RU2034479C1 - Nut wafer preparing method - Google Patents

Abstract

FIELD: food-processing industry. SUBSTANCE: method involves preparing emulsion from water, yolks, salt and soda; whipping obtained mass and introducing portions of high-grade wheat flour, with mass being carefully mixed after introduction of each portion of flour; forming prepared mass, which has liquid consistency, and baking; simultaneously preparing filler by frying grape seeds at 160-170 C for 3-5 min. till seeds acquire brown color; crushing grape seeds, grinding in homogenizer with butter to reach homogeneous structure; coating wafer sheets with filler; cutting prepared semi-finished products into separate products; packing obtained products and laying packages into boxes preliminarily prepared for this purpose. Components for preparing wafers are provided in the ratio of (%, by weight): yolks - 2.7-2.8, salt - 0.13-0.14%, soda - 0.13-0.132%, grape seeds - 20.0-21.0%, sand sugar - 47.0-48.0% , butter - 7.1-7.2%, wafer crumb - 4.7-4.8%, high-grade wheat flour the balance to 100%. Wafer has pleasant taste, tender crushing structure and consistency; filler has homogeneous structure free of grains and lumps. Wafer sheets have uniform light-yellow color, are easily cut with minimum crumbing. Filler is easily distributed over wafer sheet surface. EFFECT: wider range of products. 1 tbl

Description

 The invention relates to the food industry, in particular a confectionery, and is intended for the preparation of flour confectionery.

 Known composition of wafers "Nut", containing premium wheat flour, raw yolks, salt, soda, pralines, cocoa butter and crumbs of the same wafers. Praline contains roasted nuts crushed with sugar.

 A disadvantage of the known composition is that it uses scarce products, in particular nuts and cocoa butter, which makes it difficult to produce them in large quantities.

 The task set in the proposed technical solution, the exclusion of the above scarce raw materials from the recipe for these products and replacing them with more affordable ones, while maintaining the quality indicators that are inherent in traditional wafers. In addition, this technical solution provides the task in terms of expanding the range of products.

To achieve this goal, in the well-known technical solution related to the composition of nut wafers containing premium wheat flour, yolks, salt, soda and filling, as a filling it contains a mixture of crushed grape seeds with butter until a homogeneous structure, sugar sand and wafer chips, mashed until a homogeneous mass, the components of the wafers are taken in the following ratio, to the mass: Yolks 2.7-2.8 Salt 0.13-0.14 Soda 0.13-0.132 Grape seeds 20.0 -21.0 Sugar 47.0-48.0 Butter 7.1-7.2 Crumb of aphelion 4.7-4.8
Premium wheat flour
The use of fillings of this composition in the composition of wafers ensures the expansion of the output of these products, the inclusion of grape seeds, which are a waste of grape processing, in the production of non-waste food raw materials. Grape seeds are the following processing: roasting at 160-170 ^{° C} until they acquire a brown color with a taste of cocoa powder. Then they are first subjected to crushing, and then grinding in a homogenizer together with butter until the mass acquires a homogeneous structure. The resulting mass is mixed with granulated sugar and wafer crumbs and subjected to additional grinding. Then the mass is wiped until a homogeneous structure is obtained.

 Due to this processing, the qualitative indicators of the mass are not inferior to the qualitative indicators of the filling in the known composition of these wafers.

This technical solution is illustrated by the following method of its preparation. To prepare wafers, an emulsion is first prepared from water, yolks, salt and soda. Beat the resulting mass and add the highest grade wheat flour in parts. After each addition, the mass is thoroughly mixed to prevent the formation of lumps in it. The finished test mass has a liquid mass, which is then molded and baked. Preparing stuffing parallel, which are roasted seeds of grapes at 160-170 ^C for 3-5 min to the state as seeds acquire brown flavored cocoa powder. Then the seeds are subjected to crushing, and then grinding in a homogenizer together with butter until a homogeneous mass structure. The resulting mass is mixed with granulated sugar and wafer crumbs and subjected to additional grinding. The mass is then wiped, with the result that the filling is obtained with a homogeneous structure. Wafer sheets are greased with the resulting stuffing, prepared semi-finished products are cut into individual products, packaged and the resulting products are placed in prepared boxes.

The wafer components are taken in the following ratio, by weight: Yolks 2.7-2.8 Salt 0.13-0.14 Soda 0.13-0.132 Grape seeds 20.0-21.0 Sugar 47.0-48.0 Butter 7.1-7.2 Waffle crumbs 4.7-4.8
Premium wheat flour
Specific examples of the preparation of this composition.

 The sequence of preparation of this composition and the parameters at which this preparation is carried out is similar to the general description of the preparation of this composition. Moreover, the components are taken for each example in the ratio given in the table.

 Quality indicators of finished products: wafers with a pleasant crispy taste, delicate texture, the filling has a uniform structure, without grains and lumps. Wafer sheets with a uniform light yellow color. When cutting wafer sheets are well cut, the number of crumbs is minimal. The filling during spreading is well distributed without difficulty over the wafer sheets.

Claims (1)

 Waffles “NUTS” containing premium wheat flour, yolks, salt, soda and filling, characterized in that as the filling they contain a mixture of grape seeds with butter, crushed to a homogeneous structure, granulated sugar and wafer crushed, until ground homogeneous mass, in the following ratio of components, wt. Yolks 2.7 2.8
Salt 0.13 0.14
Soda 0.13 0.132
Grape Seeds 20 21
Sugar 47 48
Butter 7.1 7.2
Waffle crumbs 4.6 4.8
Premium wheat flour

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