WAFFLE PRODUCT Russian patent published in 2019 - IPC A21D13/36 

FIELD: food industry.

SUBSTANCE: invention relates to confectionary industry. Waffle article containing a body made of a waffle shell in the form of a hollow volumetric geometric figure, moulded from two pairwise connected blanks with a flat base with a cream filling placed inside the body, wherein the recipe composition of the waffle shell contains wheat flour, an egg component, a fat component, lecithin, edible soda, edible salt, an enzyme, and the recipe composition of the filling contains a fat component, a lecithin, a flavouring agent, wherein ratio of waffle shell and filling of housing is in wt. %: filling 88–90, waffle shell 10–12. Recipe composition of the waffle shell additionally contains maize starch, and as an egg component contains egg powder, as a fat component - coconut oil at the following ratio of initial components in wt. %: high-grade wheat flour 35.56–41.83, corn starch 1.25–1.5, lecithin 0.42–0.45, egg powder 0.30–0.35, coconut oil - 0.30–0.34, edible soda - 0.13, edible salt - 0.1, enzyme - 0.01, water is the balance. Recipe composition of the cream filling additionally contains a praline mass semi-product, a cracker grit, antioxidant Nova Sol Cof, polyglycerol, and as a fat component contains confectionary fat, and as a flavouring agent - Concentrated milk flavouring agent, at following ratios of initial components, wt %: confectionary fat 10.98–11.2, cracker grits 5.90–6.24, lecithin 0.27–0.32, "Concentrated milk" flavouring agent 0.1, Nova Sol Cof antioxidant 0.035–0.040, polyglycerol 0.04, semi-finished product of praline mass is the rest. Recipe composition of praline mass semi-product contains dry milk serum, confectionary fat, waffle crumb, maltodextrins, lactose, caramelized sugar, vanillin, sugar powder, with the following ratios of initial components, wt %: dry milk whey 24.24–25.95, confectionary fat 22.72–23.0, waffle crumb 19.52–20.86, maltodextrins 11.92–13.76, lactose 3.79–3.90, caramelised sugar 0.61–0.65, vanillin 0.056–0.06, powdered sugar is the rest.

EFFECT: invention allows to improve organoleptic properties of the product in part of taste, as well as to increase storage life.

1 cl, 4 tbl, 2 ex