RU2357418C1 - Method of manufacturing waffle confectionary product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry and can be used in technology of confectioner's goods production technology. The method includes preparation of waffle dough, its forming as two waffle blocks located on waffle boards. Each block is located in rows in horizontal surface hollow cells. Each cell is a hollow truncated pyramid or hollow truncated cone, working surface of each cell in correlatively located waffle boards with equal depth of each cell is equal. The cells of each row are connected with each other by bridges are created with deepenings of 1-2 mm relatively to the horizontal surface of cells base. Then formed blocks are baked and cooled down. Simultaneously the filling is being prepared using fat component in the form of vegetable non-laurine fat with melting temperature not more than 35°C. The part of fat component is for semi-finished product preparation that is in the form of fat component taken in the quantity of 28-32% from its total weight and mixed with sugar and return by-products obtained when waffle work piece is produced. Then the mixture is minced in ball mill up to obtaining mass particle dispersion of 92-94% of size not more than 25 mcm. The obtained semi-finished product is mixed with the remaining part of the fat component and flavouring agent. The waffle blocks cells are filled with filling and connected to the other waffle block to create hermetically sealed inner cavity of cells. After that waffle blocks are cut into separate products. The obtained product are glased and/or decorated. When cells are produced in the form of truncated pyramid at least one of unconnected edges of each cell base has an overhang in the outer side. The opposite part has a depression. They are located in such a manner that the overhang of one waffle block comes into the depression of the other block. When cells are produced in the form of hollow truncated cone each cell base has an overhang along the perimetre in the outer side. The opposite part has a depression. They are located in such a manner that the overhang of one waffle block comes into the depression of the other block. The filling components are used in the specified quantity. When the semi-finished product for the filling is prepared prior to its mincing in ball mill and after mincing cacao-powder is additionally introduced and/or powdered milk in quantity from 10-19 wt % from filling total weight. The ration of waffle work piece and filling is chosen in the limits of (15-25):(75-85).

EFFECT: broadening of confectionary waffle products choice by using of the filler (filling) of soft consistency, obtaining functional confectionary products with guaranteed content, structure and traditional consumer properties keeping crispy properties and consumer appeal of the products together with extension of storage life up to 3 months.

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Description

The invention relates to the field of food industry, in particular to its confectionery industry, and can be used in the technology for the production of flour confectionery.

A known method of producing a waffle confectionery product containing a shell of two halves made of waffle dough, inside of which is the filling - EP 0086319 A3, 1993.

A known method for the production of waffle confectionery, involving the use in the preparation of wafer dough non-laurized fats (prospectus of the company LLC Makintay, Email: info-mac@mail.ru, 01/01/2003).

The closest analogue to the claimed invention is a method for the production of wafer confectionery products, which provides for the preparation of wafer dough, its molding in the form of two wafer blocks on paired wafer plates, in each of which hollow cells are arranged regularly arranged in a horizontal plane, connected by jumpers , baking molded blocks and cooling them, preparing the filling using the fat component, filling the cells with filling, cutting blocks at wood products with subsequent decoration of the resulting product (GB 2432773 A, 06.06.2007).

The disadvantages of the known methods is that in their production uses a filling with a thick consistency. The use of a filling with a soft consistency can provoke a deterioration in the appearance of the product, i.e. its subsidence due to the loss of the initial form of the filling, its leakage from the waffle shell, as well as the soaking of the waffle shell, which leads to a loss of the crispy properties of the product.

The technical task of the invention is to expand the range of confectionery products on a wafer basis by using a filler (filling) of soft consistency, as well as obtaining functional confectionery products with a guaranteed composition, structure and traditional consumer properties while maintaining the crisp and consumer qualities of the products during the long shelf life to 3 months.

To achieve this objective, a method for producing a waffle confectionery involves preparing a wafer dough, forming it into at least two wafer blocks with cells of equal depth arranged in a horizontal plane, each of which is a hollow truncated pyramid or a hollow truncated cone, baking molded blocks and their cooling, preparation of the filling using the fat component in the form of vegetable non-lauric fat with a melting point no more than 35 ° C, while 28-32% of its total amount is preliminarily mixed with sugar and recyclable waste obtained in the production of wafer blanks, the resulting mixture is ground in a ball mill until a particle size dispersion of 92-94% of particles with a size of no more 25 microns and mix the resulting semi-finished product with the remaining part of the fat component and flavoring, filling the cells of the wafer blocks with a filling and connecting one wafer block with another to form a common sealed internal cavity of the cells, cutting radiation blanks into individual products, their glazing and / or decoration.

