Wafers

BAKING / RELEASE / SHAPING

Emulsifiers are necessary to prevent sticking to the baking plate, and to be able to shape the wafer after baking. Sisterna sucrose esters are very effective ingredients in wafers; a low dosage ensures an easy to bake wafer, with good release from the irons, and sufficient time to shape.

DENSITY / STRENGHT

Sucrose esters facilitate air incorporation and the density of the batter is decreased. Raising agents may be removed from the recipe. The air increases the flexibility of the baked wafer; it can be shaped to a greater extend before it breaks

FLOW

Batter with sucrose esters have very good flow in the baking iron. 

  • Sucrose esters seem to have a shear thinning effect on batter
  • Sucrose esters delay starch gelatinisation to a higher temperature, enabling more  flow during baking
  • More air expands during heating, pushing the batter to the sides resulting in a larger surface

REDUCED SUGAR WAFER

Sugar reduction is a real challenge in rolled wafers. Release from the baking plates and possibility to shape after baking, becomes a problem. Addition of sucrose esters improves these aspects to an acceptable level.

Benefits

  • Easy to bake wafer
  • Quick release from the irons
  • Sufficient time to shape
  • Replace raising agents
  • Better flowing batter
  • More flexible wafer
  • Sugar reduction possible

Sisterna's advice

0.3 - 0.5 parts (on flour) Sisterna SP70