WHEN THOUGHT AND ACTION GO HAND IN HAND.
Recipes for efficiency.

Think global. Taste local.

The use of local ingredients is becoming more and more important from the economic and ecological point of view. We intensively address the sustainable development of recipes for wafers produced from these local ingredients.

 

“One  important aspect associated with using local ingredients is the broad variety of products which can be produced . The natural attributes of most ingredients also contribute to healthier products.”

 

Local ingredients do not only offer a broad variety in new types and new flavors, they also contribute actively in economical and ecological thinking. They do not need to be imported, so they can support a cost efficient production and an affordable selling price. We are sure that these aspects will play into future orientation.

 

Great variety, enjoyment, health, economy and ecology can be combined in our new wafer recipes. My team and I will be happy to support you in finding your individual recipe.”Andreas Clemenz, Head of Technology and Applications Development FHW,

 

Join us on our trip  around the globe of ingredients...

 

 

EUROPE: Big variety for healthy wafer snacks

Buckwheat
Buckwheat is free of gluten and is also a good supplier of high-grade protein, which fits better organically in the human amino acid profile then the ones of common cereals.

Buckwheat products support a large variety of dietary needs. Buckwheat is diabetic-friendly, it reduces blood cholesterol level and lowers blood pressure, and can be used as a replacement for cereals for those with gluten intolerance. It is simply healthier nutrition!

 

Crunch and taste
Light crunch, intense and typical taste of its own, slightly fibrous texture, ideal for savory products

 

Handling of buckwheat in wafer production
Buckwheat does not require any additional equipment and can be handled mostly like normal wheat, with a slight tendency to stick to the baking plates. The evaporation behavior of buckwheat is slightly different than the one of normal wheat, but this can be handled by adapting the individual recipe.

 

SOUTH AMERICA: Ancient heritage for modern product varieties

Quinoa

Quinoa contains a very high protein level and is relatively low in gluten content. Therefore, it’s also well tolerated by people with gluten intolerance when consumed at normal levels. Quinoa is also a source of essential amino acids, B vitamins, folate, iron, magnesium phosphorus and zinc. Combining all these factors, it can be used in vegan nutrition and also in lactose intolerant diets.

 

Crunch and taste

Very crunchy, intense and typical taste of its own, airy and light texture, ideal for sweet and savory products

 

Handling of Quinoa in wafer production

Quinoa is ideal to be mixed with other cereals. It does not influence the baking quality but needs small adaption in the recipe.

 

ASIA: Traditional ingredients in multi-cultural recipes

Chickpeas

Chickpeas have very high fiber content and a low glycemic index which makes them suitable for people with blood sugar problems. Chickpeas are rated as a nutrient-dense food, providing a rich content of protein, dietary fiber, folate, iron, phosphorus, B vitamins, magnesium and zinc as well as amino acids.

 

Crunch and taste

Different levels of crunch are possible according to the amount of water in the batter. The intense and typical taste of its own snack-like texture is ideal for savory products

 

Handling of chickpeas in wafer production
Chickpea flour needs no additional machinery and can be processed like normal wheat flour with a light tendency to stick to the baking plates, which can be eliminated by adapting the basic recipe. Chickpea wafer recipes can be combined with different spices especially oriental spice mixtures give the wafers a very special taste and touch.

 

NORTH AMERICA: Well known all over the world and base for need and different ideas

Corn / Maize

Maize kernels and their flour are known as a good source of B vitamins, folate, dietary fibers, magnesium and phosphorus. Normally seen as a plain snack or party food, maize or corn is actually a unique phytonutrient-rich food that provides a lot of antioxidants like beta-carotene, or lutein. Maize or corn is gluten free and know to be also helpful in diet nutrition for those with diabetes. It supports digestion and is very popular as a snack in common.

 

Crunch and taste

Very crunchy, intense and typical taste of its own, snack-like texture, ideal for savory products

 

Handling of corn / maize in wafer production

Corn flour needs no additional machines and can be used like traditional flours. Maize / corn can be combined with different spices and is ideal for hollow wafers with spicy fillings.

 

AUSTRALIA: Classical taste for different types of crunchy products

Oat

Rolled oat or oat meal for mueslis, granola, porridge, and oat flour can also be used for baked products. Baked oat products have gained importance in healthy nutrition since they are known for cholesterol lowering effects. Oats contain more soluble fiber than any other grain, resulting in slower digestion, a feeling of satiety and a suppression of appetite. Oat can also be used in gluten free nutrition.

 

Crunch and taste

Light crunch, mild typical taste of its own, light texture, ideal for sweet products

 

Handling of oat in wafer production

Oat flour needs no additional machines in wafer production and can be handled like normal wheat flour. The viscosity of the batter is lower by trend than usual batter. Stabilization is here recommended, but can be handled with adaption in the recipe.

 

AFRICA: Simplicity in ingredients can lead to a lot of different products

Millet
Millet is one of the major food sources in arid and semiarid regions of the world and is used in many other traditional cuisines. Millet contains about the same amount of protein as maize or wheat, but as it is not closely related to wheat it can be used in gluten free nutrition. Millet is rich in B vitamins, calcium, iron, potassium, magnesium and zinc.

 

Crunch and taste

Very crunchy, intense and typical taste of its own snack-like texture ideal for savory products

 

Handling of millet in wafer production

Millet flour needs no additional machines in wafer production and can be handled like normal wheat flour. The viscosity of the batter is lower by trend than usual batter. Stabilization here is recommended but can be handled with adaption in the recipe.

 

 

Local ingredients do not only offer a broad variety in new types and new flavors, they also contribute actively in economical and ecological thinking. Local ingredients do not need to be imported and can support a cost efficient production and an affordable selling price.  As overseas transportation is not needed, producers can reduce their ecological footprint. Franz Haas Wafer is sure that these aspects will play into future orientation.

 

Great variety, enjoyment, health, economy and ecology can be combined in the new wafer recipes by Franz Haas. For more information the team around Andreas Clemenz will be happy to assist you: andreas.clemenz@haas.com
 
We stay focused and we will promote this topic also with a special site on www.haas.com. We will keep you informed!