Sucrose esters in rolled wafers

摘要

Emulsifiers are a necessity in wafers to prevent sticking to the baking plate, and to be able to shape the wafer after baking. Lecithin is the most commonly used emulsifier, but Sisterna sucrose esters have unique and powerful functionalities. Sucrose esters reduce the density of the batter. Sisterna SP70 has strong surface activity and air is easily incorporated. Any raising agents could be deleted from the recipe, when sucrose esters are used.