RU2703202C1 - Waffle product - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Waffle article containing a body made of a waffle shell in the form of a hollow volumetric geometric figure, moulded from two pairwise connected blanks with a flat base with a cream filling placed inside the body, wherein the recipe composition of the waffle shell contains wheat flour, an egg component, a fat component, lecithin, edible soda, edible salt, an enzyme, and the recipe composition of the filling contains a fat component, a lecithin, a flavouring agent, wherein ratio of waffle shell and filling of housing is in wt. %: filling 88–90, waffle shell 10–12. Recipe composition of the waffle shell additionally contains maize starch, and as an egg component contains egg powder, as a fat component - coconut oil at the following ratio of initial components in wt. %: high-grade wheat flour 35.56–41.83, corn starch 1.25–1.5, lecithin 0.42–0.45, egg powder 0.30–0.35, coconut oil - 0.30–0.34, edible soda - 0.13, edible salt - 0.1, enzyme - 0.01, water is the balance. Recipe composition of the cream filling additionally contains a praline mass semi-product, a cracker grit, antioxidant Nova Sol Cof, polyglycerol, and as a fat component contains confectionary fat, and as a flavouring agent - Concentrated milk flavouring agent, at following ratios of initial components, wt %: confectionary fat 10.98–11.2, cracker grits 5.90–6.24, lecithin 0.27–0.32, "Concentrated milk" flavouring agent 0.1, Nova Sol Cof antioxidant 0.035–0.040, polyglycerol 0.04, semi-finished product of praline mass is the rest. Recipe composition of praline mass semi-product contains dry milk serum, confectionary fat, waffle crumb, maltodextrins, lactose, caramelized sugar, vanillin, sugar powder, with the following ratios of initial components, wt %: dry milk whey 24.24–25.95, confectionary fat 22.72–23.0, waffle crumb 19.52–20.86, maltodextrins 11.92–13.76, lactose 3.79–3.90, caramelised sugar 0.61–0.65, vanillin 0.056–0.06, powdered sugar is the rest.

EFFECT: invention allows to improve organoleptic properties of the product in part of taste, as well as to increase storage life.

1 cl, 4 tbl, 2 ex

Description

The invention relates to the food industry, in particular to a confectionery, and can be used for the preparation of products based on a waffle case, inside of which there is a cream filling with cracker crumbs.

A product is known, which is a body glazed with chocolate icing, made of a waffle shell, in the form of a hollow volumetric geometric figure formed of two pairwise connected blanks in the form of hemispheres and a filling of fondant candy mass made of granulated sugar; coconut oil; molasses; milk powder; cocoa powder; cognac; essences; wheat flour; maize starch; vegetable oil; soy flour; salts; food soda; lecithin. RU 2140162, A23G 3/00 publ. 1999.10.27

Known wafer product "Wafer candy glazed with green tea" coated with colored glaze, which is a body formed from a waffle shell, coated on the outside with green glaze and made in the form of two hemispheres that are filled and connected in pairs, while the recipe composition of the waffle shell includes flour and vegetable oil, granulated sugar, corn starch, soya lecithin, edible salt, sodium bicarbonate, carbonic ammonia, and coconut oil as a vegetable oil, prescription The composition of the filling includes coconut oil, dry milk component, granulated sugar, salt, soya lecithin, coconut dry powder, vegetable fats, wafer crumbs, whey powder, green tea powder, flavoring tea green identical to natural flavor, skimmed milk powder is used milk powder, moreover, one of the wafer hemispheres of the case is made with a flat bottom, whole blanched almonds are placed inside the case with the filling, using glaze based on green sugar and PCD in the form of crushed roasted almond, and the ratio in the formulation wafer shell candies, icings based green sugar in the form of dusting crushed roasted almond and filling of almonds blanched whole following, wt. %: waffle shell 6.0-8.0; green sugar-based glaze 23.0-29.0; sprinkling in the form of roasted crushed almonds 9.0-13.0; whole blanched almonds 7.0-8.0; filling - the rest is up to 100%. RU2590943 A23G 3/36, A23G 3/54 publ. 07/10/2016

