FUNCTIONAL-PURPOSE CONFECTIONARY FLOUR PRODUCT PRODUCTION METHOD Russian patent published in 2012 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The waffle production method envisages preparation of a waffle slice, its formation and baking, preparation of a filler by way of mixing a sweet agent, a flavour filler and a fat component with subsequent kneading of the produced mixture, spreading the filler on waffle sheets with formation of slices and cutting them into separate products. The sweet agent is represented by a mixture of isomalt and erythritol at a ratio of 1.6:1. The flavour filler is represented by a mixture consisting of dry milk whey and citrus dietary fibre at a ratio of 3:1. The sweet agent is stirred with the plasticised fat component (at a temperature of 27°C) and the flavour filler till viscosity is 220-320 Pa·s. The mixture is stirred and simultaneously milled in a melangeur during 7-10 minutes. Double-zone tempering of the mixture allows to heat it to a temperature up to 30°C at the beginning of mixing for production of homogeneous consistence and cool it down to a temperature of 25-27°C at the end of mixing to impart plastic properties to the filler. The filler components are used at the following ratio, wt %: fat component -19.00-24.60, sweet agent - 38.20-43.80, flavour filler - 32.60-38.20. One uses citrus dietary fibre milled and strained through a sieve with hole diameter equal to 0.3 mm.

EFFECT: invention is aimed at improvement of the ready product quality, reduction of its prime cost and fat capacity, extension of the products range with a new set of taste sensations, simplification of the technological process of the filler preparation.

2 cl, 1 tbl, 3 ex