RU103279U1 - Waffle Product - Google Patents

Abstract

 1. A wafer product comprising a body consisting of a set of wafer sheets made from a material based on semi-finished flour containing premium wheat flour, rye flour, edible salt, baking powder, egg powder and soft wafer layers located between wafer sheets confectionery mass, characterized in that the material for wafer sheets additionally contains corn starch, coconut oil, skimmed milk powder, enzyme and water, and as a baking powder - carbon ammonium salt and baking soda in the following ratio, wt.%: Water 56.45-59.75 Rye flour 1.5-5.0 Coconut oil 0.46-0.55 Corn starch 0.35-0.4 Food salt 0.2-0.22 Skimmed milk powder 0.15 -0.2 Coal ammonium salt 0.15-0.2 Egg powder 0.15-0.2 Baking soda 0.15-0.2 Enzyme 0.02-0.03 Premium wheat flour Other! 2. Wafer product according to claim 1, characterized in that the soft confectionery mass is a crystallized milk mass containing skimmed milk powder, whole milk powder, invert syrup for sugar products, granulated sugar, vegetable fat, agar, monoglycerides, sorbic acid , in the following ratio of components, wt.%:! Invert syrup for sugar products 24.12-28.02 Sugar 17.45-19.21 Vegetable fat 6.29-7.98 Whole powdered milk 5.83-7.86 Skimmed milk powder 5.83-7, 86 Monoglycerides 0.58-0.65 Agar 0.15-0.25 Sorbic acid 0.05-0.1 Water Else! 3. A waffle product according to claim 1, characterized in that the soft confectionery mass for making the layer is a fondant mass containing milk lipstick, vegetable fat, sorbitol, vanillin in the following

Description

The utility model relates to the food industry, in particular to the confectionery, and can be used for the preparation of sugar confectionery, with a body formed from a set of wafer sheets and milk-containing fillings.

A wafer product is known consisting of wafer sheets made from semi-finished flour products, including vegetable oil, lecithin, salt, soda and wheat flour of the highest grade, and fillings made from a material including powdered sugar, cooking oil, milk powder, vanilla essence, lecithin, dye , strawberry flavoring, citric acid and fried crumbs of the same wafers with powdered milk product from buttermilk. RU 2049410, 10.12.95

A wafer product is known consisting of wafer sheets made from semi-finished flour products, including premium wheat flour, melange, vegetable oil, edible salt, baking soda, phosphatides, and layers of the filling made of a material containing powdered sugar, confectionery fat, milk powder, alcohol and vanilla powder. Recipes for cookies, biscuits, waffles. - M.: Food Industry, 1959, p. 519.

Known wafers "Zebra", consisting of wafer sheets made from semi-finished flour products, including premium flour, mélange, salt, soda, phosphatides, vegetable oil and cocoa powder, which determines their dark color, and the filling located between the sheets, made from the composition , including icing sugar, confectionery fat, milk powder, wafer crumbs, vanillin and crumbs of the same wafers, and having a light color. RU 9675 IPC 6A21D 13/08 05/16/1999.

A wafer product is known, consisting of wafer sheets made from semi-finished flour products, including flour, egg products, salt, soda, vegetable oil, flavoring additives, and layers of filling made of soft caramel located between the sheets, the composition of which contains an anti-crystallizer, invert syrup, fatty product, condensed milk and flavoring. RU 41234 7MPK A21D 13/08 10/20/2004

The closest in technical essence is a waffle product in the form of a geometric figure, consisting of a wafer sheet made of a material whose composition includes premium wheat flour, baking salt, baking soda, lecithin, granulated sugar, invert syrup, soy flour, milk fat-free dry, egg powder, coconut oil, caramel syrup, vanillin, and the filling layer located on it, made of a material that is a soft mass. Moreover, the wafer sheet and the filling layer in the finished wafer product are in the ratio,%: wafer sheet - 90.0-15.0; filling layer - 10.0-85.0. RU 67819 IPC A21D 13/08.

However, the material for the manufacture of wafer sheets is made on the basis of semi-finished flour containing premium wheat flour. Wheat flour-based wafer dough has a fairly low dynamic fluidity. Therefore, the dough can be unevenly distributed over the area of the waffle iron. As a result, when baking wafer sheets, water is also released unevenly and forms a non-uniform texture of the sheet, which affects the quality characteristics of the product, increasing its fragility.

The problem to which the claimed technical solution is directed is to create a wafer product with improved quality characteristics, expanding the range of products.

The technical result achieved by the implementation of the inventive utility model is to improve the quality characteristics of the wafer product, namely reducing brittleness of the product), due to improved organoleptic characteristics, as well as expanding the arsenal of confectionery products.

