Improvements in the Manufacture of Biscuits known as "Gaufrettes" or Sugar Wafers.
Year: 1889

page_text: Date of Application, 31st Oct., 1889-Accepted, 21st Dec., 1889
COMPLETE SPECIFICATION.
Improvements in the Manufacture of Biscuits known as "Gaufrettes"
or Sugar Wafers.
I, CHARLES MARIE JOSEPH BRAULT DE BOURNONVILLE, Director of La Société
des Fabricants des Biscuits Réunis, of Talence near Bordeaux in the Republic of
France, do hereby declaro the nature of this invention and in what manner the same
is to be performed, to be particularly described and ascertained in and by the following
statement
"
One of the best products of the biscuit trade is that known to French manufac-
turers as Gaufrettes," and to English manufacturers as Sugar Wafers."
This biscuit is made of two leaves of very thin wafer stuck one on the other by
beaten white of egg or any other adhesive substance, into which powdered sugar has
been introduced, with vanilla or other flavouring.
But the white of egg or other adhesive substances which have been used hitherto,
contained a large proportion of water. Thus, it happens that as soon as the adhesive
substance is placed between the two leaves of wafer, the paste loses its original crisp
and friable character, and becomes soft, by reason of the water which has been
introduced into it.
In order to return the "gaufrette or sugar wafer to its original crisp state, the
water should be removed by stoving, which is a very delicate operation.
In spite of all the care bestowed on this stoving, the paste of the wafer scarcely
ever completely regains its original qualities.
The object of the present invention is to avoid the prejudicial moisture in the
adhesive substance of the wafer, thus rendering stoving unnecessary.
Instead of using, for sticking the two leaves of the wafer together, substances
containing water, it is proposed to use a paste composed of sugar and cocoa butter.
By the mixture of these substances, a paste is obtained, which becomes soft at a
temperature of about 35° Centigrade, and hardens in cooling.
These substances may be mixed in various proportions, according to taste, or the
degree of softness it is required to obtain a useful mixture being 3 parts sugar to
one of cocoa butter. The substances are intimately mixed and triturated together until
a stiff paste has been obtained.
When the mixture is made at a temperature of about 35°, the paste is quite soft,
and may be used at once, but after it has been allowed to cool, and consequently
hardened, it may be softened (when required for use) by immersing the vessel
containing the same in warm water, until it is raised to a temperature of about 35°,
which seems to be the most suitable."
While the paste is soft, it is spread upon the leaves of wafer, which are then stuck
together, and on the paste cooling, a "gaufrette" is produced with the two leaves
stuck together and containing no moisture.
Thus, the paste remains crisp, and may be at once consumed without stoving.
The wafer thus made has a most exquisite flavour, and the paste, which serves as an
adhesive lining, is most agreeable.
It will be understood that any flavour may be given to the paste.
፡፡
"
The characteristic of this invention is the suppression of storing after the introduc-
tion of the lining or stuffing in biscuits known as Gaufrettes" or Sugar Wafers."
This effect is produced by the use of a lining which contains neither water nor
moisture in sufficient quantity to damp the paste, and consequently soften it. Instead
of making the paste for lining the wafer of powdered sugar and cocoa butter only, the
paste may be made softer, and the flavour varied to suit the taste of the various
consumers, by adding to these two ingredients almonds, pistachio, or other nuts, or
any oleaginous grains or beans crushed and intimately mixed with the butter; any

page_text: sort of suct, grease, or oils of any description, animal, vegetable, or mineral;
glycerine, vaseline; in fact, any eatable fat-body, the principle of the invention
remaining always the same, that is to say, the use of a paste which will not damp
the wafer.
:
it!"
1.f. 45. "
It is even possible to produce without cocoa butter, by the trituration and mixture
of powdered sugar, with the various substances above mentioned, a paste which is
more or less adhesive, and which may be used to stick the two leaves together without
wetting them, thus obviating the necessity of stoving, the principal object of our
invention being not to introduce between the leaves any element of moisture, besides
the substances above mentioned, all greasy or oily substances whatsoever may be used,
such as oils, butters, greases, suets, glycerine, vaseline (providing that the use of these
two last substances has been declared innocuous by authorities on hygiene); in fact
all edible greasy bodies whatsoever, of animal, vegetable, or mineral nature.
...Various adhesive substances may be dissolved, either cold or hot, in these fats, such
as gelatine, albumen, gum arabic or tragacanth, the various gums, dextrine, and all
other adhesive matters, whether animal, vegetable, or mineral, which have no hurtful
action on the stomach.
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1.
•
The leaves of "wafer" are coated with this adhesive matter, and with powdered
sugar; the two leaves are then united one to the other to form the wafer.
Various means are employed for coating the leaves with fatty. matter of an adhesive
nature, to suit circumstances. .Fatty matter in a solid form, used cold, may be spread
with a knife, a spatula, or by any mechanical means. Liquid fatty matter, or that
which is solid while cold, and becomes liquid when hot, may be applied to the leaveš
of wafers with pincers, or by sprinkling, or by means of pulverisers, injectors, or
similar instruments. In all cases, the principle of the invention remains the same,
uniting the two leaves of the wafer to form the gaufrette [sugar wafer] without
introducing the element of moisture which will soften the pastry.
It will be evident that the above described adhesive lining is not only applicable in
the manufacture of sugar wafers, but in other descriptions of biscuit and confectionery.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is :-
1. In the manufacture of "gaufrettes" or << sugar wafers," the use of a lining
containing no water, composed of powdered sugar and cocoa butter, possessing the
advantage of not softening the wafer, and maintaining its original friable nature,
without the necessity of stoving, the said lining being applied in the manner above
described.
2. In combination with the described adhesive lining, the use of substances of the
nature of those described, in order to render the same softer, and to modify the flavour
thereof, to suit the various tastes of the consumer, as above described.
3. The modification of the lining, in which cocoa butter is replaced by one of the
adhesive substances above mentioned, and applied in the manner described.
4. The application of the above lining and its combinations and modifications, not
only to the manufacture of the gaufrette or sugar wafer, but to all other descriptions
of biscuit or confectionery.
Dated this 20th day of Ontation 1980
NEWTON & SON,
Agents for the Applicant.