Batter strips with a high sugar content (40-70%) are poured onto a rotating heated baking ring. After baking, stripping knives release the flexible dough bands, which are then wound around mandrels to form wafer sticks.
The sticks are cut to the desired length and move via a chute or a stick elevator to a collecting belt.
Additional devices such as pressing belts, pillow stick crimpers, cream filling units or the double pouring device allow numerous value-added variations of the simple standard wafer stick.