The technical result is achieved in that the wafer product, comprising a housing consisting of a set of wafer sheets made from semi-finished products based on premium wheat flour, and layers of filling made from soft confectionery mass located between the wafer sheets, characterized in that the semi-finished product is based on premium wheat flour contains rye flour.

Moreover, in the wafer product, the semi-finished flour product for the manufacture of wafer sheets may additionally contain corn starch and an enzyme, in the following ratio of components in wt.%:

Water 56.45-59.75 Rye flour 1,5-5,0 Coconut oil 0.46-0.55 Corn starch 0.35-0.40 Food salt 0.2-0.22 Skimmed milk powder 0.15-0.20 Coal ammonium salts 0.15-0.20 Egg powder 0.15-0.20 Baking soda 0.15-0.20 Enzyme 0.02-0.03 Premium wheat flour rest

In this case, the soft confectionery mass for the manufacture of the layer in the wafer product may be a crystallized milk mass containing skimmed milk powder, whole milk powder, invert syrup for sugar products, granulated sugar, vegetable fat, agar, monoglycerides, sorbic acid, in the following ratio components in wt.%:

Invert Sugar Syrup 24.12-28.02 Sugar - Sand 17.45-19.21 Vegetable fat 6.29-7.98 Whole powdered milk 5.83-7.86 Skimmed milk powder 5.83-7.86 Monoglycerides 0.58-0.65 Agar 0.15 0.25 Sorbic acid 0.05-0.1 Water rest

Moreover, in a wafer product, a soft confectionery mass for the manufacture of a filling layer may be a fondant mass containing milk lipstick, vegetable fat, sorbitol, vanillin with the following component ratios in wt.%:

Vegetable fat 2.45-3.15 Sorbitol 0.45-0.49 Vanillin 0.02 Milk lipstick rest

Moreover, in the wafer product, the soft confectionery mass for the manufacture of the filling layer may be boiled condensed milk.

In this case, the wafer product may contain a coating of glaze.

In this case, the wafer product, for the manufacture of the wafer layer, a semi-finished product based on premium wheat flour, may additionally contain caramelized sugar.

At the same time, in the wafer product, a soft confectionery mass, for the manufacture of a layer representing fondant, may additionally contain at least one of the inclusions selected from the group: cocoa powder, air rice, walnut (grated or grains), crispy.

The difference of the claimed model is the material from which wafer sheets are made. Semi-finished flour for the manufacture of material, contains seeded rye flour. Rye flour contains the enzyme α-amylase, which acts on the -8-8-link of gluten flour, weakening it. Wheat flour-based wafer dough has a lower dynamic fluidity than dough where rye flour is added. Therefore, more time is required to distribute the dough of a certain volume to the same area of the waffle iron. Wafer dough based on rye flour has a more fluid mass, due to which it is more evenly distributed faster on the area of the waffle iron and when baking the dough there is a more uniform temperature effect. As a result, when baking wafer sheets, water is released more evenly over a larger volume of wafer dough, forming a more uniform porosity of the wafer sheet. The material becomes finely porous and airy. Meanwhile, it is known that large pores are concentrators of higher stresses than small ones. Therefore, the product is obtained with improved strength and, therefore, the quality characteristics of the product are improved (strength data are given in table 3), the fragility of the product is reduced.

The filling material has a higher humidity than the material for wafer sheets, which contributes to the manifestation of the plastic properties of the filling in the product. Such properties improve the adhesion of the wafer layer to the filling layer, which also helps to reduce the fragility of the products.

Table 1. No. Components Compositions, wafer sheets in wt.% one 2 3 four 5 one Water 56.45 59.60 59.75 59.75 56.45 2 Rye flour 1,5 4,5 5,0 1,5 5,0 3 Coconut oil 0.55 0.46 0.50 0.46 0.55 four Corn starch 0.35 0.37 0.40 0.40 0.35 5 Food salt 0.21 0.20 0.22 0.22 0.20 6 Skimmed milk powder 0.15 0.15 0.20 0.15 0.20 7 Coal ammonium salts 0.15 0.15 0.20 0.15 0.20 8 Egg powder 0.20 0.15 0.20 0.15 0.20 9 Baking soda 0.15 0.15 0.20 0.15 0.20 10 Enzyme 0.02 0.02 0,03 0,03 0.02 eleven Caramelized Sugar - - - 0.42 0.48 12 Premium wheat flour 40.27 34,4 33.3 36.62 36.15

