A Bite of Bliss in Every Layer! - BakeMate Wim Wan

 Global Chocolate Manufacturers & Exporters| Biscuit Suppliers in India| Delicious Chocolates| Confectionery Manufacturers & Exporters| Global Biscuit Exports| Leading Chocolate Manufacturers & Exporters| Biscuit Manufacturers Exports| Chocolate flavored Wafers| Premium Butter Biscuits

Treat yourself to the delightful goodness of Wim Wan, a chocolate-coated biscuit designed to satisfy your sweet cravings. Each biscuit features a crisp, golden base generously covered with creamy chocolate for a melt-in-the-mouth sensation. The combination of crunch and smoothness makes every bite enjoyable and comforting. Perfect with tea, coffee, or as a standalone snack, Wim Wan brings joy and indulgence together in one delicious treat.

Wim Wan – Chocolate Enrobed Biscuit

Wim Wan is a premium chocolate-coated biscuit that combines a crisp baked base with a smooth, creamy chocolate layer. It delivers a perfect balance of crunch and indulgence, making it ideal for retail shelves, modern trade, and export markets.

1. Ingredients

Biscuit Base Ingredients

  • Refined wheat flour

  • Sugar

  • Edible vegetable oil (palm oil or blended vegetable fat)

  • Milk solids

  • Cocoa powder (for chocolate biscuit variant)

  • Leavening agents (ammonium bicarbonate, sodium bicarbonate)

  • Salt

  • Emulsifiers (INS 322 – Soy lecithin)

  • Flavoring agents (vanilla, chocolate flavor)

 Chocolate Coating Ingredients

  • Sugar

  • Cocoa solids

  • Cocoa butter or cocoa butter substitutes

  • Milk powder (for milk chocolate variant)

  • Vegetable fat

  • Emulsifier (soy lecithin)

  • Natural or nature-identical flavor


2. Manufacturing Process

The manufacturing of Wim Wan follows strict quality control standards to ensure consistent taste, texture, and shelf life.

Step 1: Dough Preparation

  • All dry ingredients (flour, sugar, cocoa powder, leavening agents) are blended in industrial mixers.

  • Vegetable oil and liquid ingredients are gradually added.

  • Dough is mixed until uniform consistency is achieved.

Step 2: Molding & Forming

  • The dough is sheeted and cut into desired biscuit shapes using rotary molding machines.

  • Uniform thickness ensures even baking.

Step 3: Baking

  • Biscuits are baked in a continuous tunnel oven at controlled temperatures (180°C–220°C).

  • Baking removes moisture and develops crisp texture and golden color.

Step 4: Cooling

  • Baked biscuits pass through cooling conveyors.

  • Proper cooling prevents condensation during chocolate coating.

Step 5: Chocolate Preparation

  • Chocolate mass is melted and tempered.

  • Tempering ensures smooth texture, shine, and snap quality.

Step 6: Enrobing

  • Biscuits pass through an enrobing machine.

  • A smooth layer of chocolate coats the biscuit uniformly.

  • Excess chocolate is removed by vibration and air blowers.

Step 7: Cooling Tunnel

  • Coated biscuits move through a cooling tunnel.

  • Chocolate sets properly to maintain gloss and firmness.

Step 8: Quality Inspection

  • Weight, coating thickness, texture, and taste are checked.

  • Metal detection ensures food safety compliance.

Step 9: Packaging

  • Flow-wrap machines pack individual biscuits or multi-packs.

  • Nitrogen flushing may be used to extend shelf life.

  • Products are packed into cartons for dispatch.

3. Flavors

Wim Wan can be produced in multiple variants depending on market demand:

Classic Variants

Specialty Variants

  • Double Chocolate (Chocolate biscuit + chocolate coating)

  • Coffee Chocolate

  • Caramel Chocolate

  • Hazelnut Chocolate

For More Details: https://bakemate.in








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