WO2015162138A1

WO2015162138A1 - Patterned baked food products

Info

Publication number: WO2015162138A1
Application number: PCT/EP2015/058617
Authority: WO
Inventors: Laetitia ROCHA; David Thomas Henry HEARD; Mark HAZELL; Sonia Florence HOLLAND
Original assignee: Frito-Lay Trading Company Gmbh
Priority date: 2014-04-23
Filing date: 2015-04-21
Publication date: 2015-10-29
Also published as: GB2525405A; GB2525405B; GB201407162D0

Abstract

A baked cereal-based 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 portion, and the body and patterned portions being commonly baked so as to be intimately connected at an interface therebetween.

Description

PATTERNED BAKED FOOD PRODUCTS

The present invention relates to patterned food product, such as a baked cereal-based food 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 and/or incorporated into the body of the food 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 repeat able 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 example to make a Battenberg cake.

The present invention aims to provide a baked cereal-based food product, in particular a cake, which incorporates 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, 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 be intimately connected at an interface therebetween, 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 for a minor proportion of the length of the body portion and an exterior surface of the patterned portion is proud of the major exterior surface. The present invention further provides a method of manufacturing 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 primary mould cavity above the bottom wall;

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 primary side wall, wherein at least a second part of the bottom wall defining at least one secondary mould cavity is recessed compared to a first part o the bottom wall defining the primary mould cavity;

c. 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 batter 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 form a body portion of a first cake composition, formed from the second cereal-based batter, 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 interface therebetween, wherein the body portion includes a major exterior surface moulded by the first part of the bottom wall which is substantially planar and 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, 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.

The present invention further provides 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;

b. successively depositing a plurality of layers o cereal-based cake batter into the mould cavity so as progressively to build up a pattern, the cake batter comprising first and second cake batters, at least some of the layers comprising separate layer portions of both the first and second cake batters thereby forming a pattern of the second cake batter within the first cake batter extending upwardly through the layer structure and along at least a portion of a horizontal length of the mould cavity, wherein after each layer is deposited, apart from the final deposited layer, the deposited layer is allowed or caused to solidify or set so as to form a firm foundation for a successive layer; and

c. commonly baking the first and second cereal-based cake batters to form a body portion of a first cake composition, formed from the first cereal-based cake batter, and a patterned portion of a second cake composition, formed from the second cereal-based cake 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 an interface therebetween.

Preferred features of all of these aspects of the present invention are defined in the dependent claims.

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 irregular or regular, for 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 cutting 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 cereal- based food product. There is zero or minimal mixing of the body and patterned portions, to provide a perfectly well defined design pattern, with substantially 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 is 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 complementary patterned edges may be separated by a gap. The gap may be a void or alternatively filled with an edible 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, and dimensions. For example, the remaining part of the exterior surface may include a face opposite to the exterior surface o 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:

Figure 1 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 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 4;

Figure 5 is a schematic perspective view of a baked cereal-based 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 for producing the baked cereal-based food product of Figure 6; arid

Figure 8 is a schematic perspective view of the baked cereal-based food 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 food product 2. In Figure 2 some of the illustrated dimensions are exaggerated for the purpose of clarity of illustration.

The baked cereal-based food product 2 o this embodiment is dimensioned as a single serving portion of cake. The diameter is typically about 50 to 75 mm and the length, i.e. thickness, is typically at least about 10mm, 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 and second compositions 4, 6 comprise a cake, designated generally as 10. The first and second compositions have a different 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 be intimately connected at an interface 20 therebetween.

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 least one part 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 10 mm, optionally less than 5 mm, for example from 2 to 4 mm, optionally from 0.5 to 2 mm.

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 12. 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. In some embodiments, 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 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 dimensional appearance to the patterned portion 6. Typically, the exterior surface 18 of the patterned portion 6 is proud of the major exterior surface 12 by a distance of less than 10 mm, optionally less than 5 mm, for example from 1 to 3 mm.

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, for 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 1 mm.

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 which will now be described with reference to Figures 3 and 4.

Figure 3 is a schematic perspective view of a mould element for 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 wall 34 surrounding a primary mould cavity 36 above the bottom wall 32. The mould element 30 may be composed of any known material suitable for moulding food products which is subjectable 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 be coated with a release coating, such as PTFE, or a silicone elastomeric material. The material of the mould element 30 has a thickness selected to provide the required baking profile, as known to those skilled in the baking art, in the baking apparatus 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 wall 32. Each secondary mould cavity 38 is defined by at least one annular secondary side wall 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 walls 40 are integral with the bottom wall 32.

As shown in step I of Figure 4, each secondary mould cavity 38 is substantially filled with a first cereal-based batter 42 which is to form the second composition. The annular secondary side walls 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 wall 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 batter 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 carefully deposited over the first batter 42, for 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.

It will be apparent that the first and second cereal-based batters 42, 44 are typically flowable and may have the viscosity or consistency of a flowable batter so that the mould cavities can be evenly filled by flowable batter prior to baking.

As shown in step III of Figure 4, the first and second cereal-based batters 42, 44 are commonly baked in the mould element 30. The baking step forms the body portion 4 of the first composition, formed from the second cereal-based batter 44, and a patterned portion 6 of the second composition, formed from the first cereal-based 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 batter in the mould element 30.

