4 and the patterned portion 6 being moulded by the at least one annular secondary side wafl 40. Typically. the at east one annular secondary side wall 40 is substantially orthogonal to the bottom wafl 32, and correspondin.gy adjacent complementary patterned edges 14, 16 of the body portion 4 and the patterned Portion 6 are substantially orthogonal to the major exterior surface 12.

In one embodiment, as shown in Figures 3 and 4. at least a second part 48 of the bottom waIl 32 which defines at least one secondary mould cavity 38, is recessed compared to a first part 50 of the bottom wall 32. which defines the primary mould cavity 36.

Consequently, in the resultant baked product 2, as shown in the illustrated embodiment of Figures and 2, the exterior surface IS of the patterned portion 6 is proud of the major exterior surface 12. of the body portion 4.

In another embodiment, the entire bottom waIl 32, which defines both the primary mould cavity 36 and the at least one seconda mould cavity 38. is substantially coplanar.

Conse.quenUy, in the resultant baked product the exterior surface of the patterned portion is stthstantialiy coplanar with the major exterior surface 12 of the body portion 4.

Typically, the secondary side wall 40 has a height which is less than half of the height of the primary side wall 34. For example, the secondary side wall 40 may have a height which is less than 10 mm, optionally from 2 to less than 10 mm, and the primary side wall has a height which As greater than 1 0 mm.. optionally from 20 to 50 mm.

The secondary side wafl 41) has a thickness selected to ibrrn a gap separating at least a part of the adjacent complementary patterned edges of the body portion 4 and the patterned portion 6 in the food product 2. Since the food product 2 is baked in the mould element 30, the gap is a void tonned by the at least one annular secondary side wall which is integral with the mould element, Figure 5 is a schematic perspective view of a baked cerealbased food product according to a second embodiment of the present invention, In the alternative embodiment as shown in Figure 3, which is a modification of the embodiment of Figures 1 and 2, the gap 22 is filled with an edible mould materird l4, The edible mould material 24 may comprise a matenal selected from one or more of rice paper, wafer, biscuit, sugar g'ass, chocolate, gel or a mixture of any two or more of these materials.

The baked eereahhased lood product of Figure 5 is manufactured by a moulding method generafly as described above with reference to Figures 3 and 4, but modified to provide that the at least one annular secondary side wall 40 is not integral with the mould element hut instead is formed by the edible mould material which is temporarily located on the bottom wall 32 of the mould eleiTlent 30.

in the resultant food product. as described with respect to Figure 5, the edible mould material 24 interconnects the body portion 4 and patterned portion 6 to provide a continuous upper patterned surface of the food product 2.

In an alternative embodiment, as shown in Figure 6, which is a schematic perspective view of a baked cereahThased ibod product, for example a cake, according to a third embodiment of the present invention, in the food product 52 the patterned portion 56 extends inwardly into the body portion 54 from the major exterior surface 58 throughout substantially the entire length of the body portion 54, and optionally is also revealed at a longitudinally opposite end of the food product 52 from the major exterior surface 58. In this embodiment, the interface 60 comprises adjacent complementary patterned edges 62, 64 of the body portion 54 and. the patterned. portion 56. The food product 52 is shaped and dimensioned so as to be in the I'hrrn of an elongate cake fbr cutting transversely into plural slices. The patterned portion 56 extends in a longitudinal direction along the elongate cake, enclosed within the circumferential longitudinal exterior surface of the bod portion 54.

The food product 52 of Figure 6 may be produced by coextrusion of first and second batters, for respectively forming the body portion 54 and the patterned portion 56, from a mu1tipl&orifice die 70, as shown in Figure 7. The multipleorifice die 70 includes a primary radially outer orifice 72 for extruding the first batter for the body portion 4 and at least one, optionaHy a plurality of, radially inner secondary orifice(s) 74 for extruding the second batter fbr the patterned portion. 56. As illustrated, the muitipleorifice die 70 additionally includes a second primary radially inner orifice 76 for extruding the first batter for the body portion 4 The production apparatus may be provided with a heating mechanism. adapted to hake, for example by conventional convective/radiative heat or by microwave cooking, the extruded batters during or immediately after extrusion, The extruded batters tay be deposited into a mould prior to baking. The baked extruded product may then he sliced laterally to produce a plurality of individual portions, of desired length dimension, of the attemed cake product. The pattern extends ongirudin.ail.y along each length of the cake portion..

