Chocolate-flavored waffle

Abstract

The present invention relates to a waffle comprising at least 3% chocolate by mass of the waffle, the waffle having a continuous phase of homogeneous chocolate color in the thickness of the waffle, the continuous phase being produced at least from a dough fermented with baker's yeast and chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, wherein the sugar pearls are coated with cocoa mass. The present invention also relates to a dough for waffles, comprising at least 3% chocolate by mass of the dough, and to a method for manufacturing a waffle.

Description

Description Title: Chocolate Waffle technical field

[0001] The invention falls within the field of industrial pastry making.

[0002] In particular, the invention relates to a waffle comprising at least 3% chocolate by mass of the waffle.

[0003] The invention also relates to a waffle batter, comprising at least 3% chocolate by mass of the batter.

[0004] The invention also relates to a method for manufacturing a waffle. Previous technique

[0005] In industrial pastry making, several types of waffles are available. There are "galette" waffles, made with a pound cake batter without baking powder; Brussels-style waffles, very light rectangular waffles made with a very liquid batter containing baker's yeast and baking powder, but without sugar pearls; and Liège-style waffles, made from a fermented dough with baker's yeast and containing sugar pearls. Liège waffles, in particular, are a popular product with consumers, thanks to their soft interior and crusty exterior, their crispness imparted by the sugar pearls, and their slightly caramelized flavor.

[0006] It is known to offer Liège waffles in different flavors, for example cinnamon, vanilla, or at least partially coated in chocolate.

[0007] When it comes to using chocolate in recipes on an industrial scale, many facilities are needed for the use of chocolate in liquid form, including a melter, machines for coating or enrobing, and equipment for controlling the tempering of the chocolate.

[0008] In addition to these industrial constraints, the use of chocolate in liquid form also poses technical problems.

[0009] Indeed, Liège waffles are fermented products made with baker's yeast. Although a yeast temperature of up to approximately 40°C accelerates fermentation, a temperature that is too high causes the yeast to lyse.

[0010] This maximum temperature for maintaining effective activity of baker's yeast is not compatible with the temperature allowing the chocolate to melt and be incorporated into the dough.

[0011] Indeed, the total melting temperature of chocolate is between 50-55°C for dark chocolate and 45-50°C for milk chocolate. This melting step is important to allow the melted chocolate to be incorporated directly into the dough, because if the melting temperature is If the chocolate is at a lower temperature, the crystallization of the chocolate upon cooling may form unstable crystals, which would impact the texture of the finished product.

[0012] Adding melted chocolate at a temperature between 40 and 50°C is therefore incompatible with the use of fresh yeast. Indeed, the contact between the hot melted chocolate and the yeast risks permanently deactivating the yeast, thus preventing the dough from rising or reducing its effectiveness, resulting in an unsatisfactory finished product.

[0013] An alternative to using liquid chocolate would be to add chocolate chips to the Liège waffle. However, adding chocolate chips can lead to black stains from melted and burnt chips on the waffle irons. These stains then appear on products cooked on the same irons, creating an unappealing appearance for the consumer and potentially a burnt taste.

[0014] Therefore, there is a need to offer an industrial Liège-style waffle in which the chocolate is directly incorporated into the batter.

[0015] The present invention thus aims to satisfy at least one of the following objectives:

[0016] To supply an industrial Liège-style chocolate waffle, i.e. containing baker's yeast and sugar pearls, coated in cocoa paste, as well as chocolate powder directly incorporated into the dough;

[0017] To supply an industrial Liège-type waffle whose organoleptic properties, including appearance, taste, texture and smell, are pleasant and attractive to the consumer;

[0018] To provide a tasty industrial Liège-type waffle whose cost price is compatible with the requirements of industrial economic profitability;

[0019] To provide a tasty, easy-to-produce industrial Liège-style waffle;

[0020] To supply a dough (intermediate product) for the industrial production of the Liège-type waffle referred to in the above objectives, this dough being economical, easy to manufacture and convenient to implement industrially;

[0021] To provide an industrial process for the production of the Liège-type waffle referred to in the above objectives, which is simple to implement and economical;

[0022] To provide an industrial process for the production of the Liège-type waffle aimed at the above objectives, which does not require heavy investments to equip oneself with facilities adapted to chocolate shaping. Summary of the invention

[0023] The present invention addresses this need and satisfies at least one of the objectives stated above.

[0024] It is therefore proposed, in accordance with the invention, a waffle comprising at least 3%, for example at most 9 or 10%, of chocolate (preferably chocolate powder) by mass of the waffle, the waffle having a continuous phase of homogeneous chocolate color throughout its thickness. waffle, the continuous phase being made at least from a fermented dough using baker's yeast and chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, the sugar pearls being coated with cocoa paste.

