Baked confections and process for the preparation thereof

A process for the preparation of mold-baked confections, comprising the steps of:

• coating edible particles alternately with an aqueous viscous solution selected from the group consisting of a corn syrup, a sugar solution, a gum solution and a dextrin solution and mixtures thereof, and a leavening agent selected from the group consisting of ammonium carbonate and sodiumbicarbonate, and with an edible flour composition comprising more than 40% of self-nonexpandable cereal flour or starches selected from the group consisting of wheat flour, rice flour, maize starch and potato starch and less than 60% of selfexpandable cereal flours or starches selected from the group consisting of .alpha.-waxy rice flour and .alpha.-waxy maize starch, in a rotating coating device, said coating operation being repeated until the coated particles reach about 60 to 90% of the size of the inner cavity of a baking mold, the moisture of the coated layer of said coated particles being in an amount of about 15 to 22% by weight of the coated layer;
• placing said coated particles in the baking mold consisting of upper and lower matching units and having a cavity of a desired shape;
• and
• after joining together said upper and lower parts of said baking mold, baking said coated particles in said mold at a temperature in the range of from 150.degree. C to 200.degree. C for a period of time sufficient to cause the coated compositions of said coated particles to expand so that the cavity of said baking mold is filled with the expanding materials.