Egg products can be added to the dough in the form of liquid whole egg (dry matter approx. 24.5%) liquid egg yolk or dried egg yolk. Due to their content of lecithin (3 - 4%) these egg products have favorable emulsifying characteristic addition egg yolk yield to a coarse-porous structure of the wafer, make them crispy and reduce the hygroscopic. Equally good results can be achieved, if you add Soya flour. In that case can reduce the addition of eggs by about 5%.