RU2748707C1 - Method for preparation of flour confectionery from waffle crumbs and chocolate mousse - Google Patents

Abstract

FIELD: confectionery industry.

SUBSTANCE: invention relates to the production of confectionery products. The method of preparing flour confectionery from the base cake and chocolate mousse provides for the preparation of the base cake from chocolate semi-finished products, hazelnut-almond paste and waffle crumbs, taken at the rate of 0.025 kg of semi-finished fancy chocolate "Bitter chocolate" 54% cocoa, 0.025 kg of semi-finished fancy chocolate "Bitter chocolate" 72% cocoa, 0.066 kg of hazelnut-almond paste and 0.083 kg of the "Wafer crumb" product. Then the chocolate mousse is prepared, the finished product is formed and shaped. Eggs are preferably used in the preparation of the chocolate mousse.

EFFECT: invention is aimed at obtaining unique organoleptic characteristics due to the combination of two contrasting textures: the delicate texture of the mousse and the crunchy texture of the chocolate-nut wafer crust.

2 cl

Description

The technical field to which the invention relates.

The proposed invention relates to the processing industry, in particular to the food industry, to the production of food products, in particular to the confectionery industry, and can be used for the preparation of flour confectionery products, mainly cakes and pastries.

State of the art.

Known methods of preparing flour confectionery products using wafer chips, wafers and wafer products.

Known invention "Waffle cake" (Application: 97101211/13, 27.01.1997 https://new.fips.ru/registers-doc-view/fips_servlet?DB=RUPAT&DocNumber=0002154384&TypeFile=html).

Claim:

1. Waffle cake containing wafer sheets and layers of filling located between wafer sheets containing granulated sugar, vanillin and dye, characterized in that the filling additionally contains molasses, agar, butter, condensed milk, egg white and citric acid, while components are taken in the following ratio, wt%:

Molasses - 17.0 - 17.5

Agar - 0.40 - 0.50

Egg white - 6.00 - 6.50

Condensed milk - 10.5 - 11.0

Butter - 22.5 - 23.0

Citric acid - 0.20 - 0.25

Vanillin - 0.03 - 0.04

Dye - 0.01 - 0.02

Granulated Sugar - Rest

and the ratio of the masses of the wafer sheets to the mass of the filling is 1: 9.0 - 1: 9.2.

2. Waffle cake according to claim 1, characterized in that the thickness of the filling layer is 2.8 - 3.2 mm.

Known invention" Chocolate waffle cake " (Application 93026203/13, 09.06.1993, https://new.fips.ru/registers-doc-view/fips_servlet?DB=RUPAT&DocNumber=0002034481&TypeFile=html).

Claim:

Chocolate waffle cake containing premium wheat flour, raw egg yolk, baking soda, salt, filling, chocolate icing for finishing the top surface of the cake, cocoa butter and patterned chocolate for decorating the top surface of the cake with cognac, characterized in that the quality filling it contains a mixture of grated fried sunflower seeds, soy flour, butter, granulated sugar and waffle crumbs, rubbed to a homogeneous state, with the following ratio of components, wt%:

Raw egg yolk 1.6 1.7

Baking soda 0.82 0.83

Salt 0.81 0.82

Filling 54.5 60.8

including:

grated roasted sunflower seeds 20.0 21.0

soy flour 5.0 7.0

butter 3.6 3.7

granulated sugar 21.2 24.3

wafer crumb 4.7 4.8

Chocolate glaze 15.4 15.6

Cocoa butter 1.5 1.55

Patterned chocolate 3.5 3.54

Cognac 0.105 0.11

Wheat flour of the highest grade Else

A useful model is known: " Chocolate-waffle cake" (Application 2002135931/20, 27.12.2002, https://new.fips.ru/registers-doc-view/fips_servlet?DB=RUPM&DocNumber=0000029208&TypeFile=html).

Utility model formula:

1. Chocolate-waffle cake containing wafer sheets and layers of filling located between them, while the surface of the cake is covered with a layer of chocolate glaze, characterized in that it contains four wafer sheets, while a layer of soft caramel and a layer of a mixture of raisins and exploded rice, and between the wafer sheets there are alternating layers of filling of different composition for the nearby layers.

2. Chocolate-waffle cake according to claim 1, characterized in that a nut filling is located between the two upper and two lower wafer sheets, and a chocolate-nut filling is located between the two middle wafer sheets.

