US Patent No. 7,597,917 (Oct. 6, 2009), O. Kortum, assigned to Kraft Foods R&D, Inc., Munich, Germany.
The process for making shaped bread snacks includes grinding baked dough material having a water activity of 0.85 to 0.99 into crumbs. The crumbs can be mixed with small amounts of food ingredients. The crumbs or the crumb mixture is heated to a temperature of about 70° to 80°C and readjusting the water activity to about the value of the original baked dough material. The crumbs or crumb mixture is hot moulded to a snack carrier of any desired shape, filling the snack carrier with a sweet, savory or any other filling, and packaging the shaped bread snack.