| 摘要 |
FIELD: technology of food products making. ^ SUBSTANCE: invention relates to confectionary product, which contains two external waffle layers made of liquid waffle dough, which contains: 36-39 weight % of wheat flour, 0.6-0.9 weight % of salt, 1.5-1.8 weight % of vegetable oil, 0.2-0.3 weight % of lecithin, 0.05-0.07 weight % of sodium bicarbonate, 2-10 weight % of cacao powder, 54-58 weight % of water. Method of waffle production includes mixing of liquid waffle dough with 2-10 weight % of cacao powder to viscosity measured in viscositymeter of Ford cup type by time of efflux making at least 39 sec at 18-20C. Method of confectionary product includes mixing of liquid waffle dough with 2-10 weight % of cacao powder, liquid waffle dough baking to prepare waffle, and folding of waffles together with filling between layers. ^ EFFECT: improvement of crispy texture of confectionary product. ^ 17 cl, 1 ex |
