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Improve your rolled wafers with sucrose esters of fatty acids

Published: 30-May-2011 | Format: PDF file | Document type: White / Technical Paper
Related applications: Ingredients

Sucrose esters have powerful functionalities in wafers. Batter with sucrose esters has better flowing properties, and a lower density. After baking, the wafer is easily released from the baking plate, and shaped into cones. The wafer is more flexible, which could be beneficial to prevent breaking.