The components of the filling are preferably selected in the following ratio, wt. hours:

granulated sugar 35-45 fat component 39-55 recyclable waste 5-10 flavoring 0.03-0.05

At the stage of preparing a semi-finished product for the filling before grinding it in a ball mill or after grinding it, it is possible to add cocoa powder and / or milk powder in an amount of 10-19 wt.% Of the total mass of the filling.

The ratio in the product of the wafer billet and the filling is preferably chosen in the range by weight (15-25) :( 75-85).

The technical result of the proposed method lies in the fact that with such a shape of the cells of the wafer blocks and with such a technology for preparing the filling, the best preservation of the product quality indicators, in particular its shape and structure of the filling, is ensured. The filling technology using a pre-cooked semi-finished product consisting of granulated sugar and part of the fat component, crushed in a ball mill, to achieve a particle size of not more than 25 microns, subsequent methods of the method, as well as selection of the quantitative composition of the filling components, provide it with a density of about 900 kg / m, i.e. the filling turns out to be a lush consistency that well preserves the structural and mechanical properties.

It is this choice of the working area of each cell in wafer plates that ensures uniform baking of dough pieces at the expense of the same time and obtaining them with the same quality indicators.

Moreover, when biting off the product, the shape of the subsequent cell in the product is not violated. The presence of a sealed cavity in each cell of the wafer block allows you to use the filling with a soft consistency prepared on vegetable fats with a high content of unsaturated fatty acids, which improves the digestibility of the product and opens up the possibility of creating an assortment of wafer products for functional, preventive, therapeutic and prophylactic purposes, for nutrition the elderly, as well as all adult groups.

The use of a pre-cooked semi-finished product with a high degree of dispersion in the production of filling ensures the preservation of the required ratio of prescription components in each single product, which is a prerequisite in the production of enriched (fortified) products, i.e. when various vitamin supplements are added to the filling, they will be saved with the set quality indicators, and their number will not decrease.

The invention is illustrated by the following drawings, where

figure 1 shows a hollow product with the same size of the upper and lower cells and the total working area of 4a + b = 4a + c.

figure 2 - hollow products with different areas.

figure 3 - cells in the forms of the furnace.

The method involves the preparation of wafer dough, its molding in the form of at least two wafer blocks on wafer plates. In each block, hollow cells arranged in a horizontal plane are made. Each cell is a hollow truncated pyramid or a hollow truncated cone, made so that the working area of each cell in wafer plates with the choice of the same cell depth are equal to each other. The cells of the row are interconnected by jumpers made with a depression of 1-2 mm with respect to the horizontal plane of the base of the cells. Then the baked molded blocks are baked and cooled. At the same time, the filling is being prepared using the fat component in the form of non-lauric vegetable fat with a melting point of not more than 35 ° C. Part of the fat component is used to prepare the semi-finished product, taken in the amount of 28-32% of its total mass and mixed with sugar and return waste obtained in the production of wafer blanks. Then the mixture is ground in a ball mill to achieve a particle size dispersion of 92-94% of particles with a size of not more than 25 microns. The resulting semi-finished product is mixed with the remaining part of the fat component and flavor. The wafer blocks are filled with a filling and one wafer block is connected to another to form a common sealed internal cavity of the cells, after which the wafer blocks are cut into separate products. Glaze and / or decorate the resulting product.

When cells are made in the form of a hollow truncated pyramid, one of the unconnected edges of each cell base has a protrusion on the outside, and the opposite side has a cavity for connecting the cells.

The components of the filling are taken in the following amount, wt. hours:

Granulated sugar 35-45 Fat component 39-55 Returnable waste 5-10 Flavoring 0.003-0.005

After grinding the filling, cocoa powder and / or milk powder are additionally added to it in an amount of 10-19 wt.% Of the total weight of the filling.

The ratio in the product of the wafer billet and the filling is selected in the range by weight (15-25) :( 75-85).

Specific examples of the method

Example 1

The method involves the preparation of wafer dough, its molding in the form of two wafer blocks on wafer plates. In each block, hollow cells arranged in a horizontal plane are made. Each cell is a hollow truncated pyramid, made so that the working area of each cell in wafer plates with the choice of the same cell depth are equal to each other.

