FIELD: confectionery industry. SUBSTANCE: composition comprises mixture for preparation of filler and mixture for preparation of wafer base which contains melange, salt, vegetable oil, granulated sugar, dry milk, flavor, yellow colorant, high-grade wheat flour. Mixture for preparation of filler contains sugar powder, dry milk, confectionery fat substitute and product of extruded maize groats. Components for wafer preparation are taken in the following ratio, mas. %: melange, 1.55-1.67; salt, 0.071-0.077; vegetable oil, 0.38-0.51; granulated sugar, 14.8-15.8; dry milk, 8.11-8.43; flavor, 0.04-0.048; yellow colorant, 0.111-0.15; sugar powder, 25.8-26.5; confectionery fat substitute, 18.7-19.8; product of extruded maize groats, 8.66-10.25; high-grade wheat flour, the balance. EFFECT: increased organoleptical properties of product; broadened assortment of pastry. 4 ex
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Authors
Dates
1999-03-27—Published
1997-07-21—Filed