RU94034352A

RU94034352A - Composition for wafers "orkhideya"

Info

Publication number: RU94034352A
Application number: RU94034352/13A
Authority: RU
Inventors: О.М. Шиманов; Т.Ф. Перегудова; Т.А. Привалова; Л.М. Симонова; М.К. Новак; Г.М. Каплунова
Original assignee: О.М. Шиманов; Т.Ф. Перегудова; Т.А. Привалова; Л.М. Симонова; М.К. Новак; Г.М. Каплунова
Priority date: 1994-09-28
Filing date: 1994-09-28
Publication date: 1997-03-10
Also published as: RU2051587C1

Abstract

FIELD: food industry. SUBSTANCE: wafer sheets and filling are prepared simultaneously. For filling, sugar powder is mixed with cooking fat up to uniform state and homogeneous additive is added. It contains fried corn flour and powdered quark whey in ratio 1:2. Additive has cocoa color and taste. Vanilla essence, chocolate aromatizer and wafer crumbs are added in prepared mixture. Then, wafer sheets are coated with filling and cut into separate pieces. Ratio of composition ingredients is the following, mas.%: vegetable oil, 0.47-0.48; lecithin, 0.2-0.21; salt, 0.11-0.12; soda, 0.11-0.116; sugar powder, 38.4-38.42; cooking fat, 28.9-29.0; homogeneous additive, 11.2-11.42; vanilla essence, 0.022-0.023; chocolate aromatizer, 0.035-0.04; wafer crumbs, 10.07-10.1; high-grade wheat flour, the balance up to 100%. EFFECT: higher storage life and improved taste.

Claims

Usage: in the food industry, in particular in the confectionery - in the preparation of flour confectionery products to increase the shelf life of the finished product and improve the quality of wafers. The essence of the invention: first, the preparation of wafer sheets, the preparation of the filling is carried out, for which sugar is mixed, the cooking oil is homogeneous and a homogenized additive obtained from fried corn flour and dry curd whey taken in a ratio of 1: 2 is introduced into it. This homogenized additive has the color and flavor of cocoa powder. Then, vanilla essence, chocolate flavor and crumbs of the same wafers are added to the mixture. After that, wafer sheets are coated with prepared filling. Cooked semi-finished products are subjected sharply to individual products. The components of the composition are taken in the following ratio, wt.%: Vegetable oil 0.47-0.48; lecithin 0.2-021; salt 0.11-0.12; soda - 0.11 - 0.116; icing sugar - 38.4 - 38.42; cooking fat - 28.9-29.0; homogenized additive 11.2-11.42; vanilla essence 0,022 - 0,023; chocolate flavor 0.035-0.04; crumbs of the same wafers 10.07-10.1; premium wheat flour the rest is up to 100%.