A composite product comprising a filling composition comprising - a fat content above 15% by weight of the filling composition; and - a hydrolyzed whole grain composition which is enzymatically digested whole grain components or a whole grain component digested by using at least an alpha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibres when in the active state and a protease, which protease shows no hydrolytic activity towards dietary fibres when in the active state, wherein the whole grain component or components comprise the germ, the endosperm and the bran of grain, the hydrolyzed whole grain composition has a beta-glucan structure at least 95% intact relative to the starting material and which has an arabinoxylan structure at least 95% intact relative to the starting material; - and the hydrolyzed whole grain composition is prepared by a process comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase and a protease, said enzyme composition showing no hydrolytic activity towards dietary fibres and the composition does not comprise a beta-amylase, b) allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate, c) providing the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s, when measured at 65 deg C and 50 rpm, after 10 mins stirring; and - the filling composition is provided by mixing the hydrolyzed whole grain composition with a fat content above 15% by weight of the filling composition and wherein the filling composition has a maltose to glucose ratio below 144:1 by weight of the filling composition. - a fat content above 15% by weight of the filling composition; and - a hydrolyzed whole grain composition which is enzymatically digested whole grain components or a whole grain component digested by using at least an alpha-amylase, which alpha-amylase shows no hydrolytic activity towards dietary fibres when in the active state and a protease, which protease shows no hydrolytic activity towards dietary fibres when in the active state, wherein the whole grain component or components comprise the germ, the endosperm and the bran of grain, the hydrolyzed whole grain composition has a beta-glucan structure at least 95% intact relative to the starting material and which has an arabinoxylan structure at least 95% intact relative to the starting material; - and the hydrolyzed whole grain composition is prepared by a process comprising the steps of: a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase and a protease, said enzyme composition showing no hydrolytic activity towards dietary fibres and the composition does not comprise a beta-amylase, b) allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate, c) providing the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s, when measured at 65 deg C and 50 rpm, after 10 mins stirring; and a) contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising at least one alpha-amylase and a protease, said enzyme composition showing no hydrolytic activity towards dietary fibres and the composition does not comprise a beta-amylase, b) allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate, c) providing the hydrolyzed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa.s, when measured at 65 deg C and 50 rpm, after 10 mins stirring; and - the filling composition is provided by mixing the hydrolyzed whole grain composition with a fat content above 15% by weight of the filling composition and wherein the filling composition has a maltose to glucose ratio below 144:1 by weight of the filling composition.