RU2625657C2 - Waffle product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: waffle product is proposed, comprising a body consisting of a set of waffle sheets made from a flour semi-finished product and filling layers arranged between the waffle sheets, in which the filling is made from a candy mass on the basis of a praline mass semifinished product is provided, and the product body is covered with a layer of milk caramel, on which is a sprinkle made of crushed peanuts and puffed rice and covered with chocolate-milk glaze with diluting is arranged, at the following ratio of the original ingredients in the finished product, wt %: milk caramel 30.0-32.0; waffle sheets 7.0-8.0; filling 26.0-27.0; crushed peanuts 11.0-12.0; puffed rice in balls 2.0-3.0; chocolate milk icing with diluting 20.0-22.0.

EFFECT: waffle product with improved organoleptic properties, increased nutritional value, long shelf life and expanding the range of manufactured products.

5 cl, 6 tbl, 2 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 sweets "Gentle surprise" RU 2119094 IPC A23G 3/00, publ. 08/27/1998, Russian Spikelet RU 2118095 IPC A23G 3/00, publ. 08/27/1998, with a body glazed with chocolate icing, formed by two layers of wafers made from a semi-finished product consisting of flour, water, salt, soda, lecithin and sunflower oil and a filling between them made of cream-chocolate mass consisting of cocoa grated, cocoa butter, powdered sugar and butter and vanilla, while the ratio of chocolate glaze, wafers and cream-chocolate mass is selected in the range (37-43) :( 5-9) :( 49-57) with a cream-chocolate thickness masses and sweets, respectively, in the range of 6.0-7.5 and 10.5-12.0 m m, and, accordingly, from the milk-nut mass, consisting of the kernel of roasted grated nut, whole dried milk, semi-finished product, fat-containing product, icing sugar and flavoring, while the ratio of chocolate glaze, wafers and milk-nut mass is selected in the range (37- 43) :( 5.5-10) :( 49-57) with a thickness of milk-nut mass and candy, respectively, in the range of 6.0-7.5 and 10.5-12.0 mm, while in milk-nut the mass introduced as a vegetable semi-finished product rye ground fried, fat-containing product - confectionery fat, and omatizatora - vanillin.

Sweets are known, consisting of a body glazed with chocolate icing containing wafer sheets with a layer, while the body consists of four wafer sheets, pralines containing coconut oil, cocoa powder, milk powder, vanilla essence are used as a layer. RU 2140163 IPC 6 A23G 3/00 publ. 10/27/1999.

A flour confectionery product is known with a body formed from wafer layers containing flour, water, soda, salt, melange, edible phosphatides, vegetable oil, and interlayers of whipped candy mass containing agar, granulated sugar, molasses, egg white, butter , condensed milk, water, vanillin. RU 2289255 IPC A21D 13/08, publ. 12/20/2006.

The closest analogue to the problem to be solved and the technical result to be achieved is a wafer product comprising a body consisting of a set of wafer sheets made from a material based on semi-finished flour containing premium wheat flour, rye flour, edible salt, baking powder - ammonium carbonate and soda edible, egg powder, corn starch, coconut oil, skimmed milk powder, enzyme, water and layers of filling made between soft confectionery masses located between wafer sheets melting milk crystallized mass containing skimmed milk powder, whole milk powder, invert syrup for sugar products, granulated sugar, vegetable fat, agar, monoglycerides and sorbic acid. RU 103279, IPC A21D 13/08, publ. 04/10/2011.

A known product does not have high enough quality characteristics due to the high humidity of the filling, which can affect the shelf life of the product.

The task to which the claimed technical solution is directed is to create a wafer product with improved organoleptic properties, expanding the range of products.

The technical result is increased nutritional value, improved organoleptic characteristics in terms of taste and long shelf life.

