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.
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
Batter with sucrose esters have very good flow in the baking iron.
0.3 - 0.5 parts (on flour) Sisterna SP70