| abstract |
Compositions and methods related to a baked dough-based component based on a pre-baked heat-treated flour, the baked dough-based component having a first fat concentration and a crispy texture; and a baked fat-based component in direct contact with the baked dough-based component, having a second fat concentration that is higher than the first fat concentration, the baked fat-based component having a soft texture; wherein the foodstuff exhibits a dual texture comprising a crispy texture of the dough-based component and a soft texture of the fat-based component, and wherein the dual texture is maintained throughout the shelf life of the foodstuff. |