3. Chocolate waffle cake according to claim 2, characterized in that the nut filling includes confectionery fat, whole milk powder, “hazelnut” praline with the following ratio of feedstock components, wt.%:

Confectionery fat 0.155 - 0.157

Whole milk powder 0.138 - 0.140

Praline "hazelnut" Others

and the chocolate-nut filling includes confectionery fat, whole milk powder, cocoa powder, “hazelnut” praline with the following ratio of the feedstock components, wt%:

Confectionery fat 0.155 - 0.157

Whole milk powder 0.138 - 0.140

Cocoa powder 0.0172 - 0.175

Praline "hazelnut" Others

4. Chocolate-waffle cake according to claim 1, characterized in that a crème brulee filling is located between the two lower wafer sheets, and a creamy filling is located between the middle wafer sheets.

5. Chocolate waffle cake according to claim 4, characterized in that the crème brulee filling includes confectionery fat, whole milk powder, cocoa powder, crème brulee flavoring, sugar powder with the following ratio of the components of the feedstock, wt. %:

Confectionery fat 0.415 - 0.417

Whole milk powder 0.118 - 0.120

Cocoa powder 0.019 - 0.021

Creme brulee flavor 0.003

Powdered sugar Rest

6. Chocolate-waffle cake according to claim 1, characterized in that a chocolate-rum filling is located between the two upper and two lower wafer sheets, and a cream filling is located between them.

7. Chocolate-waffle cake according to claim 6, characterized in that the chocolate-rum filling includes confectionery fat, rum-raisin flavoring, sugar powder with the following ratio of raw materials components, wt%:

Confectionery fat 0.383 - 0.385

Flavoring rum-raisins 0.002

Powdered sugar Rest

8. Chocolate waffle cake according to any one of claims 4 or 6, characterized in that the cream filling includes confectionery fat, whole milk powder, vanillin, cream flavoring, sugar powder in the following ratio of the components of the feedstock, wt%:

Confectionery fat 0.398 - 0.400

Whole milk powder 0.118 - 0.120

Vanillin 0.021 - 0.023

Cream flavor 0.002

Powdered sugar Rest

Difference of the proposed invention from existing inventions and utility models.

In these inventions, the filling is located between the wafer sheets, as a result of which the wafer loses its crunchy properties faster and the product is bitten worse when consumed.

In contrast to the presented ones, the claimed technology for preparing a crust using waffle crumbs allows you to create a more crumbly texture of the crust when biting through. When bitten, the cake breaks up into fractions.

In addition, the disadvantages of the analogue are the use of dyes in the composition that are not used in the claimed invention, which leads to an improvement in consumer and taste qualities, and also makes the product more natural and beneficial to health.

The filling of similar products is denser, in contrast to the claimed invention. As a result, new taste and properties of the product are achieved due to the variety of two textures - a crispy crust and a delicate soft mousse.

The objective of the present invention is to expand the range of produced flour confectionery products containing wafer crumb, as well as to improve the taste and advantages of flour confectionery products containing wafer crumb and chocolate mousse.

The method of preparing flour confectionery from waffle crumbs and chocolate mousse is distinguished by a unique method of preparing a base-base, as well as a unique combination of a base from waffle crumbs and chocolate mousse, which leads to an expansion of the range of flour confectionery products, as well as to the achievement of new texture combinations and, accordingly, to new flavor combinations in the confectionery industry: soft tender mousse and crunchy crust base.

Disclosure of the essence of the invention.

The technical problem posed for the production of flour confectionery products from waffle crumbs and chocolate mousse, characterized by high consumer properties and expanding the existing range of flour confectionery products, is solved due to a unique method of production of the product, including a unique technological chain, the use of a unique recipe for wafer crumb cake and a unique recipe chocolate mousse, as well as their combination with each other.

Method for the production of flour confectionery from waffle crumbs and chocolate mousse, characterized in that it includes the following sequence of operations and the following ingredients (based on 0.810 kg ( first option ) and 0.920 kg ( second option ) of the finished product at the exit).

Stage. Preparation of the base cake

0.025 kg of semi-finished chocolate figured "Bitter chocolate" 54% cocoa (composition: cocoa mass, sugar, cocoa butter, emulsifier E322, flavoring: natural vanilla extract. For example, produced by Cargill Chocolat Belgium) and 0.025 kg of semi-finished products chocolate figured "Bitter chocolate" 72% cocoa (composition: cocoa mass, sugar, cocoa butter, emulsifier E322, flavoring: natural vanilla extract. For example, produced by Cargill Chocolat Belgium). Add 0.066 kg of hazelnut-almond paste (for example, praline made by Gallebaut PRAMANO-T14, Belgium) using a metal gravy ladle. All ingredients are mixed with a silicone spatula. The hemisphere is placed on a stewpan with boiling water (the so-called "water bath") to bring the ingredients to a liquid state for 1 minute. All this time, the ingredients are evenly mixed with a silicone spatula.

