Batters wafers

Wafer batter does not ordinarily contain fat or oil. However, on occasion a small amount of oil is included in the batter, to facilitate release of the baked wafer from the griddle. The amount used is just enough to effect release (perhaps 0.5% of total batter weight). An oil with high oxidative stability would give the best lubrication in this application. 

Proteases are especially of use in production of cookies, crackers, wafers and cakes were a weak gluten stmcture is required. Doughs of weak gluten do not shrink and batters have a low viscosity and do not contain lumps of coagulated gluten. 

Wafers are made by depositing batter mix onto hot baking plates. The baked wafer sheets are removed from the plates while still soft and... 

Ingredients Starch Cinnamon Vanillin Ginger Type of Forming Equipment Vanilla Sandwich 5 0.05 Chocolate Sandwich 0.05 Deposit Sugar Sugar Ginger Snap 1 Wire Cut Chocolate Rolled Chip Oat Oatmeal 1.5 Wafer Batter... 

Batter A mixture of flour, starches, and other ingredients with water or other liquids that is homogenized by mixing. It has soft, plastic, and viscous properties. Batters are used for breading purposes and for the production of cakes, hot cakes, muffins, wafers, and related products. 

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