METHOD FOR PRODUCTION OF WAFFLES WITH COFFEE AROMA (VERSIONS) Russian patent published in 2011 - IPC A21D13/00 

FIELD: food industry.

SUBSTANCE: methods envisage preparation of recipe components according with traditional technology. Prepared scorzonera is cut, dried in microwave field at preset process parameters till residual humidity about 20%. Slightly dried scorzonera is fried according to a traditional technology and cryomilled in liquid nitrogen to produce flour. One mixes prime grade wheat flour with scorzonera flour at a ratio of 5:1 - 13:1. The dough is prepared as follows. One sequentially mixes yolks, salt, soda, vegetable oil, phospholipids and 10% of the recipe quantity of water. One stirs the mixture and adds the remaining water quantity to it and half of the recipe quantity of flour. One stirs the mixture, adds the remaining portion of flour to it and kneads into homogeneous mass to produce flour. The produced dough is formed in the shape of sheets and baked according to a traditional technology. One cuts prepared girasol or girasol-sunflower or scorzonera or chicory or scorzonera or oyster plant or dandelion roots and dries it/them in microwave field at preset process parameters till residual moisture content is about 20%. Girasol or girasol-sunflower or scorzonera or chicory or scorzonera or oyster plant or dandelion roots is/are fried according to a traditional technology with its/their subsequent cryomilling in liquid nitrogen to produce flour. One mixes the following ingredients (taken in recipe quantities) into homogeneous consistency to produce a filler: culinary fat, sugar powder, flour produced of girasol or girasol-sunflower or scorzonera or chicory or oyster plant or dandelion roots and waffle crumb. The filler is spread on sheets which are cut, pre-packed or packed to produce the target finished product.

EFFECT: inventions allow to produce waffles which have coffee taste and flavour.

7 cl