Sheet Stability & Uniform Bake Enzyme Solution
Best for: Wafer sheets • Wafer cones • Filled wafers

GEBAKE™ WAFER SU is a precision enzyme-based wafer performance system developed for wafer sheets and cones where production demands stable batter/dough behavior, uniform sheet formation, and consistent baking. Wafer manufacturing is highly sensitive to small variations in flour quality (protein behavior, damaged starch, water absorption), batter viscosity, spreadability, aeration, and release characteristics. These variations can cause uneven sheet thickness, poor pattern definition, sticking, inconsistent color, fragile sheets, or higher scrap rates—especially on high-speed wafer lines with tight process windows. GEBAKE™ WAFER SU uses targeted bakery enzyme chemistry—typically based on controlled carbohydrase functionality (and supporting enzymatic actions as required)—to stabilize batter/dough rheology and improve uniformity during deposition and baking. By improving water distribution and structure formation during rapid thermal setting, GEBAKE™ WAFER SU helps deliver consistent sheet geometry, reliable bake quality, and improved line stability for wafer sheets, cones, and filled wafer products.