table 2 No. Components The composition of the filling in wt.% one 2 3 four 5 6 7 8 one. Invert Sugar Syrup 24.12 28.02 24.84 28.02 24.12 28.02 - - 2 Granulated sugar 19.21 17.45 17,99 17.45 17,99 17.45 - - 3 Vegetable fat 6.29 7.98 6.96 7.98 6.96 7.98 2.45 3.15 four Whole powdered milk 7.86 5.91 5.83 5.91 5.83 5.86 - - 5 Skimmed milk powder 7.86 5.91 5.83 5.91 5.83 5.86 - - 6 Monoglycerides 0.58 0.65 0.58 0.65 0.58 0.65 - - 7 Agar 0.25 0.15 0.19 0.15 0.19 0.15 - - 8 Sorbic acid 0.05 0.10 0,07 0.10 0,07 0.10 - - 9 Flavored "Boiled Condensed Milk" 0.06 0.06 10 Sorbidol - - - - 0.49 0.45 eleven Milk fondant - - - - 97.04 96.38 12 Vanillin - - - - - - 0.02 0.02 13 Tasty supplement: Cocoa powder - 4,53 Crushed walnut 5.18 Rice rice 5.20 Crispy 5.16 9 Water 33.78 33.83 33.12 28.65 32.59 28.77 - -

The essence of the utility model is illustrated by examples 1-12 of the manufacture of wafer products.

The following raw materials can be used for the manufacture of products: premium wheat flour - GOST R 52189-2003, granulated sugar - GOST 21-94, seeded rye flour GOST R 52809-2007; egg powder GOST 30363-96; food salt - GOST 13830-91, baking soda - GOST 2156-76, chocolate icing - OST 10-260-2000, coconut oil SanPiN 2.3.2. 1078-01, cocoa powder - GOST 108-76, drinking water - GOST R 51232, enzyme - San Pin 2.3.2. 1078-01, skimmed milk powder - GOST 10970-87, coal ammonium salts TU 46-04687873.025-95; corn starch GOST R51985-2002; vegetable fat "Ekolakt" TU 9141-019-57710951-2005 "; Agar SanPiN 2.3.2. 1078-01 Sorbic acid SanPiN 2.3.2. 1078-01; air rice - TU 9196-003-12067021-2001; Monoglycerides SanPiN 2.3.2. 1078-01, confectionery fat - TU 9142-030-00333500-2003; hazelnut kernel - GOST 16835, milk-containing product "Varenka", "Boiled condensed milk with sugar" - Tu 9226 - 012-00417266-2004; whole milk powder; whole condensed milk GOST 2903-78; food additives flavorings, in accordance with applicable regulatory documents and SanPiN 2.3.2 1078-01; skimmed milk powder - GOST 10970-87, vanillin GOST 16599-71; invert syrup for sugar products TI 01-33-2000; caramelized sugar - SanPiN 2.3.2. 1078-01; raw peanuts-GOST 17111-88.

Example 1

Material for the manufacture of wafer sheets is prepared as follows: first, a concentrated emulsion is prepared. For this, flour and all other raw materials are loaded into a container for kneading dough, according to composition 1 of Table 1, where it occurs by mixing the components to a homogeneous consistency.

The finished dough is filtered through a sieve with a mesh diameter of 2-3 mm. The temperature of the finished dough is not higher than 25 ° C, humidity 58-65%.

Baking wafer sheets from the finished dough is carried out at a temperature of 165-180 ° C. Humidity of wafer sheets immediately after baking 1.9%. Wafer sheets are light.

Preparation of crystallized candy milk mass, to perform a filling layer in a waffle product, is carried out according to the recipe 1, table 2.

Candy crystallized milk mass is prepared as follows: a mixture of water components, granulated sugar, molasses, invert syrup for sugar products, skimmed milk powder, whole milk powder, vegetable fat is boiled to a temperature of 113-115 ° C. Upon reaching the required temperature, the mass is pumped into an intermediate tank, in the jacket of which a temperature of 110-111 ° C is maintained. From the storage tank, the mass is placed in a prescription mixer, where sorbic acid, monoglycerides, and agar dissolved in water are added. The resulting candy mass has: humidity 22.0%, mass density 1.35 kg / cm ³ , the content of reducing substances 22.0%.

The resulting filling is smeared with wafer sheets. Wafer sheets coated with filling are covered with another wafer sheet. The wafer block formed in this way passes through the pressure roller, where the wafer sheets with the filling are fastened and the wafer blocks are aligned. The number of moldable layers corresponds to the formulation. Then, the formed wafer blocks are fed into a spiral cooler with a temperature of 4-10 ° C. Chilled wafer blocks are cut and served on the packaging. In the finished product, wafer sheets make up 15.0% of the total mass, and the filling is 85.0%. In the waffle product, the wafer sheets and the filling are light colored.

