LU85263A1 - PROCESS FOR THE PREPARATION OF CREAM WAFER CONFECTIONERY BARS, CHOCOLATE COATINGS AND THE PRODUCT THUS OBTAINED - Google Patents

Description

The invention relates to a process for the preparation of chocolate wafer confectionery bars coated with chocolate, as well as an improved process for producing wafer and cream slices which do not tend to peel off from each other afterwards. have been coated with chocolate.

The industry for the production of confectionery bars formed with layers of cream and wafers, coated with chocolate, is complicated and small problems are quickly gaining importance due to the large quantities of bars produced. The quality of the confectionery bar, both as perceived by the trader keeping it in stock and by the customer at the time of unpacking, is of paramount importance and must be preserved.

One of the problems hitherto encountered by the industry is how to prevent the individual layers of wafer and cream from separating from each other after the transport of the confectionery bar. When a bar rests on a shelf, a layer of wafer slowly peels off the layer of cream immediately below it and peels back, unless special precautions are taken. The confectionery bar therefore spoils and loses its commercial appeal.

25 To solve this problem, one of the methods tried by the industry consisted in storing quantities of wafer and cream stacks in large warehouses, for a period of between 3 days and 3 weeks in order to allow them to age under controlled conditions before being coated with chocolate. These piles are placed on trays which, themselves, are mounted on racks moved slowly, during the chosen time, from the entrance to the exit of the warehouse. This process requires a very large space for storage and it takes an unacceptable time to ensure aging.

The invention relates to a method for preparing wafer and cream stacks, as well as chocolate-coated wafer and cream confectionery bars 2 produced from these stacks. Wafer plates are first baked, then cooled in a vault cooler. The cooled wafer plates are then passed through an in-line ripening tunnel. After leaving the tunnel, the wafer plates are immediately conveyed to an atmosphere-controlled room where a layer of cream is applied to the wafer plates by means of a cream application device.

The stacks of wafers and cream, or sheets made up of several of these wafer plates covered with cream, are thus formed. These sheets are passed through a cooler for a predetermined period, at a temperature previously chosen. They are then cut into smaller elementary stacks and then coated with a chocolate paste. Each of the operations starting at the entry into the cream application device and ending at the exit from the coating device is carried out in the room with controlled medium. It is essential, for the implementation of the invention, that the product does not leave the regulated conditions before being coated. After the coating operation, the finished products leave the room with a regulated medium, then they are cooled, packaged and transported to the customer or added to the reserve.

The subject of the invention is therefore a process for the preparation of stacks of wafers and cream intended for the production of confectionery bars in cream wafer, coated with chocolate, the process allowing the production of better confectionery bars quality. A subject of the invention is also a process for the production of stacks of wafers and cream which consists in bringing these stacks to maturity, in line. Another subject of the invention is a process for producing a chocolate wafer confectionery bar coated with chocolate, and the confectionery bar thus produced in which the layers do not separate after the production of the finished product.

The invention will be described in more detail with reference to the attached drawing by way of nonlimiting example 3 and in which the single figure is a flow diagram of the method of the invention.

The operations involved in the process of preparing a chocolate wafer confectionery confectionery bar 5 are indicated on the attached flowchart. The process begins with a mixture of various ingredients 11 and water 12. This mixture is called step 14 of mixing the dough and it consists first of mixing sugar and water for 30 seconds to ensure 10 of the dissolution of the maximum amount of sugar in water. Then, a certain amount of sodium bicarbonate, common wheat flour, refined palm kernel oil and lecithin (release agent) are added in the proportions indicated below in the example.

The kneading 14 of the dough is carried out using a conventional industrial kneader, for example a dough kneader of the "TM 120" type produced by the firm Franz Haas Waffelmaschinen Industriegesellschaft mbH, hereinafter referred to as "Franz Haas Co ., "in which these ingredients are mixed for an additional 3.5 minutes. The viscosity of the dough, as measured by a standard viscosity measuring instrument should now be 1.5-3.0 Pa.s.

The dough temperature should be around 24 ° C, plus or minus 2.5 ° C, during the mixing operation.

After the dough has been completely kneaded, a wafer plate is produced. The dough is brought into an automatic wafer cooking machine, for example of the "SWâK 32G" type, produced by the firm Franz Haas CO. This machine comprises several plates similar to waffle irons, which are fixed to a mobile conveyor passing them through an oven. For each wafer plate produced, about 145 g of dough is baked at temperatures between 162 and 177 ° C for 2 minutes. A wafer plate with a thickness of between 2.2 and 2.3 mm and a weight of 57 to 59 g is thus obtained. The dimensions of these wafer plates are: length of 445.5 mm and width of 317 mm. The moisture content of the wafer is between 1.5 and 1.8%.

4

The wafer plates automatically fall from their waffle-type baking trays onto a conveyor belt which immediately passes them through a vault cooler 23, for example the wafer plate cooler 5 of the "TBK 2.0" type produced by the company. Franz Haas CO. To climb along the vault and descend to the other side of the vault, the wafer plates take approximately 5 minutes. These plates then immediately enter an on-line maturing oven 26, for example the "KT160" model from the firm Franz Haas Co. In step 26, the conditions are precisely set at a temperature of about 57 ° C. and a dew point of around 43 ° C. At this time, the weight of each wafer plate is between 59.8 and 61.3 g, with a moisture content between 4.5 and 5.5%. Each plate then has a length of 450 mm over a width of 320 mm and the warping is between 12 and 14 mm. The time spent by the plates in the ripening tunnel is set at approximately 21.5 minutes. Upon leaving the ripening tunnel 26, the wafers immediately pass into a controlled room where the temperature is maintained in the range of about 18-27 ° C and the relative humidity is kept at about 30% or less. The controlled environment room is a closed enclosure 25 large enough to contain the entire apparatus from the outlet of the ripening tunnel in line to the outlet of the coating device.

