METHOD OF PRODUCING SOFT WAFFLE Russian patent published in 2018 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. Method for producing soft wafers involves mixing components and kneading dough containing flavoring filler, fat component, melange, flour, molding and baking. When preparing the dough, flour from rhizomes of rush flower with particle size of not more than 200 mcm, taken in an amount of 10–15 % of the mass of flour, is additionally added. Flour used is a mixture of wheat flour and HERBACEL dietary fibre, taken in a ratio of 9:1. Flavor filler used is a mixture of isomalt and ground apricot kernels in a ratio of 14:1. Fat component used is a mixture of confectionery fat and wheat fibres Kamezel FW 200, taken in the ratio 4:1. Kneading is carried out by mixing and aerating the dough in two stages: first at 250 rpm for 1–3 minutes, second at 600 rpm for 5–7 minutes. Components are used at the following mixing ratio, by wt%: mixture of isomalt and ground apricot kernels 25.3–29.0; mixture of confectionery fat and wheat fibre Kamezel FW 200 20.5–24.1; melange 14.2–16.1; mixture of wheat flour and HERBACEL dietary fibre 30.0–33.0; flour from the rhizomes of rush flower 3.3–4.5. Apricot kernels used are pre-boiled in boiling water for 10–12 minutes and dried at a temperature of 80–85 °C, and the wheat fibre Kamezel FW 200 is pre-poured with water at a temperature of 20–30 °C for 1 to 3 minutes in a 1:7 ratio, respectively.

EFFECT: invention makes improves the quality of the product, increases the nutritional value, and reduces the caloric value.

1 cl, 3 tbl, 3 ex