The use of meat in puff pastry or bread products is a fantastic combination. Mincemeat in particular is extremely suitable for processing in bakery products and has the advantage of being relatively cheap. However, a disadvantage is that much fat and water is lost during the baking so that the final product is too dry and therefore less tasty. Furthermore the fat loss gives rise to an unattractive, black burnt underside of the product. Ruitenberg therefore has developed the RudinKo concept especially for meat products. RudinKo ensures that the fat and water remain homogeneous during the baking process. Hardly any shrinkage occurs and the filling retains its juicy meat character.