The food product 52 of Figure 6 may alternatively be produced by successive layering of batters to build up the pattern fbrmed by the patterned portion 56 and the body portion 54 aticr baking.

As shown in Figure 8, which shows a partly formed assembly 80 of first and second batters 82, 84 for respectively forming the body portion 54 and the patterned portion 56, a mould element 86 is provided into the mould cavity 90 of which are deposited sequential layers 88a, 88b. 88c, $Sd of the first arid second batters 82, 84 in order to build up a pattern.

In Figure S the various layers 88 arc illustrated for clarity of illustration but are substantially indistinguishable in the final cake product iSO the front wall of the mould 86 is omitted to enable the layer 88 structure to he illustrated.

After each layer 88 (apart optionally from the final layer) is deposited, Ibr example by being extruded or injected into the mould, the deposited layer $8 is allowed or caused to soiidif' or set so as to fbrm a firm tbtmdo. for the successive layer(s) 88 The initial layer 88a comprises the first batter $2 for forming the. body portion 54. Thereafter, successive layers 88h, 88c. 88d comprise either separate layer portions of the first and second batters 82, 84, for forming the desired pattern, or solely the first batter 82, for example as the final layer 88. This successive and sequential layering of the layers 88 of batter in the mould 86 permits a complex and intricate design, which is consistently repeatable and reproducible, to be manufactured. Thereafter, the mould containing the layered batter assembly is supplied to a heating mechanism adapted to bake, for example by conventional convective/radiative heat or by microwave cooking, the layered hatter in the mould 86. The baked product may then he sliced laterally to produce a plurality of individual portions, of desired length dimension, of the patterned cake product. The pattern extends longitudinally along each length of the cake portion.

The food product 52 of Figure 6 may atternatively he produced by a method similar to that using the edible mould for producing the food product of FigureS. A primary mould is provided defining a bottom wail and an upwardly extending primary annular wall. An upwardly extending edible mould consLitu.tes a secondary mould which defines at least one secondary annular wall. The edible mould defines first and second mould cavities for respectively receiving first and second hatters fin respectively forming the body portion and the patterned portion of the resultant cooked food product. The edible mould is present in the cooked food product and separates the body and patterned portions.

Various modifications to the present invention will be readily apparent to those skilled in the art. il

