New enzyme solutions for crispy wafers and sugar-reduced confections

January 17, 2025 - From February 2-5, 2025, SternEnzym will be presenting its latest enzyme solutions for the confectionery industry at ProSweets Cologne (Hall 10.1, Booth J-061). The company will show how enzymes can support current industry trends like sugar reduction and help manufacturers develop products for health-conscious consumers. At the same time, these enzyme solutions enable more economical production through improved processes and reduced downtime.

Highly modern wafer products for current market requirements

As a highlight, at the trade fair SternEnzym will demonstrate how wafer manufacturers can make their production process more efficient while simultaneously meeting rising market expectations. Many manufacturers face challenges such as inconsistent flour quality, which can lead to production interruptions and quality fluctuations. SternEnzym develops enzyme solutions to address these issues. By optimising dough viscosity and stabilising production, these solutions not only improve consistency but also reduce energy consumption and shorten baking times.

Crispy wafers with trendy fillings

The company will present two creative wafers concepts at the trade fair: Dark chocolate wafers filled with either a 'brownie'-flavoured cream of a 'Dubai Chocolate' version. The Dubai creme, inspired by current social media trends, combines pistachio paste, kadaifi (angel hair) and tahini (sesame paste).

Thanks to a specially developed enzyme, the wafers stay particularly crispy. With these solutions the company enables manufacturers to offer economically produced, high-quality wafer products that meet current consumer trends.

The products presented were developed in the company's own wafer laboratory. This semi-automatic pilot plant with full-size baking plates enables extensive testing under very realistic conditions, so that individual customer needs can be accurately implemented and targeted solutions developed for industrial use.

Enzymatic production fructooligosaccharides (FOS) for new confection formulations

Another development the company will present at ProSweets 2025 is the enzymatic production of fructooligosaccharides (FOS) from sucrose. FOS are prebiotic compounds metabolised by beneficial gut bacteria and thus promoting a healthy microbiome.

Adding FOS from sucrose also enables reduction of the amount of sugar in confections, without negatively affecting taste or texture. This creates new opportunities for developing products that appeal to health-conscious consumers.

Tasting at Booth J-061

Visitors at ProSweets 2025 will have the chance to try the new wafer creations and many other products right at the booth or take samples with hem to taste later.

For more information, visit HERE.

The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.