The technical result is achieved by the fact that the wafer product, comprising a body consisting of a set of wafer sheets made from semi-finished flour products and layers of filling located between the wafer sheets, according to the invention, the filling is made of candy mass based on a semi-finished praline mass, and the body of the product is covered with a layer of milk caramel, on which there is a sprinkle made of crushed and ground rice peanuts, in the following ratio of the initial components of the product in wt. %:

Milk caramel 30.0-32.0 Wafer sheets 7.0-8.0 Filling 26.0-27.0 Crushed Peanut Kernel 11.0-12.0 Rice balloons 2.0-3.0 Milk chocolate icing with wiring 20.0-22.0

At the same time, in the wafer product, the semi-finished flour product can be made from premium wheat flour, seeded rye flour, coconut oil, caramelized sugar, corn starch, edible salt, skimmed milk powder, egg powder, edible carbonate, ammonium carbonate, Alfamalt LQ40 enzyme "In the following ratio of starting components in wt. %:

Premium wheat flour 36.25-38.05 Seeded rye flour 1.37-2.14 Coconut oil 0.44-0.48 Caramelized Sugar 0.44-0.48 Corn starch 0.35-0.38 Food salt 0.21-0.22 Skimmed milk powder 0.18-0.20 Egg powder 0.18-0.20 Baking soda 0.18-0.20 Coal ammonium salt 0.18-0.20 The enzyme Alfamalt LQ4020 0.019-0.02 Water rest

Moreover, in a wafer product, a candy mass based on a semi-finished product of praline mass can be made from a semi-finished product of praline mass, coconut oil, waffle chips, Caramel Toffy, lecithin, Concentrated Milk flavor, Nova Sol Cof antioxidant with the following ratio of the starting components in wt. %:

Semi-finished praline mass 76,173-77,785 Coconut oil 8.65-9.65 Waffle crumbs 8.61-9.61 Karamilk "TOFI" 4.03-4.4 Lecithin 0.40-0.43 Fragrance "Concentrated milk" 0.11-0.12 Antioxidant Nova Sol Cof 0.015-0.017

At the same time, in a wafer product, a semi-finished product of milk caramel can be made from milk condensed with sugar, molasses, invert syrup for sugar products, vegetable fat "Ekolact" 1403-35, sorbitol, glycerin, edible salt, monoglyceride in the following ratio of the starting components in wt. %:

Condensed milk 23.34-24.68 Syrup 33.87-35.12 Invert Sugar Syrup 18.76-19.89 Vegetable fat "Ekolakt" 1403-35 10.82-12.01 Sorbitol 6.95-7.68 Glycerol 2.01-2.64 Food salt 0.81-0.82 Monoglycerides 0.28-0.32

Moreover, in the wafer product, the prefabricated praline mass can be made from powdered sugar, whey powder, coconut oil, confectionery fat, skimmed milk powder, glucose in the following ratio of the starting components in wt. %:

Dry milk whey 15.12-15.96 Coconut oil 13.97-14.69 Confectionery fat 13.74-14.92 Skimmed milk powder 13.84-14.98 Glucose 5.24-6.12 Powdered sugar rest

The difference between the claimed confectionery and known products is that the case is a multilayer product formed from a set of wafer sheets, with filling layers located between them, based on a semi-finished praline mass. At the same time, the body of the product is covered with a layer of milk caramel, on which there is a sprinkle made of crushed and airy rice peanut kernels. Moreover, the moisture content of the wafer sheets and the filling is approximately the same. Moisture does not pass from the filling into wafer sheets, which eliminates warping and delamination of wafer sheets, improving the strength and appearance of the finished product. The product does not crumble, does not get wet when filled with filling, its contents do not leak and are not squeezed out, which increases their shelf life. Also, the shelf life is enhanced 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 content of the antioxidant Nova Sol COf in the filling also increases the shelf life of the product due to the protection from oxidation of the fat-containing components of the filling. The original taste of the product is given by coating the case with a layer of milk caramel, on which there is a sprinkle made of peanuts, crushed and popped rice. Milk caramel has a viscous and soft consistency. Its humidity is 13-17%. A sprinkling of popped rice and crushed peanuts is wrapped in soft milk caramel, giving the product a generally unusual taste and high nutritional value, which allows you to expand the arsenal of products for this purpose. Coating the product with milk chocolate icing with wiring improves the taste of the product.