[0025] This industrial Liège-style waffle is delicious and easy to produce, while keeping costs under control.

[0026] The waffle according to the invention has at least one of the following advantageous characteristics, taken independently of each other or in combination with each other:

[0027] - the chocolate color of the continuous phase corresponds to reference 1615C for 3% chocolate (e.g. chocolate powder) by mass of the waffle, or to reference 4715C (or 4705C) for 5% chocolate (e.g. chocolate powder) by mass of the waffle on a Pantone® matte color scale;

[0028] - the continuous phase is further made from cocoa powder;

[0029] - cocoa powder contains 15 to 30%, preferably 20% to 25% by mass of fat;

[0030] - the waffle includes at least one cocoa flavouring, preferably natural;

[0031] - at least 90, preferably 95, and even more preferably 99% of the cocoa paste coated sugar pearls have an average equivalent diameter [Sieving - Derived from ICUMSA GS2 / 9-37(2007)ICUMSA Method GS2 / 9-37 (2007) - ICUMSA] less than or equal to 10 mm, preferably 6.5 mm;

[0032] - the waffle being free or almost free of preservatives, artificial flavorings and / or thickening agents;

[0033] - The composition of the waffle is as follows (as a percentage by mass of the waffle and in ascending order of preference): - flour: 30 to 55; 35 to 50; 40 to 45. - fat content: 15 to 35; 20 to 30; 22 to 28. - water: 5 to 20; 7 to 15; 8 to 13. - baker's yeast: 1 to 10; 3 to 8; 4 to 6. - anti-crystallizing agent: 0 to 10; 1.5 to 9; 3 to 7. - salt: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.6. - chocolate: at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%. - cocoa powder: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.0. - flavouring, preferably natural, of cocoa: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.0. - sugar pearls coated in cocoa paste: 5 to 25; 8 to 22; 10 to 20.

[0034] Advantageously, the waffle according to the invention is obtained from a dough into which chocolate is directly incorporated.

[0035] According to another aspect, a waffle batter is proposed, comprising at least 3% chocolate by mass of the batter, the batter exhibiting a continuous phase of homogeneous chocolate color, the continuous phase comprising a dough fermented with baker's yeast, at least one flour, at least one fat and a chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, the sugar pearls being coated with cocoa paste.

[0036] The paste according to the invention has at least one of the following advantageous characteristics, taken independently of each other or in combination with each other:

[0037] - the chocolate color of the continuous phase corresponds to the reference 1615C, on a Pantone® matte color scale;

[0038] - the paste also includes at least 0.5%, and for example at most 10%, of cocoa powder by mass of the paste;

[0039] - the paste also includes at least one cocoa flavouring, preferably natural;

[0040] - at least 90, preferably 95, and even more preferably 99% of the sugar pearls coated with cocoa paste, have an average equivalent diameter of less than 6.5 mm;

[0041] - the fat includes margarine, butter, or a mixture of both.

[0042] - The composition of the dough is as follows (as a percentage by mass of the dough and in ascending order of preference):

[0043] - flour: 10 to 50; 20 to 45; 25 to 40.

[0044] - fat content: 15 to 40; 20 to 32; 24 to 28.

[0045] - water: 1 to 25; 3 to 20; 5 to 15.

[0046] - baker's yeast: 1 to 10; 2 to 9; 3 to 7.

[0047] - anti-crystallizing agent: 0 to 10; 1.5 to 9; 3 to 7.

[0048] - salt: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.6.

[0049] - chocolate powder: 1 to 9 or 10; 2 to 9; 3 to 7.

[0050] - cocoa powder: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.0.

[0051] - natural cocoa flavor: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.0.

[0052] - sugar pearls coated in cocoa paste: 5 to 25; 8 to 22; 10 to 20.

[0053] According to another aspect, a method for making a waffle is proposed, this method essentially consisting of: - prepare a waffle batter with a continuous phase comprising at least one flour, one fat, and baker's yeast, - Incorporate at least 3% chocolate powder by mass of the dough into this paste, - incorporate sugar pearls coated in cocoa paste to form a discontinuous phase, - Mix the resulting paste so that the continuous phase has a uniform chocolate color. - divide the dough to form dough balls, - let the dough balls rise, - to cook a dough ball between irons to obtain the said waffle. Description of the implementation methods

[0054] WAFFLE

[0055] The definitions below are given as examples and may be used to interpret the present explanation. In this explanation, any singular noun refers to either a singular or a plural noun.

