Bakemate - Eclairs

 Chocolate Manufactures/ Biscuit Manufactures/ Candies/ Bakemate/ Global Chocolate/Export/ Wafers/ Lollipops/ Largest Chocolate Distribution/ Premium Product/

Experience pure indulgence with every bite of our Eclairs—a chocolate creation designed to delight your senses. Encased in a light, golden shell with just the right crunch, each piece holds a rich, creamy chocolate filling that melts smoothly on the palate. The contrast of textures—the crisp outer layer and the velvety center—offers a symphony of flavor and satisfaction. Whether for a quick pick-me-up or a moment of pure bliss, Eclairs are the perfect treat to unwrap happiness.

Éclairs – Manufacturing Process

1. Preparation of Outer Shell (Caramel/Toffee Layer)

   • Sugar, glucose syrup, and dairy fat are heated and blended to create a thick, pliable toffee mass.

   • This mixture is cooked to a precise temperature to achieve the desired chewiness and glossy texture.

2. Forming the Shell

   • The hot toffee is cooled slightly and passed through molds or extrusion systems to form cylindrical or oval shells with a hollow center.

3. Chocolate Filling Preparation

   • A creamy chocolate center is made using cocoa solids, milk solids, sugar, vegetable fat, and emulsifiers.

   • The filling is kept at a suitable temperature to maintain smooth flow for injection.

4. Filling the Shells

   • Using high-speed machines, the chocolate cream is injected into the pre-formed shells through one end or via dual injection methods.

5. Cooling & Wrapping

   • Filled éclairs are cooled to set both shell and filling.

   • They are individually wrapped using high-speed flow-wrapping machines to ensure hygiene and freshness.

6. Packaging

   • Finished products are packed into pouches, jars, or display boxes, ready for retail distribution.

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Ingredients in Éclairs

Outer Shell (Caramel/Toffee Layer):

• Sugar

• Glucose syrup

• Hydrogenated/Vegetable fat

• Skimmed milk powder

• Dairy cream

• Lecithin (Emulsifier)

• Salt

• Artificial/Permitted flavoring

Chocolate Filling:

• Cocoa solids

• Sugar

• Milk solids

• Hydrogenated vegetable oil or cocoa butter substitute

• Emulsifiers (like E322)

• Flavors (chocolate, vanilla, etc.)

• Preservatives (if required)

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Popular Flavors of Éclairs

1. Classic Chocolate

   • Rich milk or dark chocolate center with toffee shell.

2. Hazelnut Choco

   • Creamy hazelnut-infused chocolate filling for a nutty twist.

3. Caramel Choco

   • Dual-layered éclairs with caramel and chocolate filling.

4. Coffee Choco

   • Chocolate blended with coffee essence for mocha lovers.

5. Strawberry Choco

   • Fruity strawberry-flavored toffee with a chocolate core.

6. Butterscotch Choco

   • Sweet, buttery shell with a soft chocolate center.

7. Mint Choco

• Refreshing mint notes fused with smooth chocolate inside.

For More Details: https://bakemate.in/

Bakemate -Bourbon

Chocolate Manufactures/ Biscuit Manufactures/ Candies/ Bakemate/ Global Chocolate Export/ Lollipops/ Largest Chocolate Distribution/ Premium Product/ Wafers/

Bourbon is a delightful sandwich treat featuring two crisp, rectangular chocolate biscuits layered with rich, velvety chocolate cream. A touch of sugar crystals on top adds the perfect sparkle and crunch to this timeless indulgence.

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MANUFACTURING PROCESS

1. Ingredient Handling & Weighing

• All raw materials like flour, sugar, fat, cocoa, and flavorings are measured precisely.

2. Dough Mixing

• Creaming of fat and sugar, followed by blending with flour, cocoa, and liquids to make a uniform chocolate dough.

3. Sheeting & Cutting

• Dough is rolled into thin sheets.

• Biscuit shapes are cut using rotary cutters with holes and "Bourbon" embossing.

4. Baking

• Baked in a continuous oven at 180–220°C for 6–8 minutes until crispy.

5. Cooling

• Biscuits are cooled to room temperature to stabilize texture and avoid moisture retention.

6. Cream Filling Preparation

• Chocolate cream is made from fat, sugar, cocoa, and flavorings.

• Whipped to a spreadable consistency.

7. Sandwiching

• One biscuit is topped with cream and another is placed on top.

• Sugar crystals may be sprinkled.

