NUT WAFER PREPARING METHOD Russian patent published in 1995 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves preparing emulsion from water, yolks, salt and soda; whipping obtained mass and introducing portions of high-grade wheat flour, with mass being carefully mixed after introduction of each portion of flour; forming prepared mass, which has liquid consistency, and baking; simultaneously preparing filler by frying grape seeds at 160-170 C for 3-5 min. till seeds acquire brown color; crushing grape seeds, grinding in homogenizer with butter to reach homogeneous structure; coating wafer sheets with filler; cutting prepared semi-finished products into separate products; packing obtained products and laying packages into boxes preliminarily prepared for this purpose. Components for preparing wafers are provided in the ratio of (%, by weight): yolks - 2.7-2.8, salt - 0.13-0.14%, soda - 0.13-0.132%, grape seeds - 20.0-21.0%, sand sugar - 47.0-48.0% , butter - 7.1-7.2%, wafer crumb - 4.7-4.8%, high-grade wheat flour the balance to 100%. Wafer has pleasant taste, tender crushing structure and consistency; filler has homogeneous structure free of grains and lumps. Wafer sheets have uniform light-yellow color, are easily cut with minimum crumbing. Filler is easily distributed over wafer sheet surface. EFFECT: wider range of products. 1 tbl