[0056] When lists are cited below, they are not exhaustive.

[0057] The waffle is specifically of the "Liège waffle" type.

[0058] By "Liège waffle", we mean a waffle made from a dough fermented with baker's yeast, giving it a soft texture inside and a crispy texture outside, and including sugar pearls distributed throughout the waffle, preferably over the thickness of the waffle, and, even more preferably, in a homogeneous manner.

[0059] By "additive" is meant here, for example, a substance, or a mixture of substances, voluntarily added to the product and whose derivatives become directly or indirectly a component of the product.

[0060] By "total fat" we mean the fat from all the ingredients in the waffle, and not just the added fat.

[0061] “Chocolate powder”: powder having a fineness, e.g., between 30 µm and 35 µm, and comprising sugar, cocoa mass, and fat-reduced cocoa powder, the chocolate powder comprising, e.g., at least 35% total dry matter derived from cocoa, of which, e.g., at least 18% is cocoa butter

[0062] "Baker's yeast" includes Saccharomyces cerevisiae.

[0063] "sugar pearls": granulated sugar or brown sugar, preferably obtained from refined sugar.

[0064] "approximately": to within + / - 10%, preferably 5%, and, even more preferably, within 1%.

[0065] The waffle is made from a dough fermented using baker's yeast.

[0066] Fermented dough typically includes at least one type of flour, at least one type of fat, baker's yeast, water, and salt.

[0067] The flour can be soft wheat flour, durum wheat flour, rice flour, corn flour, barley flour.

[0068] The flour can be type T45, T55, T65, T80 or T110.

[0069] The waffle contains, for example, the percentage of flour by mass of the waffle and in ascending order of preference: 30 to 55; 35 to 50; 40 to 45.

[0070] Flour adds texture to the waffle by playing a notable role in the structure and elasticity of the waffle.

[0071] The fat is advantageously a concrete fat, that is to say a solid fat at a temperature of 20°C, in order to give better consistency to the waffle batter before cooking.

[0072] The fat includes, for example, margarine, butter, or a mixture of margarine and butter. The margarine may be free of palm oil and / or additives.

[0073] The waffle includes, for example, in % of total fat by mass of the waffle and in ascending order of preference: 15 to 35; 20 to 30; 22 to 28.

[0074] The fat adds deliciousness to the waffle and also plays a role in its texture, accentuating its soft texture.

[0075] Baker's yeast is typically of the species Saccharomyces cerevisiae.

[0076] Baker's yeast can be supplied in liquid or solid form.

[0077] Preferably, the waffle is free or almost free of baking powder. By "almost free" is meant quantities less than or equal to - as a percentage by mass relative to the total mass of the waffle, and in ascending order of preference - for example - 1.10 1 1.10 2 1.10 3 .

[0078] The waffle contains, for example, in % baker's yeast by mass of the waffle and in an increasing order of preference: 1 to 10; 3 to 8; 4 to 6.

[0079] The waffle contains, for example, % water by mass of the waffle and in an increasing order of preference: 5 to 20; 7 to 15; 8 to 13.

[0080] The waffle contains, for example, as a percentage of salt by mass of the waffle and in an increasing order of preference: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.6.

[0081] Salt can be in the form of fine salt or fleur de sel.

[0082] According to an advantageous and optional feature of the invention, the waffle further comprises chocolate powder, forming a continuous phase with the fermented dough.

[0083] Using chocolate powder provides both a chocolate flavor and a uniform, visually appealing "all-chocolate" appearance that is pleasing to the consumer. Adding chocolate powder to the batter does not hinder yeast activation or the rising process, resulting in a soft and airy waffle.

[0084] The waffle comprises at least 3% chocolate (preferably chocolate powder), by mass of the waffle, preferably at least 3.5%, preferably at least 4%, preferably at least 4.5%, preferably at least 5%, and for example, at most 9 or 10% chocolate (preferably chocolate powder), by mass of the waffle.

[0085] Preferably, the waffle is free or almost free of chocolate that has been incorporated in liquid form into the batter. By "almost free" is meant quantities less than or equal to - as a percentage by mass relative to the total mass of the waffle, and in ascending order of preference - for example - 5.10 -1 5.10 -2 5.10 -3 in mass, relative to the total mass of the waffle.

[0086] The fermentation of the yeast in the dough to obtain the waffle is therefore not prevented by chocolate at too high a temperature which would lead to the inactivation of the yeast.

[0087] The continuous phase is a homogeneous chocolate color throughout the thickness of the waffle.

