An industrial waffle oven produces up to 40,000 waffles per hour and only 1% of sticking waffles can make up to 72 kg waste per day (Tiefenbacher, 2009). They have a raised, cake‐like texture and are baked in waffle irons. Between the two water sources, effects were small.įresh egg waffles (subsequently called waffles) are made from high contents of eggs, sugar, and fat. Regarding leavening agents, magnesium hydroxide carbonate and ammonium bicarbonate were superior to sodium acid pyrophosphate or monocalcium phosphate. Within the different types of fats, solid fats with high amount of short‐chain fatty acids (cocos fat or butter) decreased the number of sticking waffles compared to liquid oils (rapeseed oil). In this second part, ingredients investigated were different leavening agents (sodium acid pyrophosphate, ammonium bicarbonate, magnesium hydroxide carbonate, or monocalcium phosphate), different fat sources (rapeseed oil, cocos fat, butter, or margarine), and different water sources (tap water 12° dH and distilled water). The aim of this study was, therefore, to investigate the effect of different recipe ingredients on the sticking behavior of waffles. Waffles that partly or fully stick to the baking plates cause significant product loss and increased costs.

Fresh egg waffles are continuously baked in tunnel baking ovens in industrial scale.

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