When protein-rich flour is used in wafer making, the batter becomes thick and the protein partially forms lumps, which in turn clog the sieves and pouring nozzles, our Enzymes  from special proteases make the batter liquid and homogeneous, making it possible to manufacture wafers from any type of flour.

Our proteases are able to replace sodium sulfite, which is no longer permitted for use in many countries.

For these applications our product solutions is:

ISO® W/P

Special proteinase preparation with xylanase activity for fast liquid action of gluten in wafer batters. It reduces the batter viscosity thereby the water content can often be reduced by 10% as compared with untreated batter.