Frequently asked questions
Below is a list of frequently asked questions. Is your question not listed? Feel free to contact us.
Gluten are proteins that often occur in grain products such as wheat, rye and barley. But gluten are also present in spelled products.
Gluten-free means products with less than 20 ppm gluten.
By using the right ingredients our syrup waffles are lactose-free.
By using the right ingredients our syrup waffles are even cow’s milk free.
The syrup waffle (stroopwafel) is an artisanal baked Dutch product and was for the first time often manufactured in the area of Gouda. The waffle was eaten a lot in the Netherlands from the beginning of the 19th century. The waffle consists of two halves between which syrup lubricated. The two waffle halves consist of the well-known rhombus shape. The syrup waffles (stroopwafels) were first eaten a lot by the poor, because they were cheap! They could in fact be made from old dough residues and shreds from cookies. Today, the waffle is baked in an traditional way by our company “Stroopwafel Uniek", gluten-free, lactose-free and even cow’s milk-free in Zevenaar.
Our company has a food safety system and is annually audited by Schouten Certification to meet the required conditions.
The reasons that gluten-free or lactose-free products are more expensive:
- The ingredients are many times more expensive than for the regular syrup waffles.
- The syrup waffles are only baked in a specially equipped gluten-free production room.
- Producing our syrup waffles is more difficult and many more ingredients are used to obtain the right flavor and structure.
- All ingredients (raw materials) must also be gluten-free and lactose-free.
- The suppliers must also comply with the “gluten-free" standard and only supply plant products.
- Because of the small-scale baking of the waffles, the waffles are much better, but the costs are a bit higher.