RU2329657C1 - Confectionery (versions) - Google Patents

Abstract

FIELD: food products, confectionery industry.

SUBSTANCE: group of inventions relates to confectionery industry and is goaled for confectionery production. Confectionery is presented in variants. According to any variant confectionery has centre and filling. According to the first variant centre is made of waffle sheets out of top-grade wheat flour, edible salt, baking soda, lecithin, soya bean oil, egg mixture, ferment and water. In this variant filling is placed between waffle layers and is made from sugar powder, fat component - confectionery fat, sunflower seed halva ground with waffle sheets and flavour - cacao powder and skim milk powder. The second variant is on the whole equivalent to the first one. According to the second variant waffle crumbs are used as flavour in confectionery filling. Palm oil is additionally put to confectionery fat used as fat component. This ensures improvement of taste, organoleptic, quality characteristics, expand range of means for the purpose.

EFFECT: expanding range of confectioneries with improved taste, organoleptic and quality characteristics.

7 tbl, 18 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of sugar confectionery, glazed with chocolate icing, with a body formed from a set of wafer sheets and a filling containing halva placed between layers of wafers.

A confectionery product with a body glazed with chocolate glaze formed by layers of wafers made from premium wheat flour, edible salt, baking soda, lecithin, vegetable oil, water and a cream mass located between them made from coconut oil, a fat-containing product, powdered sugar is known and flavoring. RU 2118096 6, A23G 3/00, 08/27/1998.

A confectionery product with a body glazed with chocolate glaze formed by layers of wafers made from premium wheat flour, edible salt, baking soda, lecithin, vegetable oil, water and the chocolate mass located between them, made from icing sugar, cocoa butter, cocoa is known grated, butter, and flavor. RU 2118094 6, A23G 3/00, 08.28.1998.

However, these confectionery products have fillings with a traditional taste, which does not provide at the proper level the organoleptic properties of sweets and their taste indices.

The objective of the invention is the development of confectionery products with a filling with high biological value, expanding the range of products for a healthy diet, the original taste inherent in natural products, the increased shelf life while maintaining the taste of a freshly prepared product, namely crispy properties, melting delicate texture of the filling without any trace layering of wafer sheets and toppings.

The technical result of the invention is the creation of confectionery products with high nutritional value, original taste by combining thin crispy wafer sheets with filling layers, including halva with wafer sheets, improved quality characteristics, namely without traces of delamination of wafer sheets and filling, as well as expanding the assortment products

The problem is solved in two versions of the confectionery. Common to the options is the case, consisting of a set of wafer sheets prepared from a basic recipe composition containing premium wheat flour, baking salt, baking soda, lecithin, vegetable fat, water and layers of filling made between the basic recipe composition located between the wafer sheets containing icing sugar, fat-containing component, flavoring.

In the first version of the product for the preparation of wafer sheets, in addition to the basic composition, melange and an enzyme are introduced, and soybean oil as the fat-containing component in the following ratio of components, wt.%:

Premium wheat flour 42.51-46.98 Melange 1.98-2.56 Soybean oil 0.24-0.34 Lecithin 0.15-0.18 Baking soda 0.13-0.14 Food salt 0.13-0.14 Enzyme 0.02-0.03 Water Rest,

to prepare layers from the filling, in addition to the basic composition, ground halva with wafer sheets is introduced, skimmed milk powder and cocoa powder are used as a flavoring agent, and confectionery fat is used as a fat-containing product in the following ratio, wt.%:

Ground halva with wafer sheets 55.62-58.76 Confectionery fat 16.02-18.92 Skimmed milk powder 5.84-7.94 Cocoa powder 1.36-1.58 Powdered sugar Rest

In the second embodiment, products for the preparation of wafer sheets, as well as in the first embodiment, in addition to the basic composition, melange and enzyme are introduced, and soybean oil as a fat-containing component in the following ratio of components, wt.%:

Premium wheat flour 42.57-46.98 Melange 1.98-2.56 Soybean oil 0.24-0.34 Lecithin 0.15-0.18 Baking soda 0.13-0.14 Food salt 0.13-0.14 Enzyme 0.02-0.03 Water Rest

to prepare layers from the filling, in addition to the basic composition, halva rubbed with wafer sheets is also introduced, wafer crumb is used as a flavoring agent, and confectionery fat and palm oil are used as a fat-containing product in the following ratio of components, wt.%:

Ground halva with wafer sheets 37.62-40.08 Confectionery fat 9.64-11.48 Palm oil 9.64-11.48 Waffle crumbs 3.92-5.64 Powdered sugar Rest

Moreover, in both cases, when preparing in a confectionery product, the filling layers can be made from a prescription composition in which halva is ground, wiped with wafer sheets in the ratio of halva: wafer sheets, as 2.0: 1.0.

