WAFFLE CRISPS Russian patent published in 2015 - IPC A21D13/06 

FIELD: food industry.

SUBSTANCE: waffle crisps include a fat component, wheat flour, sugar, egg products, a dry protein mixture, an emulsifier and an aerator. Additionally, the waffle crisps contain a vegetal filler represented by rosehips CO₂ extraction cake preliminarily milled in a dismembrator into particles sized 80-90 mcm. The fat component is represented by a mixture of margarine preliminarily heated up to 26-28°C and swollen orange fibres at a ratio of (90-80):(10-20). The dry protein mixture is represented by protelac and esparcet leaves powder at a ratio of 9:1; the emulsifier is represented by a sunflower phosphatide concentrate. The components are used at the following weight ratio %: fat component - 23.01-25.15, wheat flour - 11.55-16.75, sugar - 24.50-27.13, egg products - 21.01-22.66, dry protein mixture - 8.05-10.50, emulsifier - 0.80-1.05, vegetal filler - 1.55-3.33, aerator - 0.80-1.00. Orange fibres are preliminarily dissolved in 70-80°C water at a ratio of 1:9 and maintained during 1-2 minutes.

EFFECT: invention ensures development of a formula of waffle crisps with preventive action, expansion of the range of such purpose goods and raw material base of food enterprises.

2 cl, 1 tbl, 3 ex