METHOD OF PREPARING CONFECTIONERY PRODUCT Russian patent published in 2000 - IPC

FIELD: food industry, particularly, production of wafer confectionery product with filler. SUBSTANCE: inner surface of hollow wafer base such as pipes, horns, cups, etc. is coated by a layer of chocolate, milk or fat glaze with thickness of 0.5-2.0 mm. Then filler is introduced in it. Used as a filler is whipped milk or curd, or whipped frozen, or jelled fruit-and-berry masses with humidity of 10-60%. Modified starch, gelatine or methylcellulose is used as foam or jelling agents. The method broadens assortment of confectionery products on wafer base with filler and with humidity of 20-60%. EFFECT: preservation of crisp properties during long-term storage. 2 cl, 2 dwg, 1 tbl, 5 ex