UA141837U - COMPOSITION OF INGREDIENTS FOR THE PRODUCTION OF SUGAR WAFFLES - Google Patents

Abstract

The composition of ingredients for the production of sugar wafers contains wholemeal flour from white grain extra-soft wheat, granulated sugar, chicken eggs (melange), baking soda and butter.

Description

The useful model belongs to the food industry, in particular to the technology of the production of confectionery products, and can be used at enterprises of the bakery, confectionery industry and restaurants when preparing sugar wafers.

The closest analogue to the proposed useful model is the composition of ingredients for the preparation of sugar wafers (see Te Tesppoiodu oi MUaieg5 apa UmMatshev II. Kesirev,

Rhodysi Oemeortepi apa Kpom/-pom/: Kehu/ ed. Bu Kai R. Tieyeetpraspeg. Opiei Kypddot: Asadetis

Rgezv, 2019. 76-77), which contains components in the following ratio, mass. Fo: wheat flour of the highest grade 35.76 granulated sugar 20.44 chicken eggs (melange) 9.24 baking soda 0.26 butter 13.48 water the rest.

The closest analogue and the proposed useful model have the following common features (components): high grade wheat flour; granulated sugar; chicken eggs (melange); baking soda; butter;

The disadvantage of sugar wafers obtained according to the recipe of the prototype is an unbalanced nutrient composition and low nutritional value.

The basis of the useful model is the task of developing an improved composition of ingredients for the production of sugar wafers by introducing flour from white grain extra-soft wheat into the composition, which ensures an increase in nutritional value while maintaining high quality indicators of wafer products.

The task is solved by the composition of ingredients for the production of sugar wafers, which contains wheat flour of the highest grade, granulated sugar, chicken eggs (melange), baking soda and butter, according to a useful model, whole-ground flour from extra-soft white wheat is introduced as flour wheat, according to the following ratio of the specified components, wt. 9o: whole wheat flour from extra-soft white wheat 30.59-35.76 granulated sugar 17.73-27 43 chicken eggs (melange) 6b.10-9.69 baking soda 0.26-0.50 butter cream 13.18-13.48 water the rest.

The causal relationship between the set of signs and the technical result is as follows.

The introduction of wholemeal flour will allow to increase the content of macro- and micronutrients in products that are deficient in human nutrition. Whole wheat flour, extra-soft

From wheat, for example, the Bilyava variety, in contrast to whole-ground flour from red durum wheat, is characterized by low-quality gluten, lower water-binding capacity and the absence of color pigment in the grain. This makes it possible to obtain a dough with a lower viscosity, which contributes to its uniform distribution on the surface of the wafer forms, and to ensure the production of wafers of a lighter color, of high quality, even with a high content of surface layers of grains rich in valuable substances.

The use of whole wheat flour from white grain extra-soft wheat along with improving the nutritional value of products - increasing the content of dietary fibers, vitamins of the group

B and mineral substances (K, Ca, Mo, Ma, P, Re), contributes to the production of wafers with high quality characteristics.

Preparation of sugar wafers is carried out as follows.

The dough is kneaded in a batch mixer or beater.

The dough mixer is loaded with raw materials according to the recipe in the following sequence: 1) water (I - 18 C); 2) granulated sugar;

C) chicken eggs (melange);

4) melted butter with a temperature not higher than 37 "С; 5) baking soda.

The components are mixed for 2-3 minutes until a homogeneous emulsion is obtained, after which whole-ground white wheat extra-soft wheat flour is added, the resulting mixture is whipped for 10-12 minutes. The temperature of the dough should be no higher than 22 "С. The moisture content of the dough should be within 41-43 95. The resulting loosely structured homogenized wafer dough is fed into the receiving tank of the oven.

The finished wafer dough is dosed from the receiving tank using a vacuum pump with a filter through the pouring pipe onto the surface of the form of the lower plate and pressed by the second plate. The appearance of wafer sheets depends on the shape and working surface of the baking plates.

The process of baking wafers lasts 1-2 minutes at a surface temperature of 150-170 76.

The moisture content of finished products should be no more than 3.0 x 0.595. If necessary, hot wafer sheets are given the desired shape (tubes, horns). Cool the baked wafers to room temperature.

Examples of preparation of sugar wafers baked using the declared composition.

Example Me1.

Preparation of sugar wafers was carried out according to the above technology according to the following ratio of ingredients, mass. for: whole-ground flour from white extra-soft wheat of the Bilyava variety 35.76 granulated sugar 17.73 chicken eggs (melange) 9.69 baking soda 0.26 butter 13.48 water 23.08.

Examples 2 and 3 were carried out similarly to example 1, but the components were taken in different ratios. The data are given in the table. Characteristics of the dough and sugar wafers: the dough was characterized by the required fluidity, which ensured its uniform distribution over the surface of the wafer plates and the production of more uniform wafer sheets; finished products were of the correct shape, evenly baked with a clear pattern and golden color, without cracks and leaks, with well-defined crispy properties. Wafers of the required thickness and with well-developed porosity and the characteristic taste and aroma of these products.

This composition of the recipe ensures the production of sugar wafers of high quality and

To increase their nutritional value.

Sugar wafers obtained on the basis of the proposed composition of ingredients from whole wheat flour from white grain extra-soft wheat are distinguished by a higher content of dietary fibers, vitamins, micro- and macroelements. The use of this raw material allows you to increase the nutritional value of products, diversify their taste characteristics while maintaining high quality indicators of wafer products.

The products are characterized by high organoleptic and good physico-chemical quality indicators and are suitable for consumption by different populations.

Table

The composition of ingredients for the production of sugar wafers and LE penny DK, as well as from white grain extra. soda butter ryklad by . sugar-sand! chicken water of food-grade soft wheat | creamy: melange)

Blonde 117177711111135576 7 | 71773 | 969 | 026 | 1348 | 23.08

Claims (1)

USEFUL MODEL FORMULA A composition of ingredients for the production of sugar wafers, containing high-grade wheat flour, granulated sugar, chicken eggs (melange), baking soda and butter, which is characterized by the fact that it contains whole wheat flour from extra-soft white wheat , according to the following ratio of the specified components, wt. Fo: whole wheat flour from white grain extra-soft wheat 30.59-35.76 granulated sugar 17.73-27 43 chicken eggs (melange) 6b.10-9.69 baking soda 0.26-0.50 butter cream 13.18-13.48 water the rest.