![]() ![]() ![]() 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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