US 2017/0303549 A1Published application

Process, product and method

AssigneeNestec S.A.

InventorsRodolfo De Acutis, Madian Othman Abu-Hardan, Wei Lu

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Abstract

The present invention relates to the production of edible wafers with a high fat content by an industrial process, which wafer is produced from a batter comprising: (i) at least parts by weight of fat; (ii) at least 40 by weight % of a hard flour or at least 50 parts by weight % of a soft flour (or if a mixture of hard and soft proportionate minimum amounts), and (iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter (denoted herein as R[w/f]) is no more than 1.5; (iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight; and the batter has a viscosity of from 200 to 1900 cps so it can be both pumped and baked on a heated surface without spillage.

Claims7

Dependent claims

A process for the production of a baked foodstuff comprising the steps of:

(a) providing a batter comprising
(i) at least 5 parts by weight of fat
(ii) 100 parts by weight of flour that comprises:
hard flour, soft flour or mixtures thereof;
in which where the flour is 100% hard flour it is present in an amount of at least 40% by weight of the total amount of ingredients (i), (ii) and (iv);
where the flour is 100% soft flour it is present in an amount of at least 50% of the total amount of ingredients (i), (ii) and (iv), and where the flour comprises a mixture of hard and soft flours, they are present in at least that amount as a minimum weight percentage of the total amount of ingredients (i), (ii) and (iv) that corresponds proportionally to the respective proportion of hard and soft flour within the flour mixture, and
(iii) an amount of water so the weight ratio of total amount of water to total amount of flour in the batter is no more than 1.5;
(iv) at least one enzyme comprising a cellulase in an amount of at least 0.0001 parts by weight;
(b) mixing the batter to achieve a viscosity of from 200 to 1900 cps;
(c) feeding the batter to a heated baking surface through a batter depositor;
and
(d) baking the batter to obtain a baked foodstuff such as a wafer.

9 more elements

Dependencies are inferred from the claim text.