Improved industrial waffle production

Abstract

The present invention relates to a method for manufacturing waffles on an industrial scale, allowing them to be frozen and then packaged in a stacked manner, waffle on waffle, without crushing and / or softening after thawing. This invention involves both a formulation and a particular method for manufacturing the waffle batter before baking, in particular the incorporation of whipped egg whites just before baking the batter. Figure for abstract: Fig. 2

Description

Title of the invention: Manufacture of improved industrial waffles

[0001] The present invention relates to a method for manufacturing waffles on an industrial scale allowing them to be frozen and then packaged in a stacked manner, waffle on waffle, without crushing and / or softening after thawing. This invention involves both a formulation and a particular method for manufacturing the waffle batter before cooking, in particular the incorporation of whipped egg white just before cooking the batter. Prior art

[0002] For reasons of practicality and because it is a means adapted to the lifestyle of many people, particularly in industrialized countries, there is a significant and ever-increasing demand for cooked or prepared dishes or products requiring in particular a final preparation step such as industrial soups, breads or pastries to be cooked, possibly frozen and / or partially pre-cooked, dishes, etc.

[0003] As far as waffles are concerned, there are offers on the market from food companies offering products claiming to be such waffles, in particular Brussels waffles. One of the difficulties with waffles is that after a few dozen minutes, or even hours in some cases, a classic waffle (such as a so-called "Brussels" waffle) softens and is much less pleasant to the taste than when it comes out hot from the mold.

[0004] In response to this, food manufacturers are proposing at least two solutions: preparations called "waffles ready to be eaten directly after opening the packaging" and "frozen waffles" which are supposed to keep their freshness. However, these two solutions, which are from a practical point of view the simplest to implement, are not entirely satisfactory in terms of taste.

[0005] Indeed, waffles ready to be eaten directly after opening the packaging often have a texture and taste different from classic waffles fresh from the mold. This type of preparation quite traditionally uses cake doughs shaped into waffle shapes but having textures and / or tastes quite distinctive from fresh classic waffles.

[0006] In terms of taste, frozen waffles typically have a taste more similar to classic fresh waffles. However, the freezing-thawing process degrades the textures of these waffles: the water present in the medium is absorbed by the waffles during their thawing, which makes the waffles soft with a typically rubbery texture. This phenomenon is particularly noticeable when the waffles are stacked on top of each other in their packaging (it is assumed that contact by compression facilitates this type of degradation). Reheating the waffles helps to limit the inconvenience caused by defrosting without eliminating it, however. In fact, the waffles retain an altered appearance from the defrosting stage.

[0007] By way of illustration, examples of state of the art relating to the manufacture of waffles, particularly industrial waffles, can be found in US10537111, US10555537, KR10-2022-0069217, KR10-2021-0129383. However, none of these teachings solve the technical problem of providing industrial waffles having organoleptic properties close to fresh waffles, particularly after a freezing-thawing step.

[0008] In particular, there is no known means in the art for providing frozen stacked industrial waffles suitable for being thawed and not undergoing or only slightly altering their organoleptic properties during this thawing step (as explained above).

[0009] Aims of the invention

[0010] A first aim of the invention is therefore to provide industrial waffles having organoleptic properties close to fresh waffles, in particular after a freezing-thawing step.

[0011] Another aim of the invention is to provide frozen stacked industrial waffles suitable for being defrosted and undergoing little or no alterations in their organoleptic properties during this defrosting step.

[0012] These and other objects are achieved by the objects of the present invention.

[0013] An object of the present invention thus relates to a use of egg whites for the preparation of a waffle batter characterized in that the egg whites comprise at least one food-acceptable thickener.

[0014] Indeed, it has been found that the use of such egg whites with at least one food-acceptable thickener makes it possible to limit, in a completely unexpected manner, the effects of defrosting on waffles.

[0015] The thickener can be of synthetic or natural origin.

[0016] Preferably, the thickener is of natural origin, for example extracted from a living being such as a plant, an algae or a fungus, or obtained using a yeast or a bacterium.

