RU2127980C1 - Composition for producing wafer rolls "yantarnye" - Google Patents

Abstract

FIELD: confectionery industry. SUBSTANCE: composition comprises mixture for preparation of filler and mixture for preparation of wafer base which contains melange, salt, vegetable oil, granulated sugar, dry milk, flavor, yellow colorant, high-grade wheat flour. Mixture for preparation of filler contains sugar powder, dry milk, confectionery fat substitute and product of extruded maize groats. Components for wafer preparation are taken in the following ratio, mas. %: melange, 1.55-1.67; salt, 0.071-0.077; vegetable oil, 0.38-0.51; granulated sugar, 14.8-15.8; dry milk, 8.11-8.43; flavor, 0.04-0.048; yellow colorant, 0.111-0.15; sugar powder, 25.8-26.5; confectionery fat substitute, 18.7-19.8; product of extruded maize groats, 8.66-10.25; high-grade wheat flour, the balance. EFFECT: increased organoleptical properties of product; broadened assortment of pastry. 4 ex

Description

 The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of flour confectionery.

 Known composition for the preparation of wafers, containing a mixture for the preparation of a wafer base, including vegetable oil, lecithin, salt, soda and wheat flour, and a mixture for preparing the filling, including powdered sugar, cooking oil, milk powder, blackcurrant powder, flavoring, vanilla powder and a paste-like product obtained by mixing a sugar beet concentrate with a bean [1].

 A disadvantage of the known composition is the use of scarce and expensive products, in particular blackcurrant powder and a pasty product. In addition, in the preparation of wafer tubes from this composition get brittle, poorly retained shape of the product.

 The closest set of features to the invention is a composition for preparing a wafer base, including melange, vegetable oil, salt, soda, phosphatides and premium wheat flour, and a mixture for preparing the filling, including powdered sugar, confectionery fat, milk powder, alcohol and vanilla powder [2].

 The disadvantages of the known composition are the low organoleptic properties of the finished product due to the taste of fat and the limitations of its use, since when preparing wafer tubes, the wafer base is poorly formed and the products are brittle.

 The invention is aimed at improving the organoleptic properties of the finished product and expanding the range of manufactured flour products.

To achieve this result, the composition for the preparation of wafer rolls, including a mixture for preparing a wafer base containing melange, salt, vegetable oil and premium wheat flour, and a mixture for preparing the filling containing powdered sugar, milk powder, and a fat component, a mixture for the preparation of the wafer base additionally contains granulated sugar, milk powder, flavoring and dye yellow, and the mixture for the preparation of the filling additionally contains the product of extruded corn grits, and in quality the fat component contains a substitute for confectionery fat in the following ratio of components, wt.%:
Melange - 1.55-1.67
Salt - 0.071-0.077
Vegetable oil - 0.38-0.51
Sugar - 14.8-15.8
Powdered milk - 8.11-8.43
Fragrance - 0.04-0.048
Dye yellow - 0.11-0.15
Powdered Sugar - 25.8-26.5
Confectionery fat substitute - 18.7-19.8
The product of extruded corn grits - 8.66-10.25
Premium Wheat Flour - Else
The introduction into the mixture for the preparation of the wafer base of granulated sugar and milk powder provides products with developed porosity and crunchy properties, with reduced brittleness, which allows us to expand the range of flour products. The introduction into the mixture for the preparation of the filling of the product of extruded corn grits in combination with a substitute for confectionery fat contributes to the manifestation of a pronounced taste of this additive. And the claimed combination of components of both the wafer base and the filling is optimal for the formation of the structure, taste and aromatic advantages. The introduction of a yellow dye enhances the taste of the delicate, melting taste of the finished product.

 The invention is illustrated by the following examples of the preparation of wafer tubes of this composition.

 First, they prepare the wafer base, for which all the components provided for the preparation of the wafer base are mixed until a homogeneous mass is obtained. At the end of mixing, flour and melange are added. The resulting dough is loaded into a dough-filling device, from where the test tape is fed to the baking drum. The waffle tape is baked until cooked and pulled through a rolling mandrel, where wafer rolls are formed. At the same time, the filling is prepared, for which powdered sugar, whole milk powder, the product of extruded corn grits are mixed with 23-28% of the confectionery fat substitute (for example, Konfa-5) from the prescription quantity. The homogeneous mass is subjected to grinding on a five-roll mill, and then stirred for 15-20 minutes with the addition of the remaining part of the confectionery fat substitute (Konfao-5) remaining in the recipe.

