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
Besides that, sucrose esters have strong surface activity in the batter. Air is easily incorporated and the density of the batter is decreased. Raising agents can be removed from the recipe. Because of the lower density of the batter and wafer, flexibility is increased. The wafer can be shaped to a greater extend before it breaks. However the force needed to break a wafer with sucrose esters is lower. It is difficult to conclude if this would better resist strain during packing and transport.
Flow
Batter with sucrose esters have very good flow in the baking iron. This can have 3 reasons:
- Sucrose esters seem to have a shear thinning effect on batter.
- Sucrose esters delay starch gelatinization to a higher temperature, which
also delays the increase of viscosity during baking, making flow possible
for a longer time.
- The high amount of air expands during heating, pushing the batter to the
sides resulting in a bigger surface.
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Functionality/Benefit |
Sisterna’s advice |
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0.3 - 0.5 part Sisterna SP70 on flour (0.12% - 0.19%) For more details obtain: Recipe: - B.18 (Rolled) Wafers Brochure: - Sucrose Esters in Bakery Products - (Rolled) Wafers |
