Round organic wafer sheets for baking Ø 90 mm, 20 pieces

Round organic baking wafers Ø 90 mm, 20 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: 20 pieces, Ø 90 mm.

Features & Use

Shape: round. Diameter: 90 mm. Contents: 20 pieces. Quality: organic. Completely edible. The dough mass 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 the baked goods stay fresh for longer.

Elisen gingerbread and wafer gingerbread

Baking wafers are traditionally used for wafer gingerbread. This is their main area of use. The best known and most refined variety is Elisen gingerbread, the finest wafer gingerbread. Its soft, moist and sticky dough would run out on the baking tray without a supporting wafer. The generous format of Ø 90 mm is suitable for substantial gingerbread with plenty of dough and topping.

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 be easily removed from the baking tray after baking.

Muesli bars and fruit slices

For homemade fruit and muesli bars, square wafers are traditionally used as the top and bottom layers. They prevent sticky fruit mass, for example from dates or figs, from sticking to the fingers. The principle can be transferred to large fruit slabs 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 round wafers are suitable for round individual portions.

Background: baking wafers in the tradition of the monastery bakery

The tradition of baking gingerbread on wafers originated in the Middle Ages in monastery bakeries. Monks used the unconsecrated host wafers, which were produced for the church anyway, as a practical baking base for honey and spice cakes.

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