After the ingredients have taken a liquid state, the hemisphere is placed on a cold disk (substrate) and 0.083 kg of the product "Wafer crumb" is poured into it (composition: wheat flour, sugar, vegetable fat, anhydrous milk fat, lactose (milk), milk protein, salt, extract malt (barley), baking powder, emulsifier, sunflower lecithin, antioxidant (eg Barry Gallebaut, Belgium). The resulting mass is uniformly mixed with a silicone spatula for about 2 minutes.

A sheet of culinary parchment paper and a metal round mold with a diameter of 20 cm and a height of about 4 cm are placed on the substrate. A plastic transparent border tape is placed in the metal mold around the entire circumference of the mold, which serves to separate the subsequent mousse from the metal mold. The resulting mass is laid out on the bottom of the mold and distributed with a table fork until uniform in shape. The form with the mass is placed in a freezer at a temperature of minus 18 ° C for 30-40 minutes.

Stage . Making chocolate mousse

First option. 0.041 kg of unsalted butter GOST R 52253-2004 with a mass fraction of fat 82.5% (composition: pasteurized cream, for example, "Thousand Lakes") and 0.132 kg of semi-finished chocolate curly "White chocolate" 25.9% cocoa (composition: sugar, cocoa butter, whole milk powder, cocoa mass, soy lecithin emulsifier, natural vanilla flavoring, cocoa. For example, manufacturer "Barry Gal-lebaut", Belgium) and brought to a liquid state by melting by placing a hemisphere with ingredients on a saucepan with boiling water (so-called "water bath") for 2 minutes with regular stirring with a silicone spatula to bring to a liquid state.

Chicken eggs grade C1 0.050 kg are added to the hemisphere with melted ingredients and mixed with a metal whisk for 20-30 seconds until smooth.

0.004 kg of edible sheet gelatin (composition: edible pork gelatin. For example, manufactured by Val`de pro, Germany) in sheets, previously soaked in 0.600 l of cold water for 10 minutes and melted in a microwave oven for 15 seconds to a liquid state, is added into a hemisphere with melted ingredients and mix with a whisk for 10 seconds until smooth.

0.219 kg of cream 35% fat (composition: standardized cream, stabilizer, for example, the manufacturer "Lake Peipsi") is whipped in a bowl with a planetary mixer (for example, a Bear Varimixer Teddy mixer, model AR005) using the whisk attachments in the "4" mode in for 2-3 minutes until the volume and thickness increase and is added to the hemisphere as follows: first, half the volume of whipped cream is added to the hemisphere and mixed with gentle movements from bottom to top for 6-7 seconds, then the rest is also poured in, and the resulting mass is mixed with movements bottom-up for another 6-7 seconds until smooth.

Second option ... 0.048 kg of unsalted butter GOST R 52253-2004 with a mass fraction of fat 82.5% (composition: pasteurized cream, for example, "Thousand Lakes") and 0.154 kg of semi-finished chocolate figured "Milk Chocolate" 34% cocoa ( composition: sugar, cocoa butter, whole milk powder, cocoa paste, emulsifier, vanillin flavoring in certain proportions. For example, the manufacturer "Cargill NV", Belgium) and brought to a liquid state by melting by placing a hemisphere with ingredients on a stewpan with boiling water (t n. "water bath") for 2 minutes with regular stirring with a silicone spatula to bring to a liquid state.

Add 0.075 kg of C1 eggs to the hemisphere with melted ingredients and mix with a metal whisk for 20-30 seconds until smooth.

0.005 kg of edible sheet gelatin (composition: edible pork gelatin. For example, manufactured by Val`de pro, Germany) in sheets, previously soaked in 0.6 l of cold water for 10 minutes and melted in a microwave oven for 15 seconds to a liquid state , added to the hemisphere with melted ingredients and mixed with a whisk for 10 seconds until smooth.