Closest to the claimed invention is a waffle product-candy, which is a body formed of a waffle shell, coated on the outside with glaze and made in the form of two hemispheres that are filled and connected in pairs, while the recipe composition of the waffle shell includes flour and coconut oil, sugar sand, corn starch, soya lecithin, edible salt, sodium bicarbonate, carbonic ammonium, the formulation composition of the filling includes coconut oil, dry milk component, granulated sugar, al, soya lecithin, coconut dry powder, vegetable fats, waffle crumbs, dry whey, natural cocoa powder, cream brule flavor identical to natural, skimmed milk powder is used as a dry milk component, and one of the wafer hemispheres of the body is made with a flat bottom , inside the case with the filling, whole roasted hazelnuts are placed, using milk chocolate icing and sprinkling in the form of crushed cocoa beans, and the ratio in the formulation of sweets is waffle shell, milk shock icing, sprinkled in the form of crushed cocoa beans and toppings with hazelnuts whole fried next, wt. %: waffle shell 6.0-8.0; milk chocolate glaze 23.0-29.0; sprinkling in the form of crushed cocoa beans 9.0-13.0; whole hazelnut roasted 8.5-9.5; filling - the rest is up to 100%. The invention consists in improving the consumer properties of sweets, expanding the assortment of their release, in reducing calories while improving organoleptic properties by giving the sweets a new taste. RU2590837, IPC A23G 3/36, A23G 3/54

However, these products contain a sufficiently large amount of sugar in the waffle shell and filling, and also have a sufficiently high calorie content and cost of products due to the use of nuts in the filling and sprinkling of the case.

Closest to the claimed invention is a flour confectionery product containing a body made of a waffle shell in the form of a hollow volumetric geometric figure formed from two pairwise connected blanks made with a flat base and placed inside the case with a cream filling, while the recipe composition of the waffle shell contains wheat flour premium, melange, soybean oil, lecithin, baking soda, edible salt, an enzyme, and the formulation of the filling contains granulated sugar, grated almonds, grated milk skimmed ears, the equivalent of cocoa butter, coconut oil, lecithin, Irish cream flavoring with a ratio of wafer blanks and filling in the finished product, wt. %: Wafer workpieces 15.0-25.0; filling: 75.0-85.0. RU 77751, IPC ⁸ A23G3 / 00, publ. 11/10/2008.

However, in this product, the cream filling contains a sufficiently large amount of sugar and grated almond kernels, which increases the calorie content and cost of the product

The objective of the invention is the creation of a waffle product, with a body made of molded wafer shells in the form of a hollow geometric figure with a flat base, inside which is placed a cream filling with cracker grains with improved organoleptic properties of the product in terms of taste, with reduced calorie content and cost of products , expanding the range of products for this purpose.

The technical result consists in improving the organoleptic properties in terms of taste, reducing calories, reducing costs, extended shelf life.

The technical result is achieved by the fact that the wafer product comprising a body made of a waffle shell in the form of a hollow volumetric geometric figure formed of two pairwise connected blanks with a flat base and cream filling placed inside the body, while the recipe composition of the wafer shell contains wheat flour in / c, the egg component, the fat component, lecithin, baking soda, edible salt, an enzyme, and the formulation of the filling contains the fat component, lecithin, flavor, according to the invention, the ratio of the waffle shell and the filling of the body are in mass. %

Filling 88-90 Waffle shell 10-12

while the recipe composition of the waffle shell additionally contains corn starch, and as an egg component contains egg powder, coconut oil as a fat component in the following ratios of the starting components in mass. %:

Premium wheat flour 35.56-41.83 Corn starch 1.25-1.5 Lecithin 0.42-0.45 Egg powder 0.30-0.35 Coconut oil 0.30-0.34 Baking soda 0.13 Food salt 0.1 Enzyme 0.01 Water rest.

