Process for applying a moisture barrier coating to baked and fried food products

A method of providing a multicomponent baked or fried bakery food product with an edible effective moisture barrier which comprises:

• (a) preparing a substantially salt-free coating material of a water in oil emulsion comprising a uniform dispersion of droplets of a solution of 6% to 40% material selected from the group consisting of saccharide, polysaccharide or dextrin in 12% to 43% water in 25% to 75% oily substance selected from the group consisting of acetylated monoglycerides, or a triglyceride combined with an emulsifying agent and holding said emulsion at a first temperature at which it remains a stable liquid;
• (b) cooking said bakery food product and reducing the temperature of the surface thereof to a temperature which is less than the first temperature of said coating material;
• (c) applying said emulsion to the cooler surfaces of said product to provide a thin uniform coating on said surface whereby moisture migration is inhibited;
• (d) setting said uniform coating prior to any further processing of said product;
• and
• (e) icing said food product with said uniform coating being present between said product and said icing.