[0017] Advantageously, the thickener is chosen from the list consisting of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar agar, at least one carrageenan, an extract of Eucheuma algae, baker's yeast glycan, locust bean gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tara gum, gellan gum, at least one pectin, an amidated pectin, gelatin, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, cellulose gum, hydrolyzed carboxymethylcellulose, potassium chloride, calcium doride, magnesium chloride, polydextrose, at least one dextrin - roasted starch, acid-treated starch, alkali-treated starch, oxidized starch, enzyme-treated starch, starch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, propylene glycol alginate, karaya gum, konjac, aluminum sulfate, sodium aluminum sulfate, aluminum sulfate ammonia, magnesium stearate, polyvinylpyrrolidone, magnesium sulfate, distarch glycerol, acetylated vinyl acetate starch, acetylated distarch glycerol,calcium glycerophosphate, arabinogalactan, gum ghatti, curdlan, ethyl hydroxyethylcellulose, and a mixture thereof.

[0018] Preferably, the thickener is chosen from the list consisting of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar agar, at least one carrageenan, an extract of Eucheuma algae, baker's yeast glycan, locust bean gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tara gum, gellan gum, at least one pectin, an amidated pectin, gelatin, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, cellulose gum, a hydrolyzed carboxymethylcellulose, potassium chloride, calcium gilding, magnesium chloride, polydextrose, at least one dextrin - roasted starch, treated starch with an acid, starch treated with an alkali, oxidized starch, starch treated with an enzyme, starch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate,acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, propylene glycol alginate, karaya gum, konjac, magnesium stearate, polyvinylpyrrolidone, magnesium sulfate, distarch glycerol, acetylated vinyl acetate starch, acetylated distarch glycerol, calcium glycerophosphate, arabinogalactan, gum ghatti, curdlan, ethyl hydroxyethylcellulose, and a mixture thereof.

[0019] More preferably, the thickener is chosen from xanthan gum, guar gum or a mixture thereof. These three types of thickeners have shown the best results.

[0020] These thickeners are also completely suitable (and regularly used) in the food industry, which makes them a particularly interesting choice.

[0021] An object of the present invention further relates to a liquid or semi-liquid waffle batter composition comprising as a mixture: - whole eggs without shell, - flour, preferably wheat flour, - water, - at least one vegetable oil, preferably rapeseed oil, - milk, preferably cow's milk; - sugar, - salt, - beaten egg white, and - a base such as sourdough.

[0022] This particular combination of ingredients makes it possible, when used in the manufacture of waffles on an industrial scale (i.e. in a total quantity of composition greater than or equal to 10 kg per batch of batches, preferably greater than or equal to 50 kg per batch of batches, more preferably greater than or equal to 100 kg per batch of batches, even more preferably greater than or equal to 500 kg per batch of batches), to limit in a completely unexpected manner the effects of defrosting on these waffles. The presence of water in the dough before cooking is particularly surprising in this respect.

[0023] More specifically, the compositions described below make it possible to limit in a completely unexpected manner the effects of defrosting on waffles.

[0024] Preferably, the composition as described above is characterized in that it comprises: - whole eggs without shell: between 1.5% and 10%, preferably 4% plus or minus 1%, by mass relative to the total mass; - flour: between 10% and 35%, preferably 20% plus or minus 5%, by mass relative to the total mass; - water: between 10% and 35%, preferably 20% plus or minus 5%, by mass relative to the total mass; - at least one vegetable oil: between 10% and 35%, preferably 15% plus or minus 5%, by mass relative to the total mass; - milk: between 1% and 5%, preferably 2% plus or minus 1%, by mass relative to the total mass; - sugar: between 0.5% and 3%, preferably 1.5% plus or minus 0.7%, by mass relative to the total mass; - salt: between 0.1% and 3%, preferably 0.5% plus or minus 0.3%, by mass relative to the total mass; - beaten egg white: between 10% and 35%, preferably 20% more or less 5%, by mass relative to the total mass; and - at least one base such as sourdough: between 5% and 30%, preferably 15% plus or minus 5%, by mass relative to the total mass.

