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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 extensibleeasilypump-ableresilient dough tolerant to raw material variations 
Wafers are baked as a thin layer between hot irons until the water content is below 3 %. Wafer+ degrades protein & prevents gluten aggregates.The amount of water to be evaporated determines the required baking time & energy consumption. Enzymes releasing this water reduce the water to obtain a desired batter viscosity, hence reduced 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. Upon continued enzyme action, also those solubilized, molecules are broken down, resulting in a release of water from the gel and a reduction of the viscosity.

wafer+ effect on the viscometric behaviour of batter 

the use of wafer enzymes resulted in an immediate drop of the viscosity already in the premixing, followed by a period of limited viscosity change shown in the Amylogram. Wafer+ releases smaller molecules such as maltose or maltotriose, enhancing the browning. Technically, there is no overdosage. The water addition rate has to be lowered by approx. 10%, because the enzymes release water. For a batter temperature of 22 °C or higher, 10 minutes resting time is sufficient. In the event of longer standstills, the viscosity of the batter will be reduced further and causes sticking of the wafer sheets. Batter stays usable for about 45 minutes. The economic advantage is considerable: 10 kg less water per 100 kg flour represents a reduced baking energy input of about 7 kWh. This will compensate the enzyme costs. Due to the destruction of the gluten lumps, the flow properties of the batter are maintained because the batter does not form uneven ends when deposited onto the irons. The batter must be deposited evenly onto the irons, and in case of flat wafers, there must be even stripes. Since vapour is responsible for most of the leavening of wafer batters, its reduction results in denser more stable wafer sheets with less pores. In flat wafer production, the use of wafer enzymes increases the usable wafer sheet surface, i.e. more bars can be cut out of one sheet

In general, wafer enzymes allow a broader flour quality range to be used. The balanced blend of protease and pentosanase in wafer+, increases the yield and make the raw material choice more flexible. Their application is simple, requiring only minor adaptation of the production process.