Moreover, the body in both versions of the product can be coated with chocolate in the amount of 20-22 wt.% Of the total weight of the product.

The difference between the claimed confectionery product and the known ones is that in both cases the body is a multilayer product formed from a set of wafer sheets, with layers of the filling containing halva rubbed with wafer sheets located between the layers of wafer sheets. Moreover, halva introduced into the fillings, reinforced with the taste of wafer chips, makes the filling homogeneous with a microporous structure and optimally linked indicators of plasticity, hardness, formability and spreadability according to both options, and also has a high nutritional and biological value. It allows you to significantly expand the range of confectionery products produced on its basis. Moreover, the original taste of the products, achieved through the introduction of halva, differs in taste from the traditional taste of fillings of this type. Wafers rubbed with halva take fat and moisture from halva and filling as a whole, which helps to improve the organoleptic properties of products, increase the biological value of products due to the content of halva, increase their shelf life while maintaining the taste of the product just cooked, namely crispy properties of wafers, melting delicate texture of the filling.

Moreover, the moisture content of the wafer sheets and the filling is approximately the same, while the moisture does not pass from the filling into the wafer sheets, which excludes warping and delamination of the wafer sheets and the filling during storage and increases their shelf life. The increase in the shelf life is also facilitated by the content of the enzyme in the wafer sheets, due to which the hygroscopicity of the wafer sheets decreases, the structure improves and their crisp properties increase.

The claimed invention allows to solve the problem - to expand the range of sweets, abandoning expensive scarce raw materials, without reducing taste by using such raw materials as powdered milk, crushed wafers, halva.

The invention is illustrated by examples 1-6 of the preparation of sweets. For examples 1-3 used recipes for confectionery "Star Bear", and for examples 4-6 used recipes for confectionery "Smile of Autumn".

The following raw materials can be used for the manufacture of products: premium wheat flour - GOST R 52189-2003, granulated sugar - GOST 21-94, mélange - GOST 30363-96, lecithin - TU 9146-006-00371185-93; food salt - GOST 13830-91, baking soda - GOST 2156-76, chocolate glaze - OST 10-260-2000, soybean oil - GOST 7825-96, confectionery fat - TU 9142-030-00333500-2003; cocoa powder - GOST 108-76, drinking water - GOST R 51232, enzyme - San Pin 2.3.2. 1078-01, skimmed milk powder, GOST 10970-87, halva (sunflower, tahini, nut, peanut) - TU 9127-001-69687312-04, wafer crumbs - San Pin 2.3.2.1078-01, palm oil - TU 9141 -017-00365517-2006.

Example 1. (for the first option). The preparation of wafer sheets for a confectionery product is carried out according to the recipe composition 1, table 1.

Melange - 5.77 kg (1.98 wt.%)

Soybean oil - 0.98 kg (0.34 wt.%)

Lecithin - 0.45 kg (0.15 wt.%)

Baking soda - 0.38 kg (0.14 wt.%)

Food salt - 0.40 kg (0.14 wt.%)

Enzyme - 0.067 kg (0.02 wt.%)

Water - 118.55 kg (54.66 wt.%)

Premium wheat flour - 124.24 kg (42.57 wt.%)

First, a concentrated emulsion is prepared. For this purpose, melange, vegetable oil, lecithin, sodium bicarbonate, edible salt are successively loaded into a whipping machine and mixed for 30-50 minutes, 5% of the total amount of dough is mixed with water and mixed for another 5 minutes. The prepared emulsion is filtered through a sieve with a mesh diameter of 2.5 mm. The humidity of the emulsion is 90-93%.

The prepared concentrated emulsion and flour according to the recipe are mixed 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 20 ° C, humidity 58-65%.

Baking wafer sheets from the finished dough is carried out for 2-2.5 minutes. Humidity of wafer sheets immediately after baking 1.5%.

The preparation of the filling for the confectionery product is carried out according to the recipe composition 1, table 2.

Halva sunflower milled with wafer sheets 303.40 kg (55.62 wt.%) Confectionery fat 95.97 kg (18.92 wt.%) Skimmed milk powder 43.45 kg (7.94 wt.%) Cocoa powder 7.48 kg (1.36 wt.%) Powdered sugar 95.35 kg (16.16 wt.%)

First, a mixture of sunflower halva with wafer sheets is crushed in a three-roll mill in a ratio of 2.0: 1.0 to obtain a paste-like, well-smeared mass. The resulting paste is loaded into the mixer, confectionery fat, icing sugar, cocoa liquor, skimmed milk powder are added. The mixture is thoroughly mixed until smooth. The temperature of the finished mass is not more than 38 ° C.