[0025] More preferably, the composition as described above is characterized in that it comprises: - whole eggs without shell: between 1.8% and 9.4%, preferably 4.1% plus or minus 0.2%, by mass relative to the total mass; - flour: between 12.7% and 34.3%, preferably 21.7% plus or minus 0.2%, by mass relative to the total mass; - water: between 12.7% and 34.3%, preferably 21.7% plus or minus 0.2%, by mass relative to the total mass; - at least one vegetable oil: between 10.9% and 31.2%, preferably 17.8% plus or minus 0.2%, by mass relative to the total mass; - milk: between 1.2% and 3.5%, preferably 1.9% plus or minus 0.2%, by mass relative to the total mass; - sugar: between 0.5% and 1.9%, preferably 1.0% plus or minus 0.2%, by mass relative to the total mass; - salt: between 0.1% and 1.0%, preferably 0.4% plus or minus 0.2%, by mass relative to the total mass; - whipped egg white: between 10.9% and 31.2%, preferably 18.3% plus or minus 0.2%, by mass relative to the total mass; and - at least one base such as sourdough: between 7.27% and 25.0%, preferably 14.2% plus or minus 0.2%, by mass relative to the total mass.

[0026] Even more preferably, the composition as described above is characterized in that it comprises: - whole eggs without shell: between 5 and 15 kg, preferably 9 kg; - flour: between 35 and 55 kg, preferably 47.400 kg; - water: between 35 and 55 kg, preferably 45 kg; - at least one vegetable oil: between 30 and 50 kg, preferably 39 kg; - milk: between 3.5 and 5.5 kg, preferably 4.2 kg; - sugar: between 1.5 and 3.0 kg, preferably 2.1 kg; - salt: between 0.5 and 1.5 kg, preferably 0.84 kg; - beaten egg white: between 30 and 50 kg, preferably 40 kg; and - at least one base such as sourdough: between 20 and 40 kg, preferably 31 kg; for a total weight between 160.5 and 275 kg, preferably 218.54 kg.

[0027] Most preferably, the composition as described above is characterized in that it comprises: - 9 kg of whole eggs without shell; - 47,400 kg of flour, preferably wheat flour; - 45 kg of water; - 39 kg of at least one vegetable oil, preferably rapeseed oil; - 4.2 kg of milk; - 2.1 kg of sugar; - 0.84 kg of salt; - 40 kg of beaten egg white; and - 31 kg of sourdough.

[0028] In one embodiment of the compositions as described above, the whipped egg white comprises at least one thickener, preferably in a content less than or equal to 2% by weight relative to the weight of the egg white. There then appears to be a cumulative result of the effects (particular composition and thickener) which make it possible to further limit the effects of defrosting on the waffles.

[0029] The thickener can also be of synthetic or natural origin.

[0030] Preferably, the thickener is also of natural origin, for example extracted from a living being such as a plant, an algae or a fungus, or obtained using a yeast or a bacterium.

[0031] Here too, the thickener in the composition is thus chosen from the list consisting of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar agar, at least one carrageenan, Eucheuma seaweed extract, baker's yeast glycan, carob gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tara gum, gellan gum, at least one pectin, amidated pectin, gelatin, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, cellulose gum, hydrolyzed carboxymethylcellulose, potassium chloride, calcium chloride, magnesium chloride, polydextrose, at least one dextrin - roasted starch, acid - treated starch, alkali - treated starch, oxidized starch, enzyme - treated starch, starch phosphate, distarch phosphate, phosphatated distarch phosphate,acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, propylene glycol alginate, karaya gum, konjac, aluminum sulfate, sodium aluminum sulfate, aluminum ammonium sulfate, magnesium stearate, polyvinylpyrrolidone, magnesium sulfate, distarch glycerol, vinyl acetate acetylated starch, acetylated distarch glycerol, calcium glycerophosphate, arabinogalactan, gum ghatti, curdlan, ethyl hydroxyethylcellulose, and a mixture thereof.

