Orba Proteo G – Wafer

Wafer type of products have very high-water content which cause a very liquid dough texture. Classical wafers, ice-cream waffles, rulo kat and was a type of waffles are in this category.

Classical firm and crispy wafers (crispness is in foreground).

Dosage :- 10g-100g/100kg flour

Application :- Wafer  – Ice Cream Cone.

Advantage :-
Ability To Use Different Better Quality Flour
Homogeneous Wafer Batter And
Sheet Structure
Product Standardization
Equal Strength Throughout The Sheet
Reduced Sticking To The Plates-   Homogeneous Baking
Less Cutting Waste And Breakage
Improved Mouthfeel
Removal Of Chemical Substances
Cost Optimization And Sustainability

Hard, crispy and crunchy wafers (hardness is foreground).

Dosage :- 10g-100g/100kg flour

Application :- Wafer – Ice Cream Cone.

Advantage :-
Ability To Use Different Better Quality Flour
Homogeneous Wafer Batter And
Sheet Structure
Product Standardization
Equal Strength Throughout The Sheet
Reduced Sticking To The Plates-   Homogeneous Baking
Less Cutting Waste And Breakage
Improved Mouthfeel
Removal Of Chemical Substances
Cost Optimization And Sustainability

For very hard type of less crisp and thick waffles.

Dosage :- 10g-100g/100kg flour

Application :- Wafer

Advantage :-
Ability To Use Different Better Quality Flour
Homogeneous Wafer Batter And
Sheet Structure
Product Standardization
Equal Strength Throughout The Sheet
Reduced Sticking To The Plates-   Homogeneous Baking
Less Cutting Waste And Breakage
Improved Mouthfeel
Removal Of Chemical Substances
Cost Optimization And Sustainability

For Roll wafer improves to decrease the porous structure, provides uniform colour, crispiness.

Dosage :- 10g-100g/100kg flour

Application :- Roll Wafer

Advantage :-
Ability To Use Different Better Quality Flour
Homogeneous Wafer Batter And
Sheet Structure
Product Standardization
Equal Strength Throughout The Sheet
Reduced Sticking To The Plates-   Homogeneous Baking
Less Cutting Waste And Breakage
Improved Mouthfeel
Removal Of Chemical Substances
Cost Optimization And Sustainability

Enzymes provides the expected dough viscosity which helps fast spread and easy moulding before baking and easy mould release after baking. Final products will have the characteristics such as uniform colour , strong anti-breakage ,firm and crispy bite

Provides expected dough viscosity good spreading on the plate homogenous wafer batter & sheet structure, less water use, reduced sticking on wafer plates during baking, equal levels of moisture in baked sheets, less cutting waste & breakage, uniform colour, equal resistance throughout the wafer sheet, different levels of firmness & crispness.