| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to confectionery industry. Disclosed is a sweet, which is a body made of waffle shell coated with outside glaze and made up of two hemispheres, which are filled with filling and are connected in pairs, wherein formulation composition of waffle shell includes flour and vegetable oil, granulated sugar, formulation filling composition includes coconut oil, dry milk component, granulated sugar, salt, soya lecithin, one of waffle hemispheres of body is made with flat bottom, inside with filling is roasted hazelnuts, formulation composition waffle additionally contains corn starch, soya lecithin, table salt, sodium bicarbonate, ammonium carbonate, and vegetable oil-coconut oil, waffle shell is prepared of composition in following proportions, wt%: corn starch 0.4-2.5; granulated sugar 0.7-1.3; soya lecithin 0.4-0.9; coconut oil 0.3-0.6; table salt - 0.2-0.4; sodium bicarbonate 0.1-0.2; ammonium carbonate 0.04-0.08; high-grade wheat flour - 37-42; water - balance up to 100, formulation filling composition additionally contains dry coconut powder, vegetable fats, waffle crumb, dry whey, vanilla and cream flavouring agent identical to natural, dry milk component used is dry defatted milk, with following ratio of components, wt%: coconut dry powder 15.0-19.0; vegetable fats 34.0-38.0; waffle crumbs 5.0-10.0; dry defatted milk 5.0-7.0; dry whey 3.5-4.5; soya lecithin 0.18-0.22; coconut oil 0.10-0.16; table salt - 0.07-0.09; vanilla and cream flavouring agent identical to natural 0.06-0.08; granulated sugar - balance up to 100, wherein method uses milk chocolate glaze and side in form of crumbs of waffle crisp, and ratio in formula sweets waffle shell milk chocolate glaze, sprinkling in form of crumbs of waffle crisp and filling with roasted whole hazelnuts as follows, wt%: waffle shell 6.0-8.0; milk chocolate glaze 25.0-30.0; side in form of crumbs of waffle crisp 6.0-12.0; roasted hazelnuts 8.5-9.5; filler - balance up to 100 %.EFFECT: invention improves consumer properties of sweets, widens range of production thereof, reduces caloric content with improved organoleptic properties by new taste to imparting sweets.1 cl |
