WAFER+

Free

cost effective enzyme blend for the reduction of batter viscosity in wafer applications.Blend of endo-protease and fungal hemi-cellulase activity, providing improved processing features & final product characteristics.
Provides extensible & easily pump-ableresilient dough with excellent tolerance to raw material variations & machinability
Breaking down of gluten for a smooth batter and avoiding lump formation
reduction of added water & Improved moisture homogeneity in wafers
improved viscosity control of the batch (head to tail)
reduced baking time (energy consumption)
Improved crispiness with uniform shape, surface, colour & mouth texture