This is How Wafer Biscuit To Be Made?

The wafer biscuit production line is with advanced structure which can make virous shape of wafer depend on the moulds. The line including mixer, creaming machine, forming machine, cooling tower, baking oven, cutting machine etc.

 

Wafer biscuit is entirely different from any other biscuit, but it has many similarities in texture and structure to certain puffed snack foods.Structurally, it is a foamed, dehydrated starch gel with an associated gluten network that contributes some additional support. For a chocolate taste, about 10% of cocoa has been used-this would necessitate ingredients such as milk or eggs, 

Old-time formulas for wafer biscuit  base cakes often contained enriching ingredients such as milk or eggs, and sometimes even sugar, but batters made with these components tend to cause excessive build-up of carbon on the oven plates, especially at their corners. 

Carbon deposits causes sticking of the wafer sheet with resultant difficulty in extracting the sheet from the plate. Shortening can be added to facilitate release of the wafer. Lecithin has also been used for this purpose.

Flour should be short extraction soft wheat flour. Flour from white wheat is sometimes used. Both bleached and unbleached flour work satisfactorily. Any speckiness in the flour shows up clearly in white wafers. The amount and quality of gluten seem to have some effect on expansion so that very wheat flour may give a wafer that is too dense or close in texture. On the other hand, strong gluten can cause the wafer to be hard and flinty in texture. Thus, the protein content or strength of the flour should be chosen to achieve a compromise between excessive hardness and excessive fragility. The precise requirements for flour strength will depend upon the kinds and amounts of other ingredients, the type of end product desired, and the characteristics of the equipment being used. Corn starch has been suggested to improve the texture, that is, to make the wafer more tender.Water is variable, the amount being chosen to give a batter viscosity that will enable the fluid to spread rapidly over the plate and between the plates while still retaining a substantially uniform internal structure without large voids or other defects. These very fluid batters have a tendency to show gluten separation in strands during mixing, a serious defect.Some other ingredients that have been suggested for sugar wafer shells are heat-treated, defatted cottonseed flour and degerminated white corn flour. Such materials add viscosity to the batter without increasing the possibility of gluten separation during mixing.