[0088] The chocolate color of the continuous phase is, for example, evaluated using a matte Pantone® color scale, corresponding to reference 1615C for approximately 3% chocolate by mass or reference 4635C for approximately 5% chocolate by mass. Pantone® is a unique color system. To identify the color of the continuous phase, one is placed in a light box with lighting corresponding to a color temperature between 5000 and 5500 Kelvin and the broadest and most homogeneous spectral power distribution possible. The wafer sample is placed under this lighting, and then the reference color closest to the wafer's color is positioned under the sample to adjust the unique identification of the wafer's color and validate the match.

[0089] Reference 1615C for 3% chocolate (e.g. chocolate powder) by mass of the waffle, or 4635C or 4705C for 5% chocolate (e.g. chocolate powder) by mass of the waffle, corresponds to a visually pleasing chocolate color for the consumer.

[0090] The waffle also includes a discontinuous phase consisting of sugar pearls distributed throughout the continuous phase. The sugar pearls are coated in cocoa paste.

[0091] Sugar pearls coated in cocoa paste enhance the "all-chocolate" appearance of the waffle compared to plain sugar pearls. Furthermore, the coating encapsulates the sugar pearls, which melt less during cooking than when uncoated. The chocolate coating helps round out the chocolate flavor and reduce the bitterness of the cocoa, thus influencing the intensity of the chocolate taste. Unlike chocolate chips, cocoa-coated sugar pearls are less likely to stick to waffle irons and won't burn them.

[0092] The waffle contains, for example, as a percentage of sugar pearls by mass of the waffle and in ascending order of preference: 5 to 25; 8 to 22; 10 to 20.

[0093] At least 90%, preferably 95%, and even more preferably 99% of the cocoa-coated sugar pearls preferably have an average equivalent diameter of less than 6.5 mm. At most 10%, preferably 5%, and even more preferably 1% of the cocoa-coated sugar pearls have, for example, an average equivalent diameter of less than 4 mm.

[0094] The coated sugar pearls thus have a diameter large enough not to melt during cooking, and small enough to provide a pleasant touch of crunch for the consumer.

[0095] Ideally, the waffle should be free or almost free of chocolate chips. This way, the waffle irons used to cook the waffle won't get stained by melted chocolate from the chips.

[0096] The continuous phase can also be made from cocoa powder.

[0097] By "cocoa powder" we mean the product obtained by transforming cleaned, shelled and roasted cocoa beans into powder, and containing not less than 20% cocoa butter, calculated according to the weight of the dry matter, and not more than 5% water.

[0098] The waffle includes, for example, the percentage of cocoa powder by mass of the waffle and in ascending order of preference: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.0.

[0099] The combination of using chocolate powder and cocoa makes it possible to provide both a chocolate taste and a homogeneous, intense and satisfying "all chocolate" visual appearance for the consumer.

[0100] Advantageously, cocoa powder contains 22% to 24% fat by mass.

[0101] Such proportions provide a roundness in the mouth and a more pronounced gourmet flavor than cocoa powder with lower fat content, thus improving the consumer experience.

[0102] Cocoa powder can be alkalized or not. Alkalizing cocoa powder gives it a darker color, providing a visually appealing chocolatey appearance for the consumer. Alkalization can improve the powder's solubility in an aqueous phase and alter its flavor. In particular, cocoa powder is alkalized.

[0103] Preferably, the waffle, especially in the continuous phase, includes at least one aroma, preferably natural, of cocoa.

[0104] The waffle includes, for example, in % of flavouring, preferably natural, of cocoa by mass of the waffle and in an increasing order of preference: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.0.

[0105] Cocoa aroma intensifies the taste and smell of chocolate, adds length to the mouthfeel, and modulates the chocolate note according to the chosen recipe.

[0106] The waffle includes, for example, in % of flavouring, preferably natural, of cocoa by mass of the waffle and in an increasing order of preference: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.0.

[0107] The natural character of the flavors contributes to a shorter and eco-friendly ingredient list, limiting artificial additives as much as possible, and contributes to greater consumer confidence in the product.

[0108] The waffle may also include, particularly in the continuous phase, an anti-crystallising agent.

[0109] The anti-crystallizing agent prevents the crystallization of sucrose present in the continuous phase and gives better plasticity to the paste.

[0110] The anti-crystallising agent is, for example, invert sugar, sorbitol, glycerol monostearate or gum arabic.

[0111] The waffle includes, for example, the % of anti-crystallising agent by mass of the waffle and in an increasing order of preference: 0 to 10; 1.5 to 9; 3 to 7.

