Technical / White Paper

Improve your rolled wafers with sucrose esters of fatty acids

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

This Technical / White Paper has been written by Sisterna B. V. , and any views and opinions expressed do not necessarily reflect those of www.bakeryandsnacks.com

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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