the prescription composition of the cream filling additionally contains a semi-finished product of praline mass, cracker grains, Nova Sol Sof antioxidant, polyglycerol, and contains confectionery fat as a fat component, and Concentrated milk flavor as a flavoring agent with the following ratios of the starting components in wt. . %:

Confectionery fat 10.98-11.2 Krupka cracker 5.90-6.24 Lecithin 0.27-0.32 Fragrance "Concentrated milk" 0.1 Antioxidant Nova Sol Cof 0,035-0,040 Polyglycerol 0.04 Semi-finished praline mass rest

while the recipe composition of the semi-finished praline mass contains whey milk powder, confectionery fat, wafer crumbs, maltodextrins, lactose, caramelized sugar, vanillin, powdered sugar in the following ratios of the starting components in wt. %:

Dry milk whey 24.24-25.95 Confectionery fat 22.72-23.0 Waffle crumbs 19.52-20.86 Maltodextrins 11.92-13.76 Lactose 3.79-3.90 Caramelized Sugar 0.61-0.65 Vanillin 0.056-0.06 Powdered sugar rest

The difference between the claimed wafer product and the known one is the above-mentioned additional components, along with the known ones, introduced into the composition of the waffle shell and the filling, as well as the ratio of the wafer blanks and the filling. With this ratio, the product has a very thin waffle shell, in which a cream filling with crushed crackers is placed, which allows to improve the organoleptic properties in terms of taste. The reduced content of sugar in the filling also improves the organoleptic properties in terms of taste, helps to reduce calories and lower costs.

Example 1. a waffle product is prepared based on the following ratios in wt. %:

Waffle shell 11.0 Filling 89.0

The inventive waffle product is made as follows:

Preparation of raw materials and semi-finished products is carried out in accordance with the technological instruction "Preparation of raw materials and semi-finished products for production" TI No. 12-01-2012

Wafer dough is prepared in a container where water with a temperature of 10.0-18.0 ° C, flour and all other raw materials are loaded in accordance with the composition of 1 table. 1., where the components are mixed to a homogeneous consistency. The dough is cooked for 3 minutes. Then the mass is filtered through a sieve and pumped into an intermediate tank. The temperature of the finished test is not higher than 25 ° C, humidity 63.0% ± 2.0%. The finished dough from the intermediate container is fed to the surface of the bottom plate of the oven and pressed automatically by the top plate. The baking process takes place at a temperature of 165-185 ° C. After baking, conditioning is carried out to relieve stress in the wafer sheet and to impart moisture evenly throughout the wafer sheet. Wafer sheet moisture after conditioning 5.5% ± 1.0%

The preparation of cream filling is carried out in turbomix. First, for the production of toppings, a semi-finished praline mass is prepared according to TI No. 11-11-2013 “Technological instructions for the preparation of semi-finished praline mass in a five-roll mill No. 1 and No. 2. To prepare the semi-finished praline mass, the components are taken in accordance with the composition of 1 table. 2.

The filling is prepared in two stages. To prepare the filling, take the components in accordance with the composition of 1 table. 3.

At the first stage, according to the recipe, fat and part of the praline mass with lecithin and flavor are loaded. In the second stage, the entire praline mass is loaded. Beating time 3 minutes. In the second stage, the aeration process occurs, the mass is saturated with air. The temperature of the cream filling is 28-33 ° C. The wafer sheets are spread on the spreading device, where filling with the filling into the cells of the moving wafer sheets takes place. The formation of wafer blocks is carried out by connecting two layers. The formed blocks are fed to the installation for cooling. The temperature in the cooling device is 6-10 ° C. Then, the cooled wafer blocks are fed into the slicing of preset products and glazing.

Organoleptic properties of the products are shown in table 4.