8. Packaging

• Packed using automated flow wrap machines in pouches, trays, or wrappers.

9. Quality Check

• Biscuits are checked for crunch, thickness, filling consistency, and taste.

Bourbon Biscuit Flavour Variants

1. Classic Chocolate

• Biscuit: Cocoa-flavoured

• Cream: Smooth chocolate buttercream

•  Timeless and universally loved

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2. Dark Chocolate

• Biscuit: Rich, intense dark cocoa

• Cream: Bittersweet chocolate

•  Appeals to mature palates and dark chocolate lovers

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3. Milk Chocolate

• Biscuit: Light cocoa flavor

• Cream: Creamy milk chocolate

•  Kid-friendly and mild in taste

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4. Mint Chocolate

• Biscuit: Cocoa base

• Cream: Cool mint-flavoured chocolate

•  Refreshing twist for chocolate-mint fans

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5. Orange Zest

• Biscuit: Cocoa with orange oil

• Cream: Tangy orange-chocolate cream

•  Zesty and aromatic

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6. Coffee Mocha

• Biscuit: Cocoa with a hint of coffee

• Cream: Mocha-flavoured cream

• Perfect for coffee & chocolate fans

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7. Hazelnut Chocolate

• Biscuit: Chocolate base

• Cream: Nutty hazelnut-chocolate blend

•  Inspired by Nutella-style flavours

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8. Salted Caramel

• Biscuit: Cocoa with a pinch of salt

• Cream: Sweet-salty caramel chocolate

•  Sweet meets salty in this gourmet twist

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9. Strawberry Chocolate

• Biscuit: Cocoa

• Cream: Strawberry-infused chocolate

•  Fruity and playful — loved by kids

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10. Vanilla Choco

• Biscuit: Chocolate base

• Cream: Classic vanilla buttercream

•  Subtle and creamy

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11. Peanut Butter Chocolate

• Biscuit: Cocoa

• Cream: Peanut butter and chocolate blend

•  Protein-rich indulgence

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12. Almond Fudge

• Biscuit: Cocoa with almond bits

• Cream: Chocolate fudge with almond essence

•  Premium nutty experience

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13. Chili Chocolate (Gourmet/experimental)

• Biscuit: Rich cocoa

• Cream: Chocolate with a spicy chili kick

•  For adventurous taste buds

Bourbon Biscuit Ingredients

1. Biscuit Base (Chocolate Biscuits)

Ingredient	Purpose
Refined Wheat Flour (Maida)	Provides the structure and bulk of the biscuit
Sugar (Powdered or Granulated)	Adds sweetness
Cocoa Powder	Gives chocolate flavor and dark color
Hydrogenated Vegetable Fat / Butter	Adds richness and crisp texture
Invert Sugar / Glucose Syrup	Enhances sweetness, helps retain moisture
Baking Soda (Sodium Bicarbonate)	Leavening agent for slight puffiness
Ammonium Bicarbonate	Additional leavening for lightness
Salt	Balances sweetness and enhances overall flavor
Emulsifiers (e.g., Lecithin)	Improves dough consistency and shelf life
Vanilla / Chocolate Essence	Adds aroma and flavor depth
Water or Milk	Helps form the dough and improves texture

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2. Cream Filling (Chocolate Buttercream)

Ingredient	Purpose
Icing Sugar / Confectioner's Sugar	Smooth sweetness for cream
Hydrogenated Fat / Butter	Creamy base
Cocoa Powder	Chocolate flavor
Milk Solids / Milk Powder	Adds creaminess
Emulsifiers (Mono- and Diglycerides)	Ensures smooth consistency
Chocolate or Vanilla Essence	Enhances taste and aroma
Salt (pinch)	Balances the  sweetness

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3. Flavour Additions (For Variants)

Flavour Variant	Additional Ingredients
Mint Chocolate	Mint essence, green color (optional)
Orange Zest	Natural orange oil or essence, orange peel
Coffee Mocha	Instant coffee powder or coffee extract
Hazelnut	Hazelnut paste or essence
Salted Caramel	Caramel essence, pinch of sea salt
Strawberry	Strawberry essence, natural pink color
Peanut Butter	Roasted peanut paste or powder
Vanilla Choco	Vanilla extract or natural vanilla
Almond Fudge	Almond essence, almond pieces
Chili Chocolate	Mild extrachili (capsicum oleoresin

Bakemate - Butter Cookies

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