Thin, brittle sheets of baked starch wafer (ostia), made from flour and water and used as an edible lining and backing for confectionery. Nearly flavourless and papery, they dissolve on the tongue and, crucially, keep sticky sweets from adhering to everything. Pressed onto the top and bottom of torrone and panforte, they let the confection set and be cut cleanly.
Where it comes from
The traditional ostia wafer of Italian confectionery, long used to back nougat, panforte and similar sticky sweets.
In the kitchen
Pressed onto the top and bottom of torrone and panforte so the confection sets and cuts cleanly.
Nutrition (per 100g)
~360kcalCal
~9.0gProtein
~1.0gFat
~80.0gCarbs
~1.0gFiber
AI-estimated; model and run unavailable.