Claims

Cairns 1. A baked cereahbased food product comprising a body portion of a first composition and. a patterned portion of a second composition, the first and second compositions having a different visual appearance, the patterned portion defining a predefined pattern within the body Pothon, and the body and patterned portions being commonly baked so as to be intimately connected at an interface therehetween.
2. A food product according to claim 1 wherein the first and second compositions comprise a cake.
3. A thod product according to claim I or claim 2 wherein the first and second compositions have different colours.
4. A food product according to any one of claims 1 to 3 wherein the first and second compositions have different flavours, 5, A food product according to any foregoing claim wherein the predefin.ed pattern is a geometric pattern 6. A food product according to any foregoing claim wherein at least one part of the predefined pattern and/or a region of the body portion adjacent to the predefined pattern has a width of less than 10 mm. optionally less than 5 mm.7. A food product according to any thregoing claim wherein the body portion includes a major exterior surface which is substantially planar and tFie patterned portion extends inwardly into the body portion from the major exterior surface.8.A food product according to claim 7 viherein adjacent cornlementary patterned edges of the body portion and the patterned portion are substantially orthogonal to the major exterior surface.9. A food product according to claim 7 or caim 8 wherein an exterior surfiice of the patterned portion is proud of the major exterior surfbce.10. A food product according to claim 9 wherein the exterior surface of the patterned portion is proud of' the major exterior surface by a distance of less than 10 mm, optionally less than 5 mm, further optionally from I to 3 mm.11, A food product according to any one of claims 7 to 10 wherein the patterned portion extends inwardly into the body portion from the major exterior surface throughout substantially the entire length of the body portion and the interface comprises adjacent complementary patterned edges of the body portion and the patterned portion.12. A food product according to any one of claims 7 to 10 wherein the patterned portion extends inwardly into the body portion from the major exterior surface for a minor proportion of the length of the body portion.13. A food product according to claim 12 wherein the patterned portion extends inwardly into the body portion from the major exterior surface by a distance of less than 10 mm, otionaliy from 2 to less than 10mm.14. A food product according to claim 12 or claim 13 wherein at least a part of the interface is parallel to the major exterior surface, 15. A food product according to any one of claims 12 to 14 wherein at least a part of the adjacent compiementai-v patterned edges of the body portion and the patterned portion are separated Iry a gap extending inwardly from the major exterior surface, 16. A food product according to claim 15 wherein the gap is filled with an edible mould material.17. A food product according to claim 16 wherein the edible mould material comprises a material selected front one or more of rice paper, wafer, biscuit, sugar glass, chocolate-, gel or a mixture of any two or more of these materials.18. A food product according to claim 16 or claim 17 wherein the gap has a width of less than 5 mm. optionally less than 2 nun, further optionally front 0.25 to 1 mm.19. A method of manufacturing a baked cere&-hased food product, the method comprising the steps of: a, providing a mould element having a bottom wall and an annular primary side wall surrounding a primary mould cavity above the bottom wail; b. providing at east one secondary mould cavity above the bottom waIl, each secondary mould cavity being defined by at least one annular secondary side wall; c. filling the at least one secondary mould cavity with a first cere.aPbased batter; d. thereafter filling the primary mould cavity with a second cerealhased batter to forni an interface between the first and second cercaibased barters; and e. commordy baking the first and second cereahbased batters to form a body portion of -a first composition, formed from the second cereal-based batter, and a patterned portion of a second composition, tormed from the first cereai-based hatter, the first and second compositions having a different visits.! appearance, the patterned portion defining a predefined pattern within the body portion, and the body and patterned portions being intimately connected at the interface therebetween, 20. A method according to claim 19 wherein the first and second compositions comprise a cake.21. A method according t.o claim 19 or claim 20 wherein the first and second compositions have different crilours.22. A method according to any one of claims 19 to 21 wherein the first and second compositions have different flavours.23. A method according to any one of claims 19 to 22 wherein the predefined pattern is a geometric pattern.24. A method according to any one of claims 19 th 23 wherein at least one part of the predefined pattern and/or a. region of the body portion adjacent to the pred.cfined pattern has a width of less than 10 mm, optionally less than 5 mm.25. A method according to any one of claims 19 to 24 wherein the body portion includes a major exterior surface nou1dec by tue bottom tvail which is substantially planar and the patterned portion extends inwardly into the body portion from the major exterior surface, adjacent complementary patterned edges of the patterned portion and the body portion being.26. A method according to claim 25 wherein the at least one annular secondary side wafl is substantially orthogonal to the bottom wall, and correspondingly adjacent complementary patterned edges of the body portion and the patterned portion are substantially orthogonal to the major exterior surface.27. A. method according to claim 7 or claim 8 wherein at least a second part of the bottom wail defining at keast one secondary mould cavity is recessed compared to a. first part of the bottom wall defining the primary mould cavity and an exterior surface of the patterned portion is