Sugar is added to the water dough in order to improve the browning of the wafer sheet. Negative effects are the easy sticking of the wafer sheet to the baking iron and the fact that the wafer sheet becomes harder instead of sugar, dextrose or lactose are therefore used. An addition of 1 to 1.5% is recommended. By doing so, you will get an elastic, uniformly browned wafer sheet without realizing a sweet taste.