Wafer flour is a low-protein wheat product giving a possibility to obtain crunchy structures of high resistivity. Perfect for production lines in baking industries due to high stability and replicability of parameters.
ATTRIBUTES
- Better batter pouring
- Faster water evaporation
- Reduced energy costs
- Better wafer crunchiness with unchanged flexibility
- A possibility of tailor-made flour production
- Low protein content
- Low water absorption
- Better flowing properties
- Clean label
APPLICATIONS
- Wafers for ice-cream
- Flat wafers
- Confectionery wafers
The information contained in this sheet should not be construed as recommending the use of our products in violation of any patent, or as warranties (expressed or implied) of non-infringement or fitness for any particular purpose. Prospective purchasers are requested to conduct their own tests and studies to determine the fitness of our products for their own particular purposes and specific applications.