GLAZED WAFFLE CANDY WITH CRUSHED COCOA BEANS 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 waffle shell, inside 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, 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, housing, inside with filling of fried hazelnuts, formulation composition of waffle additionally contains corn starch, soy lecithin, culinary salt, sodium bicarbonate, ammonium carbonate, and vegetable oil - coconut oil, wherein waffle shell is prepared of composition 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 coconut dry powder, vegetable fats, waffle crumb, dry whey, cocoa powder, creme Brulee identical to natural flavouring agent, dry milk component used is dry skimmed 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; natural cocoa powder 0.65-0.75; soya lecithin 0.15-0.25; coconut oil 0.10-0.16; food salt - 0.07-0.09; creme Brulee identical to natural flavouring agent - 0.02-0.04; sugar is rest up to 100. At that, milk chocolate glaze and side used in form of cocoa-beans crushed, and ratio in formula of sweets waffle shell milk chocolate glaze, sprinkling in form of cocoa-beans crushed and filling with hazelnuts whole fried as follows, wt%: waffle shell 6.0-8.0; milk chocolate glaze 23.0-29.0; side in form of cocoa-beans crushed 9.0-13.0; fried hazelnuts 8.5-9.5; 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