Calcium-enriched food product

1. A method for producing a calcium-enriched baked food product comprising the steps of:

a) mixing selected wet and dry ingredients in a mixer to form a mixed dough/batter, wherein the selected ingredients comprise a source of calcium;

b) feeding the mixed dough/batter through an extruder;

c) cutting the extruded dough/batter into individual pieces either before or after baking; and

d) packing the baked pieces into packing material thereby providing a chewable calcium-enriched food product wherein the food product has a mouth feel, texture and taste substantially similar to a non-calcium-enriched baked food product;

wherein the calcium enriched food product provides a source of calcium and the source of calcium is calcium citrate with a median particle size between 3 μm and 6 μm;

wherein the calcium enriched food product comprises between 2.30% and 18.57% elemental calcium;

wherein the calcium-enriched food product provides Vitamin D3 in a range of 100-2400 IU;

wherein the calcium-enriched food product has a moisture content of 13%-15% by weight; and,

wherein the calcium-enriched food product has a water activity of less than 0.8.

2. The method of claim 1 , further including the step of completely enrobing the individual pieces with an exterior coating prior to packing the pieces into at least one tray.

3. The method of claim 1 , further including the step of completing the baking process of the extruded dough/batter after it is cut.

4. The method of claim 1 , wherein at least one tray is a blister cavity tray that is hermetically sealed after filling.

5. The method of claim 1 , wherein the at least one piece of the food product provide calcium the range of 100-1500 mg.

6. The method of claim 5 , wherein one piece of the food product provides calcium in the range of 100-650 mg.

7. The method of claim 6 , wherein the calcium is about 500 mg.

8. The method of claim 1 , wherein each piece of the food product provides Vitamin D 3 in a range of 200-1200 IU.

9. The method of claim 1 , wherein less than 100% of the calcium source has a particle size less than 100 μm.

10. The method of claim 9 , wherein less than 99% of the calcium source has a particle size less than 40 μm.

11. The method of claim 10 , wherein less than 90% of the calcium source has a particle size less than 20 μm.

12. The method of claim 1 , wherein the food product is selected from a group consisting of a flavored cake, a brownie, and a strudel.

13. The method of claim 12 , wherein the food product is enrobed with a flavored coating.

14. The method of claim 12 , wherein the food product has a flavor selected from a group consisting of chocolate, chocolate mint, lemon, caramel, cappuccino, cinnamon, maple, butter, fruit flavors, vanilla, peanut butter, and carrot flavored cake.

15. The method of claim 13 , wherein the coating has a flavor selected from a group consisting of chocolate, chocolate mint, lemon, caramel, cappuccino, cinnamon, maple, butter, fruit flavors, vanilla, and peanut butter.

16. The method of claim 1 , wherein each piece of food product has a weight in the range of 3.5 to 24 grams.

17. The method of claim 1 , wherein each piece of the food product is completely enrobed with 0.5-8 grams of coating.

18. The method of claim 1 , wherein the food product has an extended shelf-life of 1-26 months.

19. The method of claim 1 , wherein the calcium enriched food product comprises between 5.56% and 18.57% elemental calcium.