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Hello,
we are producing wafle cones 160mm in length in an automatic 37 mould oven on the rate of 1300- 1500 cones per hour. We have a problem that some of the wafers tend to get inflated as soon as the mould opens after cooking. This makes the waf...
Our wafer cream is light, (s.g. 0.9) (we are mixing the cream with a beater in a planetary mixer) and soft. We would like to get a cream with totally different eating quality. Please advise how we can get heavier, and harder cream.Thanks.
Hello,we are developing new protein enriched wafer. To get the optimum level of protein content, we put 25% milk protein isolate inside of the filling, but our main problem is how to get the filling to be more spreadable? While spreading protein enri...
Hello,Can anybody suggest a good wafer sticks book has a good recipe and some information on how to run the machine?Thank you
Hello we are a ice cone manufacturing company in our sugar cone baking ovens we have the problem that the cone comes out wit a dark brown color, we have to increase lecithin content and temperature in order to get the cones rolled our basic ingre...
Hi Biscuit People,I have a question for you.. Which raw material suppliers are the best if I want to make wafers with low water activity caramel filling? Thank you in advance
Dear group members. Does anyone know how to explain/solve the problem of white spots on the wafer cone as shown in the photo below. What could be causing these spots on the wafer cone?We used the Walterwerk kiel germany wafer machine model Jupiter 69...
Wafer Sheets
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Dear ALLIs any one is there to supply single wafer sheet production machine for our R&D purpose. I heard that some one manufacturing same kind in china. If you have contact details please give me.
Hi,I'm looking for a producer of wafer products to make a savoury
round light wafer , like the cone in an ice cream (see image) as a potential 3rd party opportunity with an associate in the UK. Please contact me for more information.Jamie
Our waffle cones always seem more crumblier in texture to those from Europe. We would like to develop a stronger cone to be able to cope with the rigors of modern-day transportation and handling.
Ingredient listing
Wheat Flour (Calcium Carbonat...
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