 Finished wafer rolls are packaged and packaged.

 Example 1. Mix to obtain a homogeneous mass of 14.8 wt.% Granulated sugar, 0.88 wt.% Milk powder, 0.38 wt.% Vegetable oil, 0.071 wt.% Salt, 0.04 wt.% Flavor and 0 11 wt.% Dye yellow. At the end of mixing, 1.55 wt.% Melange and 21.78 wt.% Premium wheat flour are added. The resulting dough is loaded into a dough-filling device, and then the resulting wafer tape is baked until ready and pulled through a rolling mandrel, where wafer tubes are formed. At the same time, the filling is prepared, for which 25.8 wt.% Of powdered sugar, 7.23 wt.% Of powdered milk and 8.66 wt. % of the product of extruded corn grits with 25% of the prescription amount of a substitute for confectionery fat (Confao - 5). The mixture is subjected to grinding in a five-roll mill for 20 minutes with the addition of the remaining part of the confectionery fat substitute according to the recipe. Wafer rolls are filled with the finished filling. The resulting products are packaged and packaged.

Example 2. The preparation of the product is carried out analogously to example 1, but the components of the composition for the preparation of wafer tubes are taken in the following ratio, wt.%:
Melange - 1.61
Salt - 0,074
Vegetable oil - 0.48
Sugar - 15.4
Powdered milk - 8.36
Fragrance - 0,045
Dye yellow - 0.13
Powdered Sugar - 26.33
Confectionery Fat Substitute - 19.4
Extruded Corn Groats Product - 9.98
Premium Wheat Flour - Else
Example 3. The preparation of the product is carried out analogously to example 1, but the components of the composition for the preparation of wafer tubes are taken in the following ratio, wt.%:
Melange - 1.67
Salt - 0,077
Vegetable oil - 0.51
Sugar - 15.8
Powdered milk - 8.43
Fragrance - 0,048
Dye yellow - 0.15
Powdered Sugar - 26.5
Confectionery Fat Substitute - 19.8
Extruded Corn Groats Product - 10.25
Premium Wheat Flour - Else
Ready wafer rolls have a pleasant melting, delicate taste, reminiscent of corn sticks, without extraneous taste and odor, with developed porosity, crunchy properties and color from light yellow to yellow.

Example 4 (prototype). The preparation of wafer rolls is carried out analogously to example 1, but the following components are taken in the ratio, wt.%:
Melange - 1.82
Salt - 0.11
Soda - 0.11
Vegetable oil - 0.45
Phosphatides - 0.099
Powdered Sugar - 30.02
Confectionery Fat - 36.17
Powdered milk - 7.3
Alcohol - 0.75
Fragrance - 0.39
Premium Wheat Flour - Else
The wafer tubules obtained as a result of the experiment have a taste of fat, poorly pronounced aroma. Due to the dense consistency of the wafer base, the tubes are brittle and form large crumbs, which impairs their organoleptic properties.

 Thus, compared with the prototype (example 4), the proposed composition for the preparation of wafer tubes "Amber" (examples 1-3) will allow to obtain products with a more pleasant, melting taste and aroma, with no extraneous taste and smell, with developed porosity and fragility, minimal fragility. Using the proposed composition for the preparation of wafer rolls will expand the range of flour products.

Claims (1)

Composition for making wafer rolls, including a mixture for making a wafer base containing melange, salt, vegetable oil and premium wheat flour, and a mixture for making the filling containing powdered sugar, milk powder, and a fat component, characterized in that the mixture for cooking the wafer base additionally contains granulated sugar, milk powder, flavoring and dye yellow, and the mixture for the preparation of the filling additionally contains the product of extruded corn grits, and as fat Components comprises a confectionery fat substitute in the following ratio, wt.%:
Melange - 1.55 - 1.67
Salt - 0.071 - 0.077
Vegetable oil - 0.38 - 0.51
Sugar - 14.8 - 15.8
Powdered milk - 8.11 - 8.43
Fragrance - 0.04 - 0.048
Dye yellow - 0.11 - 0.15
Powdered Sugar - 25.8 - 2.65
Confectionery fat substitute - 18.7 - 19.8
The product of extruded corn grits - 8.66 - 10.25
Premium Wheat Flour - Else