Example 1

The wafer product is prepared in accordance with the recipe for the product "Break". Material for the manufacture of wafer sheets is obtained by preparing a concentrated emulsion. For this, flour and all other raw materials are loaded into a container for kneading dough, according to the composition of 1 table. 2, where the components 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 25 ° C, humidity 62.5 ± 2%.

Baking wafer sheets from the finished dough is carried out at a temperature of 165-195 ° C. Humidity of wafer sheets immediately after baking 1.9%. Wafer sheets are light.

The filling for the waffle product is prepared in a turbomix, in which they are loaded according to the composition of 1 table. 3 coconut oil, waffle chips, “TOFI” caramel, lecithin, “Nova Sol Cof” antioxidant, and semi-finished praline mass (prepared in quantities according to composition 1 of Table 5), which is prepared preliminarily according to the technological instructions for the production of semi-finished praline masses - TI No. 11-08-2013 at the five-roll mill No. 1. The components are mixed for 3 minutes. Then add flavoring and bring down another 3 minutes. The finished filling under pressure is fed into the funnel of the spreading machine. The density of the finished mass of 0.7-0.9 kg / cm ³ humidity 1.88 ± 0.1%.

The resulting filling is smeared with wafer sheets. Wafer sheets coated with filling are covered with another wafer sheet. The wafer block formed in this way passes through the pressure roller, where the wafer sheets with the filling are fastened and the wafer blocks are aligned. The number of moldable layers corresponds to the formulation. Then, the formed wafer blocks are fed into a spiral cooler with a temperature of 4-10 ° C. Chilled wafer blocks are cut. The resulting body is served on glazing with milk caramel.

The preparation of milk caramel is carried out in a cooking plant, into which molasses, invert syrup for sugar products, condensed milk and vegetable fat “Ekolakt” 1403-35 are fed using a pump. Sorbitol, salt, monoglycerides, glycerin are also dosed manually. The mixture is boiled to a temperature of 110 ° C-115 ° C. The finished caramel milk mass with a moisture content of 15% ± 2% and a content of reducing substances of 18-20% is fed into a storage tank with a heating temperature of 100-105 ° C, from where it is fed to the enrobing machine with a pump. On the grid of the enrobing machine serves the body of sweets and cover them with a double curtain of milk mass on top. The temperature of the milk mass is 75-85 ° C. The amount of mass is taken in accordance with the composition of 1 table. four.

After glazing the body of sweets is served on the conveyor, where they are covered with a layer of dry components, a special device for sprinkling. Glazed with a milk mass and sprinkled with dry components of the body is cooled in a cooling cabinet at a temperature of 5-8 ° C. After cooling, the casings go through the airflow, where the airflows blow the casings. Then the body is glazed with milk chocolate icing with wiring. The composition of the finished product corresponds to the composition of 1 table. 1. Organoleptic properties are given in table. 6.

Example 2. The product is prepared analogously to example 1. Wafer sheets are prepared from components according to composition 2 of the table. 2. Candy mass for the filling is prepared from the components according to composition 2 of the table. 3, the semi-finished praline mass is prepared according to composition 2 of the table. 5. Prefabricated milk caramel is prepared according to the composition of 2 tablets. 4. The composition of the finished product corresponds to the composition of 2 table. 1. Organoleptic properties are given in table. 6.

For the manufacture of products the following raw materials can be used: premium wheat flour - GOST R 52189-2003; granulated sugar - GOST 21-94; seeded rye flour GOST R 52809-2007; egg powder GOST 30363-96; food salt - GOST 13830-91; baking soda - GOST 2156-76; chocolate coating - OST 10-260-2000; Coconut oil SanPiN 2.3.2. 1078-01; TRTS 022/2011, TRTS 021/201; drinking water - GOST R 51232; Alfamalt LG4020 enzyme, Unified San epid. and hygiene requirements. EURASEC; Skimmed milk powder - GOST 10970-87; carbon ammonium salts - TU 46-04687873.025-95; corn starch - GOST R51985-2002; rice, balls - TU 9196-008-59045630-12; Monoglycerides SanPiN 2.3.2. 1078-01, United San Epid. and hygiene requirements. EURASEC; confectionery fat - TU 9142-030-00333500-2003; Sorbitol - Unified San Epid. and hygiene requirements. EURASEC; peanut kernel, crushed - TI 01-33-2000; Vegetable fat "Ekolakt" TU 9142-058-57710951-2013; Condensed milk with sugar GOST R 53436-2009; glycerin - Unified San epid. and hygiene requirements. EURASEC; invert syrup for sugar products - TI 01-33-2000; caramelized sugar - SanPiN 2.3.2. 1078-01; TRTS 021/2011, TRTS 022/201; raw peanuts-GOST 17111-88; flavoring "Concentrated milk" TU 9145-002-70452991-2006; Karamilk “Toffi” TRTS 021/2011, TRTS 022/2011, TRTS 033/2013; antioxidant "Nova Sol Cof" - Unified San Epid. and hygiene requirements of the Eurasian Economic Community; lecithin - 9146-006-57600978-2012; dry milk whey GOST R 53492-2009; wafer crumbs TI 01-33-2000.

