Wafers and processes for their manufacture

Claim 2

Wafers with a smooth dense surface and a cell-like internal structure for use as filled wafers, consisting of two or more wafer sheets, prepared by a process comprising the steps of: A. Producing a batter by employing the following ingredients in the approximate indicated amounts per each 1 kg. of batter: (a) Introducing 1 g. of cooking salt, 0.4 g. of sodium bicarbonate and 0.4 g. of ammonium bicarbonate and also 0.6 g. of magnesium hydroxide/carbonate and 12 g. of sugar into 560 g. of water by stirring these constituents for one minute, 16.5 g. of soya flour being added at the same time; (b) Dispersing 322 g. of wheat flour, 20 g. of rye flour, 16.5 g. of whole milk powder, 10 g. of wheat starch and 15 g. of cocoa powder in the aqueous solution according to A(a); (c) Adding 24 g. of groundnut oil and 1.5 g. of lecithin as an emulsifier for the oil; and (d) Beating the batter in a beater for ten minutes; wherein the concentration of the sugar is about 1.2% by weight of the batter and the concentration of milk solids is at least about 1.65% by weight of the batter; B. Applying the batter in metered amounts to wafer irons having upper and lower irons; The lower wafer iron being heated to a temperature of 170° C.; and (b) The upper wafer iron being heated to a temperature of 160° C.; C. Baking the batter in the wafer iron for a period of 2.5 to 3 minutes to a wafer thickness of 2.5 to 3 mm.

Claim 3

The process for the manufacture of wafers with a smooth dense surface and a cell-like internal structure for use as a filled wafer, consisting of two or more wafer sheets, prepared by a process comprising the steps of: A. Producing a batter by employing the following ingredients in the approximate indicated amounts per each 1 kg. of batter: (a) Introducing 1 g. of cooking salt, 0.4 g. of sodium bicarbonate and 0.4 g. of ammonium bicarbonate and also 0.6 g. of magnesium hydroxide/carbonate and 12 g. of sugar into 560 g. of water by stirring these constituents for one minute, 16.5 g. of soya flour being added at the same time, thereby forming an aqueous mixture; (b) Dispersing 322 g. of wheat flour, 20 g. of rye flour, 16.5 g. of whole milk powder, 10 g. of wheat starch and 15 g. of cocoa powder in the aqueous solution according to step A(a), thereby forming a flour-containing mixture; (c) Adding 24 g. of groundnut oil and 1.5 g. of lecithin as an emulsifier for the oil thereby forming a batter; and (d) Beating the batter in a beater for ten minutes; wherein the concentration of the sugar is about 1.2% by weight of the batter and the concentration of milk solids at least about 1.65% by weight of the batter; B. Applying the batter in metered amounts to wafer irons having upper and lower irons, (a) The lower wafer iron being heated to a temperature of 175° C.; and (b) The upper wafer iron being heated to a temperature of 160° C.; C. Baking the batter through in the wafer iron for a period of 2.5 to 3 minutes to a wafer thickness of 2.5 to 3 mm.

Claim 4

The process for the manufacture of wafers with a smooth dense surface and a cell-like internal structure for use as a filled wafer, consisting of two or more wafer sheets, prepared by a process comprising the steps of: A. Producing a batter by employing the following ingredients in the approximate indicated amounts per each 1 kg. of batter: (a) Introducing 1 g. of cooking salt, 0.4 g. of sodium bicarbonate and 0.4 g. of ammonium bicarbonate and also 0.6 g. of magnesium hydroxide/carbonate and 12 g. of sugar into 560 g. of water by stirring these constituents for one minute, 16.5 g. of soya flour being added at the same time, thereby forming an aqueous mixture; (b) Dispersing 322 g. of wheat flour, 20 g. of rye flour, 16.5 g. of whole milk powder, 10 g. of wheat starch and 15 g. of cocoa powder in the aqueous solution according to step A(a), thereby forming a flour-containing mixture; (c) Adding 24 g. of groundnut oil and 1.5 g. of lecithin as an emulsifier for the oil thereby forming a batter; and (d) Beating the batter in a beater for ten minutes; wherein the concentration of the sugar is about 1.2% by weight of the batter and the concentration of milk solids at least about 1.65% by weight of the batter; B. Applying the batter in metered amounts to wafer irons having upper and lower irons, (a) The lower wafer iron being heated to a temperature of 175° C.; and (b) The upper wafer iron being heated to a temperature of 160° C.; C. Baking the batter through in the wafer iron for a period of 2.5 to 3 minutes to a wafer thickness of 2.5 to 3 mm.