[0032] Preferably, the thickener in the composition is therefore chosen from the list consisting of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar agar, at least one carrageenan, an extract of Eucheuma algae, baker's yeast glycan, locust bean gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tara gum, gellan gum, at least one pectin, an amidated pectin, gelatin, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, cellulose gum, a hydrolyzed carboxymethylcellulose, potassium chloride, calcium gilding, magnesium chloride, polydextrose, at least one dextrin - roasted starch, acid-treated starch, alkali-treated starch, oxidized starch, enzyme-treated starch, starch phosphate, distarch phosphate, phosphated distarch phosphate,acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, propylene glycol alginate, karaya gum, konjac, magnesium stearate, polyvinylpyrrolidone, magnesium sulfate, distarch glycerol, vinyl acetate acetylated starch, acetylated distarch glycerol, calcium glycerophosphate, arabinogalactan, gum ghatti, curdlan, ethyl hydroxyethylcellulose, and a mixture thereof.

[0033] Advantageously, the thickener (in the composition) is chosen from xanthan gum, guar gum or a mixture thereof.

[0034] The subject of the present invention further relates to a method for manufacturing a waffle batter composition as described above, comprising the following successive steps: (al) mix the whole eggs without shell, flour, water, milk, sugar, salt and base; (bl) adding at least one vegetable oil, such as rapeseed oil; and (cl) beat the egg white until stiff and incorporate it into the dough obtained in step (bl).

[0035] In addition to the particular composition and the presence of the thickener in the egg white, it has been discovered that the incorporation of whipped egg whites in the last stage of the preparation of the waffle batter makes it possible to limit the harmful effects of defrosting on the waffles.

[0036] Without being bound by theory, the incorporation of egg whites just before the cooking stage in particular could make it possible to give a honeycomb structure to the dough, which is set during cooking. This honeycomb structure could prevent or limit the effects of the water that has just been thawed.

[0037] The subject of the present invention further relates to a device for incorporating whipped egg white into a waffle batter composition before cooking, including: - a way to beat egg whites until stiff, - a means of conveying egg white, such as a pumping means connected to a pipe or an endless screw, - a means for conveying dough obtained in step (bl) according to the method as described above, such as a pumping means connected to a pipe or an endless screw, - said egg white conveying means being connected to said dough conveying means via a junction, characterized in that at least one nozzle is arranged at the junction between said egg white conveying means and said dough conveying means so as to incorporate the whipped egg white into the moving dough before it is cooked.

[0038] Indeed, having noted the role of egg whites incorporated in the last stage of the preparation of the compositions according to the present invention, an industrial development to apply this concept was the development of the device as described above.

[0039] The subject of the present invention further relates to a method for preparing at least one waffle comprising a cooking step (a2), said method being characterized in that a composition as described above is dosed into waffle irons each having a temperature of between 110 and 150°C, preferably 135°C.

[0040] The cooking time of the waffles should be adapted to the texture and properties of the waffle batter obtained.

[0041] For example and advantageously, the cooking step (a2) lasts a time of between 4min 30 and 6min 30, preferably 5min 20.

[0042] Advantageously, the cooking step (a2) is carried out just after the incorporation of the whipped egg whites into the batter, for example, less than 5 minutes after incorporation, preferably less than 2 minutes after incorporation, more preferably less than 1 minute after incorporation, even more preferably less than 30 seconds after incorporation, most preferably less than 15 seconds after the incorporation of the whipped egg whites into the waffle batter.

[0043] Advantageously, the whipped egg white has been incorporated into the waffle batter composition less than one minute, preferably less than thirty seconds before the cooking step (a2).

[0044] Thus, the waffles obtained typically have a very rigid appearance.

[0045] Advantageously, the cooking step (a2) is interrupted by a step (b2) of demolding said at least one waffle.

