Batter Handling

Immediately after mixing, the batter has much air incorporated and may be slightly lumpy due to incomplete mixing. As the air rises out of the mix the viscosity reduces. This makes it difficult to check the batter viscosity at a stage where some adjustment could easily be made. A screen is needed to remove lumps and gluten strands and constant gentle agitation is needed to prevent separation in the batter. It is normal to discharge the mixed batter into a tank and to run a ring main from this to the wafer oven(s) and back.