DE3817919A1 - Method for producing individual edible waffles - Google Patents

Abstract

Method for producing individual edible waffles by baking waffle dough between the two baking surfaces of a waffle baking mould which can be opened and closed along a plane of division and the mutually facing baking surfaces of which determine the three-dimensional shape of the baked waffles. To produce waffles of two or more colours, one or more quantities of coloured dough are poured onto at least one of the two baking surfaces of the open, hot waffle baking mould, where they can be baked. The residual quantity of dough of a different colour which is necessary for a waffle baking mould, where they can be baked. The residual quantity of dough of a different colour which is necessary for a complete waffle is also poured onto one of the two baking surfaces and connected to the quantity or quantities of coloured dough when the waffle baking mould is closed. The residual quantity of dough can be poured onto the same baking surface after the quantity of coloured dough has been baked. The residual quantity of dough and the quantity of coloured dough can also be simultaneously poured onto different baking surfaces.

Description

The invention relates to a method for producing a individual, edible waffles by baking wafer dough between between the two baking surfaces, along a division bene openable and closable waffle baking pan, their towards each other the baking surfaces turned the spatial shape of the baked waf determine the shape of the waffles in the open, hot waffle baking tin first waffle batter on at least one of the two baking surfaces is poured, then the waffle baking mold is closed and the Waffle dough to be made in the closed waffle baking pan Waffle is baked.

Processes of this type are used in the waffle industry for the mechanical production of large quantities of waffles with the help used by wafer baking ovens or wafer baking machines, in de a variety of identical waffle baking tongs, each with egg ner waffle baking pan together to form an endless chain of baking tongs arranged from a dough pouring station through a baking room to a waffle removal station. The waffle baking molds each have two, included in a pair of tongs or in integrated, flat baking plates, the baking surfaces of which are spatial Determine the shape of the waffles.

A distinction is made in the waffle industry, just like the Kon ditor, between the slightly fragile, crispy, brittle the waffle products with a maximum moisture content 1% -4% in the end product and the soft elastic waffles with a moisture content of more than 8% in the end product.

As an example for, in waffle ovens or waffle baking ovens baked between the baking surfaces of baking plates, crispy, brittle waffle products are large rectangular wafers  rock sheets, hollow waffles, waffle cups and waffles called ler, which mostly consists of a liquid batter or Waffle batter with little or no sugar be partially baked.

Another well-known, crispy, brittle waffle product, that is made in wafer ovens or wafer baking machines is, also known as an ice cream cone or sugar cone rolled waffle bag, for which a waffle sheet or a waffle flake from a liquid waffle batter with a high sugar content between the, except for the engraving for the waffle pattern Baking surfaces baked on two baking plates and in warm, plas table deformable condition is rolled into the bag.

As an example for, between the baking surfaces of baking plates baked, soft, elastic waffles are the so-called called Belgian waffles made from one with a propellant waffle batter with an egg content of 20% -50% will bake.

For the production of colorful confectionery products, e.g. bun cakes, colorful chocolate products, colorful marzipan pastries, colorful honey and gingerbread items, it is known to be poison spray free dye onto the finished article.

There is also a process for producing colored ornaments ten biscuits, in which raw pieces of dough were first formed and then printed before baking or with a decal be provided.

One application of these known methods to waffles is ste The following characteristics are typical of waffles. Either soft, elastic waffles as well as crispy, brittle waffles arise only when baking the waffle batter in the waffle bake shape and can therefore not be in the unbaked state printed or colored. Both types of wafers are one too follow the waffle pattern with a very structured surface porous structure and high absorbency Half a spray of paint only with very large amounts of paint would give an acceptable result. Large amounts of color but already the taste quality of the waffles greatly change or severely affect and their up  spray the waffle itself at least partially locally loosen or destroy.

The strongly structured waffle surface also follows this slow printing on waffles. With soft Waffles with their very high elevations of the waffle pattern can practically only these can be printed. Even with the brittle crispy and easily fragile waffles could be practical only the elevations of the waffle pattern are satisfactory are printed, but there is a risk that the to The required contact pressure of an inking roller is printed on the waf would already destroy fel.

The object of the invention is a method for the production of two or more colored waffles.

To achieve this object, the invention proposes Procedure of the type mentioned above that first or several colored doughs on at least one of the two Baking surfaces are poured on and left to bake there or before the rest necessary for a full waffle Different colored dough on one of the two baking surfaces infused and with the colored amount of dough or with the colored of dough when the waffle baking pan is closed becomes.

