COATED BAKED GOODS

摘要

A coating for coating baked products is disclosed. The amount of fat from the coating which is absorbed by the dough portion of the baked product is significantly reduced without reducing the fat content of the coating. The coating contains specified amounts of vegetable oil or fats, sugar, and nonfat dry milk solids. The amounts of nonfat dry milk solids in the coating is unusually high and is of particular importance to the invention. The coating may also be used to add heat sensitive vitamins to a baked food product.