The science behind the flat wafer baking process

Wafers offer a unique sensorial experience to consumers. Driven by consumer trends towards products which are lighter but still indulgent, the wafer category is expected to grow further. Wafers are seldom eaten alone and are often combined with components with a contrasting texture, such as chocolate or ice cream. Wafers are intermediate components used in the manufacture of several top-selling confectionery products. The crispness and lightness contrasts well with soft cream or chocolate. The level of crispness and its retention over shelf life are critical parameters for the quality of wafer based confectionery products

Understanding sensory and analytical relationships in cocoa-based products

The distinctive flavour of cocoa or chocolate made from fermented and roasted cocoa beans (Theobroma cacao L.) is familiar to everybody in the cocoa consuming world. The industry differentiates between cocoa processing and chocolate manufacturing. Cocoa processing covers the activity of converting the beans into nib, liquor, butter, cake and powder. Chocolate manufacturing covers the blending and refining of cocoa liquor, cocoa butter and various optional ingredients, such as milk and sugar

Aerated chocolate

A process for preparing an aerated chocolate which comprises incorporating a solvent component into a gas by bubbling the gas through a reservoir containing the solvent to give a gas phase, and injecting the gas phase into tempered liquid chocolate. Patent EP 2793598 A1 (text from WO2013092643A1)

Process for decreasing the discolouration of vegetables

The present invention is directed to a process which includes the steps of forming a mixture by submerging a vegetable food product in an amount of water sufficient to cover the food product; degassing the mixture for a time and amount of pressure sufficient to remove gases from tissues of the vegetative food product and fill intercellular spaces of tissues with water; flushing the degassed mixture with an inert gas for a time sufficient to re-establish a pressure that is substantially atmospheric; draining water from the mixture to obtain the vegetative food product; and freezing the resultant vegetative food product for storage until use, wherein discolouration of the vegetative food product is decreased compared to vegetative food products that are not treated by this process. This process minimises the availability of oxygen in tissue of the vegetative food product while protecting the colour and texture of the product by avoiding mechanical or thermal stresses on the product

Quality sentries: some trends in chocolate manufacturing

In-line control elements are an increasing development in the pursuit of efficient processes in a wide range of manufacturing sectors. Advances in sensor technology and computing power are now providing instruments which can greatly improve the efficiency and accuracy of manufacturing, and at a cost which is moderate in comparison with other costs, such as raw material prices and fuel costs. In the food sector, there are two clear incentives for pursuing in-line monitoring capabilities. Firstly, they raise the quality of the foods produced and secondly, they reduce the waste of valuable raw materials. Increasing commodity prices in regard to food ingredients give particular importance to this aspect

Coated fat-based confectionery products

This invention concerns a fat-based confectionery product which is coated with a film forming agent and characterised in that it is heat resistant and in that it retains its shape when submitted to heat. This invention also disclosed the use of this coated fat-based confectionery in food product, as well as a food product comprising this coated fat-based confectionery, especially chocolate or baked food. Patent CA 2537661 A

Enrobing in the confectionery industry

Enrobing is a process that involves covering a confection or snack with chocolate or chocolate coatings. Traditionally, this process was slow and involved manually dipping the pieces into melted chocolate by hand. As demand for chocolate-coated sweets increased, it became impractical or impossible to employ enough people to dip sweets into melted chocolate to keep up with production demand. Enrobing can be carried out with chocolate or compound coatings (compound coating is a replacement product made from a combination of cocoa, vegetable fat, and sweeteners). An advantage of compound coatings is that they may set faster and no tempering (the process in which chocolate masses are thermally treated to produce a small fraction of homogeneously dispersed, highly stable fat crystals of the correct type and size) is needed1. Some typical examples of enrobed products are shown in Figure 1 (page 37). They include wafer bars, fondant centres, jellies, nuts, biscuits and ice cream

Making chocolate from beans: what’s involved?

Industry differentiates between cocoa processing and chocolate manufacturing. Cocoa processing covers the activity of converting the beans into nib, liquor, butter, cake and powder. Chocolate manufacturing covers the blending and refining of cocoa liquor, cocoa butter and various optional ingredients, such as milk and sugar

Shaped wafer

The present invention relates to a no- or low-sugar wafer having a form that can not be moulded, and can also be described as a no- or low-sugar wafer with a developable surface where its shape does not have an unobstructed projected surface. It also relates to a method for making said wafer according to a three-stage process comprising a pre-baking step leading to an intermediate pre-baked wafer product with high moisture content, then a shaping step, and finally a drying step to form the final wafer product. Patent WO 2009007260 A

Investigation of R-Leaf Technology as a New Source of Nitrogen Fertiliser for Crop Yield and Productivity-A Field Trial

Abstract Nitrogen is an essential nutrient for plants and a significant component of proteins, which all animals need to grow, reproduce and survive. Nitrogen is often the nutrient that is limiting to increase crop production, despite Earth’s atmosphere containing more than 78 percent. This is because in the atmosphere, nitrogen largely exists in its unreactive N2 form, rather than in a reactive form which plants can utilize. There are a number of scientific and technological innovations which have allowed for rapid growth in crop productivity, particularly in the second half of the 20th century. None of these had a more dramatic impact than the ability to produce synthetic nitrogen fertiliser. In this context, Crop Intellect Ltd has invented a disruptive technology called R-Leaf that captures nitrogen oxides (NOx) pollution from the atmosphere and converts it to nitrates to feed plants. In principle, R-Leaf photocatalysts break down the nitrogen oxides to nitrate on the surface of the plants which is then absorbed as fertiliser. The authors have carried out field trials investigating R-Leaf sprayed (at 1L/ha) over an area of lawn at the University of Lincoln, UK. In accordance with the results of the completed investigations, it has been confirmed that the application of R-Leaf on the grass has helped to improve the crop yield by 13 -20%, which is corroborated with sap nitrate, leaf chlorophyll and growth measurements