RU84678U1 - PRODUCT FROM A SOFT BISCUIT TEST - Google Patents

Abstract

1. A product from soft biscuit dough containing wafer sheets and a filling located between them, characterized in that the ratio of wafer sheets to the filling in the finished product is, wt.%:! Wafer sheets55.0-58.0Fill42.0-45.0! 2. A soft biscuit dough product according to claim 1, characterized in that the filling layer is made of marmalade, or soufflé, or milk candy mass.

Description

The utility model relates to the food industry, in particular to the confectionery, and can be used to prepare products from soft biscuit dough with a body of layers made in the form of soft biscuit waffles and fillings.

A sandwich product is known, consisting of two layers of dough pieces and a layer of fruit filling located between them. Duncan Manley "Flour Confectionery" St. Petersburg, ed. Profession, p.325, 2005.

However, in the known product, the dough layers have a sufficiently small thickness (3 mm), in which, under the influence of the fruit filling, breakthrough of the dough is possible, which reduces the quality of the products. Moreover, the body of known products is made of blanks, which are traditional wafer sheets, initially having crunchy properties. However, when moisture is absorbed from the filling, the sheets soften, the crisp properties of the wafer sheets decrease, and during storage, the wafer sheets separate from the filling. In addition, when biting off, the sheets stretch, which reduces their organoleptic properties, and also limits the range of flour confectionery products of this type.

The closest in technical essence is a product from soft biscuit dough - Vienna wafers, containing wafer sheets made of soft dough pieces and a filling located between them. (See the Internet resource http://www.100best.ru/Catalogue/Products/2702966/.

However, in known products, the thickness of the wafer sheets with respect to the filling is large enough, which reduces the organoleptic properties of these products.

The inventive utility model solves the problem of expanding the range of flour confectionery products from soft biscuit dough with a body formed by two layers made in the form of soft biscuit wafers and a filling layer located between them, with improved consumer properties.

The technical result achieved by the implementation of the claimed utility model is to improve the quality of the product from soft biscuit dough, (by reducing the fragility of the product), due to improved organoleptic characteristics, as well as expanding the arsenal of confectionery products.

This is achieved by the fact that the product is made of soft biscuit dough containing wafer sheets and the filling located between them, according to the utility model, the ratio of wafer sheets to the filling in the finished product is in wt.%:

Wafer sheets 55.0-58.0 Filling 42.0-45.0

At the same time, in the product a sandwich filling can be made milk or marmalade or souffle.

A comparative analysis of the claimed utility model with the prototype showed that the inventive product from soft biscuit dough is different in the ratio of wafer sheets and fillings that improve their organoleptic properties. The implementation of wafer sheets from soft biscuit dough, balanced with the filling, improves the quality characteristics by reducing the fragility of the product, improving the taste characteristics, since such a product has a taste similar to a biscuit cake, thereby expanding the range of products. Shelf life of products is 6 months.

The implementation of the wafer sheets and the filling placed between them in accordance with the ratio given in the description and the formula results in the wafer sheet layer having a thickness commensurate with the thickness of the filling. Moreover, the filling material has a high humidity, which contributes to the manifestation of the plastic properties of the filling in the product. With transverse bending of the product under the influence of various loads (for example, during transportation), tangential stresses arise between the layers of the product. These forces prevent the shift of adjacent layers relative to each other. The moisture content of the filling plays a positive role, contributing to the adhesion of the wafer layer to the layer of the filling. It should be noted that the smaller the thickness of the wafer layer, the better it is retained, and layer shift does not occur, and the bearing capacity (load resistance) of the product as a whole does not decrease (see "Bending and Statically Indeterminable Systems" edited by V.I. Fedosiev, M., "Higher School", 1981, p. 24). It is important to choose the ratio of the thickness of the wafer layers and the layers of the filling. In addition, under load, the highest stresses occur in the part of the layer most distant from the center (see ibid., P.31, 36, 43). Therefore, the smaller the thickness of the wafer layer, the less its upper layers are removed from the middle, and hence the less stresses that arise

Preparation of the product from soft biscuit dough is shown in examples 1-6.