[0112] In one embodiment, the waffle is also free or virtually free of preservatives, artificial flavorings, and thickening agents. "Virtually free" means quantities less than or equal to 0.01% by mass relative to the total mass of the waffle.

[0113] As mentioned above, a shorter and eco-friendly ingredient list, in particular including as few additives as possible, guarantees a healthier product for the consumer.

[0114] In one version, the waffle contains at least one preservative. The preservative is, for example, calcium propionate or potassium sorbate.

[0115] For example, a waffle contains 0 to 0.2% preservative by mass of the waffle.

[0116] The preservative helps to guarantee a longer shelf life at room temperature, for example up to 90 days.

[0117] The waffle may contain a softness enhancer. The softness enhancer contains, for example, enzymes such as amylases and proteases.

[0118] The waffle contains, for example, 0 to 1.0% of softness enhancer by mass of the waffle.

[0119] The softness enhancer increases the freshness of the waffle and ensures a longer shelf life at room temperature, for example up to 90 days.

[0120] In one embodiment, the composition of the waffle is as follows (as a percentage by mass of the waffle and in ascending order of preference): - flour: 30 to 55; 35 to 50; 40 to 45. - fat content: 15 to 35; 20 to 30; 22 to 28. - water: 5 to 20; 7 to 15; 8 to 13. - baker's yeast: 1 to 10; 3 to 8; 4 to 6. - anti-crystallizing agent: 0 to 10; 1.5 to 9; 3 to 7. -salt: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.6. - chocolate: at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%. - cocoa powder: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.0. - flavouring, preferably natural, of cocoa: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.0. - sugar pearls coated in cocoa paste: 5 to 25; 8 to 22; 10 to 20.

[0121] The waffle, particularly in the continuous phase, may optionally include eggs.

[0122] The waffle includes, for example, as a % of eggs by mass of the waffle and in an increasing order of preference: 0 to 10; 1.5 to 9; 3 to 7.

[0123] The waffle, particularly in the continuous phase, may optionally include milk.

[0124] The waffle includes, for example, as a percentage of milk by mass of the waffle and in ascending order of preference: 0 to 5; 0.5 to 4.0; 1.0 to 3.0. WAFFLE MAKING METHOD

[0125] A method for manufacturing a waffle essentially consists, according to the present invention, of: - prepare a waffle batter with a continuous phase comprising at least one flour, one fat, and baker's yeast, - Incorporate at least 3% chocolate powder by mass of the dough into this paste, - incorporate sugar pearls coated in cocoa paste to form a discontinuous phase, - Mix the resulting paste so that the continuous phase has a uniform chocolate color. - divide the dough to form dough balls, - let the dough balls rise, - cook the dough balls between irons to obtain the said waffle.

[0126] The ingredients that make up the dough are weighed or measured before being put into a container for mixing, in particular a mixer.

[0127] Weighing or dosing can be manual or automatic.

[0128] Flour, fat, baker's yeast and chocolate powder are introduced into a mixer.

[0129] In particular, water and salt are added to the dough mixer.

[0130] Chocolate powder is added to the mixer so that the dough contains at least 3%.

[0131] Ideally, the batter should be free or almost free of chocolate incorporated in liquid form. This ensures that the yeast fermentation in the batter, which produces the waffle, is not hindered by chocolate at too high a temperature, which would inactivate the yeast.

[0132] According to one example, cocoa powder is added to the mixer.

[0133] According to one example, at least one cocoa flavoring, preferably natural, is added to the dough. The flavorings are, for example, in liquid form.

[0134] According to one embodiment, an anti-crystallizing agent is added to the dough.

[0135] Preferably, the process includes at least one mixing step before incorporating the sugar pearls into the dough to form a continuous phase. This prevents the sugar pearls from being crushed during mixing.

[0136] During this mixing stage, the dough can be mixed for a period of 10 to 15 minutes. The dough can be mixed at a speed of between 70 and 90 revolutions per minute. The mixing speed can be constant or variable.

[0137] The mixing is carried out at a temperature between 5°C and 30°C. This temperature range allows the mixing to take place while keeping the yeast alive.

[0138] In one example, the dough is mixed for 9 minutes and 30 seconds at 80 revolutions per minute.

[0139] The sugar pearls coated in cocoa paste are incorporated into the mixer to form a discontinuous phase.

[0140] The dough is then mixed to distribute the sugar pearls evenly throughout the continuous phase. During this mixing stage, the dough can be mixed for between 2 and 5 minutes. The dough can be mixed at a speed of between 70 and 90 revolutions per minute. The mixing speed can be constant or variable.