[0046] This demolding can be carried out in a conventional manner, for example by opening the mold and turning it over. It is then advantageous to apply a film to prevent the dough from sticking to the mold, such as a film of cooking oil. Alternatively, the molds are coated with a non-stick coating such as PTFE (e.g. Teflon ®).

[0047] The subject of the present invention further relates to a waffle obtainable by the method as described above.

[0048] The subject matter of the present invention further relates to a waffle obtained by the method as described above.

[0049] The subject of the present invention also relates to a method for packaging at least two waffles as described above, characterized in that said method comprises a step of stacking at least two waffles and / or a step of freezing at least two waffles. Brief description of the drawings

[0050] The invention will be better understood upon reading the following description of exemplary embodiments, with reference to the appended drawings in which:

[0051] [Fig. 1] is a diagram representing the steps of industrial preparation of a waffle according to the present invention.

[0052] [Fig.2] is a diagram showing the arrangement of the preparation devices in industrial waffle maker according to the present invention for the manufacture of waffles.

[0053] Detailed description of an example

[0054] Referring to [Fig.l], this represents a diagram of industrial production of waffles according to the present invention. In step a1, the different ingredients (whole eggs without shells, flour, milk, sugar, salt, water, base, ...) are mixed. In step b1, vegetable oil is added to the mixture of step a1. In step c1, egg white is whipped into snow and incorporated into the dough obtained in step b1. In step a2, the dough is cooked in waffle irons. The waffles are then removed from the mold. The waffles obtained are either frozen or directly packaged. If the waffles are frozen, then packaging can be done before or after freezing. The products are then removed from the production line.

[0055] [Fig.2] represents an industrial device 1 for manufacturing waffles according to the The present invention is used for the manufacture of waffles. In a tank 2, the different ingredients are mixed by a mixer 3. The resulting mixture is then conveyed, for example by a worm along a tube 4. Near the outlet of this tube 4, whipped cream is incorporated via a nozzle 7, the whipped cream having been produced in a tank 5 and conveyed to the nozzle 7 via a pipe 6. The obtained dough is then introduced into a mold 8, which mold is then introduced into an oven 9 for the baking of the waffles. The waffles 10 are then demolded.

Claims

Claims

1. Use of egg whites for the preparation of a waffle batter characterized in that the egg whites comprise at least one food-acceptable thickener.

2. Use according to claim 1, characterized in that the thickener is chosen from the list consisting of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar agar, at least one carrageenan, an extract of Eucheuma algae, baker's yeast glycan, locust bean gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tara gum, gellan gum, at least one pectin, an amidated pectin, gelatin, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, cellulose gum, a hydrolyzed carboxymethylcellulose, potassium chloride, calcium gilding, magnesium chloride, polydextrose, at least one dextrin - starch roasted, acid-treated starch, alkali-treated starch, oxidized starch, enzyme-treated starch, starch phosphate, distarch phosphate,phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, propylene glycol alginate, karaya gum, konjac, aluminum sulfate, sodium aluminum sulfate, aluminum ammonium sulfate, magnesium stearate, polyvinylpyrrolidone, magnesium sulfate, distarch glycerol, acetylated vinyl acetate starch, acetylated distarch glycerol, calcium glycerophosphate, arabinogalactan, gum ghatti, curdlan, ethyl hydroxyethylcellulose, and a mixture thereof.,

3. Use according to claim 2, characterized in that the thickener is chosen from xanthan gum, guar gum or a mixture thereof.

4. Liquid or semi-liquid waffle batter composition comprising a mixture of: - whole eggs without shell, - flour, preferably wheat flour, - water, - at least one vegetable oil, preferably rapeseed oil, - milk, - sugar, - salt, - beaten egg white, and - a base such as sourdough.