Alternatively, it can be provided according to the invention that one or more colored dough quantities on one of the two baking poured on surfaces and left to bake there or who that while at the same time nope for a full waffle remaining amount of different colored dough on the other baking poured on the surface, left to bake there and with the color quantity of dough or with the colored quantities when closing the wafer baking pan is connected.

In this way, two or multi-colored waffles can be supplied biger spatial shape with sharply delimited areas of color the top and / or bottom or on the inside and / or Outside of the respective waffles. The Ver The division and delimitation of the color areas is independent on the spatial shape of the waffle, so the limitation a colored area also in the middle of an elevation and in the middle  can run through a deepening of the waffle pattern. A Another advantage is that for two or more big waffles, regardless of the number of colors you want do not add anything beyond the actual production additional procedural steps are required.

The method according to the invention can be used in the known waffle ovens or waffle baking machines with rotating tongs be carried out, only the dough pouring station of the waffle baking oven or waffle baking machine for opening pouring the colored amounts of dough must be rebuilt.

Another feature of the invention provides that all dough quantities are poured onto the same baking surface. This ver driving variant is especially for existing flat waffle baking ovens suitable for which open and close baking tongs the dough infusion station usually only up to about 90 ° will work.

Another feature of the invention provides that each a colored amount of dough in a certain pattern on one Pour part of a baking surface and bake there will let. This way one or more can be sharp separate color patterns on the waffle surface be generated. By successive infusion and on bake two or more different, colored ones A waffle can also hold dough on the same baking surface one of the two sides overlapping each other Color patterns are generated, being at the overlap points only the baked pattern is visible. Become two poured colored dough on different baking surfaces, this creates a waffle with only one on each side te of the waffle visible color samples, these, on different pattern on the sides of the waffle other can lie without the one on each side because there would be patterns on the other side.

Another feature of the invention provides that the color poured dough quantities with different consistency will. In this way, the degree of spread can be the poured amount of colored dough and each  Change the time required to bake this amount of dough other.

According to the respective amount of dough on the respective on the baking surface over a period of 3-30 seconds let bake, taking a period of 5-20 seconds before is moved.

The invention will now be illustrated by some examples explained in more detail.

In the process according to the invention, at least two far used waffle dough, the colors of which differ Gradations correspond to or differ from the same basic color whose colors are. The color of the respective waffle batter can on various starting products in the dough recipe, such as e.g. Egg yolk, white sugar, brown sugar, each Type of flour, e.g. Wheat flour, or on the addition of Le food colors or substances such as cocoa, coffee, tea or Like. Go back to the respective waffle batter.

Example 1: To produce a two-tone, brittle, crispy waffles are two thin dough or Dough portions used together for the complete ge waffle required amount of dough and of which the a colored dough quantity of one, with dark brown cocoa colored waffle dough stems while the other, remaining, comes on the colored amount of dough from an undyed waffle batter comes from. The dark brown portion of waffle batter is served in one agreed patterns, such as Stripes, spirals, circles and the same, on the baking surface one to approx. 170 ° C-190 ° C heated, opened waffle pan and poured there for let bake for about 15 seconds. Then the undyed one Waffle batter portion poured onto the same baking surface and the Baking pan closed. Distributed when closing the baking pan the undyed waffle batter over the entire cavity between the two baking surfaces of the closed baking pan and combines with the dark brown, already baked a waffle batter. The waffle is now in for 1.5-2 minutes of the closed waffle baking pan and baked finally removed from the open baking pan. The now fer  The waffle that is known for crispy, brittle waffles straw-colored color caused by the wheat flour and shows dark brown pattern on the side of the back surface was formed on which the dough was poured. This pattern applies to a low hollow waffle over all elevations and depressions of one side of the waf fel, both over the spatial shape determining the waffle, e.g. hemispherical or hemispherical relative or cuboid or pyramidal large surveys and deepenings, as well as beyond at most provided, relatively small, the waffle pattern on the surface of the waffle forming, overlapping each other end, rib-shaped elevations.

With the difference for the production of the two dough quantities a waffle batter with the following recipe, in percent by weight of the liquid wafer batter used the:

58.39% water, 38.93% wheat flour, 0.78% soy flour, 0.51% Sugar, 0.39% lecithin, 0.16% baking soda, 0.08% salt, 0.78% earth nut oil.