0.0258 kg of cream 35% fat (composition: normalized cream, stabilizer, for example, the manufacturer "Lake Peipsi") is whipped in a bowl with a planetary mixer (for example, a Bear Varimixer Teddy mixer, model AR005) using the whisk attachments in mode "4" within 2-3 minutes until the volume and thickness increase and is added to the hemisphere as follows: first, half the volume of whipped cream is added to the hemisphere and mixed with gentle movements from bottom to top for 6-7 seconds, then the rest is also poured and the resulting mass is mixed movements from bottom to top for another 6-7 seconds until smooth.

Stage. Product formation.

The resulting mousse is poured into a mold with a ready-made base-cake and put into a freezer with a temperature of minus 18 ° C for 5-7 hours.

First option. Glazing of the product with the glaze of the confectionery "Miruar Glassage Noir" (composition: glucose syrup, sugar, water, cocoa powder, gelatin, acidity regulator (tartaric acid), preservative (potassium sorbate) in certain proportions. For example, the manufacturer "PURATOS NV / SA" , Belgium) previously melted in a microwave oven at 35 ° C for 2-3 minutes to a liquid state by placing it on a frozen product until the entire surface of the product is evenly glazed. With the help of a palette, excess glaze is removed.

Second option.

Coating-glaze preparation. Bringing to a boil 0.173 kg of ultra-pasteurized cow milk 3.5% fat GOST 31450-2013 (for example, manufacturer Parmalat), 0.028 kg of confectionery cream 33-35% (composition: normalized cream, stabilizer, for example, Chudskoye Lake manufacturer), 0.021 kg white crystalline beet sugar, category ТС2 GOST 33222-2015 (for example, manufactured by JSC Uspensky Sugarnik), 0.085 kg of glucose syrup (for example, manufactured by Belgoglus Confiserie, Belgium) in a saucepan.

In another stewpan, melt 0.200 kg of neutral gel for glazing (composition: water, sugar, glucose syrup, thickener, pectin, acidity regulator, in certain proportions. For example, manufacturer, Valrhona (Valrona), France) by placing on a heated hob for 1 -2 minutes.

Melted gel Absolut crystal, 0.200 kg of semi-finished chocolate figured "White chocolate" 25.9% cocoa (Ingredients: sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier soy lecithin, natural vanilla flavor, cocoa, for example, the manufacturer "Barry Gal-lebaut", Belgium), 0.026 kg of powdered milk (composition: corn syrup, vegetable oil, potassium phosphate (dibasic) E340 (acidity regulator), lecithin E322 (emulsifier), salt.

For example, the manufacturer, Hee Chang, Korea), 0.001 kg of edible sheet gelatin (composition: edible pork gelatin, for example, manufactured by Val`de pro, Germany) in sheets, previously soaked in 0.6 l of cold water for 10 minutes, and are mixed with a spatula for 5 seconds. All ingredients are blended with a hand blender with an immersed knife attachment until smooth (eg BRAUN VultiQuick 3Vario). The resulting mass is passed through a sieve, cooled to "room temperature" and placed in a refrigerator for 8-9 hours at a temperature of 4 ° C.

Glazing the product with prepared glaze, previously melted in a microwave oven at 35 ° C for 2-3 seconds to a liquid state by placing it on a frozen product until the entire surface of the product is evenly glazed. With the help of a palette, excess glaze is removed.

Stage. Product design.

The finished product on a metallized substrate is decorated with 0.013 g of fresh raspberries, 0.022 kg of fresh strawberries, 0.020 kg of fresh red currants, and 0.006 kg of white chocolate glaze ( first option ), or 0.005 kg of Lady Fruit Glass cake coating gel Noir ”and 0.001 kg of dried mallow ( second option ).

Implementation of the invention.

The invention has been specifically disclosed and illustrated above, including two options for its implementation, so that specialists in this field of the confectionery industry will understand that, following the sequence of actions, within the framework of the presented assumptions, results will be achieved in the form of the claimed flour confection (the first or second option) products with specified consumer properties and qualities.

Claims (5)

1. A method of preparing a flour confection from a base cake and chocolate mousse, characterized in that it includes the following sequence of operations: - preparation of the base-base from chocolate semi-finished products, hazelnut-almond paste and wafer crumbs, taken at the rate of 0.025 kg of semi-finished chocolate figured "Bitter chocolate" 54% cocoa, 0.025 kg of semi-finished chocolate figured "Bitter chocolate" 72% cocoa, 0.066 kg of hazelnut almond paste and 0.083 kg of wafer crumb product; - preparation of chocolate mousse; - formation and design of the finished product. 2. A method according to claim 1, characterized in that eggs are used in the preparation of the chocolate mousse.