Example 2. A waffle product is prepared analogously to example 1, but the starting components are taken based on the ratio in wt. %:

Waffle shell 12.0 Filling 88.0

The waffle shell is prepared from components according to the composition of 2 tablets. 1. Prefabricated praline mass for the filling is prepared from components according to the composition of 2 tablets. 2. The filling is prepared from components according to the composition of 2 tablets. 3. Organoleptic properties are given in table. four.

The following raw materials were used for the manufacture of wafer products: premium wheat flour GOST 52189-2003; egg powder GOST 30363-2013; lecithin TU 9146-006-00371185-93; food salt GOST 51574-0000; sodium bicarbonate GOST 2156-76; vanillin GOST 16599-71, TRTS029 / 2012; enzyme Alfamalt LQ4020 - TRTS 021/2011; antioxidant Nova Sol Cof - TP 1C 021/2011; Confectionery fat Econat 2004 TU 9142-058-57710951-2013, TRTS 024/2011 Concentrated milk flavor TU 9145-002-70452991-2006, TRTS 023/2012; dry milk whey GOST R 53492-2009, TRTS 033/2013; wafer crumbs TI 01-33-2000; TRTS 024/2011; corn starch - GOST R51985-2002; coconut oil TRTS 024/2011; drinking water - GOST R 51232; confectionery fat "Econat 1004-32" - TP TS 021/201 1; TP TS 029/2012; TP TS 024/2011; Caramelized sugar - TP TS 021/2011 .; TP TS 029 // 2012: maltodextrins - TP TS 921/2011; TP TS 029/2012; Lactose - TP TS 021/2011; powdered sugar (granulated sugar GOST 33222-2015; TP TS 021/2011); polyglycerol - TP TS 921/2011; TP TS 029/2012; cracker nibs - TU 9130-008-00361790-2013; coconut oil - TP TS 921/2011; TP 1C 029/2012; TP TS 024/2011

Thus, the waffle product has an unusual taste and original shape, which expands the range of flour confectionery.

Claims (8)

A wafer product containing a body made of a waffle shell in the form of a hollow volumetric geometric figure formed of two pairwise connected blanks with a flat base and cream filling placed inside the body, while the recipe composition of the wafer shell contains premium wheat flour, egg component, fat component, lecithin, baking soda, food salt, enzyme, and the formulation of the filling contains a fat component, lecithin, flavoring, characterized in that the ratio of the waffle shell and the filling is mouthpieces make up the mass. %: Filling 88-90 Waffle shell 10-12 while the formulation of the waffle shell additionally contains corn starch, and as an egg component contains egg powder, as a fat component - coconut oil in the following ratios of the starting components in mass. %: Premium wheat flour 35.56-41.83 Corn starch 1.25-1.5 Lecithin 0.42-0.45 Egg powder 0.30-0.35 Coconut oil 0.30-0.34 Baking soda 0.13 Food salt 0.1 Enzyme 0.01 Water rest the prescription composition of the cream filling additionally contains a semi-finished product of praline mass, cracker grains, Nova Sol Sof antioxidant, polyglycerol, and contains confectionery fat as a fat component, and Concentrated milk flavor as a flavoring agent with the following ratios of the starting components in wt. . %: Confectionery fat 10.98-11.2 Krupka cracker 5.90-6.24 Lecithin 0.27-0.32 Fragrance "Concentrated milk" 0.1 Antioxidant Nova Sol Cof 0,035-0,040 Polyglycerol 0.04 Semi-finished praline mass rest while the recipe composition of the semi-finished praline mass contains whey milk powder, confectionery fat, wafer crumbs, maltodextrins, lactose, caramelized sugar, vanillin, powdered sugar in the following ratios of the starting components in wt. %: Dry milk whey 24.24-25.95 Confectionery fat 22.72-23.0 Waffle crumbs 19.52-20.86 Maltodextrins 11.92-13.76 Lactose 3.79-3.90 Caramelized Sugar 0.61-t 0.65 Vanillin 0.056-0.06 Powdered sugar rest