FIELD: food industry.
SUBSTANCE: method for continuously producing rolled wafers having friable texture comprises the following stages. The mass for baking, capable to friability, is applied to the movable heated surface for baking to form an endless baked strip. The baked strip is baked substantially dry during the movement. Then the baked strip in the hot plastic state is removed at least partially from the surface for baking and directed to the device for rolling. The baked strip is wound onto a rotating mandrel in the device for rolling and forming an endless cannula. The baked strip and/or the cannula is filled, coated, including spray-coated, and/or is brought into contact with filling masses simultaneously, before or after applying the substance imparting friability.
EFFECT: invention allows to produce rolled wafers with friable structure and improved taste by the continuous method.
20 cl, 15 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| AERATED MOBILE DOUGH FOR SUGAR WAFERS, METHOD OF PRODUCING SUGAR WAFERS, SUGAR WAFERS, CONFECTIONERY PRODUCT | 1999 |
|
RU2212798C2 |
| METHOD FOR PRODUCING BAKED PRODUCT HAVING ESSENTIALLY SEALED SEPARATING SURFACE | 2014 |
|
RU2670493C2 |
| METHOD FOR PRODUCING PASTRY, SUCH AS SWEET BISCUIT, WAFERS, WAFER-BASE PRODUCTS, TORTES AND FRENCH PASTRY, CAKES, ROLLED BISCUITS AND RUM CAKES | 1997 |
|
RU2093033C1 |
| CHOCOLATE PRODUCT | 2013 |
|
RU2628402C2 |
| METHOD OF MANUFACTURING WAFFLE SPONGE-CAKE GOODS | 2007 |
|
RU2348156C1 |
| WAFFLES WITH ZERO OR LOW SUGAR CONTENT OR SWOLLEN EXTRUDED GRAIN PRODUCT CONTAINING MONODISPERSED MALTODEXTRINS OR FRUCTOOLIGOSACCHARIDES, DOUGH FOR THEM, MANUFACTURE METHOD AND APPLICATION | 2009 |
|
RU2513748C2 |
| LOW-SUGAR WAFFLE | 2017 |
|
RU2746929C2 |
| INGREDIENTS FOR MAKING FLOUR CONFECTIONERY PRODUCTS FROM WHOLE-GRAIN SORGHUM FLOUR FOR DIETARY NUTRITION | 2022 |
|
RU2803801C1 |
| GLUTEN-FREE WAFFLES AND THEIR PRODUCTION METHOD | 2013 |
|
RU2520147C1 |
| WAFFLES | 2009 |
|
RU2515233C2 |
