{"id":17219,"date":"2019-01-21T10:59:14","date_gmt":"2019-01-21T05:29:14","guid":{"rendered":"https:\/\/www.prarasbiosciences.com\/?page_id=17219"},"modified":"2023-06-29T15:42:21","modified_gmt":"2023-06-29T10:12:21","slug":"wafers","status":"publish","type":"page","link":"https:\/\/www.prarasbiosciences.com\/fr\/wafers\/","title":{"rendered":"Wafers"},"content":{"rendered":"
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\n\tWAFERS\n\t<\/h1>\n\t

Biscamaze\u00aeCW for Wafers and Ice Cream Cones<\/strong><\/p>\n

Biscamaze\u00ae CW is an alpha amylase derived from a fungus. It is used in wafer sheets and ice cream cones to improve texture and overall quality. Biscamaze\u00ae CW also results in improved processing characteristics.<\/p>\n

Improved Texture and Overall Quality of Wafers<\/strong><\/p>\n

Biscamaze\u00aeCW helps to improve the texture and overall quality of wafers by breaking down starches into smaller molecules. This results in a more tender and flakier wafer. Biscamaze\u00ae CW also helps to improve the browning of wafers, giving them a more attractive appearance.<\/p>\n

Improved Processing Characteristics<\/strong><\/p>\n

Biscamaze\u00aeCW also helps to improve the processing characteristics of wafers. It makes the dough easier to handle and reduces the amount of time required to bake the wafers. This can lead to increased productivity and reduced costs.<\/p>\n

Biscamaze\u00aeCW offers a number of benefits to wafer manufacturers, including:<\/strong><\/p>\n