WAFFLE CANDY Russian patent published in 2021 - IPC A23G3/36 A23G3/54 

FIELD: food industry; confectionery industry.

SUBSTANCE: invention relates to the food, in particular confectionery, industry; it can be used for the preparation of glazed candies based on molded waffles with filling, in which a nut is placed. A waffle candy is proposed, which is a body containing a waffle shell coated on the outside with glaze sprinkled with coconut chips, made in the form of a hollow volumetric geometric figure consisting of two interconnected blanks with a flat base, as well as candy mass filling placed in the shell with a whole almond kernel placed inside filling, while the ratio of the waffle shell, whole almond kernel and filling is, in wt.%: waffle shell 7.00 – 8,00; whole almond kernel 10.0 – 12.0; filling is the rest, wherein the waffle shell contains wheat flour, corn starch, lecithin, coconut oil, baking soda, salt, water, egg powder and enzyme “Alphamalt LQ 4020” with the following ratio of initial components in wt.%: wheat flour 40.09 - 42.67; corn starch 1.39 - 1.52; lecithin 0.43 - 0.49; egg powder 0.27 - 0.34; coconut oil 0.27 - 0.34; salt 0.1; baking soda 0.11 - 0.14; enzyme “Alphamalt LQ 4020” 0.01 - 0.02; water is the rest, and candy mass contains skimmed milk powder, white granulated sugar, lecithin, lactose, polyglycerol, vanillin, antioxidant NovaSol Cof, confectionery fat “Econat” and coconut chips crushed to a pasty state with the following ratio of initial components in wt.%: confectionery fat “Econat” 30.15 - 32.24; skimmed milk powder 22.56 – 24.12; coconut chips 15.94 – 17.06; lactose 8.06 – 8.97; lecithin 0.30 – 0.32; polyglycerol 0.24 – 0.26; vanillin 0.04 – 0.05; antioxidant NovaSol Cof 0.04 – 0.05; white granulated sugar is the rest, while filling contains candy mass and flavoring “coconut cream” with the following ratio of initial components in wt.%: flavoring “Coconut cream” 0.10 - 0.15; candy mass 99.85 – 99.90, while diluted glaze is used as glaze containing white glaze and flavoring “Coconut cream” with the following ratio of initial components in wt.%: flavoring “Coconut cream” 0.10 – 0.15; white glaze 99.85 – 99.90. At the same time, the body, diluted glaze and coconut chips for sprinkling are in the following ratio in wt.%: diluted glaze 25.0; coconut chips 7.0; body 68.0, and as the whole almond kernel, the kernel of whole roasted almond is used.

EFFECT: invention provides improved organoleptic properties in terms of taste, improved consumer properties, reduced sugar content and increased shelf life of candies.

3 cl, 4 tbl, 2 ex