Abstract

Wafers offer a unique sensorial experience to consumers. Driven by consumer trends towards products which are lighter but still indulgent, the wafer category is expected to grow further. Wafers are seldom eaten alone and are often combined with components with a contrasting texture, such as chocolate or ice cream. Wafers are intermediate components used in the manufacture of several top-selling confectionery products. The crispness and lightness contrasts well with soft cream or chocolate. The level of crispness and its retention over shelf life are critical parameters for the quality of wafer based confectionery products.