WAFER CAKE Russian patent published in 2000 - IPC

FIELD: food industry, particularly, its confectionery branch. SUBSTANCE: wafer cake includes mixture for preparation of wafer sheets and mixture for preparation of filler. The latter contains treacle, agar, concentrated milk, butter, egg white, citric acid, vanillin, colorant and granulated sugar. The components are taken in the following ratio, mas.%: treacle, 17.0-17.5; agar, 0.40-0.50; egg white, 6.00-6.00; concentrated milk, 10.5-11.0; butter, 22.5-23.0; citric acid, 0.20-0.25; vanillin, 0.03-0.04; colorant, 0.01-0.01; granulated sugar, the balance. Layers of filler for wafer cake is of 2.8-3.2 mm thick. Ratio of wafer sheets mass to filler mass is 1: 9-1: 9.2. EFFECT: increased quality of product and broadened assortment of confectionery products; possibility of product using for children alimentation. 2 cl, 1 ex