The mass with the help of rolls is evenly applied to the wafer sheet, covered with a second wafer sheet, after which the formed layer is cooled at a temperature of 8-15 ° C. After this, the layer is kept indoors for up to 24 hours. Finished layers are cut on cutting machines using strings. For the production of glazed confectionery, the surface and sides of the body are glazed on the glazing machine. In this case, glaze is taken in an amount of 20% of the total mass of the product.

The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 2. The manufacture of a confectionery product is carried out analogously to example 1. Wafer sheets are prepared according to the recipe 2, table 1, and the filling is prepared according to the recipe 2, table 2. At the same time, sunflower halva is used, and the layers are made of three wafer sheets and two layers of filling. To glaze the body, the glaze is taken in an amount of 20% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 3. The manufacture of a confectionery product is carried out analogously to example 1, but the wafer sheets are prepared according to the recipe composition 3, table 1, and the filling is prepared according to the recipe composition 3, table 2. At the same time, sunflower halva is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 4. The manufacture of a confectionery product is carried out analogously to example 1, but wafer sheets are prepared according to the recipe composition 1, table 1. The filling is prepared according to the recipe 4, table 2. At the same time, halva tahini is used, and the layers are made of three wafer sheets and two layers of filling. To glaze the body, the glaze is taken in an amount of 20% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 5. The manufacture of a confectionery product is carried out analogously to example 1, but wafer sheets are prepared according to the recipe composition 3, table 1. The filling is prepared according to the recipe 5, table 2. In this case, halva tahini is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 6. The manufacture of a confectionery product is carried out analogously to example 1, but wafer sheets are prepared according to the recipe composition 1, table 1. The filling is prepared according to the recipe 6, table 2. At the same time, walnut halva is used, and the layers are made of three wafer sheets and two layers of filling. To glaze the body, the glaze is taken in an amount of 20% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 7. The manufacture of a confectionery product is carried out analogously to example 1, but wafer sheets are prepared according to the recipe composition 3, table 1. The filling is prepared according to the recipe 7, table 2. At the same time, walnut halva is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 8. The manufacture of a confectionery product is carried out analogously to example 1, but the wafer sheets are prepared according to the recipe composition 1, table 1. The filling is prepared according to the recipe 8, table 2. In this case, peanut halva is used, and the layers are made of three wafer sheets and two layers of filling. To glaze the body, the glaze is taken in an amount of 20% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 9. The manufacture of a confectionery product is carried out analogously to example 1, but wafer sheets are prepared according to the recipe composition 3, table 1. The filling is prepared according to the recipe 9, table 2. In this case, peanut halva is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 10 (for the second option). The manufacture of a confectionery product is carried out analogously to example 1, but the wafer sheets are prepared according to the recipe composition 1, table 1. Baking wafer sheets from the finished dough is carried out for 2.5 minutes. Humidity of wafer sheets immediately after baking 3%. The filling is prepared according to the recipe 10, table 2A. To do this, use the following components:

Halva sunflower milled with wafer sheets 298.12 kg (37.62 wt.%) Confectionery fat 90.92 kg (11.48 wt.%) Palm oil 76.41 kg (9.64 wt.%) Waffle crumbs 44.66 kg (5.64 wt.%) Powdered sugar 39.94 kg (35.62 wt.%)

To prepare the fatty filling, first mix the sunflower halva with wafer sheets in a three-roll mill to obtain a paste-like mass. Separately, the crumb obtained by grinding waffle waste is loaded into the mixer with stirring. Then load approximately 85% of confectionery fat and palm oil of the total mass and the entire amount of powdered sugar. Then add the sunflower halva ground with wafer sheets in a ratio of 2.0: 1.0 and the rest of the molten fat. The temperature of the finished filling 36 ° C. The properties of wafer sheets and fillings are given in table 3.

In this case, the layers are made of two wafer sheets and one layer of filling.

Glazing the body is carried out with chocolate icing in an amount of 20% of the total mass of the product. The nutritional and energy value of the products is given in table 4. The microbiological parameters of the confectionery during storage are given in table.5.

