Trouble shooting Guide
shooting :Recipe Chart.
chart will guide you in correcting most of your recipe problem.
wafer quality depends on the accuracy during preparation,
particularly as far as weighing and mixing are concerned. In the
course of the whole mixing process the consistency is changing due
to material dissolving and swelling processes, gluten development and
reactions with other raw material, including air etc.
a certain consistency is reached, the mixing process is finished,
particularly when a uniform mixing of all ingredients allows for an
accurate batching of the dough on the baking plates/cone baking
recommend to leave the dough 5 minutes, if possible, and to pass it
through a serve afterwards in order to hold back all particles which
have not been dissolved completely completely. The dough will also
swell again. If flour with higher level of coarsely ground grain is used,
the dough should even be left for about 10 minutes the longer
the dough can rest the better will be its flow ability. This is referred to as natural slackening of the dough.
the optimum recipe has been found out, it should only be modified in
exceptional cases and after previous check ,by the master baker
of the dough
beating the Wafer dough, High speed Mixers are best suited. Depending on the type of machine and the charge volume the
mixing period in between 3 and 10 minutes. A sufficient beating is also important for a
gleaming surface of the wafer sheet without any pores. For the type of mixing procedure different requirements have to be met.
- in - Procedure (one-stage procedure)
components , including water are portioned directly into the mixer.
mix the whole dry matter with about half of the liquid. Add the remaining liquid after-wards on your own discretion,
until the suspension shows the adequate flowability.
raw material and additives except the flour are beaten together with
the main amount of liquid, until they are mixed thoroughly. After that the flour is mixed in together with the remaining
The dough should have a temperature of 20 - 25 C when being prepared warmer dough tend to turn sour due to the addition
of soda, if they are stored intermediately. The temperature of the pouring wafer is adjusted according to
the temperature of the flour and the mixer.
processes during mixing
significant process during mixing are dissolving and swelling of
the flour components. They are decisive for the quality of the baking process and the wafer sheet and for the energy
demand during baking, for the water added during dough preparation
has to be vaporized again during baking.
ADVICES FOR THE PREPARATION OF THE WAFER BATTER
please use smooth wheat flour with medium content of gluten.
on the quality of the flour the amount of water should be increased
or reduced, as every type of flour has different soaking
order to get a wafer sheet of good quality, the batter should not be
too visid or diluted.
of the oil / Fat - Lecithin Emulsion:
/ Fat should be heated lukewarm, Lecithin added slowly and stirred
up until it is dissolved completely. The quantity of the emulsion should correspond to the batter
recipe used. Then it is poured into the ready prepared wafer batter and