Topical flavoring composition for baked products

摘要: Flavoring compositions for topical, prebake application to baked dough products are produced by mixing a comminuted product, low density oil absorbing starch hydrolysate, and flour produce dry ingredient mixture; the mixture with first melted fat having Wiley melting point below about 120° F.; water fat; second above 124° F. mixture, water; at least one flavoring agent ingredients in or more other steps. The method of invention produces discrete particles composition which can be topically applied surface an unbaked such as cracker preform, obtain product excellent flavor texture variety.