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Blend of endo-protease & fungal hemi-cellulase breaking down gluten for a smooth batter without lumps, better machinability & batch viscosity control.  Provides improved batter viscosity, processing features & wafer blade characteristics.Assures extensiblepump-able  resilient  dough tolerant to raw material variations. Wafer+ reduces the water by 10% to obtain a desired batter viscosity, hence reduced baking time & evaporation energy.

Wafer+ releases maltose enhancing browning, & gives denser more stable wafer sheets with less pores. Increases the usable wafer sheet surface, i.e. more bars can be cut out of one sheet.