[0141] The mixing is carried out at a temperature between 5°C and 30°C. This temperature range allows the mixing to take place while keeping the yeast alive.

[0142] In one example of implementation, during this mixing phase, the dough is mixed for 3 minutes at 80 revolutions per minute.

[0143] The dough includes, for example, as a percentage of flour by mass of the dough and in an increasing order of preference: 10 to 50; 20 to 45; 25 to 40.

[0144] The dough includes, for example, % fat by mass of the dough and in ascending order of preference: 15 to 40; 20 to 32; 24 to 28.

[0145] The dough includes, for example, the % of baker's yeast by mass of the dough and in an increasing order of preference: 1 to 10; 2 to 9; 3 to 7.

[0146] The dough includes, for example, % water by mass of the dough and in an increasing order of preference: 1 to 25; 3 to 20; 5 to 15.

[0147] The dough includes, for example, as a percentage of salt by mass of the dough and in an increasing order of preference: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.6.

[0148] The dough includes, for example, the percentage of chocolate powder by mass of the dough and in ascending order of preference: 1 to 10; 2 to 9; 3 to 7.

[0149] The paste includes, for example, the percentage of cocoa powder by mass of the paste and in ascending order of preference: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.0.

[0150] The paste includes, for example, in % of flavouring, preferably natural, of cocoa by mass of the paste and in an increasing order of preference: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.0.

[0151] The paste includes, for example, the percentage of anti-crystallising agent by mass of the paste and in ascending order of preference: 0 to 10; 1.5 to 9; 3 to 7.

[0152] The paste includes, for example, as a percentage of sugar pearls coated with cocoa paste by mass of the paste and in ascending order of preference: 5 to 25; 8 to 22; 10 to 20.

[0153] Waffle batter may optionally include eggs. For example, the eggs may be incorporated whole in liquid form, or the yolk and white separately in liquid form and / or as of powder. The dough includes, for example, as a percentage of whole eggs by mass of the dough and in ascending order of preference: 0 to 10; 1.5 to 9; 3 to 7.

[0154] Waffle batter may optionally include milk. For example, the milk is incorporated in liquid form and / or in powder form. The batter contains, for example, the following percentages of milk by mass, in ascending order of preference: 0 to 5; 0.5 to 4.0; 1.0 to 3.0.

[0155] Waffle batter may optionally include a preservative.

[0156] Waffle batter, for example, contains 0 to 0.2% preservative by mass of the batter.

[0157] Waffle batter may include a fluffiness enhancer.

[0158] Waffle batter, for example, contains 0 to 1.0% of a softness improver by mass of the batter.

[0159] The dough thus prepared comprises at least 3%, for example at most 9 or 10%, of chocolate by mass of the dough, has a continuous phase of homogeneous chocolate color, the continuous phase comprising a dough fermented with baker's yeast, at least one flour, at least one fat and a chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, the sugar pearls being coated with cocoa paste.

[0160] Advantageously, the chocolate color of the continuous phase is evaluated using a matte Pantone color scale, corresponding to reference color 1615C for 3% chocolate by mass of the paste or 4715C (or 4705C) for 5% chocolate by mass of the paste. Pantone is a unique color system. To identify the paste color, one is placed in a light box with lighting corresponding to a color temperature between 5000 and 5500 Kelvin and the broadest and most homogeneous spectral power distribution possible. The paste sample is placed under this lighting, and then the reference color closest to the paste color is positioned under the sample to adjust the unique identification of the paste color and validate the match.

[0161] In one example, the composition of the dough is as follows (as a percentage by mass of the dough and in ascending order of preference): - flour: 10 to 50; 20 to 45; 25 to 40. - fat content: 15 to 40; 20 to 32; 24 to 28. - water: 1 to 25; 3 to 20; 5 to 15. - baker's yeast: 1 to 10; 2 to 9; 3 to 7. - anti-crystallizing agent: 0 to 10; 1.5 to 9; 3 to 7. - salt: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.6. - chocolate powder: 1 to 10; 2 to 9; 3 to 7. - cocoa powder: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.0. - natural cocoa flavor: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.0. - sugar pearls coated in cocoa paste: 5 to 25; 8 to 22; 10 to 20.

[0162] According to the invention, the dough thus obtained is divided to form dough balls.

[0163] To do this, the dough from the mixer can be transferred to a divider. For example, the dough is transferred using a conveying system, such as a tilting bowl system.

[0164] The dough balls preferably have a mass between 90 and 93 grams

[0165] The dough pieces are advantageously transferred to a proofing chamber. For example, the dough pieces are transferred using a conveyor system, such as a swing system.

