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Rawmaterial - Pouring Product

All wafer dough recipes a high percentage of water, about 60-65% the amount of wafer is determined by the dough output. It corresponds to the addition of water per 100 portions of flour. This share of water has decisive effects on the flowability of the wafer dough.

The lower the content of dry matter is in the dough, the batter the dough output will be, the softer (i.e. the more flowable) the dough will be, which is poured into the baking plates. Consequently, the wafer sheet becomes lighter, but also more susceptible to breakage.

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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