FIELD: food industry.
SUBSTANCE: invention relates to food industry, in particular to confectionary industry, and can be used for preparation of waffle products. Proposed waffles consist of a waffle sheet and a fat filling. Fat filling for waffles includes fat components, as well as cocoa products in amount of 14.3% to 30% of the total weight of the product or dairy products and contains a protein sweetener brazzein or thaumatin in amount of 0.00285% to 10% of the total weight of the product and food fibres in amount of 1% to 10% of the total weight of the product.
EFFECT: invention is aimed at creation of a confectionary product with low content of sucrose, which would have organoleptic properties approximating to organoleptic properties of a similar confectionary product with a normal content of sucrose, and would help to reduce the amount of sucrose consumed together with the product.
2 cl, 3 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| CHOCOLATE | 2023 |
|
RU2837891C1 |
| GLAZE | 2023 |
|
RU2837893C1 |
| VEGETABLE FIBER CONFECTIONERY | 2022 |
|
RU2797289C1 |
| FUNCTIONAL-PURPOSE CONFECTIONARY FLOUR PRODUCT PRODUCTION METHOD | 2010 |
|
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| COMPOSITION FOR PREPARATION OF FAT FILLING | 2015 |
|
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| METHOD FOR PRODUCTION OF CREAMY-WHIPPED MASS FOR SWEETS AND FILLING FOR FLOUR CONFECTIONARY PRODUCTS | 2015 |
|
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| COMPOSITION FOR FILLER OF WAFERS "KOLOKOLCHIK" | 1997 |
|
RU2125378C1 |
| COMPOSITION OF FAT FILLING OF FUNCTIONAL PURPOSE | 2015 |
|
RU2590838C1 |
| METHOD OF WAFERS PRODUCTION | 2000 |
|
RU2198522C2 |
| COMPOSITION FOR PREPARATION OF PASTRY CONFECTIONARY PRODUCT | 2009 |
|
RU2422019C1 |