[0166] For example, the dough balls are left to rise for a period of between 30 and 50 minutes, preferably between 35 and 45 minutes, preferably between 40 and 44 minutes.

[0167] For example, the dough pieces are left to rise at a temperature between 5°C and 45°C, preferably between 10°C and 40°C, preferably between 15°C and 35°C, preferably between 20°C and 30°C, preferably between 21°C and 25°C.

[0168] In one example, the dough rises for 42.5 minutes at a temperature of 23°C. The use of live yeast and the rising time give the waffles a soft and airy texture, pleasant to the palate.

[0169] Once risen, the dough balls are cooked between irons to form individual waffles. For example, the dough balls are transferred using a conveyor system, such as a belt.

[0170] The waffles are cooked by conduction. This allows for waffles with a crusty exterior and a soft interior.

[0171] For example, the dough balls are cooked for a period of between 1 minute and 5 minutes, preferably between 1 minute 30 seconds and 4 minutes, preferably between 2 minutes and 3 minutes.

[0172] For example, the dough balls are cooked at a temperature greater than or equal to 160°C, preferably between 160°C and 180°C.

[0173] In one example, the dough balls are cooked for a period of 2 minutes 27 seconds at a temperature of approximately 170°C.

[0174] The resulting waffles have a soft, melt-in-your-mouth texture and a honeycomb and airy appearance.

[0175] The waffles produced are cooled after cooking. For example, they are cooled in a temperature-controlled room to a temperature of 20°C or lower.

[0176] Waffles can be packaged, for example, individually wrapped or in a bag containing several waffles. Waffles can be packaged at room temperature or frozen.

[0177] The waffle according to the invention preferably has a maximum durability of 90 days. Examples EXAMPLE 1: WAFFLE MAKING METHOD

[0178] Table 1 below provides, by way of example, a composition of a waffle batter according to the invention:

[0179] [Table 1] The process is carried out using the above formulation. • Step 1: Place the margarine in a spiral mixer; • Step 2: Weigh the salt, anti-crystallizing agent, flavorings, chocolate powder and cocoa powder and add them to the mixer; • Step 3: Add the water and flour (automatic weighing); • Step 4: Add the yeast; • Step 5: Mix for 7 minutes at 80 revolutions per minute; * Step 6: Add the sugar pearls (manually weighed); • Step 7: Mix for 3 minutes at 80 revolutions per minute; • 8th step: Divide the dough into dough pieces in a volumetric piston divider; • Step 9: Let the dough rise in a proofing chamber at 22°C for 43 minutes; • 10th step: Cook the dough balls between irons for 2 minutes 27 seconds at a temperature between 160°C and 180°C; • Step 11: Let the waffles cool; • Step 12: Package the waffles.

[0180] The resulting waffles exhibit a continuous, uniform chocolate-colored layer throughout their thickness, and a discontinuous layer containing sugar pearls distributed within the continuous layer, these sugar pearls being coated in cocoa paste. The waffle color corresponds to Pantone® matte 1615C. Table 2 below provides, by way of example, a composition of a waffle according to the invention obtained with the formulation of Table 1:

[0181] [Table 2]

[0182] The total percentages of ingredients in this table exceed 100% because the ingredients are used in the recipe at a total of 100%. During cooking, water loss leads to a concentration of the ingredients and therefore an increase in the percentage of each ingredient (proportional to its dry matter content). The sum of the percentages in this table, minus 100%, equals the cooking yield, that is, the water loss during cooking.

[0183] EXAMPLE 2: METHOD FOR MANUFACTURING WAFFLES ACCORDING TO A SECOND RECIPE

[0184] Table 3 below provides, by way of example, a composition of a waffle batter according to the invention:

[0185] [Table 3]

[0186] The color of the waffle batter before cooking corresponds to the Pantone® matte reference 4715C or 4705C.

[0187] The process is identical to the one described above. In the second step, the softness improver and preservative are added to the mixer along with the other ingredients. In the third step, the eggs and milk are added to the mixer along with the other ingredients.

[0188] The resulting waffles exhibit a continuous phase of homogeneous chocolate color throughout the thickness of the waffle, and a discontinuous phase comprising sugar pearls distributed within the continuous phase, the sugar pearls being coated with cocoa paste.

[0189] EXAMPLE 3: METHOD FOR MAKING WAFFLES ACCORDING TO A THIRD RECIPE

[0190] Table 4 below provides, by way of example, a composition of a waffle batter according to the invention:

[0191] [Table 4]

[0192] The color of the waffle batter before cooking corresponds to the Pantone® matte 4645C reference.