After the baking step the baked product 2 is removed from the mould element 30 as shown in step IV of Figure 4, and inverted so that the upper directed decorative surface 46 has been moulded by the bottom wall 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 lateral extent of the body and patterned portions 4, 6 in the decorative surface 46, the predefined can be 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 wail 32 which in the illustrated embodiment is substantially planar. However, some surface curvature or other three-dimensional shaping of the major exterior surface 12 may be 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 wall 40. Typically, the at least one annular secondary side wall 40 is substantially orthogonal to the bottom wall 32, and correspondingly 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 wall 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 1 and 2, the exterior surface 18 of the patterned portion 6 is proud of 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 o 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 is greater than 10 mm, optionally from 20 to 50 mm.

The secondary side wall 40 has a thickness selected to form 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 formed 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 cereal-based 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 material 24. The edible mould material 24 may comprise 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.

The baked cereal-based food product of Figure 5 is manufactured by a moulding method generally 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 30 but instead is formed by the edible mould material which is temporarily located on the bottom wall 32 of the mould element 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 cereal-based food 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 form of an elongate cake for 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 co-extrusion of first and second batters, for respectively forming the body portion 54 and the patterned portion 56, from a multiple-orifice die 70, as shown in Figure 7 which method is not in accordance with the present invention. The multiple-orifice die 70 includes a primary radially outer orifice 72 for extruding the first batter for the body portion 4 and at least one, optionally a plurality of, radially inner secondary orifice(s) 74 for extruding the second batter for the patterned portion 56, As illustrated, the multiple-orifice die 70 additionally includes a second primary radially inner orifice 76 for extrading the first batter for the body portion 4 The production apparatus may be provided with a heating mechanism adapted to bake, for example by conventional convective/radiative heat or by microwave cooking, the extruded batters during or immediately after extrusion. The extruded batters may be deposited into a mould prior to baking. The baked extruded product may then be 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 alternatively be produced by successive layering of batters to build up the pattern formed by the patterned portion 56 and the body portion 54 after 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, 88d .... of the first and second batters 82, 84 in order to build up a pattern.

In Figure 8 the various layers 88 are illustrated for clarity of illustration but are substantially indistinguishable in the final cake product. Also, the front wall of the mould 86 is omitted to enable the layer 88 structure to be illustrated.

After each layer 88 (apart optionally from the final layer) is deposited, for example by being extruded or injected into the mould, the deposited layer 88 is allowed or caused to solidify or set so as to form a firm foundation for the successive layer(s) 88. The initial layer 88a comprises the first batter 82 for forming the body portion 54. Thereafter, successive layers 88b, 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 batter in the mould 86. The baked product may then be 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 alternatively be produced by a method similar to that using the edible mould for producing the food product of Figure 5. A primary mould is provided defining a bottom wall and an upwardly extending primary annular wall. An upwardly extending edible mould constitutes 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 batters for 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.

Claims

1. 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 be intimately connected at an interface therebetween, 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 for a minor proportion of the length of the body portion and an exterior surface of the patterned portion is proud of the major exterior surface.

2. A food product according to claim 1 , wherein the first and second compositions have different colours.

3. A food product according to any one of claim 1 or claim 2 wherein the first and second compositions have different flavours.

4. A food product according to any foregoing claim wherein the predefined 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 1 to 3 mm.

8. A food product according to any foregoing claim wherein the patterned portion extends inwardly into the body portion from the major exterior surface by a distance of from 2 to less than 10 mm.

9. A food product according to any foregoing claim wherein at least a part of the interface is parallel to the major exterior surface.

10. 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.

11. A food product according to claim 10 wherein the gap is filled with an edible mould material.

12. A food product according to claim 11 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 1 1 or claim 12 wherein the gap has a width of from 0.25 to 1 mm.

14. A method of manufacturing a baked cereal -based food product, the method comprising the steps of:

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 primary side wall, 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 wall defining the primary mould cavity;

c. 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 batter to form an interface between the first and second cereal-based batters, the second cereal-based batter covering the first cereal-based batter; and

15. 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 predefined pattern has a width of less than 5 mm.

19. A method according to any one of claims 14 to 18 wherein the at least one annular secondary side wall 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.

20. A method according to any one of claims 14 to 19 wherein the exterior surface of the patterned portion is proud of the major exterior surface by a distance of from 1 to 3 mm.

21. A method according to any one of claims 14 to 20 wherein the secondary side wall 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 is from 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 forming the at least one annular secondary side wall which is temporarily located on the bottom wall of the mould element.

27. A method according to claim 26 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 f any two or more of these materials.

28. A method according to any one of claims 24 to 27 wherein the gap has a width of from 0.25 to 1 mm.

29. 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;

b. successively depositing a plurality of layers of cereal-based cake batter into the mould cavity so as progressively to build up a pattern, the cake batter comprising first and second cake batters, at least some of the layers comprising separate layer portions of both the first and second cake batters thereby forming a pattern of the second cake batter within the first cake batter extending upwardly through the layer structure and along at least a portion of a horizontal length of the mould cavity, wherein after each layer is deposited, apart from the final deposited layer, the deposited layer is allowed or caused to solidify or set so as to form a firm foundation for a successive layer; and

c. commonly baking the first and second cereal -based cake batters to form a body portion of a first cake composition, formed from the first cereal -based cake batter, and a patterned portion of a second cake composition, formed from the second cereal-based cake 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 an interface therebetween.

30. A method according to claim 29 wherein the first and second cake compositions have different colours.

31. A method according claim 29 or claim 30 wherein the first and second cake compositions have different flavours.

32. A method according to any one of claims 29 to 31 wherein the predefined pattern is a geometric pattern.

33. A method according to any one of claims 29 to 32 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 5 mm.

4. A method according to any one of claims 29 to 33 wherein the layers are deposited by being extruded or injected into the mould cavity.