Gluten Free Cream Wafers
We are planning to make 100% gluten free wafers with millets. We have tried the following batter recipe. BATTER RECIPE INGREDIANTS QTY ( KGS) WATER 22 JOWAR FLOUR 4 MAIZE STARCH 3 TOPICA STARCH 2 SOYA LECITHIN 0.01 GAURGUM 0.008 GUM ACACIA 0.008 RBD OIL 0.459 SALT 0.045 SODIUM BICARBONATE 0.03 ENZIME 0.002 TOTAL 9.562 PARAMETERS VISCOCITY 41 SEC DENSITY 106 WATER TEMPARATURE 41 We are facing the following problems 1. Too fragile. 2. No strength in the sheet . 3. Sticking to the plates. 4. In regular production where refined wheat flour is used , the viscocity is 41 sec but the density will be between 112 to 115 . where as this density is only 106 . PLEASE ADVISE FOR EVEN SHEET FORMATION AND EASY RELEASE
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