Process for the elaboration of a gluten-free stuffed wafer from an extruded/expanded rice-based cookie. (Machine-translation by Google Translate, not legally binding)
Process for the preparation of a gluten-free filled wafer suitable for celiacs, covered with a chocolate bath made from extruded/expanded rice-based biscuits, comprising the steps of: mixing in a mixer the raw materials used in the base biscuit, mainly constituted for an ingredient with a high proportion of starch such as corn starch, potato, cassava, sorghum or rice flour, with the addition of ingredients that contribute to the final appearance of the base biscuit, protein sources such as milk powder, cheese whey powders or simple sugars such as sucrose or glucose, salt and dyes, as well as other ingredients to modify the expansion such as calcium carbonate, baking powder (sodium bicarbonate and some acidic agent such as calcium monoacid phosphate) or some dietary fiber； elaborating in an extruder the cookies that constitute the substrate with which the wafer is formed using a head with inserts that allows to obtain tapes of expanded material； adjust the thickness of the ribbons of expanded material in a laminator and cut to form cookies； place the cookies in a single plane in a vibratory distributor without them being covered and delivered to a conveyor belt, baked and then cooled on a belt； transport the cookies to the cookie feeder； nourish in a continuous and orderly way the cookies covered with chocolate, and once covered goes through a cooling tunnel； after the cooling stage the wafer bathed is transported to the packaging line where the process is finished. (Machine-translation by Google Translate, not legally binding)Proceso para la elaboración de una oblea rellena sin gluten apta para celiacos, cubierta con baño de chocolate a partir de galleta extrusada/expandida a base de arroz, comprende los pasos de: mezclar en un mezclador las materias primas utilizadas en la galleta base constituidas principalmente por un ingrediente con alta proporción de almidón tal como almidón de maíz, papa, mandioca, sorgo o harina de arroz, con el agregado de ingredientes que a
