Wafer biscuits are baked originating from a simple batter containing little sugar. They are rather tasteless and have a regular surface along with a very open cellular structure within. These plain sheets are occasionally offered as a type of crispbread for eating with butter, mozzarella dairy product, meats, etc. in order to be eaten with ice cream. Nearly all are used as providers for some sort of cream, caramel or marshmallow by using a sandwich. In The United States these wafers are called Sugar Wafers. When filled wafers with chocolate, the wafer component becomes even more subsidiary in relation to composition. What's more, he wafer can be used as a crisp, but is not hard, firm help for any more flavoursome materials.

This type of wafer is made from a liquid batter which can be relatively of high sugar. The batter flows in a narrow strip from a fish tail nozzle onto a revolving baking drum. The width of your strip is determined by the figures on the nozzle. The drum is typically about 1900 mm in diameter and dependant on its width more than one strip of batter is usually poured and baked at once. The drum is heated as well as at the completion of this revolution the baked wafer, which during this period is a plastic strip with the sugar content, is removed off onto a revolving mandrel which winds the strip into a spiral tube which moves progressively outside the stripping point. Often cream is injected, through the centre of the mandrel, on the cylinder before cutting. Two different coloured batters is usually baked alongside so that when rolled with each other a twin colored tube is formed.To the period of cutting the wafer is still warm and versatile so it is then possible to press the tube and convert it into a more flattened form if ideal before packaging.