• US Patent No. 7,754,268 (July 13, 2010), F. Haas, et al., assigned to Franz Haas Waffelmaschinen – Industrie AG, Vienna, Austria.

Erythritol and/or xylitol partially or completely replaces sugar in baking mixtures for nonperishable goods made from flours and/or starches. It prevents deformity in baked foods after the baking step while still in the plastic state or in the state which has become plastic again by reheating for wrapping, rolling, pressing, stamping, embossing, bending, folding or deep-drawing. The content of erythritol and/or xylitol, when the sugar is completely replaced, ranges from 12 to 55% by weight, based on flour and/or starch.