FIELD: food industry, more particularly, making pastries. SUBSTANCE: stuffing is prepared, for which purpose milk albumin in the form of powder is first mixed with water in 1: (6.5-8) ratio. Components such as sugar-molasses-agarsyrup, prepared product, sugar powder and fat-containing stock are shaken. The stock includes fractionated, hydrogenated deodorized, refined anhydrous vegetable fat based on non- laurin. Mixture is shaken till volume is increased by 2- 4 times. Wafer dough is simultaneously prepared it is molded and baked in the form of individual wafer sheets. Stuffing is then coated onto wafer sheets to form layers, and the whole is cut into pieces. EFFECT: more efficient making method.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF WAFFLE | 1994 |
|
RU2041633C1 |
| METHOD OF WAFERS PRODUCTION | 2000 |
|
RU2198522C2 |
| METHOD FOR PREPARING CONFECTIONERY PASTE | 1996 |
|
RU2077220C1 |
| METHOD FOR PRODUCTION OF WAFERS WITH FRUIT FILLING | 1995 |
|
RU2073978C1 |
| METHOD OF MAKING CANDIES WITH FILLING BETWEEN LAYERS OF CHOCOLATE GLAZED WAFERS | 1996 |
|
RU2103881C1 |
| WAFER FAT FILLER PRODUCTION METHOD | 1998 |
|
RU2145168C1 |
| SWEETS "ZOLOTOI KOKOS" WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND CREAM MASS BETWEEN THEM, AND METHOD OF PRODUCING SWEETS "ZOLOTOI KOKOS" | 1997 |
|
RU2118096C1 |
| DIETARY WAFER PRODUCTION METHOD | 2008 |
|
RU2370039C1 |
| SWEETS "BERSENEVSKIYE" WITH CHOCOLATE-COATED CENTERS FORMED BY TWO LAYERS OF WAFERS AND CHOCOLATE MASS BETWEEN THEM, AND METHOD FOR PRODUCTION OF SWEETS "BERSENEVSKIYE" | 1997 |
|
RU2121799C1 |
| METHOD OF PRODUCING WAFERS WITH FATTY FILLER | 1999 |
|
RU2164369C2 |