Table 1. No. Components Compositions for biscuit dough, in wt.% one 2 3 four one Premium wheat flour 43.71 44.19 24.98 25.24

2 Palm oil 20.02 22.16 - - 3 Soybean oil - - 11.98 12.89 Milk margarine - - 5.76 4.82 3 Granulated sugar 21.98 20.54 15.65 14.87 3 Melange 13.23 12.06 25.18 24.67 Wheat starch - - 2.08 2.98 four Baking soda 0.43 0.45 0.21 0.23 5 Food salt 0.43 0.45 0.62 0.60 6 Vanilla powder 0.2 0.15 - - Lecithin - - 3,1 3.4 Skimmed milk powder - - 0.30 0.38 Water - - 10.14 9.92 Table 2. No. Components The compositions of the fillings, in mass,% Milk filling Marmalade Souffle one 2 3 four 5 6 one Syrup 47.82 46.27 20.67 22.08 32.96 34.64 2 Condensed milk, whole 42.87 43.98 - - 9.12 9.42 3 Butter 8.78 9.12 - - 21.32 20.98 four Food salt 0.5 0.6 - - - - 5 Vanillin 0,03 0,03 - - 0.04 0.04 6 Sugar sand - - 48.86 47.78 20.24 18.21 7 Water - - 28.09 27.72 10.63 10.15 8 Sodium citrate - - 0.24 0.28 - - 9 Citric Acid - - 1.12 1,02 - - 10 Pectin - - 1,02 1.12 - - eleven Sorbic acid - - - - 0,07 0.08 12 Agar - - - - 0.56 0.52 13 Egg white - - - - 5.06 5.96

Example 1. Obtaining products from soft biscuit dough with milk filling is as follows:

First, prepare a biscuit dough to make wafer sheets.

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"

For the preparation of wafer blanks for the shell, the recipe components of compositions 1 are used, table 1.

First, a concentrated emulsion is prepared by sequentially loading granulated sugar, melange, palm oil, baking soda, table salt and water. Stirred for 30-50 minutes, then add 5.0% of the total amount of dough to be kneaded 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 preparation of the waffle dough is carried out by mixing the filtered concentrated emulsion, the rest of the water with a temperature of 8-10 ° C and flour. The finished dough is filtered through a sieve with a mesh diameter of 2-3 mm and pumped into an intermediate container. The temperature of the finished dough is not higher than 20 ° C, humidity 58-65%.

The finished dough is dosed on the surface of the mold, pressed with a second plate and automatically baked for 2.5 minutes. The resulting product has: overall dimensions: length - 75 mm, width 38 mm, thickness 10 mm.

Humidity of wafer blanks after baking 3.7%. During storage, humidity is not more than 5.7%.

At the same time, milk filling is being prepared.

For the preparation of milk filling, the prescription components of the compositions of Table 1 are used.

For this, the recipe components of molasses, condensed milk, whole milk, butter are boiled on a universal cooking apparatus to a temperature of 110 ° C. Then the boiled mass is placed in a vacuum unit, on which steam is separated from the mass and flavor additives are introduced - food salt, vanillin. Humidity of the milk mass is 15%.

Then the filling is spread on wafer sheets. In the finished product, wafer sheets make up 58.0% of the total mass, and the filling is 42.0%.

Example 2. A product from soft biscuit dough is made analogously to example 1. Biscuit dough for making wafer sheets is prepared according to the recipe 2 of table 1. Milk candy mass to perform the filling layers is prepared according to the recipe composition 2 of table 2. Then the filling is spread on wafer sheets. In the finished product, wafer sheets make up 58.0% of the total mass, and the filling is 42.0%. The resulting product has: overall dimensions: length - 85 mm, width - 45 mm, thickness - 15 mm.

Example 3

For the preparation of wafer blanks, the recipe components of compositions 3 are used, table 1.

First, a concentrated emulsion is prepared by sequentially loading granulated sugar, melange, soybean oil, milk margarine, skimmed milk powder, baking soda, ammonium carbonate, wheat starch, table salt and water. It is stirred for 30-50 minutes, then 5.0% of the total amount of dough being kneaded is added 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 preparation of the waffle dough is carried out by mixing the filtered concentrated emulsion, the rest of the water with a temperature of 8-10 ° C and flour. The finished dough is filtered through a sieve with a mesh diameter of 2-3 mm and pumped into an intermediate container. The temperature of the finished dough is not higher than 20 ° C, humidity 58-65%.

The finished dough is dosed on the surface of the mold, pressed with a second plate and automatically baked for 2.5 minutes. Humidity of wafer blanks after baking 3.7%. During storage, humidity is not more than 5.7%.

At the same time, marmalade filling is prepared. To do this, use prescription components in composition 3 of table 2.

