A008V Waffle dough/mixture

The group includes any type of Waffle dough/batter. Since most of the industrial batters are made with baking powder/baking soda, the term is considered chemically leavened dough. However, yeast-leavened waffles are also found (mainly in case of home-made products); in this case the ingredient descriptor A049A 'Baking yeast' should be added. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.