proud of the major exterior surface.28. A method according to claim 27 wherein the exterior surface of the patterned portion is proud of the major exterior surface by a distance of less than 10 rnni, optionally less than 5 mm, further opflonaliy from I to 3 mm.29.A method according to any one of claims 19 to 28 wherein the secondary side wall has a height which is less than half of the height of the j.7rimary side wafl, 30. A method according to claim 29 wherein the secondary side wall has a height which is ess than 10 mm, optionally less than 5 mm, 31. A method according to claim 29 or claim 30 wherein the primary side wall has a height which is greater than 10 mm, optionally from 20 to 50mm.32, A method according to any one of claims 19 to 31 wherein the at least one annular secondary side wall forms a gap separating at least a part of the adjacent complementary patterned edges of the body portion and the patterned portion.33. A method according to claim 32 wherein the gap is a void formed by the at least one annular secondary side wall which is integral with the mould element 34. A method according to claim 32 wherein the gap is filled with an edible mould material fonning the at least one annular secondary side wall which is temporarily located on the bottom wall of the mould element.35. A method according to claim 34 wherein the edible mould material comprises a material selected from one or more of rice paper, wafer, biscuit, sugar glass, chocolate, gel or a niixture of any two or more of these materials.36. A method according to any one of claims 32 to 35 wherein the gap has a width of less than 5 mm, optionally less than 2 mm further optionally from 0.25 to 1 mm.37. A method of manufacturing a baked cereal-based food product, the method comprising the steps of: a. providing a multiple-orifice die which includes a radially outer primary orifice and at least one radially inner secondary orifice; b. co-extruding a first cereal-based batter through the primary orifice and a second cereal-based batter through the at least one secondary orifice to form a pattern of the second batter within the first batteç and c. commonly baking the first and second cereal-based batters to form a body portion of a first composition, formed fiem the first cereal-based batter, and a patterned portion of a second composition, formed from the second cereal-based batter, the first and second compositions having a different visual appearance, the patterned portion defining a predefined pattern within the body portion, and the body and patterned portions being intimately connected at an interface therebetween.38. A method according to claim 37 wherein the first and second compositions comprise a cake.39. A method according to claim 37 or claim 38 wherein the first and second compositions have different colours.40. A method according to any one of claims 37 to 39 wherein the first and second compositions have different flavours.41. A method according to any one of claims 37 to 40 wherein the predefined pattern is a geometric pattern.42. A method according to any one of claims 37 to 41 wherein at east one part of the predefined pattern andlor a region of the body portion adjacent to the predefined pattern has a. width of ies.s than 10mm, optionally less than 5 mm.43. A method of manufacturing a baked cereal-based food product, the method comprising the steps of: a, providing a mould element defining a mould cavity; h. successively depositing a. plurality of layers of cereal-based hatter into the mould cavity so as progressively to build up a. pattern, the batter comprising first and second batters, at least some of the layers comprising separate layer portions of both the first and second batters thereby forming a pattern of the second batter within the first baiter extending upwardly through the layer structure and along at least a portion of a horizontal length of the mould cavity; and c. commonly baking the first and second cerealbased batters to form a body portion of a first composition, formed from the first cerea.hhased batter, and a.patterned portion of a second comnosition, formed from the second cereal-based batter, the first and second compositions having a different visual appearance, the patterned portion detning a predefined pattern within the body portion, and the body and patterned portions being intimatd connected at an interface therehetween.44. A method according to claim 43 wherein the first and second compositions comprise a cake, 45. A method according to claim 43 or claim 44 wherein the first and second compositions have different colours.46. A method according to any one of cEaims 43 to 45 wherein the first and second compositions have different flavours, 47. A method according to any one of claims 43 to 46 wherein the predefined pattern i.s a geometric pattern.48. A method. according to any one of claims 43 to 47 wherein at least one part of the predefined pattern aridior a region of the body portion adjacent to the predefined pattern has a width of less than 10 mm, opiionaliy less than 5mm.49, A method according to any one of claims 43 to 48 wherein after each layer is deposited, apart optionally from the final deposited layer, the deposited layer is allowed or caused to solidify or set so as to form a firm foundation tbr a successive layer.50. A method according to any one of claims 43 to 49 wherein the layers are deposited by being extruded or injected into the mould cavity.Amendments to the claims have been filed as follows: Claims I. A baked cereal-based food product comprising a body portion of a first composition and a patterned portion of a second composItion., wherein the first and second compositions comprise a cake, the first and second compositions having a different visual appearance, the patterned portion defining a predefined pattern within the body portion, and the body and patterned portions being commonly baked so as to he intiTnately connected at an interface therehetween, wherein the body portion includes a major exterior surface which is substantially planar and the patterned portion extends inwardly into the body portion from the major exterior surface fer a minor proportion of the leiigth of the body portion and an exterior surface of the patterned portion is proud of the major exterior surfhce.2. A food product according to claim 1, wherein the first and second compesitions have different colours.3. A. food product according to any one of claim 1 or claim 2 wherein the first and IC) second compositions have different flavours.4. A kod product according to any f3regoing claim wherein the predeimned pattern is a geometric pattern.
