A waffle is a dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. On the industrial scale, waffles are baked at 140–180 °C for 110 and 180 s, depending on thickness and batter type. Waffles should be fully baked and golden brown but not burnt. To decrease product loss, whether in the kitchen or in a factory, a waffle needs to be stable (not torn during take off). The ideal waffle should also have an even color throughout and not be crumbly. The perfect waffle is made of finely granulated wheat flour with low to medium protein content and low water adsorption capacity. The recommended pH value for waffle batter is from 6.1-6.5. High pH values can cause an increase in the browning reaction which causes an increase in the amount of batter residues on the waffle iron and therefore, more sticking.
Soft Waffle
Soft Waffle
Soft Waffle
Soft Waffle
Rolled cones are rolled wafer sheets that are typically served with ice cream. From industrial dessert production to the ice cream corner shop, consumers enjoy the sweet combination of wafers and ice cream. Cones can also be filled with aerated sweet or savory creams for a year- round snack.
An ice cream cone, usually made of a wafer similar in texture to a waffle, which enables ice cream to be held in the hand and eaten without a bowl or spoon. Various types of ice cream cones include wafer (or cake) cones, waffle cones, and sugar cones.
Choco Waffle Roll
Crispy Waffle
Waffle Roll
Waffle Roll
Wafer is crisp, often sweet, very thin and flat, light and dry cookie, often used to decorate ice cream, and also used as a garnish on some sweetdishes. Wafers can also be made into cookies with cream flavoring sandwiches between them. They frequently have a waffle surface pattern but may also be patterned with insignia of food’s manufacturer or may be patternless. Another kind of wafer is chocolate bars, that wafers with chocolate inand around them, it’s also loved by young people.
Flat Wafer
Flat Wafer
Flat Wafer
Flat Wafer
The ball shape wafer was introduced in 1982 in Europe. The sweet is produced by machinery. The process begins with flat sheets of wafer with hemispheres moving down an assembly line. The hemispheres of the wafers are then filled with a chocolate hazelnut cream and part of a hazelnut. Next, two of these wafer sheets, one with a hazelnut and one with hazelnut chocolate cream, are clamped together. The excess wafer is cut away producing wafer balls. These balls are then coated with a layer of chocolate, a layer of chopped hazelnuts, and a final layer of chocolate before the chocolate is packaged.
Hollow Wafer
Hollow Wafer
Hollow Wafer
Hollow Wafer
Guangdong King Baker Food Machinery Co., Ltd
Add: Zone B, The 1st Floor, Block 1, No. 3 Tianzi North Road, Nan'an Town, Gaoyao District, Zhaoqing City, China
Tel: +86 13353002500
Email: sales@kingbaker.net
Website: www.kingbaker.net