LOW-SUGAR WAFFLE Russian patent published in 2021 - IPC A21D10/04 A21D13/00 

FIELD: food.

SUBSTANCE: present invention relates to a low-sugar waffle composition. The proposed low-sugar waffle composition for waffle cones or edible frozen confectionery containers comprises 60 to 80 wt.% flour, 10 to 23 wt.% sucrose, 0.5 to 8.0 wt.%, preferably 0.5 to 5 wt.% oil or fat and 5 to 20 wt.% indigestible fiber constituting resistant dextrin or inulin or a combination thereof. Wherein the total amount of mono- and disaccharides is 10 to 25 wt.%. Total wt.% constitutes the percentage of the dry weight of the composition. Said composition contains water and has a viscosity in the range between 2500 cPs and 5000 cPs. Invention also relates to a baked low-sugar waffle, such as a waffle cone or an edible container, to a method of producing a low-sugar waffle and to use of said composition for production of an edible container or waffle cone, preferably a waffle ice cream cone.

EFFECT: invention allows rolling the waffle maintaining the resistance to destruction while maintaining the optimal viscosity of the dough for the technological process.

14 cl, 2 dwg, 7 tbl, 10 ex