Round organic baking wafers Ø 50 mm, 100 pieces

Round organic baking wafers Ø 50 mm, 100 pieces

The Küchle organic baking wafers are wafer-thin, edible wafer sheets from the German manufacturer W. u. H. Küchle. They serve as a base for baking and are used for gingerbread, macaroons, fine biscuits and confectionery. Contents: approx. 100 pieces, Ø 50 mm.

Properties & use

Shape: round, diameter: 50 mm. Contents: approx. 100 pieces. Quality: organic. Fully edible. The dough mixture is placed directly onto the wafer and baked along with it. The wafer prevents sticking to the Baking tray, holds moist doughs in shape and helps keep baked goods fresh for longer.

Wafer gingerbread and Elisen gingerbread

Baking wafers are traditionally used for wafer gingerbread. This is their main area of use. The best-known and finest variety is Elisen gingerbread, the finest wafer gingerbread. Its soft, moist and sticky dough would run across the Baking tray without a supporting wafer. The small Ø 50 mm format is particularly suitable for mini gingerbread and small-format baked goods.

Macaroons of all kinds

The wafer is the classic base for coconut macaroons, hazelnut macaroons, almond macaroons and date confectionery. The macaroon mixture keeps its shape on the wafer and can easily be released from the tray after baking.

Muesli bars and fruit slices

For homemade fruit and muesli bars, rectangular wafers are traditionally used as the top and bottom layers. They prevent sticky fruit mixture, for example from dates or figs, from sticking to the fingers. The principle can be transferred to small fruit tartlets and bites using the round wafers.

Italian confectionery: Torrone and Panforte

Specialities such as Torrone (white Nougat) and Panforte (Tuscan fruit bread) use wafer sheets as a protective and shaping layer. The small round wafers are suitable for mini versions in bite-sized format.

Background: baking wafers in the tradition of monastery bakeries

The tradition of baking gingerbread on wafers originated in the Middle Ages in monastery bakeries. Monks used the unconsecrated communion wafers they already produced for the church as a practical baking base for honey and spice cakes.

Fine, edible and versatile: the Küchle organic baking wafers are the proven baking base for gingerbread, macaroons, fruit confectionery and Italian specialities.