[0193] The process is identical to the process in example 1. ingredients.

[0194] The resulting waffles exhibit a continuous, uniform chocolate-colored layer throughout their thickness, and a discontinuous layer containing sugar pearls distributed within the continuous layer, these sugar pearls being coated in cocoa paste. The waffle color corresponds to Pantone® matte 4635C.

Claims

Demands

1. Waffle comprising at least 3% chocolate by mass of the waffle, the waffle having a continuous phase of homogeneous chocolate colour throughout the thickness of the waffle, the continuous phase being made at least from a dough fermented with baker's yeast and chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, the sugar pearls being coated with cocoa paste.

2. Waffle according to claim 1 or 2, wherein the continuous phase is further made from cocoa powder.

3. Waffle according to claim 3, wherein the cocoa powder contains 22% to 24% by mass of fat.

4. Waffle according to any one of claims 1 to 3, comprising at least one flavouring, preferably natural, of cocoa.

5. Waffle according to any one of claims 1 to 4, wherein at least 90% of the cocoa paste-coated sugar pearls have an average equivalent diameter of less than 6.5 mm.

6. Waffle according to any one of claims 1 to 5, being free or nearly free of preservatives, artificial flavorings and thickening agents.

7. Waffle according to any one of claims 1 to 6, wherein the composition of the waffle is as follows (as % by mass of the waffle and in ascending order of preference): - flour: 30 to 55; 35 to 50; 40 to 45. - fat content: 15 to 35; 20 to 30; 22 to 28. - water: 5 to 20; 7 to 15; 8 to 13. - baker's yeast: 1 to 10; 3 to 8; 4 to 6. - anti-crystallizing agent: 0 to 10; 1.5 to 9; 3 to 7. - salt: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.

6. - chocolate: at least 3%, at least 3.5%, at least 4%, at least 4.5%, at least 5%. - cocoa powder: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.

0. - flavouring, preferably natural, of cocoa: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.

0. - sugar pearls coated in cocoa paste: 5 to 25; 8 to 22; 10 to 20.

8. Waffle according to any one of claims 1 to 7, obtained from a dough in which chocolate, preferably in powder form, is directly incorporated.

9. Waffle batter, comprising at least 3% chocolate by mass of the batter, the batter having a continuous phase of homogeneous chocolate colour, the continuous phase comprising a dough fermented with baker's yeast, at least one flour, at least one fat and a chocolate powder, and a discontinuous phase comprising sugar pearls distributed in the continuous phase, the sugar pearls being coated with cocoa paste.

10. Paste according to claim 9 or 10, further comprising at least 0.5% cocoa powder by mass of the paste.

11. Paste according to any one of claims 9 to 11, further comprising at least one flavouring, preferably natural, of cocoa.

12. Paste according to any one of claims 9 to 12, wherein at least 90% of the cocoa paste-coated sugar pearls have an average equivalent diameter of less than 6.5 mm.

13. Paste according to any one of claims 9 to 13, wherein the fat comprises margarine, butter, or a mixture of both.

14. Dough according to any one of claims 9 to 14, wherein the composition of the dough is as follows (in % by mass of the dough and in ascending order of preference): - flour: 10 to 50; 20 to 45; 25 to 40. - fat content: 15 to 40; 20 to 32; 24 to 28. - water: 1 to 25; 3 to 20; 5 to 15. - baker's yeast: 1 to 10; 2 to 9; 3 to 7. - anti-crystallizing agent: 0 to 10; 1.5 to 9; 3 to 7. - salt: 0.1 to 1.5; 0.15 to 1.0; 0.2 to 0.

6. - chocolate powder: 1 to 10; 2 to 9; 3 to 7. - cocoa powder: 0 to 5.0; 0.5 to 3.0; 1.0 to 2.

0. - natural cocoa flavor: 0 to 2.0; 0.2 to 1.6; 0.4 to 1.

0. - sugar pearls coated in cocoa paste: 5 to 25; 8 to 22; 10 to 20.

15. A method for manufacturing a waffle, this method consisting essentially of: - prepare a waffle batter with a continuous phase comprising at least one flour, one fat, and baker's yeast, - Incorporate at least 3% chocolate powder by mass of the dough into this paste, - incorporate sugar pearls coated in cocoa paste to form a discontinuous phase, - Mix the resulting paste so that the continuous phase has a uniform chocolate color. - divide the dough to form dough balls, - let the dough balls rise, - to cook a dough ball between irons to obtain the said waffle.

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