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01.03.2020
I need caramel filling recipe for wafer. but do not migration from caramel to wafer sheet. low aw recipe ..to keep its softness during 6 months shelf life..thnx
Cream noozle blockage of stick wafer
We are using Haas stick wafer machine. Recently we found cream noozle get blocked after one or two hr running.
Please let us know your expert advice, how to get rid of nozzle blocking by the cream.
01.07.2019
Hello
Does anyone know of an alternative to lecithin used in flat wafer batters beside the usage of egg yolk or Magnesium carbonate or Magnesium stearate? The addition of lecithin to the batter prevents the wafer sheet from sticking to the iron pla...
12.04.2019
Dear All Group Members
Please can you advise which type of energy source is good for the wafer baking oven. As I know most of the time Gas is the best solution but it's really expensive in here .
Regards
Rasik
23.11.2018
Dear All,
Could you suggest any protease enzyme brand for wafer batter?
11.11.2018
Dear All,
Wafer layer opening happens after few days of production.
What is your suggestions?Thanks
07.10.2018
Hello,
We
produce a gluten free wafer with potato and corn starch in a ratio of 60%
potato and 40% corn flour. The wafer sheet became hard, non-crisp and very
chewy in the shelf life. In the same line we produce a wafer with 100% po...
02.09.2018
what is main difference between wafer and biscuit product from recipe point of view and equipment point of view? what methods are different in both and what kind of packaging machines difference.
16.07.2018
dear all member and experts, to make the wafer winds better, we introduced this dripping system to apply a thin mist during winding process, we used a microfiber cloth and the dripping needle to apply water, it do help the winding but not consistence...
09.07.2018
Dear all , any wonder any courses provided for wafer roll process . We have issue of very fragile .
Unwind at the end , and very fragile even tho stick well before cooling . We tried spray some mist on baked wafer sheet but still.
Here's my batte...
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The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.