The nutritional value of waffles

Waffle (Waffle or Wafer), also known as waffle, patties, checkered cakes, and quiche, is a type of scone that originates from Belgium and is made in an oven with a waffle iron to make. The upper and lower sides of the bakeware were latticed, concave and convex, and pressed the batter into the grid. Waffle oven baking pans are generally round and square, as well as heart-shaped. However, regardless of the shape of the bakeware, the grids in the bakeware are generally diamond or square, which is also known as waffle. When Westerners eat waffles, they often use strawberry jam, chocolate, sugar, honey, or butter, which can be used as a snack or as a breakfast. Very popular with the public!

In China, waffles are also known as wafers and waffles. Produced in Zhanjiang, Guangdong. The use of fresh, pure, amylopectin, sticky rice as the main material; the use of grease, alkali refining, deodorization, decolorization, hydrogenation into a smooth, no odor, white; white granulated sugar into a fine powder; The purity of the additive is high. Its production, the first glutinous rice washed, soaked, air-dried, lotus root starch, and fully dissolved sodium bicarbonate, ammonium bicarbonate and other mixed liquid, according to a certain percentage system for the powder group, casting clip, baked into a pie. In addition, the solidified edible oils and fats are continuously stirred until they are smooth and smooth, and sugar powder is added to mix well. The coated cakes are all glued and finally sawn into small pieces of various specifications before they become finished products. Wafer cakes are bright in color, with distinct layers, pure taste, sweet and tender taste, long shelf life, rich in vitamins, proteins, fats, nutrients, and high calorie content.