FIELD: production of flour confectionaries.
SUBSTANCE: waffle is formed from waffle sheets baked from dough and filling. Dough contains wheat flour of highest grade, flour of amaranth seeds, yolks, sodium bicarbonate, phospholipids, table salt, vegetable oil, and water. Filling contains cocoa oil, milk butter, sugar powder, flour of roasted amaranth seeds and wafer crumbs.
EFFECT: waffle filling with nut taste and flavor.
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR WAFFLE PRODUCTION | 2005 |
|
RU2285412C2 |
| METHOD FOR WAFER PRODUCTION | 2005 |
|
RU2284113C2 |
| METHOD FOR WAFER PRODUCTION | 2005 |
|
RU2284114C2 |
| METHOD FOR PRODUCTION OF WAFFLES WITH COFFEE AROMA (VERSIONS) | 2010 |
|
RU2427257C1 |
| METHOD FOR PRODUCTION OF WAFFLES WITH COFFEE AROMA AND TASTE (VERSIONS) | 2010 |
|
RU2430567C1 |
| METHOD FOR PRODUCTION OF WAFFLES (VERSIONS) | 2010 |
|
RU2430596C1 |
| METHOD FOR PRODUCTION OF WAFFLES (VERSIONS) | 2010 |
|
RU2429696C1 |
| METHOD FOR PRODUCTION OF WAFFLES WITH COFFEE AROMA AND TASTE (VERSIONS) | 2010 |
|
RU2429697C1 |
| METHOD FOR PRODUCTION OF WAFFLES (VERSIONS) | 2010 |
|
RU2427194C1 |
| METHOD FOR PRODUCTION OF WAFFLES (VERSIONS) | 2010 |
|
RU2426390C1 |