5. Composition according to claim 4, characterized in that it comprises: - whole eggs without shell: between 5 and 15 kg, preferably 9 kg; - flour: between 35 and 55 kg, preferably 47.4 kg; - water: between 35 and 55 kg, preferably 45 kg; - at least one vegetable oil: between 30 and 50 kg, preferably 39 kg; - milk: between 3.5 and 5.5 kg, preferably 4.2 kg; - sugar: between 1.5 and 3.0 kg, preferably 2.1 kg; - salt: between 0.5 and 1.5 kg, preferably 0.84 kg; - whipped egg white: between 30 and 50 kg, preferably 40 kg; and - at least one base such as sourdough: between 20 and 40 kg, preferably 31 kg; for a total weight of between 160.5 and 275 kg, preferably 218.54 kg.

6. Composition according to claims 4 or 5, characterized in that the whipped egg white comprises at least one thickener, preferably in a content less than or equal to 2% by weight relative to the weight of the egg white.

7. Composition according to claim 5, characterized in that the thickener is chosen from the list consisting of alginic acid, sodium alginate, potassium alginate, ammonium alginate, calcium alginate, agar agar, at least one carrageenan, an extract of Eucheuma algae, baker's yeast glycan, locust bean gum, guar gum, tragacanth gum, gum arabic, xanthan gum, tara gum, gellan gum, at least one pectin, an amidated pectin, gelatin, hydroxypropylcellulose, hydroxypropylmethylcellulose, ethylmethylcellulose, cellulose gum, a hydrolyzed carboxymethylcellulose, potassium chloride, calcium gilding, magnesium chloride, polydextrose, at least one dextrin - starch roasted, starch treated with an acid, starch treated with alkali, oxidized starch, an enzyme-treated starch, starch phosphate, distarch phosphate, phosphated distarch phosphate, acetylated distarch phosphate, acetylated starch, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, sodium starch octenyl succinate, propylene glycol alginate, karaya gum, konjac, aluminum sulfate, sodium aluminum sulfate, aluminum ammonium sulfate, magnesium stearate, polyvinylpyrrolidone, magnesium sulfate, distarch glycerol, vinyl acetate acetylated starch, acetylated distarch glycerol, calcium glycerophosphate, arabinogalactan, gum ghatti, curdlan, ethyl hydroxyethylcellulose, and a mixture of these.

8. Composition according to claim 7, characterized in that the thickener is chosen from xanthan gum, guar gum or a mixture thereof.

9. A method of manufacturing a waffle batter composition according to any one of claims 4 to 8, comprising the following successive steps: (a1) mixing the whole eggs without shell, the flour, the water, the milk, the sugar, the salt and the base; (b1) adding at least one vegetable oil, such as rapeseed oil; and (c1) whipping the egg white into stiff peaks and incorporating it into the batter obtained in step (b1).

10. Device for incorporating whipped egg white into a waffle batter composition before baking, comprising: - means for whipping the egg white, - egg white conveying means, such as pumping means connected to a pipe or an endless screw, - means for conveying dough obtained in step (bl) according to the method of claim 9, such as pumping means connected to a pipe or an endless screw, - said egg white conveying means being connected to said dough conveying means via a junction, characterized in that at least one nozzle is arranged at the junction between said egg white conveying means and said dough conveying means so as to incorporate the whipped egg white into the moving dough before it is baked.

11. Process for preparing at least one waffle comprising a cooking step (a2), said process being characterized in that a composition according to any one of claims 4 to 8 is dosed into waffle irons each having a temperature of between 110 and 150°C, preferably 135°C.

12. Method according to claim 11, characterized in that the cooking step (a2) lasts a time of between 4min 30 and 6min 30, preferably 5min 20.

13. Method according to claim 11 or 12, characterized in that the whipped egg white has been incorporated into the waffle batter composition less than one minute, preferably less than thirty seconds before the cooking step (a2).

14. Method according to any one of claims 11 to 13, characterized in that the cooking step (a2) is interrupted by a step (b2) of demolding said at least one waffle.

15. Waffle obtainable by the method according to any one of claims 11 to 14.

16. Method for packaging at least two waffles according to claim 15, characterized in that said method comprises a step of stacking at least two waffles and / or a step of freezing at least two waffles.

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