5. A food product according to any foregoing claim wherein at least one part of the predefined pattern and/or a region of the body portion adjacent to the predefined pattern has a width of less than 10 mm.
6. A food product according to any foregoing claim wherein adjacent complementary patterned edges of the body portion and the patterned portion are substantially orthogonal to the major exterior surface.
7. A food product according to any foregoing claim wherein the exterior surface of the patterned portion is proud of the major exterior surface by a distance of from I to 3 nun.
8. A food product according to any foregoing claim wheroin the patterned portn extends mwardly into the holy portion from the major exterior surlhce by a distance of from 2 to less than 10mm.
9. A food product according to any foregoing claim wherein at least a part of the interface is paraliS to the major exterior surface.A food product according to any foregoing claim wherein at least a part of the adjacent complementary patterned edges of the body portion. and the patterned portion are separated by a gap extending inwardly from the major exterior surface.1 1.. .A ibod product according to claim 10 wherein the gap is filled with an edible mould material.12. A food product according to claim ii wherein the edible mould material comprises a material selected from one or more of rice paper, wafer, biscuit, sugar glass, chocolate, gel or a mixture of any two or more of these materials.13. A food product according to claim 11 or claim 12 wherein the gap has a width of-*f.TOT 0.25 to 1 mm.14. A method of manufacturing a baked cereal-based food product, the method comprising the steps of: a. providing a rnoul.d element having a bottom wall and an annular primary side wall surroundtng a primary mould cavity above the bottom wall; If) b, providing at least one secondary mould cavity above the bottom wall, each secondary mould cavity being defined by at least one annular secondary side wall, and the secondary side wall having a height less than a height of the 0 primary side wail, wherein at least a second part of the bottom wall defining at least one secondary mould cavity is recessed compared to a first part of the bottom viali defining the primary mould cavity; a, filling the at least one secondary mould cavity with a first cereal-based batter; d. thereafter filling the primary mould cavity with a second cereal-based hatter to form an interface between the first and second cereal-based batters, the second cereal-based batter covering the first cereal-based batter; and e. commonly baking the first and second cereal-based batters to fonn a body portion of a first cake composition, formed from the second cereal-based hatter, and a patterned portion of a second cake composition, formed from the first cereal-based batter, the first and second cake compositions having a different visual appearance, the patterned portion defining a predefined pattern within the body portion, and the body and patterned portions being intimately connected at the interf cc therehetween, wherein the body portion includes a major exterior surthce motfided by the first par. of the bottom wall which is substantially planar and the patterned portion extends inwardly into the body portion from the major exterior surface tbr a rnjnor proportion of the length of the body portion. and an exterior surface of the patterned portion is proud of the major exterior surface and moulded by the recessed second part of the bottom wall.i5 A method according to claim 14 wherein the first and. second compositions have different colours.16. A method according to claim 14 or claim 15 wherein the first and second compositions have different flavours.17. A method according to any one of claims 14 to 16 wherein the predefined pattern is a geometric pattern.18, A method according to any one of claims 14 to 17 wherein at least one part of the predefined pattern and/or a region of the body portion adjacent to the predefned pattern has a width of less than 5 mm.19. A method according to any one of claim.s 14 to 18 wherein the at least one annular secondary side wall is substantially orthogonal to the bottom waFt, and IC) correspondingly adjacent complementary patterned edges of the body portion and the patterned portion are substantially orthogonal to the major exterior surface.20. A method according to any one of claims 14 to 19 wherein the exterior surface of the 0 patterned portion is proud of the major exterior surface by a distance of from 1 to 3 mm.2i. A method according to any one of claims 14 to 20 wherein the secondary side vall has a height which is less than half of the height of the primary side wall.22. A method according to claim 21 wherein the secondary side wall has a height which is less than 5 mm.23. A. method according to claim 21 or claim 22 wherein the primary side wall has a height which isfom 20 to 50 mm.24. A method according to any one of claims 14 to 23 wherein the at least one annular secondary side wall forms a gap separating at least a part of the adjacent complementary patterned edges of the body portion and the patterned portion.25. A method according to claim 24 wherein the gap is a void formed by the at least one annular secondary side wall which is integral with the mould element.26. .A method according to claim 24 wherein the gap is filled with an edible mould material thrmin.g the at least one annular secondary side wafl which is temporarily located on the bottom wall of the mould element.27. A method according to claim 26 wherein the edible mould r.naterial comprises a material selected from one or more of rice paper, wafer, biscuit, sugar glass, chocolate, gel or a mixture of any two or more of the-se materials.28. A method according to any one of claims 24 to 27 wherein the gap h-as a width of from ft25 to 1 mm. IC) (4