Baked products

2:

• A baked product as claimed in claim 1, wherein the ratio of sucrose to lactose is between 6:1 and 9:1.

3:

• A baked product comprising a farinaceous casing enclosing a filling, wherein the filling comprises at least one oil having a smoke point of at least 180° C., the at least one oil being present in an amount of between 20 and 40 wt. % of the total weight of the filling.

4:

• A baked product as claimed in claim 3, wherein the at least one oil comprises an oil having a solid fat content of less than 10 wt. % of the oil at 30° C.

5:

• A baked product as claimed in claim 4, wherein the at least one oil comprises an oil having a solid fat content of less than 10 wt. % of the oil at 30° C., and having a solid fat content of 10-18 wt. % of the oil at 25° C.

6:

• A baked product as claimed in claim 5, wherein the at least one oil comprises an oil having a solid fat content of less than 10 wt. % of the oil at 30° C., a solid fat content of 10-18 wt. % of the oil at 25° C., and a solid fat content of 18-25 wt. % of the oil at 20° C.

7:

• A baked product as claimed in claim 6, wherein the at least one oil comprises an oil having a solid fat content of less than 10 wt. % of the oil at 30° C., a solid fat content of 10-18 wt. % of the oil at 25° C., a solid fat content of 18-25 wt. % of the oil at 20° C., and a solid fat content of 30-40 wt. % of the oil at 15° C.

8:

• A baked product as claimed in claim 3, wherein the at least one oil comprises palm olein.

9:

• A baked product as claimed in claim 3, wherein the filling comprises sucrose and lactose in a ratio of between 5:1 and 10:1 sucrose to lactose, and wherein the total concentration of sucrose and lactose is between 45 and 75 wt. % of the filling.

10:

• A baked product as claimed in claim 9, wherein the ratio of sucrose to lactose is between 6:1 and 9:1.

11:

• A baked product as claimed in claim 1, wherein the filling further comprises at least one cocoa ingredient that is independently selected from the group comprising:
• cocoa powder, cocoa mass, and cocoa liquor.

12:

• A baked product as claimed in claim 1, wherein the filling further comprises at least one emulsifier.

13:

• A baked product as claimed in claim 12, wherein the filling comprises lecithin as an emulsifier, preferably in a concentration of no greater than 2.5 wt. % of the filling.

14:

• A baked product as claimed in claim 1, wherein the filling further comprises milk fat.

15:

• A method of manufacturing a filling for a baked product comprising the steps of mixing sucrose and lactose in a ratio of between 5:1 and 10:1, with at least one cocoa solid and at least one oil having a smoke point of at least 180° C., wherein the total amount of sucrose and lactose is between 45 and 75 wt. % of the filling and the total amount of oil having a smoke point of at least 180° C. is between 20 and 40 wt. % of the total weight of the filling.

16:

• A method as claimed in claim 15, wherein the at least one cocoa solid comprises a cocoa solid that is independently selected from the group comprising:
• cocoa powder, cocoa mass, and cocoa liquor.

17:

• A method as claimed in claim 15, wherein the method comprises adding at least one emulsifier, and wherein the at least one emulsifier is present in an amount of no more than 2.5 wt. % of the filling.

18:

• A method as claimed in claim 15, wherein the at least one oil comprises palm olein.