Abstract
Relevance . The purpose of the research is to develop the recipe and technology of flour confectionery waffle cone used for packaging soft ice cream. Methods . The production technology of the waffle cone included the following processes: acceptance of raw materials, preparation of ingredients (sifting of dry components, weighing of dry components), kneading dough, mixing, baking products. The composition of the flour confectionery included ingredients: wheat flour, chickpea flour, crushed psyllium husk, chickpea broth or liquid from canned peas, water, vanillin, salt, vegetable oil, stevoside. Psyllium is a type of soluble fiber that has a huge amount of valuable qualities for a person. Chickpea flour does not contain gluten, which is present in cereals such as barley, wheat or rye. Therefore, the product is valuable for people with intolerance to this substance (celiac disease). Stevia is a vegetable sweetener that can be used instead of sugar. The technology of waffle production consisted of the main processes: preparation of ingredients, kneading dough, baking waffles in the machine, forming a horn, cooling, storage. Results . The study of nutritional value showed that the waffle cone contains: a mass fraction of protein — 7.2%, a mass fraction of fat — 22.6%, a mass fraction of carbohydrates — 34.2%, a mass fraction of ash — 0.83%, the energy value of the product — 361.9 kcal. The finished product isrecommended to be used for the production ofsoft ice cream.