Frozen filled yeast-leavened bread product and a method for making the product

1. A method of manufacturing a filled product comprising the steps of:

co-extruding an uncooked bread dough and a filling from an extruder onto a forming surface to preform the extruded bread dough and filling into a flattened-circular shape or flattened-oval shape, wherein the filling is extruded within the bread dough;

pinching off the, extruded bread dough and filling into discrete units such that the filling is encased by the bread dough;

shaping the discrete units into a flattened shape;

proofing and baking the discrete units of formed dough product; and

forming grill marks by way of a grill mark forming means comprising at least a first belt means and a second belt means on at least one side of the filled bread dough product in a continuous or substantially continuous process in conjunction with said co-extruding, and forming the dough product.

2. The method of claim 1 , wherein shaping the discrete units is performed by passing each discrete unit between two converging surfaces, moving at substantially the same speed relative one another at a closest point of contact.

3. The method of claim 2 , wherein said two converging surfaces are at least one of a roller and a conveyor belt.

4. The method of claim 1 , wherein shaping the discrete units is at least partially performed by locating a discharge end of the extruder in close proximity to a forming surface so that co-extruded dough and filling is extruded in a lateral direction between the discharge end of the extruder and the forming surface, forming said flattened shape.

5. The method of claim 1 , wherein forming the grill marks is performed by passing the bread dough product between a parallel portion of two belts moving at substantially the same speed and direction, at least one of the belts including at least one heated element that impresses a grill mark into the bread dough product.

6. The method of claim 5 , wherein multiple, evenly spaced heated elements are provided on the belt in a longitudinal direction.

7. The method of claim 5 , wherein said at lest one heated element is at least one of a wire, a bar and a shape segment.

8. The method of claim 5 , wherein said at least one heated element is heated to a temperature of about 500° F.

9. The method of claim 1 , wherein pinching off the extruded bread dough and filling into discrete units is performed by a shutter adjustment on the extruder which pushes the filling away from the edges of the bread dough and pinches the edges of the bread dough together to form a closed, filled bread dough.

10. The method of claim 1 , further comprising the steps of:

proofing the filled bread dough product; and

baking the filled bread dough product.

11. The method of claim 10 , further comprising the steps of

cooling the filled bread dough product after baking;

enrobing the filled bread dough product with an oil component;

freezing the filled bread dough product; and

packaging the filled bread dough product.

12. The method of claim 1 , wherein the filled bread dough product is shaped in the form of a round panini.