Abstract: This paper studied the production technology of the bitter buckwheat health waffle biscuit. The main raw materialtake use of the special pastry powder, bitter buckwheat powder, palm oil, lecithoid oil and shortening, sugar powder, essence.Through experiment, we determined the optimum processing technology parameter. The friability of waffle crust and slightastringent taste of the product were solved with special pastry powder: bitter buckwheat powder 8:2, added 0.7kgβ-ringeddextrine and 0.05kg salt at the panada, added right quantity sugar powder and suitable essence. The best formulation of the wafflecrust and waffle filling were made sure from the experiment.

Key words: bitter buckwheat health waffle biscuit, production technology, friability and slight astringent taste, bestformulation