WO1998037767A1 - Produit formant gaufrette et procede de fabrication - Google Patents

Produit formant gaufrette et procede de fabrication Download PDF

Info

Publication number
WO1998037767A1
WO1998037767A1 PCT/EP1998/000820 EP9800820W WO9837767A1 WO 1998037767 A1 WO1998037767 A1 WO 1998037767A1 EP 9800820 W EP9800820 W EP 9800820W WO 9837767 A1 WO9837767 A1 WO 9837767A1
Authority
WO
WIPO (PCT)
Prior art keywords
pattern
grid
wafer
squares
wafer product
Prior art date
Application number
PCT/EP1998/000820
Other languages
English (en)
Inventor
Joanna Catherine Reeves
Vito Antonio Tricarico, Jr.
Original Assignee
Unilever Plc
Unilever N.V.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever Plc, Unilever N.V. filed Critical Unilever Plc
Priority to CA002282657A priority Critical patent/CA2282657C/fr
Priority to DE69818234T priority patent/DE69818234T2/de
Priority to PL98335280A priority patent/PL335280A1/xx
Priority to AU64970/98A priority patent/AU723771B2/en
Priority to EP98910660A priority patent/EP0967881B1/fr
Priority to SK1156-99A priority patent/SK115699A3/sk
Priority to PT98910660T priority patent/PT967881E/pt
Priority to AT98910660T priority patent/ATE249745T1/de
Priority to BR9807762-7A priority patent/BR9807762A/pt
Priority to PCT/EP1998/000820 priority patent/WO1998037767A1/fr
Priority to JP53724498A priority patent/JP2001512981A/ja
Priority to IL13105598A priority patent/IL131055A/xx
Publication of WO1998037767A1 publication Critical patent/WO1998037767A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/45—Wafers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes

Definitions

  • the invention relates to a circular wafer product and a process for its manufacture.
  • Circular wafer products are well known in the art. However to date in order to achieve the required circular shape the wafer batter is introduced into a hot mould. Such use of a mould results in a crude, soggy wafer because the mould provides no outlet for the moisture during cooking.
  • Wafer products manufactured by the introduction of a wafer batter between heated flat plates are crisp, but because of preferential flow of the batter, it has not been possible to date to provide an approximately circular product.
  • the present invention therefore addresses the problem of how to provide an approximately circular wafer which also has the desired crispness.
  • the invention provides a crisp, approximately circular wafer product whereby the two surfaces of the wafer each have a pattern formed by ridges, the first surface having a pattern comprising at least two grid patterns superimposed on each other, one grid being at an angle of approximately 45° to the other, the second surface having a single grid pattern, the pattern being at 45° to the lower grid on the first surface.
  • each grid is formed by a pattern of squares .
  • the upper surface has preferably two superimposed grid patterns, the first (upper) grid being at a 45° orientation to the second (lower) grid.
  • the squares forming the pattern of the first grid on the first surface are larger compared to the squares forming the second grid of the first surface.
  • the squares forming the grid pattern on the second surface are smaller compared with the squares forming first grid pattern on the first surface.
  • the squares forming the grid pattern on the second surface are smaller compared with the squares forming either of the two superimposed grid patterns on the first surface.
  • the grid of the second surface preferably has the same orientation as the first grid of the first surface.
  • the wafers of the invention will generally be used as a component in a food product. Typically the wafer will be shaped and then filled with a food component, for example ice cream. Suggested products which may be produced are filled cones and Taco products.
  • the first surface of the wafer will form the outer surface of the filled product and the second surface will form the inner surface of the filled product.
  • the wafers are prepared by placing a wafer batter formulation between two heated plates having the required pattern engraved on the plates.
  • the plates will typically be at a temperature of from 185 to 215°C.
  • the wafer is oiled whist still hot (for example at a temperature of greater than or equal to 100°C) .
  • the wafer may either be formed into the required shape whilst still hot, or alternatively the wafer can be re-heated in order to be shaped.
  • the re-heating can be by any suitable means, however the preferred means of re-heating is by infra-red radiation as disclosed in our co-pending European application number 96306392.0
  • the wafer product of the invention For preparation of the wafer product of the invention the a wide number of wafer formulations can be used. It is believed to be well within the ability of the skilled person to determine which wafer compositions can suitably be used. Generally the wafers will be starch based e.g. made of wheat, rice, corn or other suitable flour. Other ingredients such as sugar, flavouring, emulsifier, milk ingredients, fat etc can be added. Preferably the wafer formulation comprises molasses .
  • wafers are prepared having a thickness of less than 3 mm, for example from 0.5 to 2.5 mm.
  • Figure 1 shows a first surface wafer pattern according to the invention.
  • Figure 2 shows a second surface wafer pattern according to the invention.
  • Figure 3 shows an end view of a wafer having a first surface pattern as shown in Figure 1 and a second surface pattern as shown in Figure 2.
  • Figure 4 shows a cross section through 4-4 of Figure 1 where the wafer has a first surface pattern as shown in Figure 1 and a second surface pattern as shown in Figure 2.
  • Figure 5 shows an alternative first surface pattern according to the invention.
  • Comparative Figure A shows a comparative surface pattern which does not provide a circular wafer product.
  • Comparative Figure B shows a second comparative surface pattern which does not provide a circular wafer product.
  • a wafer batter having the following formulation was prepared;
  • the batter was introduced between heated flat plates having a temperature of approximately 200°C and heated for 70 sees to provide a wafer.
  • the flat plates had been engraved with a pattern such that one surface of the wafer was provided with the pattern shown in Figure 1 and the other surface was provided with the pattern shown in Figure 2, the pattern in Figure 2 being at 45° to the smaller square grid of the pattern shown in Figure 1.
  • An approximately circular, crisp wafer was provided, as shown by Figures 1 and 2.
  • Example 1 was repeated except the heated flat plates used were engraved such that the wafer was provided with a first surface having a pattern as shown in Figure 5 and a second surface having a pattern as shown in Figure 2 , the pattern in Figure 2 being at 45° to the smaller square grid of the pattern shown in Figure 5.
  • Example 1 was repeated except that the heated flat plate was engraved such that the wafer was provided with a single surface having a pattern as shown in Figure A.
  • a wafer having the shape as shown in Figure A was produced. This shape is not sufficiently circular.
  • Example 1 was repeated except that the heated flat plate was engraved such that the wafer was provided with a single surface having a pattern as shown in Figure B. A wafer having the shape as shown in Figure B was produced. This shape is not sufficiently circular.

