METHOD FOR PRODUCTION OF WAFER FATTY FILLING Russian patent published in 2006 - IPC A21D13/08 

FIELD: food processing industry, in particular confectionary industry.

SUBSTANCE: claimed method includes preparation of mixture from sugar powder, refillable by-products, dry melted cheese, cocoa powder. Obtained mixture is dosed into batch operated blender with Z-shape blades and blended with melted confectionery fat cold to 20-23°C. Filling is whipped for 13-15 min to obtain viscosity of 30-60 Pa.s and density of 800-960 kg/m³. Filling composition contains (mass %): sugar powder 21.1-29.1; dry melted cheese 23.22-31.22; confectionery fat 32.7-32.8; cocoa powder 1.17-1.18; cinnamon 0.34-0.35; vanilla essence 0.15-0.16; crumb of the same wafers 12.03-12.13; and balance: brandy. Melted cheese has high moisture retaining capacity that allows improvement of product quality.

EFFECT: wafer filling of increased biological value and protein content, high plasticity, and acceptable taste.

3 tbl, 3 ex