Chocolate enrobed wafer products and method for preparing the sa

Details Chocolate enrobed wafer products and method for preparing the sa Chocolate enrobed wafer products and method for preparing the sa

1987-05-12

1989-03-14

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426103, 426241, 426306, 426660, A23L 1025, A23G 100, A23G 300

Patent

active

048123188

ABSTRACT:
A liquid polyol is added to a flowable chocolate mixture after it has been tempered to increase the viscosity thereof. Utilizing concentric nozzles, the chocolate is simultaneously extruded around a non-aqueous stabilized batter material thus producing an outer cylinder of stabilized chocolate and an inner core of stabilized batter. The co-extruded entity is then cooked briefly in a microwave oven in order to set the batter into a stiff wafer-like material while leaving the outer chocolate coating essentially unchanged.

REFERENCES:
patent: 2904438 (1959-09-01), O'Rourke
patent: 3199984 (1965-08-01), Jenson et al.
patent: 4105801 (1978-08-01), Dogliotti
patent: 4594259 (1986-06-01), Baker et al.
patent: 4664927 (1987-05-01), Finkel

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