Example 2: To produce a tri-color, soft, ela three flat portions of dough are used, which together make up the whole waffle Amount of dough result from a smaller, with a Food coloring red colored dough serving and two size dough portions of equal size, of which the one has the "natural color" of the waffle batter and the other with Chocolate is colored dark brown, put it together. In a, heated waffle baking dish with two, according to a coarse waffle pattern heavily structured cheek the small red portion of dough in one narrow stripes on one baking surface and at the same time the dark brown dough portion evenly distributed on the their baking surface, poured on and baked for 30 seconds let, and then the "natural" portion of dough on that baking Pour the surface onto which the red dough portion was previously poured was poured. Then the waffle pan is closed  the "natural" dough portion over the other Spread the baking surface and with the red dough portion and with the dark brown portion of dough, so after about 2 minutes baking time a finished waffle from the baking pan ent can be taken, which is a dark brown on one side Surface and on the other side with a "natural color" surface with a red stripe.

As a waffle base dough that determines the "natural color" and the with a food coloring red or with chocolate dark is colored brown, the following recipe, in weight percent of viscous dough used:

27.27% whole eggs, 1.70% additional protein, 25.57% sugar, 17.04% wheat flour, 3.41% soy flour, 3.41% starch, 0.34% milk powder, 0.85% lecithin, 7.67% water, 9.37% soybean oil, 2.39% mar garine, 0.68% salt, 0.119% vanilla, 0.085% ammonium bicarbo nat, 0.085% baking powder.

If the red stripe on the waffle surface is very narrow a waffle for the red dough portion dough from Example 1 can be used.

Example 3: To make a flat waffle plate from high sugar waffle batter with one, except one raised nes colored pattern on the plate bottom smooth surface a small colored portion of dough for the pattern and one large undyed portion of dough for the entire waffle plate in a waffle baking pan with two flat baking plates with correspond appropriately trained baking surfaces. The colored one Portion of dough is in the recess forming the pattern poured on one baking surface and let it bake there, while the large undyed portion of dough is on the other baking surface is poured on. Connect when closing the baking pan the two doughs into a single, complete, Except for the raised pattern, a flat wafer disc. The done baked flat waffle slice, due to the high sugar partly plastically deformable in the warm state in a deep-drawing process to the spatial shape of a flat The plates are plastically deformed and then left to cool so that a crispy, brittle, flat waffle plate with  a raised, colored pattern is created on the plate base.

The baked flat wafer slice could, in the warm plastically deformable condition also to a bag or a cylindrical hollow hip or waffle roll rolled up and on then let it cool to the respective room To keep the shape in the brittle, crispy state.

The following dough can be used as a high sugar waffle batter recipe in percent by weight of the thin batter, use Detected: 35.85% water, 41.23% wheat flour, 2.24% starch, 17.70% sugar, 0.18% lecithin, 0.35% salt, 0.025% vanilla flavor ma, 1.65% coconut fat; and 0.775% dye.

Claims (7)

1. A method for producing individual, edible waffles by baking wafer dough between the two baking surfaces, a waffle baking mold that can be opened and closed along a dividing plane, the facing baking surfaces of which determine the spatial shape of the baked waffles, the open, hot waffle baking mold first waffle dough is poured onto at least one of the two baking surfaces, then the waffle baking mold is closed and the waffle dough is baked in the closed waffle baking mold to form the finished waffle, characterized in that first one or more colored dough quantity (s) are applied to at least one of the two baking surfaces is poured and left to bake there before the remaining, different colored dough quantity required for a complete waffle is poured onto one of the two baking surfaces and combined with the colored dough quantity or with the colored dough quantities when the waffle baking mold is closed. 2. The method according to claim 1, characterized in that all dough quantities are poured onto the same baking surface. 3. Process for making individual edible waffles by baking wafer dough between the two baking surfaces one, up and down along a division level Ren waffle baking mold, the facing baking surfaces the determine the spatial shape of the baked waffles, whereby in the opened, hot waffle baking pan first open the waffle batter at least one of the two baking surfaces is poured on, then the waffle pan closed and the waffle batter in the ge closed waffle baking pan is baked to the finished waffle, characterized in that one or more colored dough poured onto one of the two baking surfaces and put on there is baked while the  for a complete waffle, other different colored ones Pour the amount of dough onto the other baking surface and stick there let bake and with the colored amount of dough or with the colored dough quantities when closing the waffle pan that will. 4. The method according to any one of claims 1 to 3, characterized ge indicates that a colored amount of dough in a be patterns matched to a partial area of a baking surface pour and leave to bake there. 5. The method according to any one of claims 1 to 4, characterized ge indicates that the colored dough quantities differed infused consistency. 6. The method according to any one of claims 1 to 5, characterized ge indicates that the respective amount of dough on the respective Bake the baking surface over a period of 3-30 seconds is left. 7. The method according to claim 6, characterized in that the period is 5-20 seconds.