FIELD: food industry.
SUBSTANCE: invention relates to confectionery industry. Disclosed glaze for a waffle product for ice-cream contains fat in amount of 35–65 wt. %; emulsifier and/or additive, wherein total content of emulsifier and/or additive is 0.1–5 wt. %. Emulsifier and/or additive has a melting point of more than 40 °C. Emulsifier is at least one of monoglycerides derived from vegetal and animal originals; monoglycerol derivatives which are selected from ester monoglycerides of diacetyl tartaric acid (DATEM), ester mono-glycerides of acetic acid (ACETEM), ester monoglycerides of succinic acid (SMG), ester monoglycerides of lactic acid (LACTEM), ester monoglycerides of citric acid (CITREM), ethoxylated mono- and diglycerides; polyglycerol esters, which are selected from hexaglyceryl distearate, hexahlyceride monostearate and triglyceryl monostearate; sorbitan esters, complex sugar esters or combinations thereof. Additive is at least one of ethyl cellulose, waxes such as beeswax, carnauba wax, and vegetable wax, such as candelilla wax, berry wax and sunflower wax, or combinations thereof. Glaze particles size for a waffle product for ice-cream is 30–45 mcm, and glaze yield point for a waffle product for ice-cream is less than 1.2 Pa (12 dynes/cm2). Also disclosed is a method for production of said glaze.
EFFECT: invention enables to obtain a glaze for a waffle product for ice cream, which solidifies quickly on the surface of the waffle article, which forms a moisture-impermeable coating, which increases product safety.
10 cl, 1 dwg, 1 tbl
