RU2285413C2 - Method for waffle production - Google Patents

Abstract

FIELD: production of flour confectionaries.

SUBSTANCE: waffle is formed from waffle sheets baked from dough and filling. Dough contains wheat flour of highest grade, flour of amaranth seeds, yolks, sodium bicarbonate, phospholipids, table salt, vegetable oil, and water. Filling contains cocoa oil, milk butter, sugar powder, flour of roasted amaranth seeds and wafer crumbs.

EFFECT: waffle filling with nut taste and flavor.

Description

The invention relates to a technology for the production of flour confectionery.

A known method for the production of wafers, involving kneading dough containing premium wheat flour, vegetable oil, lecithin, salt, soda and water, its molding in the form of sheets and baking, mixing powdered sugar, cooking oil, a mixture of fried corn flour and dry curd whey , vanilla essence, chocolate flavor and wafer chips to obtain a filling and molding wafers from sheets and fillings (RU 94034352 A1, 03/10/1997).

The technical result of the invention is to obtain new wafers with a nutty taste and aroma, in which there are no nuts.

This result is achieved in that in a method for the production of wafers, which involves kneading dough containing premium wheat flour, table salt, soda, vegetable oil and water, shaping it in sheets and baking, mixing fat, powdered sugar, fried flour and wafer crumbs to obtain the filling and molding the wafers from the sheets and the filling, according to the invention, when mixing the dough, yolks, phospholipids and flour from amaranth seeds are additionally introduced, the dough is mixed in the following ratio of components, parts by weight, with accuracy Tew ± 5%:

premium wheat flour 70 amaranth seed flour thirty yolks 6.89 phospholipids 0.45 soda 0.5 salt 0.5 vegetable oil 2,33 water to a moisture content of 62-63%,

and when preparing the filling, when mixing, use flour from amaranth seeds, as fat use cocoa butter and butter, which are melted before mixing, and mixing is carried out in the following ratio of components, parts by weight, with an accuracy of ± 2%:

cocoa oil 40 butter twenty powdered sugar 48 fried flour from amaranth seeds 10 waffle chips 4.8

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

The dough is prepared according to traditional technology with sequential loading of soda, salt, 10% of the recipe amount of water with a temperature of 8-10 ° C, yolks, phospholipids and vegetable oil in a dough mixing machine. All of the above is stirred for about 30 s, add the remaining amount of water and half the recipe amount of each flour, mix for about 3 minutes, introduce the rest of the flour and mix until smooth, and then filter through a sieve with a mesh diameter of 2-3 mm . The resulting dough is poured into the shape of a waffle oven, molded in the form of sheets and baked by traditional technology.

The phospholipids used in the test are prepared by any known technology (Grin N.F.). Development of improved technology and formulations of phospholipid dietary supplements for functional purposes. Abstract dis. Ph.D. - Krasnodar: KubGTU, 2002, - 24 p .; Zharko M.V. Development of technology for the production of plant-based food phospholipids and products based on them. Abstract dis. Ph.D. - Krasnodar: KubGTU, 1995, - 24 p.).

To obtain the filling, the cocoa butter and butter are melted, powdered sugar, fried flour from the seeds of amaranth and wafer crumb are introduced into them and mixed until a homogeneous mass is obtained. It is spread on sheets and wafers are cut, which are packaged or packaged to obtain the target product.

When assessing the organoleptic properties of the target product according to GOST 5897, it was found that it has a pronounced nutty taste and aroma in the absence of nuts in the recipe.

Claims (1)

A method for the production of wafers, which involves kneading dough containing premium wheat flour, salt, soda, vegetable oil and water, shaping it in sheets and baking, mixing fat, powdered sugar, fried flour and wafer crumbs to produce a filling and molding wafers from sheets and fillings, characterized in that when kneading the dough, yolks, phospholipids and flour from amaranth seeds are additionally introduced, kneading is carried out in the following ratio of components, parts by weight, with an accuracy of ± 5%: Premium wheat flour 70 Amaranth Seed Flour thirty Yolks 6.89 Phospholipids 0.45 Soda 0.5 Salt 0.5 Vegetable oil 2,33 Water to humidity 62-63% and when preparing the filling, when mixing, use flour from amaranth seeds, as fat use cocoa butter and butter, which are melted before mixing, and mixing is carried out in the following ratio of components, parts by weight, with an accuracy of ± 2%: Cocoa oil 40 Butter twenty Powdered sugar 48 Roasted Amaranth Seed Flour 10 Waffle crumbs 4.8