Firm solves problem of soggy wafers
Ingredients experts have developed a means of improving the crispiness and texture of wafers, it has been announced.
National Starch Food Innovation works with manufacturers to help tailor products to meet specific needs.
Their new texturising system now offers firms the flexibility to manage levels of crispiness in a wide range of wafer products.
Wafer-style biscuits and snacks come in all shapes with a variety of different uses. But manufacturers have complained it can be difficult to achieve the correct level of crispiness while also responding to consumer demands – such as lower sugar and longer-lasting freshness.
The texturising system allows manufacturers to produce the best texture in both high and low sugar products by using bespoke formulations. The solution partially replaces flour and native wheat starch with no processing changes required.
Having conducted extensive research to discover which textural attributes satisfy particular needs, it works with manufacturers to deliver the desired level and type of texture in different products.
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