Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C15/00—Apparatus for handling baked articles
  • A21C15/02—Apparatus for shaping or moulding baked wafers; Making multi-layer wafer sheets
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/36—Filled wafers
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
  • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
  • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
  • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
  • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
  • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

• This invention relates to a process for manufacturing a chocolate enrobed creamed wafer candy bar and to a novel process for producing laminations of wafers and cream that do not tend to delaminate after a subsequent enrobing with chocolate.
• a process for producing wafer-cream stacks, and chocolate enrobed creamed wafter candy bars made from such stacks is disclosed.
• Wafer sheets are first baked and then cooled over an arch cooler.
• the cooled wafer sheets are then passed through an in-line maturing tunnel. After emerging from the tunnel, the wafer sheets are immediately moved to a controlled environment room where a cream layer is applied to the wafer sheets by means of a creamer Wafer-cream stacks, or books made up of a plurality of such creamed wafer sheets, are thus formed.
• These books are passed through a cooler for a predetermined time at a preselected temperature. They are then cut into smaller stack units and then enrobed with a chocolate paste.
• the steps for the process of making a chocolate enrobed creamed wafer candy bar are shown in the attached block diagram.
• the process begins, with a mixing of various ingredients 11 and water 12. This mixing is called a batter mixing step 14 and starts with mixing sugar and water for 30 seconds. This is done to make sure that the maximum amount of sugar is dissolved in the water.
• a quantity of sodium bicarbonate, soft wheat flour, refined palm kernal oil and lecithin (a release agent) are added in the proportions shown hereafter in the example.
• Batter mixing 14 is done by a standard commercial mixer, such as Batter Mixer Type TM 120 made by the Franz Haas Waffelmaschinen Industriegesellschaft mbH, hereinafter Franz Haas Co.
• the batter viscosity should now be 1500-3000 centipoise as measured by a standard viscosity measuring instrument.
• the batter temperature should be approximately 75° plus or minus 5° Fahrenheit during the mixing step.
• a wafer sheet is produced.
• the batter is delivered into an Automatic Wafer Baking Machine, such as the type SWAK 32G made by the Franz Haas Co.
• This machine consists of a series of waffle-like plates that are attached to a moving conveyor which carries to plates through an oven.
• For each wafer sheet approximately 145 grams of batter are baked at temperatures between 325° and 350°F for 2 minutes. This gives a wafer sheet thickness of between 2.2 and 2.3 millimeters with a weight of 57 to 59 g.
• the dimensions of these wafer sheets are 445.5 mm long by 317 mm wide.
• the moisture of the wafer is between 1.5 and 1.8 percent.
• the wafer sheet automatically drop out of their waffle iron-type baking plates to a delivery belt which immediately feeds an arch cooler 23 such as the Wafer Sheet Cooler, Type TBK 2.0 manufactured by the Franz Haas Co.
• an arch cooler 23 such as the Wafer Sheet Cooler, Type TBK 2.0 manufactured by the Franz Haas Co.
• the wafer sheets now pass immediately into an in-line maturing tunnel 26 such as the model KT160 made by Franz Haas Co.
• the conditions are carefully controlled at a temperature of about 57°C and a dew point of about 43°C.
• the wafer sheet weight is between 59.8 and 61.3 g with a moisture content of between 4.5 and 5.5 percent.
• the length by width dimension is now 450 by 320 mm and the warpage is between 12 to 14 mm.
• the time the sheets spend in the maturing tunnel is controlled to about 21.5 minutes.
• the wafers pass immediately into a controlled environment room where the temperature is maintained in the range from about 65° to about 80°F and the relative humidity ismaintained at about 30 percent or less.
• the controlled environment room is an enclosed arearsufficiently large to contain all of the apparatus from the exit from the in-line maturing tunnel to the exit from the enrobing apparatus.
• the cream 27 for example, a flavored peanut cream
• the wafer sheets receive a cream coating from a Franz Haas Co. Cream Spreading machine, Type FSTM 5.
• the flavored cream temperature is about 81° to 84°F.
• books or layers of wafer and cream are formed and these books are cooled to a temperature of about 55°F by passing them through a Franz Haas Co. Wafer Cooling Press Type WK 60 , as at step 30, for a period of about 20 minutes.
• the next step after the cooling is to cut the books into smaller units.
• the books are cut as at step 32 by a Franz Haas Co. Wafer Cutting Machine, Type AWD-2, into dimensions of 102 mm long by 36 mm wide by 14.5 mm high which produces a weight for each unit of about 26.8 g.
• an enrobing process such as at step 34, is carried out. In this process, a chocolate paste is spread over each unit.
• the unit to chocolate ratio is about 65:35 and the standards for identifying the chocolate used are as prescribed by the U.S. Food and Drug Administration as published in 21, C.F.R. 163.111, .123 and .130.
• Zone 1 temperature is about 55°F
• Zone 2 temperatures is about 55°F
• Zone 3 temperature is about 64°F.
• the enrobed candy bars spend approximately 5 minutes in each zone.
• Candy bar weight is now about 42.3 g and the dimensions are 106.9 mm long by 40.6 mm wide by 17.2 mm high.
• step 14 The specific batter formula used in step 14 to make the wafer batter is as follows:

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Confectionery (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (3)

Publications (1)

Family

ID=42027708

Family Applications (1)

Country Status (3)

Families Citing this family (5)

Family Cites Families (9)

• 1984
  • 1984-03-19 EP EP84901518A patent/EP0177489A1/de not_active Withdrawn
  • 1984-03-19 WO PCT/US1984/000407 patent/WO1985004075A1/en not_active Ceased
• 1985
  • 1985-09-10 PH PH32763A patent/PH21511A/en unknown

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events