Landscapes

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

Abstract

L'invention concerne un produit formant gaufrette, craquant et de forme approximativement circulaire. Les deux surfaces de la gaufrette présentent chacune un motif formé par des arêtes. La première surface présente un motif qui comprend au moins deux motifs de grilles superposés l'un sur l'autre, une grille formant un angle d'environ 45° par rapport à l'autre. La deuxième surface présente un simple motif de grille qui est situé à 45° par rapport à la grille inférieure de la première surface.
PCT/EP1998/000820 1997-02-27 1998-02-13 Produit formant gaufrette et procede de fabrication WO1998037767A1 (fr)

Priority Applications (12)

Application Number Priority Date Filing Date Title
CA002282657A CA2282657C (fr) 1997-02-27 1998-02-13 Produit formant gaufrette et procede de fabrication
DE69818234T DE69818234T2 (de) 1997-02-27 1998-02-13 Waffelprodukt
PL98335280A PL335280A1 (en) 1997-02-27 1998-02-13 Wafer-based product and method of making same
AU64970/98A AU723771B2 (en) 1997-02-27 1998-02-13 Wafer product and process of manufacture
EP98910660A EP0967881B1 (fr) 1997-02-27 1998-02-13 Produit formant gaufrette
SK1156-99A SK115699A3 (en) 1997-02-27 1998-02-13 A crisp, approximately circular wafer product
PT98910660T PT967881E (pt) 1997-02-27 1998-02-13 Produto bolacha
AT98910660T ATE249745T1 (de) 1997-02-27 1998-02-13 Waffelprodukt
BR9807762-7A BR9807762A (pt) 1997-02-27 1998-02-13 Produto wafer aproximadamente circular tostado.
PCT/EP1998/000820 WO1998037767A1 (fr) 1997-02-27 1998-02-13 Produit formant gaufrette et procede de fabrication
JP53724498A JP2001512981A (ja) 1997-02-27 1998-02-13 ウエハース製品及びその製造方法
IL13105598A IL131055A (en) 1997-02-27 1998-02-13 Wafer product and process of manufacture

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP97200556.5 1997-02-27
PCT/EP1998/000820 WO1998037767A1 (fr) 1997-02-27 1998-02-13 Produit formant gaufrette et procede de fabrication

Publications (1)

Publication Number Publication Date
WO1998037767A1 true WO1998037767A1 (fr) 1998-09-03

Family

ID=8166872

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1998/000820 WO1998037767A1 (fr) 1997-02-27 1998-02-13 Produit formant gaufrette et procede de fabrication

Country Status (1)

Country Link
WO (1) WO1998037767A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT512716A1 (de) * 2012-03-30 2013-10-15 Haas Food Equipment Gmbh Verfahren zur kontinuierlichen Herstellung von Rollwaffeln mit mürber Textur

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3696734A (en) * 1971-07-08 1972-10-10 Mc Graw Edison Co Commercial waffle baker
EP0107289A2 (fr) * 1982-09-01 1984-05-02 Schwan's Sales Enterprises, Inc. Fonds de pizza frits
US5131320A (en) * 1990-08-26 1992-07-21 Little Factories, Inc. Image-forming griddle
DE4239143A1 (de) * 1992-07-10 1994-01-13 Sadaharu Ito Verfahren zur Herstellung eßbarer Behälter

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3696734A (en) * 1971-07-08 1972-10-10 Mc Graw Edison Co Commercial waffle baker
EP0107289A2 (fr) * 1982-09-01 1984-05-02 Schwan's Sales Enterprises, Inc. Fonds de pizza frits
US5131320A (en) * 1990-08-26 1992-07-21 Little Factories, Inc. Image-forming griddle
DE4239143A1 (de) * 1992-07-10 1994-01-13 Sadaharu Ito Verfahren zur Herstellung eßbarer Behälter

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT512716A1 (de) * 2012-03-30 2013-10-15 Haas Food Equipment Gmbh Verfahren zur kontinuierlichen Herstellung von Rollwaffeln mit mürber Textur

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