Technical / White Paper

Improve your rolled wafers with sucrose esters of fatty acids

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Format: PDF file | Document type: Technical / White Paper

Improve your rolled wafers with sucrose esters of fatty acids

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.

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