Chocolate wafer biscuit

A wafer and chocolate technology, applied in the field of chocolate wafers, can solve problems such as insufficient taste, and achieve the effects of adding entertainment, improving taste, and good taste

Pending Publication Date: 2020-11-13
LIUZHOU VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a very popular snack food, chocolate wafers also need continuous improvement in taste and taste, but the existing improvement method is nothing more than setting a sandwich layer, mixing some jam or dried fruit, and the taste is still not rich enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A chocolate wafer, including a chocolate crispy skin, three layers of wafer layers, a layer of cranberry pulp and a layer of popping candy particles in the middle of each two layers of wafer layers, and a layer of chocolate crispy skin on the outermost . Wherein said cranberry pulp is made by pulverizing semi-dried cranberries, and the mass ratio of said pulp layer to said jumping candy particle layer is: 85:15.

[0014] The method of making the above-mentioned chocolate wafers is as follows: spread a layer of cranberry pulp made of crushed semi-dried cranberries on a layer of wafers, and then sprinkle a layer of hops on the cranberry pulp. Popping sugar granules, then add a layer of wafers, spread a layer of cranberry pulp made of semi-dried cranberry crush on the wafers, and then sprinkle a layer of cranberry pulp on the cranberry pulp Layers of candy granules, then covered with a layer of wafers, and finally coated with a layer of chocolate, shaped and cooled.

Embodiment 2

[0016] A chocolate wafer, including a chocolate crispy skin, three layers of wafer layers, a layer of cranberry pulp and a layer of popping candy particles in the middle of each two layers of wafer layers, and a layer of chocolate crispy skin on the outermost . Wherein said cranberry pulp is made by pulverizing semi-dried cranberries, and the mass ratio of said pulp layer to said jumping candy particle layer is: 85:15.

[0017] The method for making the above-mentioned chocolate wafers is as follows: sprinkle a layer of popping candy particles on a layer of wafers, and then spread a layer of cranberry fruit made from crushed semi-dried cranberries on the popping candy particles Then add a layer of wafers, sprinkle a layer of popping candy particles on the wafers, and then spread a layer of cranberry fruit made of semi-dried cranberry crush on the popping candy particles pulp, and then

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PUM

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Abstract

The invention discloses a chocolate wafer biscuit. The cranberry pulp prepared by crushing half-dry cranberries and the leisure food popping candy with entertainment property are added into the sandwich layer of the chocolate wafer biscuit and on the crisp chocolate skin so that not only is the taste of the chocolate wafer biscuit improved, but also the entertainment of the chocolate wafer biscuitis increased, and the chocolate wafer biscuit is deeply loved by teenagers and children. Compared with the single popping candy with single taste and only sweet taste, the chocolate wafer biscuit hasbetter taste than the popping candy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chocolate wafer. Background technique [0002] At present, the chocolate food on the market is of a great variety, a feast for the eyes, and there are so many, and the products of various tastes emerge in an endless stream. Chocolate wafer is as a kind of very popular leisure food, and its mouthfeel and taste also need to be perfected constantly, but existing perfecting method is nothing more than setting sandwich layer, mixes some jam or dried fruit, and mouthfeel is still not rich enough. Contents of the invention [0003] For above-mentioned deficiencies in the prior art, the technical problem to be solved in the present invention is to provide a kind of novel chocolate wafer. [0004] The concrete technical scheme that the present invention takes is: [0005] The invention relates to a chocolate wafer, which comprises a chocolate crispy skin and a multi-layer wafer layer. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/17A23G1/30A23G3/34
CPCA21D13/17A23G1/305A23G3/343
Inventor 于巧玲方以连苏晓虹
Owner LIUZHOU VOCATIONAL & TECHN COLLEGE
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