DIABETIC WAFFLES PRODUCTION METHOD (VERSIONS) Russian patent published in 2011 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: group of inventions relates to technology for production of dietary flour confectionery products. Scorzonera flour is produced by way of preparing scorzonera, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing warming of scorzonera inside the bits to a temperature of 80-90°C during at least an hour. One performs frying and cryo-grinding scorzonera in liquid nitrogen. Dough is kneaded of a mixture of prime grade wheat flour and scorzonera flour at a weight ratio of 5:1 - 13:1, salt, soda, yolks, vegetable oil, phospholipids and water. Dough is prepared at the following weight ratio of components with accuracy of ±5%: flour mix - 100, yolks - 8.24, vegetable oil 2.33, phospholipids - 0.45, soda - 0.5, salt - 0.5, water - to moisture of 58-65%. Dough is shaped in the form of sheets and baked. Girasol flour is produced by way of preparing girasol, its cutting, drying in microwave field till residual humidity is about 20% at microwave field power providing warming of girasol inside the bits to a temperature of 80-90°C during at least an hour. One performs frying and cryo-grinding girasol in liquid nitrogen. One mixes the following ingredients to produce a filler: culinary fat, dry milk, "Sladex" sweetener, flour produced of girasol and waffle crumb. Waffles are shaped from sheets and filling. One mixes the components at their following weight ratio with accuracy of ±2%: culinary fat - 60, dry milk - 20, "Sladex" sweetener - 0.01, girasol flour -14, waffle crumb - 20. The method versions envisage a filler including girasol-sunflower, yacon, chicory, scorzonera, oyster plant and dandelion roots flour.

EFFECT: inventions group allows to manufacture a product which have improved consistency and coffee taste and flavour with no coffee added to the formula.

7 cl