Thus, the claimed products have an unusual taste, increased nutritional value and a sufficiently high shelf life, which expands the range of flour confectionery.

Claims (10)

1. Wafer product comprising a body consisting of a set of wafer sheets made from semi-finished flour products and layers of filling located between the wafer sheets, characterized in that the filling is made from candy mass based on the semi-finished praline mass, and the body of the product is coated with a layer of milk caramel on which there is a sprinkle made of crushed and airy rice peanuts and coated with chocolate-milk glaze with wiring, with the following ratio of initial components in the finished product in ma from.%: Milk caramel 30.0-32.0 Wafer sheets 7.0-8.0 Filling 26.0-27.0 Crushed Peanut Kernel 11.0-12.0 Rice balloons 2.0-3.0 Chocolate-milk icing with wiring 20.0-22.0 2. Wafer product according to claim 1, characterized in that the semi-finished flour product is made from premium wheat flour, seeded rye flour, coconut oil, caramelized sugar, corn starch, edible salt, skimmed milk powder, egg powder, baking soda, and ammonia salt, Alfamalt LQ 4020 enzyme in the following ratio of components in wt.%: Premium wheat flour 36.25-38.05 Seeded rye flour 1.37-2.14 Coconut oil 0.44-0.48 Caramelized Sugar 0.44-0.48 Corn starch 0.35-0.38 Food salt 0.21-0.22 Skimmed milk powder 0.18-0.20 Egg powder 0.18-0.20 Baking soda 0.18-0.20 Coal ammonium salt 0.18-0.20 Enzyme Alfamalt LQ 4020 0.019-0.02 Water rest 3. Wafer product according to claim 1, characterized in that the candy mass based on the semi-finished praline mass is made from semi-finished praline, coconut oil, waffle chips, Karamilk Toffi, lecithin, flavoring Concentrated milk, NovaSol Cof antioxidant in the following ratio of components in wt. %: Semi-finished praline mass 76,173-77,785 Coconut oil 8.65-9.65 Waffle crumbs 8.61-9.61 Caramilk Toffee 4.03-4.4 Lecithin 0.40-0.43 Flavored Concentrated Milk 0.11-0.12 Antioxidant NovaSol Cof 0.015-0.017 4. A wafer product according to claim 1, characterized in that the semi-finished product of milk caramel is made from milk condensed with sugar, molasses, invert syrup for sugar products, vegetable fat Ecolact 1403-35, sorbitol, glycerin, edible salt, monoglyceride with the following ratios of components in wt.%: Condensed milk 23.34-24.68 Syrup 33.87-35.12 Invert Sugar Syrup 18.76-19.89 Vegetable fat Ecolact 1403-35 10.82-12.01 Sorbitol 6.95-7.68 Glycerol 2.01-2.64 Food salt 0.81-0.82 Monoglycerides 0.28-0.32 5. Wafer product according to claim 3, characterized in that the semi-finished praline is made from powdered sugar, whey powder, coconut oil, confectionery fat, skimmed milk powder, glucose in the following ratio of components in wt.%: Dry milk whey 15.12-15.96 Coconut oil 13.97-14.69 Confectionery fat 13.74-14.92 Skimmed milk powder 13.84-14.98 Glucose 5.24-6.12 Powdered sugar rest