Could you suggest any protease enzyme brand for wafer batter?
If target is to achieve more crisp structure i can recommend PR43 og PR59 from DuPont (former Danisco)
If you search wafer using this website you will find an excellent article on this topic by Lutz Popper from earlier this year.
It depends, which goal you want to reach with this protease. Do you have problems with die viscosity? Gluten lumps? Structure problems?
As John has written......Please have a look at the article of Mr. Popper from SternEnzym.