Chocolate wafer product

Abstract

There is described a method of manufacturing an edible product comprising chocolate, the method comprising the steps of: (a) providing a baking mixture, for example a liquid batter or a pasty mass, comprising a source of starch and a liquid chocolate; (b) baking the baking mixture in a baking apparatus; wherein the liquid chocolate provides up to 70 wt % of the baking mixture. Edible products, including wafers and extruded snack foods, produced by such a method are also described.

Claims

1. A method of manufacturing an edible wafer or wafer-roll product comprising chocolate, the method comprising the steps of: (a) providing a batter mixture comprising flour and a liquid; (b) mixing a liquid chocolate with the batter mixture to provide a chocolate batter mixture; (c) baking the chocolate batter mixture in a baking apparatus to provide a wafer or wafer-roll wherein the chocolate is evenly distributed throughout a self-supporting crisp matrix of cooked starch; wherein the liquid chocolate provides from 5 to 70 wt % of the chocolate batter mixture, and wherein the batter mixture comprises at least 30 wt % of an aqueous liquid.

2. The method according to claim 1 wherein the liquid chocolate comprises a cocoa-derived product, a fat and at least one sweetener.

3. The method according to claim 1 wherein the baking mixture comprises up to 65 wt % of a bulk sweetener.

4. The method according to claim 1 wherein the edible product is a chocolate wafer product.

5. The method according to claim 1 wherein step (c) comprises baking the chocolate batter mixture between two baking plates.

6. The method according to claim 1 wherein the baking plates are at temperatures in the range 140 C. to 220 C. during baking.

7. The method of manufacturing an edible product comprising chocolate according to claim 1, wherein the liquid chocolate provides from 5 to 50 wt % of the chocolate batter mixture.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) FIG. 1A is a photograph of a product obtained from composition 4; and

(2) FIG. 1B is a photograph of a product obtained from composition 5.

EXAMPLE 1

Production of Chocolate Wafer

(3) TABLE-US-00001 TABLE 1 Batter Mixture Composition wt % Water 59 Flour 40 Rapeseed oil 1 Soy lecithin <1 Salt <1 Sodium bicarbonate <1 770 g total

(4) The ingredients in Table 1 were mixed to provide a smooth liquid batter mixture.

(5) TABLE-US-00002 TABLE 2 Liquid Chocolate Composition wt % Crystal sugar 47 Cocoa butter 17 Skimmed milk powder 19 Cocoa liquor 10 Milk fat 5 Hazelnut paste 1 Soy lecithin 1 Vanillin <1 230 g total

(6) The liquid chocolate (230 g) comprising the ingredients listed in Table 2 were added to the liquid batter mixture (770 g) and mixed to provide a chocolate batter mixture. The chocolate batter mixture was deposited onto a lower baking plate having a temperature of 170 C. and an upper baking plate having a temperature of 170 C. was lowered onto the chocolate batter mixture. The chocolate batter mixture was baked between the upper and lower baking plates for 120 seconds. The upper baking plate was then raised and the chocolate wafer product removed from the lower baking plate. The chocolate wafer product was semi-plastic immediately after baking and set hard after several seconds to provide a rigid (i.e. self-supporting) and crunchy chocolate wafer.

EXAMPLE 2

Production of Chocolate Wafer-roll Product

(7) A liquid chocolate was provided comprising the following ingredients:

(8) TABLE-US-00003 TABLE 3 Liquid Chocolate Composition MILK CHOCOLATE MASS FORMULA wt % SUGAR 45.71 SKIMMED MILK POWDER 12.91 WHEY POWDER 4.75 ANHYDROUS MILK FAT 4.70 COCOA BUTTER DEODORISED 17.29 COCOA MASS (LIQUOR) 14.12 SOY LECITHIN 0.53 VANILLIN 0.01 Total fat content [%] 30.60 Moisture content [%] max. 1.00 Cocoa solids content [%] 32.00

(9) A batter mixture was formed by mixing water with sugar and salt, then adding fructose syrup, lecithin and wafer flour. The liquid chocolate was added and the mixture mixed for 150 seconds and then 30 seconds. The water temperature was 22 C. Prior to dosing the chocolate was melted and held in a warming cabinet at 45 C. for 12 hours. The following mixtures were prepared:

(10) TABLE-US-00004 TABLE 4 COMPOSITION 1 2 3 4 5 dry mass dry mass dry mass dry mass dry mass Ingredient [g] [g] [g] [g] [g] [g] [g] [g] [g] [g] Water 158 0 158 0 158 0 158 0 158 0 Sugar 20.00 20 25.00 25 30.00 30 35.00 35 40.00 40 High Fructose Syrup 6.00 4.31 6.00 4.31 6.00 4.31 6.00 4.31 6.00 4.31 Salt 0.70 0.7 0.70 0.7 0.70 0.70 0.70 0.70 0.70 0.70 Cocoa Powder 0 0 0 0 0 0 0 0 0 0 Alkalized Wheat Flour 100 84.5 100 84.5 100 84.5 100 84.5 100 84.5 Rape Seed Oil 0 0 0 0 0 0 0 0 0 0 MILK 110 108.9 100 99 90 89.1 80 79.2 70 69.3 CHOCOLATE % of chocolate per 110 100 90 80 70 wheat flour % of chocolate per 50 46 43 39 35 dry mass of wafer

(11) The chocolate batter mixtures obtained had a temperature of between 27.5 and 28.5 C. this mixture was dosed on a baking-tray using a confectionery syringe and baked at 180-190 C. for 300 seconds.

(12) After baking the flexible dough strips were wound over rotating mandrels to provide the desired chocolate water-roll product.

(13) All of the tested compositions provided a homogeneous mixture and were easily released from the baking plate. However the best results were obtained using compositions 4 and 5. Photographs of products obtained from these examples are shown in FIG. 1A (composition 4) and FIG. 1B (composition 5).