Wafer flour

Wafer Flour. Wafer flour is a type of biscuit flour with the same basic specification of low protein soft wheat flour with a low starch damage. Once again the required dough property is extensibility. The only differences are that if the protein is too low the wafer will be too soft to handle, and if the protein is too high the wafer will be too hard. The other important property is a resistance to gluten separation. Wafer flours are likely to be brown. 

Wafers are an unusual product. They are often incorrectly included with biscuits, possibly because they are both made from soft wheat flour. Wafers, unlike biscuits, are a low fat, low sugar product. They normally consist almost entirely of flour. There is a very wide difference between the various sorts of wafers. Some wafers are made to serve with ice cream others are made to covered in chocolate and sold as confectionery. 

Cachets Cachets are lenticular or spoon-shaped rimmed disks pressed from rice-flour wafer sheets, used to administer bitter or nauseating drug powders. 

Brown flour has all the shelf life and contamination problems of wholemeal flour. Some biscuit and wafer flours are brown merely because they do not need to be white. 

Wafers are normally made from a low to medium protein soft wheat flour. Too high a protein flour produces too hard a wafer. Conversely, too low a protein content will give very fragile wafers. 

Depending on the colour and use of the finished wafer some wafers are made from brown flours. While the increased fibre content has nutritional advantages the real reason for this is that the higher extraction rate makes the flour cheaper to produce. 

Substitution of wheat starch for 30% of the flour in high fat products, such as pastries, increases product tenderness such that a 17-20% reduction in shortening is possible.473 To prevent cracking of European biscuits and warping of wafers,... 

Wafer envelopes Preformed envelopes of rice flour used to administer bitter or nauseating drugs. Developed by Johann Schmidt as saccelli amylacei, wafer envelopes marked an improvement of convenience over wafer sheets. Pharmacists often furnished empty wafer envelopes to their patients, who transferred doses to them from prepared powder papers (see Wafers). ... 

Sandwiches consist of one or more flavours of ice cream between two biscuits or wafers, which may have been covered in chocolate (Figure 5.4a). Biscuits are made by mixing flour, sugar and fat, shaping and then baking. The sandwich can be assembled layer by layer, i.e. the first biscuit or wafer is covered with ice cream, which in turn is covered with a second biscuit or wafer. Alternatively, the ice cream can be extruded between two biscuits. The product is then hardened, dipped in chocolate or couverture if required, and packaged. 

The items which are highest in protein—both on a per pound basis, and a per calorie basis—are those made from whole grains, such as rye wafers and whole wheat bread. However, products made from highly refined flours may be equally high in protein if they contain milk, eggs, or cheese. For example. Fig. B-40 shows that buckwheat pancakes, pop-overs, and cheese pizza furnish almost as much protein per calorie as rye wafers. 

The flour is used for the production of chemically leavened bakery items such as cookies, hot cakes, muffins, biscuits, wafers, and coffee cakes, or chemically leavened donuts. 

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. 

---