Example 2. A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets use composition 2, table 1, and for the manufacture of candy crystallized milk mass use composition 2 of table 2. Humidity candy crystallized milk mass - 20.0%. The density of candy crystallized milk mass of 1.25 g / cm ³ . The moisture content of wafer sheets after baking is 2.0%. The wafer sheets and the filling are light colored in the product.

Example 3. A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets use composition 3, table 1, and for the manufacture of candy crystallized milk mass use composition 3 of table 2. The moisture content of wafer sheets after baking is 2.2%. Humidity candy crystallized milk mass - 23.5%. The density of candy crystallized milk mass of 1.35 g / cm ³ . Cocoa powder is added to the prepared crystallized candy milk mass. In the finished product, wafer sheets make up 15.0% of the total mass, and the filling is 85.0%. In a waffle product, wafer sheets are light colored, and the filling is dark.

Finished products are coated with chocolate in the amount of 35% by weight of the total amount of the product.

Example 4. A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets use composition 1, table 1, and for the manufacture of candy crystallized milk mass use composition 4 of table 2.

The moisture content of wafer sheets after baking is 1.9%. Humidity candy crystallized milk mass - 20.5%. The density of candy crystallized milk mass of 1.25 g / cm ³ . In the prepared candy crystallized milk mass, the crushed hazelnut kernel is added. In the finished product, wafer sheets make up 20.0% of the total mass, and the filling is 80.0%. In the waffle product, the wafer sheets and the filling are light, the filling with the addition of nuts.

Example 5. A waffle product is prepared analogously to example 1. For the manufacture of wafer sheets, use composition 2, table 1, and for the manufacture of candy crystallized milk mass use composition 5 of table 2.

The moisture content of wafer sheets after baking is 1.9%. Humidity candy crystallized milk mass - 23.0%. The density of candy crystallized milk mass of 1.35 g / cm ³ . Air rice is added to the prepared crystallized candy milk mass. In the finished product, wafer sheets make up 15.0% of the total mass, and the filling is 85.0%. In the waffle product, the wafer sheets and the filling are light, the filling with the addition of rice rice.

Example 6. A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets use composition 3, table 1, and for the manufacture of candy crystallized milk mass use composition 6 of table 2.

The moisture content of wafer sheets after baking is 2.5%. Humidity candy crystallized milk mass - 18.0%. The density of candy crystallized milk mass of 1.35 g / cm ³ . Crispy is added to the prepared crystallized candy milk mass. In the finished product, wafer sheets make up 20.0% of the total mass, and the filling is 80.0%. In the waffle product, the wafer sheets and the filling are light colored.

Example 7

A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets, composition 1, table 1 is used, and as a soft candy mass, a mass based on milk lipstick prepared according to the recipe composition 7 of table 2 is used.

Fondant candy mass is prepared as follows: vegetable fat is melted to a creamy state and kneaded until smooth with pre-prepared milk fondant with the addition of sorbitol. The resulting fondant mass has: a mass density of 1.30 kg / cm ³ , the content of reducing substances 12.0%. Humidity 17.0%.

The moisture content of wafer sheets after baking is 2.1%. In the finished product, wafer sheets make up 15.0% of the total mass, and the filling is 85.0%. In the waffle product, the wafer sheets and the filling are light colored.

Example 8. A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets, composition 4, table 1, in which caramelized sugar is added, is used. The resulting wafer sheets are dark in color. For the manufacture of candy crystallized milk mass using composition 1 of table 2. The moisture content of wafer sheets after baking is 2.1%. Humidity candy crystallized milk mass - 18.0%. The density of candy crystallized milk mass of 1.35 g / cm ³ . The manufactured product has dark wafer sheets and light filling. In the finished product, wafer sheets make up 15.0% of the total mass, and the filling is 85.0%. In a waffle product, wafer sheets are dark in color and the filling is light.

Example 9. A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets, composition 5, table 1, in which caramelized sugar is added, is used. The resulting wafer sheets are dark in color. For the manufacture of candy fondant milk mass, composition 8 of table 2 is used. The moisture content of wafer sheets after baking is 2.5%. Humidity fondant milk mass - 18.0%. The density of fondant milk mass of 1.25 g / cm ³ . The manufactured product has dark wafer sheets and light filling. In the finished product, wafer sheets make up 20.0% of the total mass, and the filling is 80.0%. In a waffle product, wafer sheets are dark in color and the filling is light.

