Square organic wafers for baking 100 x 145 mm, 13 pieces

Square organic baking wafers 100 x 145 mm, 13 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 as a top and bottom layer for fruit and muesli bars, and are used for confectionery, gingerbread and macarons. Contents: 13 pieces, 100 x 145 mm.

Properties & Use

Shape: square (rectangular). Format: 100 x 145 mm. Contents: 13 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 the baked goods fresh for longer.

Muesli bars and fruit slices

For homemade fruit and muesli bars, square wafers are often used as the top and bottom layer. They prevent sticky fruit mixtures, for example made from dates or figs, from adhering to your fingers. The rectangular format makes it easy to cut the finished sheets into bars or slices.

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 square wafers are the ideal base for these.

Elisen gingerbread and wafer 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 off the Baking tray without a supporting wafer. The square format allows the mixture to be spread evenly and the baked goods to be cut after baking.

Macarons of all kinds

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

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, which were produced for the church anyway, as a practical baking base for honey and spice cakes.

Fine, edible and versatile: the Küchle organic square baking wafers are the proven base for fruit and muesli bars, Italian confectionery, gingerbread and macarons.