GLUTEN-FREE WAFFLES AND THEIR PRODUCTION METHOD Russian patent published in 2014 - IPC A21D13/08 

FIELD: food industry.

SUBSTANCE: for gluten-free waffle sheet production one uses the following initial components, wt %: rice flour - 12.0, buckwheat flour - 48.0, sugar - 18.4-19.0, fat component - 8.0-10.0, chicken egg - 3.3-3.7, invert syrup - 2.4-2.7, culinary salt - 0.3-0.5, drinking soda - 0.3-0.5, carbon-ammonium salt - 0.1-0.3, potato starch - 2.0-3.0, drinking water -up to 100, the ratio of rice flour to buckwheat flour being 1:4. The gluten-free waffle sheets production method is as follows: one sequentially mixes the components (at first rice flour and buckwheat flour are loaded in an amount of 60-70% of the total flour weight), kneads the mass till homogeneous liquid dough formation; then one adds the remaining flour and continues kneading; then the produced mixture is baked; for preparation one alternatively adds egg yolks, at the end of kneading - egg albumens. The gluten-free waffle product is as follows: the product is designed in the form of a body consisting of waffle sheets manufactured by the said method and contains at least one filling layer placed between waffle sheets. The filling consists of the following initial components, wt %: fat component - 44.20, sugar - 5.4, milk - 50.4.

EFFECT: gluten-free confectionary flour product range extension; the possibility of the products usage in alimentation of patients suffering from coeliac disease due to increased nutritive value and gluten absence.

4 cl, 3 tbl, 1 ex