FIELD: food industry, more particularly making confectionery. SUBSTANCE: wafer chests are subjected to conditioning after baking operation for 14-16 minutes to moisten them throughout total volume thereof in chamber in which temperature is maintained at 45-50 C and relative moisture is maintained at 55-62%. Final products have bodies in which ratio between wafers and praline compound is selected from 1:4 to 1:7. EFFECT: more efficient making method.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MANUFACTURE OF WAFFLE | 1994 |
|
RU2041633C1 |
| METHOD OF MAKING WAFERS | 1996 |
|
RU2103875C1 |
| METHOD FOR PRODUCING SWEETS GLAZED WITH CHOCOLATE GLAZE AND WITH CENTER ON PRALINE BASE BETWEEN LAYERS OF WAFERS | 1996 |
|
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| CANDY | 1998 |
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| METHOD FOR PRODUCTION OF WAFFLE-BASED PRALINE SWEETS | 1994 |
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| SWEETS "RUSSKY KOLOSOK" WITH GLAZED BY CHOCOLATE GLAZE CENTER FORMED BY TWO LAYERS OF WAFERS AND MILK-AND-NUT MASS BETWEEN THEM, AND METHOD OF SWEETS PRODUCTION | 1997 |
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| SWEETS "INEI" | 1997 |
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| METHOD OF WAFERS PRODUCTION | 2000 |
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RU2198522C2 |
| 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 |
| PRALINE MASS FOR SWEETS AND METHOD FOR PRODUCTION OF SWEETS FROM PRALINE MASS | 1994 |
|
RU2121798C1 |
