FIELD: food industry. SUBSTANCE: for wafer filler preparing milk suspension is added to the filler mixture. Milk suspension is prepared from the fermented condensed whey and dry buttermilk taken at the ratio 0.5:3 at dry matter content 80-83% The content of dry milk is decreased up to 2.1-2.3% EFFECT: enhanced quality, enhanced wafer aroma.
| Title | Year | Author | Number |
|---|---|---|---|
| COMPOSITION FOR WAFER PREPARING | 1994 |
|
RU2049409C1 |
| COMPOSITION FOR WAFER PREPARING | 1994 |
|
RU2049410C1 |
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|
RU2128441C1 |
| COMPOSITION FOR PREPARING "CHOCOLATE-WAFER" CAKE | 1994 |
|
RU2049407C1 |
| METHOD FOR WAFFLE PRODUCTION | 2005 |
|
RU2285412C2 |
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|
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|
RU2217917C2 |
| METHOD FOR WAFER PRODUCTION | 2005 |
|
RU2284113C2 |
| METHOD FOR WAFFLE PRODUCTION | 2005 |
|
RU2285413C2 |
| COMPOSITION FOR PASTRY PRODUCT PRODUCTION | 2008 |
|
RU2361403C1 |