Example 11 (for the second option). The preparation of the confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 2, table 1. The preparation of the filling is carried out according to example 10, but according to the recipe 12, table 2A. At the same time, sunflower halva is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Example 12 (for the second option). The preparation of a confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 3, table 1. The preparation of the filling is carried out according to example 10, but according to the recipe 12, table 2A. At the same time, sunflower halva is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Example 13 (for the second option). The preparation of the confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 1, table 1. The preparation of the filling is carried out according to example 10, but according to the recipe 13, table 2A. In this case, halva tahini is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Example 14 (for the second option). The preparation of a confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 3, table 1. Preparation of the filling is carried out according to example 10, but according to the recipe 14, table 2A. At the same time, halva tahini is used, and the layers are made of three wafer sheets and two layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Example 15 (for the second option). The preparation of the confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 1, table 1. The preparation of the filling is carried out according to example 10, but according to the recipe 15, table 2A. At the same time, walnut halva is used, and the layers are made of three wafer sheets and two layers of filling. To glaze the body, the glaze is taken in an amount of 20% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Example 16 (for the second option). The preparation of the confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 1, table 1. Preparation of the filling is carried out according to example 10, but according to the recipe 16, table 2A. At the same time, walnut halva is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Example 17 (for the second option). The preparation of the confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 1, table 1. The preparation of the filling is carried out according to example 10, but according to the recipe 17, table 2A. In this case, peanut halva is used, and the layers are made of three wafer sheets and two layers of filling. To glaze the body, the glaze is taken in an amount of 20% of the total mass of the product. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Example 18 (for the second option). The preparation of a confectionery product is carried out analogously to example 1. For this, wafer sheets are prepared analogously to example 1, but according to the recipe composition 3, table 1. The preparation of the filling is carried out according to example 10, but according to the recipe composition 18, table 2A. In this case, peanut halva is used, and the layers are made of six wafer sheets and five layers of filling. To glaze the body, the glaze is taken in an amount of 22% of the total mass of the product. The properties of wafer sheets and fillings are given in table 3. The nutritional and energy value of the products is given in table 4A. The microbiological parameters of the confectionery during storage are given in table.5.

Table 1 No. Wafer Sheet Components Compositions one 2 3 one Melange 1.98 2.11 2,56 2 Soybean oil 0.34 0.30 0.24 3 Lecithin 0.15 0.16 0.18 four Baking soda 0.14 0.14 0.13 5 Food salt 0.14 0.14 0.13 6 Enzyme 0.02 0,03 0,03 7 Premium wheat flour 42.57 45.63 46.98 8 Water 54.66 51.49 49.75

table 2 No. Components The composition of the filling, in wt.% (In the first embodiment) one 2 3 four 5 6 7 8 9 one Halva sunflower milled with wafer sheets 55.62 58.76 56.08 2 Halved tahini halva with wafer sheets - - - 55.62 58.76 - - - - 3 Milled halva with wafer sheets - - - - - 55.62 58.76 - - four Milled peanut halva with wafer sheets - - - - - - - 55.62 58.76 5 Confectionery fat 18.92 16.02 17.74 18.92 16.02 18.92 16.02 18.92 16.02 6 Skimmed milk powder 7.94 6.96 5.84 5.84 7.94 5.84 7.94 5.84 7.94 7 Cocoa powder 1.36 1,58 1,56 1,58 1.36 1,58 1.36 1,58 1.36 8 Powdered sugar 16.16 16.68 18.78 18.04 15.92 18.04 15.92 18.04 15.92

Table 2A No. Components The composition of the filling, in wt.% (In the second embodiment) 10 eleven 12 13 fourteen fifteen 16 17 eighteen one Halva sunflower milled with wafer sheets 37.62 40.08 39.08 - - - - - - 2 Halved tahini halva with wafer sheets - - - 37.62 40.08 - - - - 3 Milled halva with wafer sheets - - - - - 37.62 40.08 - - four Milled peanut halva with wafer sheets - - - - - - - 37.62 40.08 Confectionery fat 11.48 9.64 10.64 11.48 9.64 11.48 9.64 11.48 9.64 Palm oil 9.64 10.48 11.48 9.64 11.48 9.64 11.48 9.64 11.48 Waffle crumbs 5.64 3.98 3.92 5.64 3.92 5.64 3.92 5.64 3.92 Powdered sugar 35.62 35.82 34.88 35.62 34.88 35.62 34.88 35.62 34.88

Table 3 Physico-chemical characteristics of the confectionery. Example No. Filling humidity Wafer sheet moisture one 2,5 1,5 2 2,5 2,5 3 3.0 4,5 four 2,5 3.0 5 2.0 1,5 6 3.0 4,5 7 2,5 3.0 8 3.0 4.0 9 2,5 3.0 10 2.0 1,5 eleven 3.0 4.0 12 3.0 4,5 13 2,5 3.0 fourteen 2.0 1,5 fifteen 3.0 4,5 16 2.0 1,5 17 2,5 3.0 eighteen 2.0 1,5

