Monday, May 09, 2011

Chocolate cookies and wafer

In the first half nineteenth century, sugar confectionary was industrialized and cheap sugar sweet became commonplace.

The luxury end of the market was occupied by the development of chocolate as a confection.

The term wafer usually refer to a thin crisp type of biscuit. The American products called wafers which are baked from batters enriched with eggs, and fat and sugar.

Most cookie and wafer formulations are suitable as components of chocolate confectionary and a wide range of textures, ranging from hard semisweet to shortcake or digestive can be used.

Because of their low moisture content and flow water activity, they need to be protected from moisture pick-up, which can lead to softening of the structure and the development of stake off flavors.

In chocolate confectionary, the chocolate itself acts as an effective, but not perfect, moisture barrier to the external.

Dark chocolate, with its higher proportion of solid-phase fat is more effective as a barrier than milk chocolate.

Sandwiched wafers are rich in filling with the filling being around 70% by weight as compared with 30% or less in sandwiched cream biscuits.

When filling wafers are chocolate enrobed or form part of a chocolate molded bar, the wafer component becomes even more subsidiary in term of composition.

Chocolate cookies are much easier to make using enrobing technology. Product based on shortcake or wafer laminated with fat creams chocolate are popular products. Very often the cookie is combined with a layer of caramel.
Chocolate cookies and wafer
at
Labels: ,

The most popular articles

  • Modern History of Chocolate Milk
    The cocoa tree is an unusual tree, with its cultivation confined to limited areas and climatic conditions. The processing required both in t...
  • Expeller pressed cocoa butter
    Expeller cocoa butter is the fat prepared by the expeller process from cocoa beans singly or in combination with cocoa nib, cocoa mass, coco...
  • Purple cocoa beans
    Purple beans refer to low quality beans with purple color. The main reason for purple bean is a lack of adequate fermentation. When harves...
  • The Cut Test of Cocoa
    The standard method for evaluating the quality of cocoa beans is a cut test on which the interior of a certain number of beans that have bee...
  • Composition of Cocoa Beans
    Composition of Cocoa Beans The general composition of cocoa beans from various sources is similar. With properly fermented mature beans t...

Other interesting articles

  • Food Science Avenue
    Lager beer, a globally celebrated beverage, owes its distinct characteristics to a meticulous brewing process that sets it apart from other beer styles. Th...
  • Food Science and Human Nutrition
    Vitamin C, or ascorbic acid, is a water-soluble nutrient essential for human health. It is critical in immune defense, collagen production, iron absorption...
  • Shortnotes of History
    The history of blueberries during the Greek and Roman eras remains ambiguous, largely because blueberries, as we know them today, are native to North Ameri...
  • Food Technology and Processing
    Mascarpone cheese, an indulgent and versatile Italian cheese, plays a pivotal role in many culinary creations, most famously in tiramisu. Its rich, velvety...