At this stage of the process, the cream 27, for example a scented peanut cream, is added as indicated in step 28. The wafer plates receive a layer of cream applied using a machine. spreading of cream of the "FSTM 5" type from the company Franz Haas Co. In the case of scented cream, the ratio of the scented cream to the wafer is approximately 72:28. The temperature 35 of the perfumed cream is between approximately 27 and 29 ° C. After the wafer plates have received the cream, wafer and cream sheets or layers are formed and they are cooled to a temperature of about 13 ° C by passing through a wafer cooling press of the "WK60" type. from the firm Franz Haas Co., as indicated in step 30, for a period of approximately 20 minutes.

The next step after cooling is to cut the sheets into smaller pieces. The sheets are cut, as indicated in step 32, by a wafer cutting machine of the "AWD-2" type from the company Franz Haas Co., in dimensions of 102 mm in length by 36 mm in width by 14, 5 mm in height, giving 10 elements each having a weight of about 26.8 g. After the sheets have been cut to the dimensions of a candy bar, a coating operation as indicated in step 34 is performed. During this operation, a chocolate paste is applied to each element. The ratio of the chocolate element is approximately 65:35 and the standards for the identification of the chocolate used are as prescribed by the "US Food and Drug Administration", in "21 CFR 163.111, .123 and .130 ".

This corresponds to the end of the period during which the wafers and other ingredients remain under controlled conditions, from step 23 to step 34, and a total time of only about 46 minutes has elapsed.

It has been found that when these conditions are maintained, the coated wafer and cream confectionery bar, coated, finally obtained, does not show peeling for long periods following the packaging step 38.

The coated wafer confectionery bars are placed on a conveyor which passes them through a cooling tunnel, as indicated in step 36, this tunnel having three zones. The temperature in zone 1 is approximately 13 ° C, that in zone 2 is also approximately 13 ° C and that in zone 3 is approximately 18 ° C.

The coated candy bars spend approximately 5 minutes in each zone. The weight of the candy bar is now about 42.3 g and its dimensions are 106.9 mm in length by 40.6 mm in width by 17.2 mm in height. After leaving the cooling tunnels, the bars are directed to a packaging area 6 and they are immediately wrapped and packaged as indicated in step 38.

EXAMPLE

The specific dough formula used in step 14 for the preparation of the wafer dough is as follows:% * 1. Soft wheat flour (not enriched) 30.00 2. Refined palm kernel oil 0.25 10 3 Lecithin (oil) 1.50 4. Sodium bicarbonate 0.06 31, 81 4. H201 50 liters * The flour / water ratio is adjusted so that the viscosity suitable for the treatment is obtained.

It goes without saying that many modifications can be made to the method described and shown without departing from the scope of the invention.

Claims (8)

7 1. Process for the preparation of a confectionery bar in a cream wafer, coated with chocolate, characterized in that it consists in producing plates of cooked wafers 5 to cool the plates, to bring the plates to maturation in an online ripening tunnel, to maintain a regulated environment in a room in which the temperature is in the range of about 18 to 27 ° C and the relative humidity is kept at a value equal to 10 or less than about 30% , take the plates out of the tunnel and bring them into the room with a controlled medium, apply cream on the wafers, and apply a coating of chocolate on the wafers covered with cream, while they are inside the room, to produce a chocolate wafer confectionery bar. 2. Method according to claim 1, characterized in that the maturing step consists in passing the cooled plates through an in-line maturing tunnel immediately adjacent to said room, tunnel in which the temperature is maintained at a second higher value. to that of said room. 3. Method according to claim 2, characterized in that it consists in applying a layer of cream on said plates after their exit from the in-line tunnel, in forming piles made up of layers of wafer plates and of cream, to be made cooling the piles formed by the layers of wafer and cream, cutting the piles into smaller elements made up of layers of wafer and cream, and coating the smaller elements with a chocolate paste. 4. Method for preparing a confectionery bar in cream wafer, coated with chocolate, characterized in that it consists in producing cooked wafer plates, in cooling the plates, in maintaining a medium in a room regulated in which the temperature is in the range of about 18 to 27 ° C and the relative humidity is maintained at a value equal to or less than about 30%, passing the cooled plates through an online ripening tunnel and allow them to enter the room, the tunnel being maintained at a temperature higher than that of the room, to coat the wafer plates with a cream and form stacks made up of layers of wafer and cream inside said interior. room, to cool the stacks made up of layers of wafer and cream in said room, to cut said stacks into elements of predetermined dimensions, inside said room, to coat the elements with a chocolate paste inside the room, cooling the elements coated in a cooling tunnel outside the room, and packaging said elements so that they retain their own qualities of taste, odor, texture , shape and freshness. 5. A confectionery bar produced according to the process of claim 1. 6. Confectionery bar produced according to the process of claim 4. 7. A method of producing a wafer for use in a confectionery bar, characterized in that it consists in preparing a wafer mixture by kneading predetermined amounts of sugar, water, sodium bicarbonate, flour common wheat, refined palm kernel oil and lecithin for about 4 minutes, baking the mixture in plates of predetermined dimensions, in an oven, at a temperature between 162 and 177 ° C, for about 2 minutes, cooling the plates for about 5 minutes, maintaining in a room a controlled medium whose temperature is in the range of about 18 to 27 ° C and the relative humidity is maintained at a value equal to or less than about 30%, and passing the cooled wafer plates 35 through an in-line ripening tunnel and making them enter said room for further treatment, the tunnel being maintained at a second temperature higher than that of its lle. : 9 8. A wafer produced by the process of claim 7.