Soft Waffle Product
Soft Waffle
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.
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