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Rawmaterial - Egg Products

Egg products can be added to the dough in the form of liquid whole egg (dry matter approx. 24.5%) liquid egg yolk or dried egg yolk.  Due to their content of lecithin (3 - 4%) these egg products have favorable emulsifying characteristic addition egg yolk yield to a coarse-porous structure of the wafer, make them crispy and reduce the hygroscopic.  Equally good results can be achieved, if you add Soya flour.  In that case can reduce the addition of eggs by about 5%.

RAW MATERIAL
 Flour
 Soya Flour
 Starch Products
 Pouring Products
 Fats
 Sugar
 Egg Products
 Powdered Milk
 Emulsifiers
 Raising Agent


 Wheat
 Common Salt
 Flavouring Products
 

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