One of the unconnected edges of each cell base has a protrusion on the outside, and the opposite side has a depression, so that the protrusion of one wafer block enters the cavity of the other wafer block. The cells of the row are interconnected by jumpers made with a recess of 1 mm with respect to the horizontal plane of the base of the cells. Then the baked molded blocks are baked and cooled. At the same time, the filling is being prepared using the fat component in the form of vegetable non-lauric fat, with a melting point of 34 ° C. Part of the fat component goes to the preparation of the semi-finished product, taken in an amount of 28% of its total mass and mixed with sugar and recyclable waste obtained in the production of wafer billets. Then the mixture is ground in a ball mill to achieve a particle size dispersion of 92% of particles with a size of 23 μm. The resulting semi-finished product is mixed with the remaining part of the fat component and flavor. The components of the filling are taken in the following amount, wt. including: granulated sugar - 35, fat component - 39, recyclable waste - 5, flavoring - 0.03. At the stage of preparing a semi-finished product for the filling, before cocoa grinding, a cocoa powder and milk powder are added in an amount of 10 wt.% Of the total weight of the filling.

The wafer blocks are filled with filling and one wafer block is connected to another to form a common sealed internal cavity of the cells. The ratio in the product of the wafer billet and the filling is chosen equal to the mass of 15:85, after which the wafer blocks are cut into individual products. Glaze and decorate the resulting product.

Example 2

Carried out analogously to example 1, only each cell is a hollow truncated cone, made so that the working area of each cell in wafer plates with the choice of the same cell depth are equal to each other. The cells of the row are interconnected by jumpers made with a recess of 2 mm with respect to the horizontal plane of the base of the cells. Then the baked molded blocks are baked and cooled. At the same time, the filling is being prepared using the fat component in the form of non-lauric vegetable fat with a melting point of 35 ° C. Part of the fat component is used to prepare the semi-finished product, taken in the amount of 32% of its total mass and mixed with sugar and return waste obtained from the production of wafer billets . Then the mixture is ground in a ball mill to achieve a particle size dispersion of 94% of particles with a size of 24 microns. The resulting semi-finished product is mixed with the remaining part of the fat component and flavor. The wafer blocks are filled with a filling and one wafer block is connected to another to form a common sealed internal cavity of the cells, after which the wafer blocks are cut into separate products. Glaze and decorate the resulting product.

When cells are made in the form of a hollow truncated cone, each base of the cells of one block has a protrusion on the outer side, and each base of the cells of the other block has a depression, so that the protrusion of one wafer block enters the cavity of another waffle block.

The components of the filling are taken in the following amount, wt. hours:

granulated sugar - 45, fat component - 55, recyclable waste - 10, flavoring agent - 0.05.

After grinding the filling, milk powder is additionally added to it in an amount of 19 wt.% Of the total weight of the filling.

The ratio in the product of the wafer billet and the filling is selected in the range of 25:75 by weight.

Claims (4)

1. A method of manufacturing a waffle confectionery product, characterized in that it provides for the preparation of wafer dough, its molding in the form of at least two wafer blocks with cells of equal depth arranged in a horizontal plane, each of which is a hollow truncated pyramid or hollow truncated cone , baking molded blocks and cooling them, preparing the filling using the fat component in the form of non-lauric vegetable fat with a melting point not more than 35 ° C, while 28-32% of its total amount is preliminarily mixed with sugar and recyclable waste obtained in the production of wafer blanks, the resulting mixture is ground in a ball mill until a particle size dispersion of 92-94% of particles with a size of no more than 25 microns and mix the resulting semi-finished product with the remaining part of the fat component and flavoring, filling the cells of the wafer blocks with a filling and connecting one wafer block with another to form a common sealed internal cavity of the cells, cutting is obtained blanks on individual products, their glazing and / or decoration. 2. The method according to claim 1, characterized in that the components of the filling are taken at the next choice of the ratio between the components, parts by weight:
granulated sugar 35-45 fat component 39-55 recyclable waste 5-10 flavor 0.03-0.05 3. The method according to claim 1, characterized in that at the stage of preparing a semi-finished product for the filling before cocoa grinding or after grinding, cocoa powder and / or milk powder in an amount of from 10-19 wt.% total mass of the filling. 4. The method according to claim 1, characterized in that the ratio in the product of the wafer billet and the filling is selected in the range (15-25) :( 75-85).

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