NUT WAFER PREPARING METHOD Russian patent published in 1995 - IPC

FIELD: food-processing industry, in particular, confectionery industry. SUBSTANCE: method involves preparing emulsion from water, yolks, salt and soda; whipping obtained mixture till homogeneous structure is obtained; adding portions of high-grade wheat flour; with mixture having liquid consistency; pouring mixture into pans and baking; simultaneously preparing filler from mixture of fried grape seeds ground together with sand sugar in disperser, butter and wafer crumb rubber to homogeneous structure. Grape seeds are fried at 160-170 C for 3-5 min. Grape-seed and sand sugar are taken in the ratio of 1:2.3. Sugar and grape seed mixture is ground to obtain homogeneous structure. Butter is introduced into this mixture in an amount of 7.0-7.2 % of total weight. Then wafer crumb is added and mass is rubbed to be used as filler for wafers. Components are provided in the ratio of (% by weight): yolks - 2.5-2.6% , salt - 0.13-0.14%, soda - 0.13-0.14%, fried grape seeds with sand sugar - 66.0-69.5%, of components mentioned: grape seeds - 20.0-21.8% , sand sugar 46.0-47.7%, butter - 7.0-7.2%, high-grade wheat flour the balance. products obtained have tender crunching structure with well baked wafer sheet. Even when wafer is stored for more than two months, it still has crushing structure and it does not get wet. EFFECT: increased economy by using filler from available raw material instead of material in scarce without deteriorating the quality of finished product. 1 tbl