National Starch cracks way forward to crispier wafers

National Starch Food Innovation is set to launch a new texturising solution to improve the crispiness and texture of wafers. The approach allows manufacturers to manage levels and types of crispiness in a wide range of wafer-style biscuits and snacks.

According to the ingredients provider, it can be difficult to achieve and maintain optimum levels of crispiness while also responding to consumer demands - such as lower sugar and longer-lasting freshness.

"Our research has allowed us to create innovative ways to enhance crispiness," Alison Knight, European technical development bakery, said. "This is further supported by our understanding of starches and how they work together in different food systems. With this knowledge, we can select the appropriate combinations of starches that will give the desired texture."

The texturiser system works in both high and low sugar formulations. The solution partially replaces flour and native wheat starch with no processing changes required.

Depending on the desired sensory characteristics, a bespoke formulation - which may be tapioca- or high amylose-based - can be developed.

"We have found that the perception of crispiness is a combination of various drivers such as initial hardness, sound, denseness, breakability and response to moisture," she said. The speed of moisture uptake, solubility, enzymatic breakdown while chewing are also of importance to the consumer and can be varied at the production stage.

"Texture plays a vital role in creating satisfying eating experiences in line with consumer expectations. It also offers manufacturers a means of differentiating their products in an increasingly competitive marketplace," added Knight.

"Our product range - which provides the versatility to control texture, combined with our formulation expertise - means we can help customers create value added end products."