FIELD: food products.
SUBSTANCE: product contains waffle form with filling , which has rigidity ribs on the outer side. Thus at least part of inside surface of the form, which contacts with the filling, is glased. Waffle form is made out of dough with concentration of sugar against flour in quantity from 5% to 55%. Surface area of rigidity fibs is 6% to 50 % of surface of geometrical external side surface of waffle form. Rigidity ribs are made with a height of at least 0.6 mm. Waffle form may be made in the shape of a basket or a hemisphere. Outside surface of a product may be coated with chocolate, milk or butter icing. Ice cream, whipped cream, confectionary mass or praline paste can be used as a filling. Filling can also contain nut or chip coconut or berry capsule in alcoholate.
EFFECT: taste improvement of the good due to using of sugar waffle form with high concentration of sugar, remains crispy consumption properties of the product are preserved in the period of long-term storage and implementstion.
1 ex, 1 dwg
| Title | Year | Author | Number |
|---|---|---|---|
| CONFECTIONARY PRODUCT | 2019 |
|
RU2713710C1 |
| WAFER CANDY | 2023 |
|
RU2803049C1 |
| WAFFLE CANDY | 2021 |
|
RU2772776C1 |
| CONFECTIONER'S FLOUR GOODS | 2007 |
|
RU2355172C2 |
| HOLLOW WAFER BAKING MOULD | 2007 |
|
RU2345525C2 |
| WAFFLE CANDY | 2021 |
|
RU2772775C1 |
| WAFFLE PRODUCT | 2018 |
|
RU2703202C1 |
| AERATED MOBILE DOUGH FOR SUGAR WAFERS, METHOD OF PRODUCING SUGAR WAFERS, SUGAR WAFERS, CONFECTIONERY PRODUCT | 1999 |
|
RU2212798C2 |
| WAFER CANDY (OPTIONS) | 2022 |
|
RU2791607C1 |
| METHOD FOR PRODUCING PASTRY, SUCH AS TREACLE AND HONEY CAKES, SHIP'S AND SWEET BISCUITS, WAFERS AND WAFER-BASE PRODUCTS, TORTE AND FRENCH PASTRY | 1997 |
|
RU2093032C1 |
