COCONUT GLAZED WAFFLE CANDY Russian patent published in 2016 - IPC A23G3/36 A23G3/54 

FIELD: food industry.

SUBSTANCE: invention can be used in production of sweets, housing of which has shell, inside of which there is filling. Disclosed is sweet, which is housing made of waffle shell outside coated with glaze and made up of two hemispheres, which are filled with filling and are connected in pairs, wherein formulation composition of waffle shell includes flour and vegetable oil, sugar sand, formulation of filling composition includes coconut oil, dry milk component, sugar sand, salt, soy lecithin, one of waffle semi-spheres body is made with flat bottom , formulation composition of waffle additionally contains corn starch, soy lecithin, culinary salt, sodium bicarbonate, ammonium carbonate, and vegetable oil - coconut oil, and waffle shell prepared in following proportions, wt%: maize starch - 0.4-2.5; sugar 0.7-1.3; soya lecithin 0.4-0.9; coconut oil 0.3-0.6; food salt - 0.2-0.4; sodium bicarbonate 0.1-0.2; ammonium carbonate 0.04-0.08; premium wheat flour - 37-42; water is rest up to 100, formulation of filling composition additionally contains dry coconut powder, vegetable fats, waffle crumb, dry whey, coconut identical to natural flavouring agent, dry milk component used is dry defatted milk, with following ratio of components, wt%: dry coconut powder 15.0-19.0; vegetable fats 34.0-38.0; waffle crumbs 5.0-10.0; skimmed milk powder 5.0-7.0; whey dry 3.5-4.5; soya lecithin 0.18-0.22; coconut oil 0.10-0.16; food salt - 0.07-0.09; coconut identical to natural flavouring agent - 0.07-0.09; sugar - up to 100, at that inside filling is placed almonds solid blanched glaze is used based on sugar green colour and side in form of chip coconut, and ratio in formula of sweets waffle shell, glaze based on sugar green colour, sprinkling in form of chipped coconut, almonds whole blanched and filling following, wt%: waffle shell 6.0-8.0; glaze based on sugar green colour 26.0-31.0; side in form of chipped coconut 6.0-8.0; solid blanched almonds 7.0-8.0; filler is rest up to 100 %.

EFFECT: improved consumer properties of sweets, expanding range of their output, reduced caloric content with improved organoleptic properties due to imparting new taste to sweets.

1 cl