Example 10. A wafer product is prepared analogously to example 8. The manufactured product has dark wafer sheets and light filling. Wafer sheets have a moisture content of 2.1%, Humidity fondant milk mass - 17.5%.

Finished products are coated with chocolate in the amount of 35% by weight of the total amount of the product.

Example 11. A waffle product is prepared analogously to example 1.

For the manufacture of wafer sheets using composition 1, table 1. For the manufacture of candy milk mass, boiled condensed milk with a moisture content of 22% is used. The moisture content of wafer sheets after baking is 1.9%. The manufactured product has light wafer sheets and light filling

To determine the quality characteristics of the product, tests of the inventive wafer product and wafer product made according to the prototype for the strength of wafer sheets were given. The data are shown in table 3.

Example 12. Wafer sheets are prepared in accordance with an example from the description of the prototype RU 67819 IPC A21D 13/08.

Water with a temperature of 8-40 ° С is poured into the dough mixing machine, and the prescription amount of raw material is filled up with 15.0% sugar; 2.0% invert syrup; 0.01% vanillin, 0.01% salt; 0.01% baking soda; 2.0% egg powder; 2.0% skimmed milk powder; 2.0% soy flour; 10.0% caramel syrup and mix. Then add wheat flour and lastly 8.0% coconut oil mixed with 0.3% lecithin. The mixture is stirred until smooth for 4-5 minutes. Ready dough is served for baking. Data on the strength of wafer sheets are given in table 3

Table 3. No. p. The strength of wafer sheets, g Humidity of wafer sheets,% white prototype Dark sheets White sheets Dark sheets one. 365 - 420 1.9 - 2. 390 - 320 2.0 - 3. 460 - 400 3.0 - four. 350 - 360 1.9 - 5. 510 - 300 1.9 - 6. 360 - 400 2.5 - 7. 400 - 380 2.1 - 8. - - 400 - 2.1 9. - - 400 - 2.5 10. - - 400 - 2.1 eleven. 470 - - 1.9 - 12. 325 - - -

The readings in table 3 were taken on a STRUCTOGRAPH device.

From table 3 it follows that the strength of wafer sheets with the addition of rye flour is higher than in the prototype, and therefore the fragility of the product is less.

Thus, the claimed waffle product has improved quality characteristics in terms of structure, and also expands the range of flour confectionery products of this type.

Claims (7)

1. A wafer product comprising a body consisting of a set of wafer sheets made from a material based on semi-finished flour containing premium wheat flour, rye flour, edible salt, baking powder, egg powder and soft wafer layers located between wafer sheets confectionery mass, characterized in that the material for wafer sheets additionally contains corn starch, coconut oil, skimmed milk powder, enzyme and water, and as a baking powder - carbon ammonium salt and baking soda with the following component ratio, wt.%: Water  56.45-59.75 Rye flour  1,5-5,0 Coconut oil  0.46-0.55 Corn starch  0.35-0.4 Food salt  0.2-0.22 Skimmed milk powder  0.15-0.2 Coal ammonium salt  0.15-0.2 Egg powder  0.15-0.2 Baking soda  0.15-0.2 Enzyme  0.02-0.03 Premium wheat flour  Rest 2. Wafer product according to claim 1, characterized in that the soft confectionery mass is a crystallized milk mass containing skimmed milk powder, whole milk powder, invert syrup for sugar products, granulated sugar, vegetable fat, agar, monoglycerides, sorbic acid , in the following ratio of components, wt.%: Invert Sugar Syrup 24.12-28.02 Granulated sugar 17.45-19.21 Vegetable fat 6.29-7.98 Whole powdered milk 5.83-7.86 Skimmed milk powder 5.83-7.86 Monoglycerides 0.58-0.65 Agar 0.15-0.25 Sorbic acid 0.05-0.1 Water Rest 3. The wafer product according to claim 1, characterized in that the soft confectionery mass for making the layer is a fondant mass containing milk lipstick, vegetable fat, sorbitol, vanillin in the following ratios of components, wt.%: Vegetable fat 2.45-3.15 Sorbitol 0.45-0.49 Vanillin 0.02 Milk lipstick Rest 4. Wafer product according to claim 1, characterized in that the soft confectionery mass for the layer is a boiled condensed milk. 5. The wafer product according to claim 1, characterized in that it contains a coating of glaze. 6. The wafer product according to claim 2, characterized in that for the implementation of the wafer layer, the prefabricated flour further comprises caramelized sugar. 7. Wafer product according to claim 1, characterized in that the soft confectionery mass for the layer contains at least one of the inclusions selected from the group: cocoa powder, rice, walnut (grated or grits), crispy.