Cocoa-Infused Wafer Shell Gloss and Protection
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Solution Overview
Problem
Confectionery products without a chocolate shell are more perishable and less attractive due to the absence of a protective barrier against temperature and contaminants, leading to structural integrity issues and reduced consumer appeal.
Innovation Solution
A wafer shell made from a batter containing cocoa powder with a higher weight percentage and a glossy surface, providing a denser and protective barrier similar to chocolate, is used to encase a filling, with a process involving specific batter composition and mould surface treatment to achieve a lustre value of at least 20 gloss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Temperature
If a wafer shell without chocolate is used, then the product is less sensitive to temperature and avoids chocolate melting issues, but the product becomes more perishable and less attractive due to absence of protective barrier and visual appeal
Solution Approach 1:
The patent changes the physical and chemical parameters of the wafer by incorporating cocoa powder (at least 3 wt%) and controlling the batter composition to achieve a glossy surface with lustre value of at least 20 gloss. This transforms the wafer from a matte, porous structure to a dense, shiny structure that visually resembles chocolate while maintaining temperature stability
Solution Approach 2:
The patent creates a composite wafer material combining traditional wafer ingredients (flour, sugar, water) with cocoa powder to produce a shell that exhibits both the structural properties of wafer and the visual appearance of chocolate, achieving a hybrid material with dual functionality
2Temperature
If a wafer shell without chocolate is used, then the product avoids chocolate melting at high temperatures, but the outer surface lacks the protective barrier against contaminants and filling leakage
Solution Approach 1:
By modifying the wafer composition to include cocoa powder and adjusting the batter parameters, the patent creates a denser wafer structure with reduced porosity. This structural change provides the protective barrier function against contaminant infiltration while maintaining heat resistance
Solution Approach 2:
The composite wafer material combines the barrier properties needed to prevent contaminant infiltration with the thermal stability of wafer, creating a shell that simultaneously protects against both heat and contaminants
3Stability of the object's composition
If a wafer shell without chocolate is used, then the product maintains structural integrity at various temperatures, but the consumer appeal and visual attraction are reduced
Solution Approach 1:
The patent changes the surface parameters of the wafer by controlling the batter composition and baking conditions to achieve a glossy surface with lustre value of at least 20 gloss. This visual transformation enhances consumer appeal while the underlying dense structure maintains structural integrity
Solution Approach 2:
By incorporating cocoa powder into the wafer batter, the patent changes the color of the wafer shell to resemble chocolate, creating visual appeal and consumer attraction while maintaining the structural benefits of wafer
4Reliability
If cocoa powder is added to the wafer batter, then the wafer shell gains protective barrier properties and visual appeal, but the manufacturing process requires precise control of batter composition and mould surface treatment
Solution Approach 1:
The patent specifies precise parameter ranges for the batter composition (cocoa powder at least 3 wt%, water at least 40 wt%) and mould surface roughness (Ra ≤ 1.2 μm) to achieve the desired glossy surface and protective barrier function, transforming the manufacturing process into a controlled parameter-based system
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The cocoa-infused wafer shell effectively protects the filling and itself from contamination, maintains structural integrity at various temperatures, and visually resembles chocolate, enhancing consumer appeal and product stability.
Implementation Method 1
a first batter is provided, comprising water and at least one flour, and a minimum of 3 wt% cocoa powder, based on the total weight of the batter
Implementation Method 2
the mould surface has a roughness, expressed by an Ra value (arithmetic mean deviation of the profile), equal to or less than 1.2 μm
Data Source
Figure 1~1A
Figure 2~3
AI summary
Described herein is a confectionery product comprising a shell and a filling housed within said shell, wherein said shell is formed at least in part by a wafer. The product is characterized in that the wafer is obtained starting from a batter containing cocoa powder and in that the outer surface of said wafer has a lustre value higher than or equal to 20 gloss, measured at an angle of reading of 8° with an instrument with d/8° geometry.