PRODUCTION METHOD OF SOFT WAFER PRODUCTS Russian patent published in 2009 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry namely to confectionary industry and wafer products production method. According to the method, dough for wafer sheets is made. Melange and sugar are beaten up during 15 minutes. After that mixture of garbanzo and buckwheat in ratio 1:3-3:1, starch are added. The mixture is beaten up 2-3 more minutes till homogeneous mass is made. Heart-shaped sheets 4 mm thick are made, baked and cooled down. Simultaneously filing is prepared. Pumpkin puree, apple pectin and sugar are used for it. First pectin and part of sugar are taken in ratio 1:1. After that pumpkin puree is added with continious mixing to prevent flocculation. Mixture is maturated for 1-2 hours for pectin swelling. After mentioned time is up the rest of the sugar is added into swollen pumpkin-pectin mixture. Mixture is warmed up to 90°C. After that molasses warmed up to 60°C is added and mixture is boiled till 106-108°C, cooled down till 80°C and citric acid is added. Filler is put on at 50°C on a single sheet. After that wafer sheet with filler is covered with the second wafer sheet and pressed by a single try on the top. Wafer product is cooled down at 8-10°C during 1 hour and ready-made products are packed. Ratio of wafer sheets and filler makes 3:2.

EFFECT: quality, food and biological value of product is increased, range of pastry products of increased quality is extended.

1 tbl, 3 ex