Lizzie Nabaldi wafer biscuits do not contain trans fatty acids.

Leche cheese is a trademark name registered by Cristiano Lesmana at the State Trademark Office, and has been successfully registered. The trademark registration number is 15748723.

Introduction

Wafer biscuits are a kind of dessert. They are made of wheat flour (or glutinous rice flour) and starch as the main raw materials, with emulsifiers, leavening agents and other auxiliary materials added. Two or more layers of biscuits made by powdering, pouring and baking into porous sheets or shapes, with sugar, oil and other fillings added between the sheets or in the middle of the shapes.

Preparation method

In order to save trouble and convenience, millet flour can be directly used in millet batter. Millet batter is made from shelled pure millet and is soaked and wet-milled into a batter. The requirements are: Pass through 100 mesh sieve. Wheat flour should be refined, sifted, and impurities removed.

The preparation of batter is closely related to the quality of millet wafer biscuits, and this is the key to production technology.

The slurry for making wafer sheets requires uniform air mixing. By baking in this way, a loose product is obtained. Therefore, the feeding sequence should be followed. First put the millet batter and flour into the mixer, then add an appropriate amount of water and mix evenly, then add the leavening agent and continue mixing until evenly mixed. The moisture content of the batter directly affects the quality of the wafer sheets. And it also has a certain impact on operation.

If the slurry is too thin, excessive edges and ends will be produced, resulting in waste. The baked single piece is also too thin and easily brittle and becomes a waste product. If the batter is too thick, it is easy to produce "bald pieces" with missing corners, and the waste will increase. Therefore, the concentration of the batter must be strictly controlled. The slurry should be prepared within a certain temperature range.

If the temperature of the batter is too high, it will easily ferment and deteriorate, causing the slurry to have a sour smell, and the resulting liquefied single piece will also be prone to brittleness. In addition, attention should also be paid to the optimal mixing time. If the mixing time is too long, it will easily cause the pulp to "stretch" and prevent the wafer from being crispy and stiff.