WAFFLE PRODUCT Russian patent published in 2025 - IPC A23G3/54 

FIELD: confectionary industry.

SUBSTANCE: proposed waffle product represents a body from a waffle shell in the form of a hollow volumetric geometrical figure formed from two pairwise connected workpieces made with a flat base and with a cream filling of a semi-finished confectionary mass placed inside the body. Recipe composition of the waffle shell includes: prime grade wheat flour, coconut oil, corn starch, lecithin, edible salt, baking soda, egg powder, "Alfamalt LQ 4020" enzyme and water. Recipe composition of the semi-finished product of the confectionary mass includes dry milk whey, confectionary fat "Econat 1004-32", waffle crumb, lactose, skimmed milk powder, lecithin, vanillin, granulated sugar and additionally “Econfe 1203-34” vegetable fat. Initial components of the semi-product are taken in the following ratio, wt.%: dry milk whey – 21.06-23.12; vegetable fat "Econfe 1203-34" – 15.86-16.82; confectionary fat "Econat 1004-32" – 15.86-16.82; waffle crumb – 7.04-8.13; lactose – 7.02-7.89; dry skimmed milk – 6.04-6.79; lecithin – 0.30-0.35; vanillin – 0.05; granulated sugar – balance. At that, recipe composition of filling contains semi-finished product of confectionary mass, puffed rice, balls with diameter of 1.5-3 mm, waffle crumb, "Cream" flavouring agent, “Nova Sol Cof” antioxidant at following ratio of initial components, wt.%: puffed rice, balls with diameter of 1.5-3 mm – 3.04-3.82; waffle crumb – 2.9-3.45; "Cream" flavouring agent – 0.09-0.1; antioxidant "Nova Sol Cof" – 0.03-0.04; semi-finished product of confectionary mass – balance.

EFFECT: invention is aimed at improvement of organoleptic properties in terms of taste, increase of storage life up to 12 months with preservation of crunchy properties of waffle shell, melting tender consistency of filling, without traces of waffle sheets and filling stratification.

4 cl, 6 tbl