Above all sodium bicarbonate (soda) is used as a raising agent in wafer dough’s. Ammonium raising agents (ammonium hydrogen car­bonate) can only be recommended in proportion to soda (proportion 1: 4), e.g. for high wafers. These additions have a favorable effect on the raising and the pH value of the dough. Thanks to the 7 - 8 range of the alkaline pH-Value of the dough, the following behavior of the dough at the time of baking as improved; increased additions of sodium bicarbonate have the following effects: - Improved flow ability of the dough, increasing of the specific Volume - loosening of the wafer sheet

- Delicate chewing impression with a slightly leaching taste.
- Lower breaking force and soft break.