For this, prepared raw materials are loaded into a container with a mechanical stirrer: water with a temperature of 40 ° C, pectin mixed with sugar in a ratio of 1: 5, granulated sugar. The mixture is stirred until the pectin swells for 25 minutes. The finished recipe mixture is placed in a mixer heated to a temperature of 70 ° C, with a mechanical stirrer, into which sugar syrup with a moisture content of 16%, previously prepared according to the recipe, is placed. After mixing, the resulting mass with a solids content of 55% is placed in a coil cooking column with a steam separator, where boiling is performed under pressure until the moisture content in the finished jelly mass is 25%. The boiled mass with a temperature at the outlet of the steam separator of 100 ° C is placed in a tempering machine, into which, according to the recipe, flavoring additives are added a solution of citric acid with sodium citrate, flavoring Lemon and Cream. The mass is stirred for 15 minutes. Then the mass is passed through a sieve with a diameter of 3 mm The resulting mass has a moisture content of 23%. The density is 1,380 g / cm ³

Then the filling is placed on wafer sheets. In the finished product, wafer sheets account for 55.0% of the total mass, and the filling is 45.0%. The resulting product has: overall dimensions: length - 75 mm, width 38 mm, thickness 10 mm.

Example 4. A product from soft biscuit dough is obtained analogously to example 3. To obtain a biscuit dough for wafer sheets, use the formulation 3 of table 1.

To obtain marmalade fillings, use the prescription composition 3 of table 2.

The filling is placed on wafer sheets. In the finished product, wafer sheets make up 58.0% of the total mass, and the filling is 42.0%. The resulting product has: overall dimensions: length - 85 mm, width 45 mm, thickness 13 mm.

Example 5. A product from soft biscuit dough is obtained analogously to example 3. To do this, use prescription components in composition 5 of table 1.

For the preparation of whipped protein-based toppings, prescription components of composition 5 of Table 2 are used.

First, agar-sugar-syrup syrup is prepared by boiling granulated sugar, agar previously soaked in water and molasses and water. Before the end of boiling of the agarosugar syrup, a preservative is introduced into it in the form of an aqueous solution of potassium sorbate dissolved in water, and boiling of the agarosugar syrup is carried out to a solids content of 84%. Moreover, the content of reducing substances is 15%. The boiled syrup is filtered and cooled to a temperature of 90 ° C and served for churning in turbomix with egg white and churned until a lush foam is formed. The whipped mass is pumped to the second turbomix at a low speed, condensed milk, pre-softened butter, vanillin is also dispensed here. Moisture content 19%, density 780 kg / m ³

Then the filling is placed on wafer sheets. In the finished product, wafer sheets account for 55.0% of the total mass, and the filling is 45.0%. The resulting product has: overall dimensions: length - 75 mm, width 38 mm, thickness 10 mm.

Example 6

For the manufacture of products from soft biscuit dough, wafer sheets are obtained analogously to example 3. To do this, use prescription components in composition 6 of table 1.

For the preparation of whipped protein-based toppings, prescription components of composition 6 of Table 2 are used. In the finished product, wafer sheets make up 58.0% of the total mass, and the filling is 42.0%. The resulting product has: overall dimensions: length - 85 mm, width 45 mm, thickness 13 mm.

To determine the quality characteristics of the product were tested of the inventive product sandwich and wafers "Vienna" on the fragility of the product with a short-term load of 15 kg / cm ² . The data are shown in table 3.

Table 3. Qualitative characteristics of the product from soft biscuit dough. Example No. The ratio of wafer sheets - / - filling,% The fragility of the product with a short-term load of 15 kg / cm ² one 58:42 The shape and layers of the product are fully preserved. 2 58:42 The shape and layers of the product are fully preserved. 3 55:45 The shape and layers of the product are fully preserved. four 58:42 The shape and layers of the product are fully preserved. 5 55:45 The shape and layers of the product are fully preserved. 6 58:42 The shape and layers of the product are fully preserved. Prototype 80:20 There are cracks and chips.

From table 3 it follows that when testing the inventive product from a soft biscuit test for brittleness, the shape and layers of the product are fully preserved, unlike the prototype, in which cracks and chips are observed.

Thus, the claimed item made from soft biscuit dough has improved organoleptic characteristics in terms of taste, expanding the range of flour confectionery products of this type.

Claims (2)

1. The product is made of soft biscuit dough containing wafer sheets and a filling located between them, characterized in that the ratio of wafer sheets to the filling in the finished product is, wt.%: Wafer sheets 55.0-58.0 Filling 42.0-45.0 2. A soft biscuit dough product according to claim 1, characterized in that the filling layer is made of marmalade, or soufflé, or milk candy mass.