The use of enzymes in wafer production can be very advantageous for improving the quality and shelf life of final products, as well as optimizing the production process.

In general, wheat gluten plays a decisive role in baking applications and therefore also in wafer production. Unlike in bread baking, for wafers the gluten has to be extensible, plastic and weak rather than elastic and strong. Batters for wafer production contain a large amount of water. Low viscosity and uniform dispersion of all the ingredients are essential for uniform wafers with a homogeneous structure. Flours with low and weak protein are preferable, and in the case of wafers, a very low protein content, below even 9 % (w/w), seems to be particularly suitable.

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