All wafer dough recipes a high percentage of water, about 60-65% the amount of wafer is determined by the dough output. It corresponds to the addition of water per 100 portions of flour. This share of water has decisive effects on the flowability of the wafer dough.

The lower the content of dry matter is in the dough, the batter the dough output will be, the softer (i.e. the more flowable) the dough will be, which is poured into the baking plates. Consequently, the wafer sheet becomes lighter, but also more susceptible to breakage.