LT4385B - Method of making coloured waffles sheets - Google Patents

Abstract

Invention presents production method of coloured wafers and recipe of wafers produced using this method. Wafer recipe consists of: highest grade wheaten flour, oil, eggs, salt, soda, essence, vanilla and as dyeing substances there are used either red beet juice or food dyes. Wafer baking paste is being prepared, there included dyeing substances, in a wafer pan there is being shaped a wafer sheet and is being baked in conveyer oven at a temperature of 150+-20 degrees Celsius for 2-4 minutes.

Description

BUDGET FOR THE MANUFACTURE OF COLORED Waffle Sheets

The invention relates to the food industry and relates to a process for the production of colored wafers and to the formulation of such wafers.

There is a known process for making colored wafers, which is described in German patent no. 3817919. Here, a single serving portion is divided into two portions. Whole portion contains (by weight): 58.9% water, 38.93% wheat flour, 0.78% soy flour, 0.51% sugar, 0.39% lecithin, 0.16% baking soda, 0.08% % salt and 0.78% peanut oil.

Portion portions are painted with different colors of paint. One portion of the portion is placed on the mold side of a particular pattern, which is heated for about 15 seconds. At 170-190 ° C, the other portion of the portion is then poured over the top and rigidly compressed. The pressed mold is heated at the same temperature for 1.5-2 minutes.

The result of this process is a colored waffle that can have different shapes and colors.

The present invention provides a new method of manufacturing colored wafer sheets. First, the dough, which consists of the following components (per 100 kg of product), kg:

- Wheat of the "Extra" Class or Class I

flour 135.50 - oil 1.05 - eggs 8.26 - salt * 0.60 - drinking soda 0.20 - Edible dyes 0.27 - essence 0.15 - vanillin 0.11 - water 100.00.

The dough is prepared in batches, the following ingredients are added to the dough kneading machine: eggs, salt, baking soda and 5% by weight of the total amount of dough water. Stir everything for 8 minutes until a homogeneous mixture is obtained. Then add the remaining water (95% w / w) and stir in oil, essence, vanillin for 2 minutes and stir again for 2 minutes. Then add the whole quantity of wheat flour of the highest quality or class I required per serving. The contents of the dough are kneaded until a smooth dough is formed. At the end of mixing, add the paint to the dough. This can be concentrated beet juice or synthetic edible dyes that have a wide range of colors.

Stirring takes about 15 minutes. The prepared dough has a moisture content of 63% by weight, a density of 0.98 g / cm ³ and a temperature of 20 ° C.

Transfer the prepared dough from the dough kneading machine to a container and pass it through a strainer to the container of the wafer sheet baking oven dough. Wafer sheets are baked in electrically heated ovens equipped with waffles in a contact manner.

Waffles consist of two metal plates with a gap of 3 mm. The dough for baking waffle sheets is pumped from the container onto the surface of the lower plate, then the upper wafer plate touches the lower one and the dough between them spread evenly between the plates to form a sheet. Baking time 2-4 minutes. When the sheet is baked, the top of the waffle rises and the sheet is removed. The baking surface temperature of the wafer metal plates shall be 150 ± 20 ° C during baking.

The baked wafer sheets are cooled to room temperature of 18-20 ° C and 65-70% relative humidity.

The following examples illustrate the invention.

An example. Waffles colored with beetroot juice 8.2 kg of eggs, 0.6 kg of salt, 0.2 kg of drinking soda and 5 l of water are added to the dough mixer. These components are stirred for about 8 minutes until a homogeneous mass of the mixture is obtained. 95 l of water are then added, 1.05 kg of vegetable oil, 0.15 kg of essence, 0.11 kg of vanillin are added and the contents are stirred for 2 minutes. Then add 135.5 kg of premium wheat flour. All the contents of the dough are blended until a dough of a smooth consistency is formed. At the end of the mixing process, 6.50 kg of natural concentrated beet juice is added to the dough. The whole dough preparation process takes 15-18 minutes. Transfer the dough mass to electric waffles and bake at 150 ± 20 ° C for 2 minutes. The baked waffles are cooled.

An example. Colored waffles painted with edible paint

Colored waffle dough is prepared in the same quantities and prepared as in Example 1, except that 0.27 kg of edible dye is used instead of natural beet juice.

The color of the wafer sheets must match the color of the paint. Waffles are crisp, crunchy. Sectional view - porous. The moisture content of the product does not exceed 4.5% by weight.

Chemical composition of 100 g of wafer sheets of the highest quality wheat flour, g: protein -14,4; fat - 5.2; carbohydrates - 72.8. Energy value of 100 g of waffles, kcal - 403.

Claims (1)

DEFINITION OF INVENTION 1. A method of making colored waffle sheets by preparing colored waffle dough, forming a waffle dough and baking it by adding natural concentrated beet juice or edible dye to the prepared wafer dough, then forming a wafer dough in a conveyor oven 2-4. 10th minutes at 150 ± 20 ° C. 2. Colored waffle sheet recipe, characterized a n t i the fact that she consists of (per 100 kg of product) the following components, kg: - wheat flour of the highest quality or quality 135.5 - oil 1.05 15th - eggs 8.26 - salts 0.60 - drinking soda 0.20 - concentrated beet juice 6.50 - essences 0.15 20th - vanilla 0.11 - water 100.00. The colored wafer formulation according to claim 2, characterized in i r i a n t i that it replaces the concentrated beet juice with edible dyes containing 0.2% by weight of the flour in the recipe.