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bbi-2024-02-Quick characterization of waffle flours

Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour used should meet certain characteristics when it comes to protein and gluten content.

Waffles are flat fine bakery products, which are baked between two hot iron plates (waffle iron) or within a specific waffle machine. There exist many different varieties of this baked good, which are different in structure and texture, e.g. flat, soft or cross waffles.