Breaking down gluten for a smooth batter without lumps, hence better machinability & batch viscosity control. Blend of endo-protease & fungal hemi-cellulase activity, providing improved batter viscosity, processing features & final product characteristics. Assures extensible easily pump-able resilient dough tolerant to raw material variations. Wafer+ degrades protein & prevents gluten aggregates, reduces baking time & evaporation energy.
Wafer+ addresses the pentosans to reduce water absorption & batter viscosity. Hydrolysis of the insoluble fraction results in smaller molecules, which are soluble in water & have a higher water absorption capacity.