RU2008114645A - Waffle Product - Google Patents

Abstract

1. Wafer product, comprising a housing consisting of a set of wafer sheets made of semi-finished flour, and located between the wafer sheets, at least one layer made of cream confectionery mass, characterized in that the product further comprises at least one layer made of a solid porous confectionery mass, prepared on the basis of a cocoa butter substitute, and containing granulated sugar, lecithin, PGPR emulsifier, flavoring agents - cocoa powder, cocoa liquor and vanillin, in the following ratio and components in wt.%:! Cocoa butter substitute27.97-29.65 Lecithin 0.2-0.4 Emulsifier PGPR 0.4-0.3 Cocoa powder 13.45-14.04 Cocoa liquor 10.05-11.65 Vanillin 0.04-0.1 Sugar sand Else! 2. The wafer product according to claim 1, characterized in that the cream confectionery mass for the layer contains components in the following proportions in wt.%:! Vegetable fat 33.98-35.06 Lecithin 0.38-0.4 Cocoa powder 17.89-19.22 Grated walnut kernel 5.87-6.96 Flavoring 0.04 Sugar powder 3. The wafer product according to claim 1, characterized in that the semi-finished product for making wafer layers contains components in the following proportions in wt.%:! Premium wheat flour 40.22-40.82 Corn starch 1.68-3.78 Lecithin 0.40-0.42 Egg powder 0.31-0.34 Coconut oil 0.28-0.32 Food soda 0.1-0.13 Food salt 0.13-0 14 Enzyme 0.01 Water Else! 4. A wafer product comprising a body consisting of a set of wafer sheets made from semi-finished flour and located between the wafer sheets, at least one layer made of cream confectionery mass, characterized in that the product further comprises at least one layer made of solid porous condit�

Claims (9)

1. Wafer product, comprising a housing consisting of a set of wafer sheets made of semi-finished flour, and located between the wafer sheets, at least one layer made of cream confectionery mass, characterized in that the product further comprises at least one layer made of a solid porous confectionery mass, prepared on the basis of a cocoa butter substitute, and containing granulated sugar, lecithin, PGPR emulsifier, flavoring agents - cocoa powder, cocoa liquor and vanillin, in the following ratio and components in wt.%: Cocoa Butter Substitute 27.97-29.65 Lecithin 0.2-0.4 PGPR Emulsifier 0.4-0.3 Cocoa powder 13.45-14.04 Grated cocoa 10.05-11.65 Vanillin 0.04-0.1 Granulated sugar Rest 2. Wafer product according to claim 1, characterized in that the cream confectionery mass for the implementation of the layer contains components in the following proportions in wt.%: Vegetable fat 33.98-35.06 Lecithin 0.38-0.4 Cocoa powder 17.89-19.22 Grated walnut kernel 5.87-6.96 Flavoring 0.04 Powdered sugar Rest 3. The wafer product according to claim 1, characterized in that the semi-finished product for making wafer layers contains components in the following proportions in wt.%: Premium wheat flour 40.22-40.82 Corn starch 1.68-3.78 Lecithin 0.40-0.42 Egg powder 0.31-0.34 Coconut oil 0.28-0.32 Baking soda 0.1-0.13 Food salt 0.13-0.14 Enzyme 0.01 Water Rest 4. A wafer product comprising a body consisting of a set of wafer sheets made from semi-finished flour and located between the wafer sheets, at least one layer made of cream confectionery mass, characterized in that the product further comprises at least one layer made of a solid porous confectionery mass prepared on the basis of cocoa butter substitute and containing granulated sugar, lecithin, PGPR emulsifier, flavoring agents - cocoa powder, cocoa liquor, skimmed milk powder and vanilla , With the following ratio of the components in wt.%: Cocoa Butter Substitute 28.67-29.68 Lecithin 0.2-0.3 PGPR Emulsifier 0.2-0.3 Cocoa powder 14.23-15.06 Grated cocoa 5.64-6.12 Skimmed milk powder 5.08-5.69 Vanillin 0.04-0.1 Granulated sugar Rest 5. Wafer product according to claim 4, characterized in that the cream confectionery mass for the implementation of the layer contains components in the following proportions in wt.%: Vegetable fat 33.98-35.06 Lecithin 0.3-0.32 Skimmed milk powder 24.05-24.98 Lactose 4.02-4.65 Dry milk whey 2.12-2.98 Vanillin 0.04-0.05 Flavoring 0.04-0.05 Powdered sugar Rest 6. Wafer product according to claim 4, characterized in that the semi-finished product for making wafer layers contains components in the following proportions in wt.%: Premium wheat flour 40.22-40.82 Corn starch 1.68-3.78 Lecithin 0.40-0.42 Egg powder 0.31-0.34 Coconut oil 0.28-0.32 Lecithin 0.4-0.42 Baking soda 0.13-0.14 Food salt 0.1-0.13 Enzyme 0.01 Water Rest 7. Wafer product, comprising a housing consisting of a set of wafer sheets made from semi-finished flour, and located between the wafer sheets, at least one layer made of cream confectionery mass, characterized in that the product further comprises at least one layer made of a solid porous confectionery mass prepared on the basis of cocoa butter substitute and containing granulated sugar, lecithin, PGPR emulsifier, flavoring agents - skimmed milk powder, whey milk powder and vanillin, When the following ratio of the components in wt.%: Cocoa Butter Substitute 36.1-37.46 Lecithin 0.2-0.3 PGPR Emulsifier 0.2-0.3 Skimmed milk powder 7.46-8.04 Dry milk whey 21.45-22.08 Vanillin 0.04-0.1 Granulated sugar Rest 8. Wafer product according to claim 7, characterized in that the cream confectionery mass for the execution of the layer contains components in the following proportions in wt.%: Vegetable fat 11.02-11.96 Cocoa powder 4.26-5.04 Lecithin 0.38-0.4 Grated almond kernel 11.22-11.76 Skimmed milk powder 13.78-14.21 Lactose 6.4-7.1 Vanillin 0.04-0.05 Flavoring 0.04-0.05 Coconut oil 21.96-22.98 Powdered sugar Rest 9. Wafer product according to claim 4, characterized in that the semi-finished product for making wafer layers contains components in the following proportions in wt.%: Premium wheat flour 40.22-40.82 Corn starch 1.68-3.78 Lecithin 0.40-0.42 Egg powder 0.31-0.34 Coconut oil 0.28-0.32 Baking soda 0.1-0.13 Food salt 0.13-0.14 Enzyme 0.01 Water Rest