| 摘要 |
FIELD: food industry; confectionery industry. SUBSTANCE: filling is prepared concurrently with preparation of wafer sheets. The filling is a homogeneous mixture of fine sugar powder, culinary fat, and dry milk. Wafer crumbs are roasted at a temperature of 160-170 C till their color is golden brown, crushed (particle size 45-80 mcm), and mixed with some powder-like buttermilk product (1:2). The crumbs are added to the homogeneous filling, then added are vanilla essence, strawberry flavoring, and citric acid. After supplementation with taste and flavor additives, the filling is supplemented with citric dye. The filling is applied on the wafer sheets, and the half-product is cut into seven-layer wafers - four wafers laminated with filling. The following ingredients comprise the composition (% mass): vegetable oil 0.47-0.474, lecithin 0.25-0.26, table salt 0.111-0.112, soda 0.114-0.115, fine sugar powder 35.8-35.9, culinary fat 31.30-31.36, dry milk 11.2-11.3, vanilla essence 0.018-0.019, red dye 0.031-0.032, strawberry flavoring 0.089-0.090, citric acid 0.224-0.226, roasted wafer crumbs with powder-like buttermilk product 9.6-10.1, top grade wheat flour - the rest. EFFECT: higher product quality. |