Table 4 Nutritional and energy value of products made according to the first option. Confectionery Indicators (per 100 g of product) Protein, g Fat g Carbohydrates, g Energy value, kcal Using sunflower halva 8.6 24.6 55.3 Using peanut halva 9.5 28,2 55.6 Using halva nut 9.0 28,2 55.8 Using halva tahini 8.6 28,4 56.9

Table 4A Nutritional and energy value of products made according to the second option Confectionery Indicators (per 100 g of product) Protein, g Fat g Carbohydrates, g Energy value, kcal Using sunflower halva 7.1 20,2 63.3 497.0 Using peanut halva 8.0 23.3 63.7 492.0 Using halva nut 7.6 23.3 63.9 493.0 Using halva tahini 7.1 23.5 64.9 495.0

Table 5 Microbiological indicators of confectionery during storage. Background 30 days 60 days 90 days KMAFANM, CFU / g (no more than 5 × 10 ⁴ ) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Pathogenic, including salmonelps (not allowed in 25 g) Not up to date Not up to date N ebn. Not up to date BGKP, CFU / g (not allowed in 0.1 g) Not up to date Not up to date Not up to date Not up to date Mold, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Yeast, CFU / g (not more than 50) Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹ Less than 1 × 10 ¹

From table 3 it follows that the moisture content of the wafer sheets and the moisture content of the filling are approximately the same. In this case, there is no transfer of moisture from the filling into the wafer sheets. This preserves their crisp properties. Wafer sheets do not get wet or warped, the filling does not delaminate and does not separate from the sheets throughout the entire shelf life. Moreover, the products have an original taste, unlike the taste of traditional wafer products. From table 4 it follows that the microbiological parameters obtained by the claimed method of products do not change for 90 days, which allows to increase the safety of products up to three months.

Claims (4)

1. A confectionery product comprising a body consisting of a set of wafer sheets prepared from a prescription composition containing premium wheat flour, edible salt, baking soda, lecithin, a fat component, water and layers of a filling made from a recipe composed between wafer sheets containing sugar powder, a fat component, a flavoring additive, characterized in that the wafer sheets are prepared from a prescription composition additionally containing melange and an enzyme, and soybean oil as a fat component When the following component ratio, wt.%: Premium wheat flour 42.51-46.98 Melange 1.98-2.56 Soybean oil 0.24-0.34 Lecithin 0.15-0.18 Baking soda 0.13-0.14 Food salt 0.13-0.14 Enzyme 0.02-0.03 Water Rest and the filling layers are prepared from a prescription composition, additionally containing halva, grated with wafer sheets, skimmed milk powder and cocoa powder as a flavoring additive, and confectionery fat as a fat component in the following ratio of components, wt.%: Ground halva with wafer sheets 55.62-58.76 Confectionery fat 16.02-18.92 Skimmed milk powder 5.84-7.94 Cocoa powder 1.36-1.58 Powdered sugar Rest 2. A confectionery product comprising a body consisting of a set of wafer sheets prepared from a prescription composition containing premium wheat flour, edible salt, baking soda, lecithin, a fat component, water and layers of a filling prepared from a recipe composed between wafer sheets containing sugar powder, a fat component, a flavoring additive, characterized in that the wafer sheets are prepared from a prescription composition additionally containing melange and an enzyme, and soybean oil as a fat component When the following component ratio, wt.%: Premium wheat flour 42.51-46.98 Melange 1.98-2.56 Soybean oil 0.24-0.34 Lecithin 0.15-0.18 Baking soda 0.13-0.14 Food salt 0.13-0.14 Enzyme 0.02-0.03 Water Rest and the filling layers are prepared from a prescription composition, additionally containing halva, grated with wafer sheets, wafer crumb as a flavoring additive, and confectionery fat and palm oil as the fat component in the following ratio of components, wt.%: Ground halva with wafer sheets 37.62-40.08 Confectionery fat 9.64-11.48 Palm oil 9.64-11.48 Waffle crumbs 3.92-5.64 Powdered sugar Rest 3. A confectionery product according to claims 1 and 2, characterized in that the filling layers are made from a prescription composition in which halva rubbed with wafer sheets is contained in a halva: wafer sheet ratio of 2.0: 1.0. 4. Confectionery product according to claims 1 and 2, characterized in that the body is coated with chocolate in the amount of 20-22 wt.% Of the total weight of the products.