Patent Watch

Nestlé crisps up China’s ‘monotonous’ Sachima

By Kacey Culliney contact

- Last updated on GMT

Related tags: Cooking

Nestlé: '...The mouthfeel of Sachima in the market is too monotonous'
Nestlé: '...The mouthfeel of Sachima in the market is too monotonous'
Nestlé has filed a patent on a recipe and process to increase crispiness in China’s traditional sweet pastry Sachima to draw in younger consumers.

The patent outlines a method to ensure a crunchier, crispier texture to the sweet snack – traditionally made using egg, flour and sugar.

“The mouthfeel of the traditional Sachima is often soft and very suitable for middle and old persons. However, the mouthfeel of Sachima in the market is too monotonous now and is difficult to meet all consumers, especially young persons, because they prefer crispy mouthfeel,”​ Nestlé wrote in its patent filing.

The food major manufacturers Sachima products in China under its confectionery business Hsu Fu Chi. Nestlé bought a 60% majority stake in the Chinese confectionery firm back in July, 2011.

Fried dough / syrup balance

Nestlé’s recipe comprises fried dough, syrup and flavorings – the latter of which could be anything from cheese, seaweed, mango or chocolate.

Importantly, it said the fried dough should represent 55-72wt% (percentage of total product weight); syrup 22-35wt% and flavoring 1.5-5.5wt%.

The fried dough, it said, was made using high gluten flour and baking powder as a leavening agent and the syrup using brown sugar, sweeteners or a mix.

The final syrup, Nestlé said, had to be made using certain ratios – sugar (10-25wt%); 65-80wt% glucose syrup; 0.2lwt% salt and 5-12wt% water.

Dough frying and mixing

Nestlé said to make the crispier Sachima, dough had to be left to ‘mature’ at a temperature of around 35°C and then fried for 50-120 seconds at a temperature of 160-180°C.

Syrup is then cooked at temperatures of 105-115°C and mixed into the fried, cut dough pieces. The Sachima is then pressed and cut after cooling to be packed.

Nestlé said tests on the products using texture analyzers indicated these Sachimas were crispier than those currently on the market.

Source: WIPO Publication No. WO/2015/014312
Published: February 5, 2015. Filed: August 1, 2014
“Crispy Sachima and preparation process thereof”
Authors: Nestlé – M. Hsu, RY.Miao, Q. Gao, K. Hsu, XK. Sun and R. Lian

Related news

Show more

Related products

show more

A Baker’s Hero: Vital Wheat Gluten

A Baker’s Hero: Vital Wheat Gluten

Cargill | 25-Oct-2022 | Technical / White Paper

From formulation to finished product, vital wheat gluten is a true superhero when it comes to the bakery. Learn how this humble, plant-based protein rose...

Enhance the shelf life of baked goods now!

Enhance the shelf life of baked goods now!

Mane Kancor Ingredients Pvt. Ltd. | 19-Oct-2022 | Technical / White Paper

Fats in baked foods influence its softness and flavour, however it is also prone to acceleration of oxidation under high temperatures leading to rancidity...

Sugar reduction and alternatives guide

Sugar reduction and alternatives guide

Cambridge Commodities | 28-Sep-2022 | Product Brochure

Cambridge Commodities has selected a number of sugar alternatives including food-based alternative sweetening products, sweeteners of natural origin, and...

We offer even more reason to indulge.

We offer even more reason to indulge.

ADM | 22-Sep-2022 | Insight Guide

Consumers want snacks that are both delicious and nutritious. That’s why we incorporate more fiber and plant-based choices and use ingredients like botanical...

Follow us


View more