# Loacker Classic Napolitaner Hazelnut Wafers, 90g

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**Price:** £2.00 GBP

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**Canonical URL:** https://teas.co.uk/product/loacker-classic-napolitaner-hazelnut-wafers-90g/
**Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent

**Brand:** Loacker
**Price:** £2.00 GBP
**GTIN:** 8000380153442
**Stock:** instock

## Summary

Loacker Classic Napolitaner Hazelnut Wafers is thin crisp wafer sheets stacked with hazelnut cream and nothing on the outside, picked into the Teas.co.uk selection as the wafer where the filling is the point rather than something a chocolate bar is built around.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk, soya and nuts (hazelnuts), and it may contain mustard, peanuts and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. It shatters rather than snaps, it never dunks, and it is at its best beside an espresso or a lighter tea drunk without milk.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below.

## Description

Loacker Classic Napolitaner Hazelnut Wafers is not really a biscuit, and treating it as one is the first mistake people make with it. A wafer is mostly air: thin crisp sheets stacked with hazelnut cream between them, so the structure is closer to a pastry than to a baked dough. That changes everything about how it eats, what it goes with and what you should never do with it, which is dunk it. The hazelnut is the point. It is in the name and it is the flavour doing the work, and hazelnut is an unusually good partner for a wafer because both are delicate. A strong flavour in a wafer would overwhelm the structure and a heavy structure would bury a delicate flavour, so the two have to be matched. What you get is a light, crisp, aromatic thing that collapses cleanly in the mouth rather than needing to be chewed. The Taste Profile
 
Hazelnut cream: ●●●●● (5/5) The flavour and the reason to buy the pack. Aromatic rather than heavy, and it arrives immediately.
 
Wafer sheets: ●●●●○ (4/5) Thin, crisp and almost flavourless by design. Their job is texture, not taste.
 
Sweetness: ●●●○○ (3/5) Moderate. A wafer carries less sugar per mouthful than a dense biscuit because so much of it is air.
 
Shatter: ●●●●● (5/5) It breaks rather than snaps, and it breaks into a lot of pieces. Eat it over a plate.

Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind The Pack
Loacker is an Italian wafer house and the wafer is what the name stands for, which is unusual on a British shelf where wafers are usually something a chocolate bar is built around rather than the product itself. That difference shows in the proportions. A British wafer bar is typically a thin wafer under a thick coating; a Napolitaner is layer after layer of wafer and cream with nothing on the outside at all. The company heritage is Italian; where this particular pack was made is printed on the packet rather than claimed here.
The proportion of hazelnut in the cream, and everything else about the composition, is the ingredient declaration on the current UK pack. What we can tell you plainly is that hazelnut is named on the front of the pack, so if nuts are a concern this is not a product that needs investigating: read the allergen statement and take it seriously.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. Our Commitment To The Planet
 The pack that arrives is the current UK retail pack rather than an import made to a different recipe for another market. Wafers are fragile, and a crushed pack is a wasted one. We pack these with that in mind rather than treating them as a hard biscuit. 
 How Does Loacker Classic Napolitaner Hazelnut Wafers, 90g Compare to:
 Loacker Classic Vanilla Wafers, 90g: the same wafer in the same size with vanilla cream instead of hazelnut. Vanilla is the milder and more child-friendly option and it reads sweeter, because vanilla has no bitterness of its own to balance the sugar. Hazelnut is the more grown-up cup companion. Loacker Classic Double Chocolate Wafers, 90g: the richer option in the same range, and the one to buy if you want the wafer to behave like a chocolate biscuit. It is heavier on the palate; this pack is the lighter, more aromatic one. Caxton Pink & White Wafers, 85g: the British wafer. The comparison is honest rather than flattering: Caxton is a nostalgia wafer with a very light cream and almost no flavour beyond sweetness. This is what a wafer tastes like when the filling is the point.
 Ideal Brewing Conditions
A hazelnut wafer wants a drink that does not overwhelm it, which rules out a strong builder's brew and rules in almost everything else. The delicacy of the wafer is the constraint: this is the one product in this part of the range where a lighter tea is genuinely the better choice, and where coffee has the clearest advantage over tea. The Coffee Serve
 
Brew: An espresso or a small strong black coffee. Hazelnut and coffee is one of the oldest flavour pairings in European baking and it needs no help.
 
Why it works: Coffee bitterness sits directly against the sweetness of the cream, and the roast aromatics and the nut aromatics belong to the same family.
 
Serve: Two wafers on the saucer. This is the classic continental way to serve them and there is no improving on it.
 
Do not: Dunk. A wafer has no structure to hold; it absorbs instantly and falls apart in the cup.

 The Lighter Tea Serve
 
Brew: A lighter black tea, or a green tea, three minutes rather than four. A stewed cup buries a delicate wafer completely.
 
Milk: None. Milk softens the tannin that was providing the only contrast, and the pairing goes flat.
 
Alternative: A rooibos works unusually well here, because its natural nuttiness runs alongside the hazelnut rather than against it.
 
Count: Two or three. They are light, and the pack is small.

 Brewing Notes For Loacker Classic Napolitaner Hazelnut Wafers, 90g

Water temperature: Full boil for black tea, just off the boil for green. The wafer is not in the cup, so this is about the drink alone.
Measure: One bag per 200ml, and two or three wafers per person. 
Steep: Three minutes rather than four. Lighter is better; this is the one pack here that a strong cup actively harms.
Service: No milk and no sugar. Both flatten a delicate hazelnut note.
Dunk: Never. A wafer absorbs instantly and there is nothing structural to hold it together.
Iced version: An iced coffee works well; iced tea less so, because the wafer is too delicate to register against a cold drink.
Best with: Espresso, a small black coffee, a light black tea, a green tea or a rooibos.
 Safety And Purity
Nut Warning: Hazelnut is named on the front of the pack and is a characterising ingredient of this product. Anyone avoiding tree nuts should not buy it.

Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk, soya and nuts (hazelnuts), and it may contain mustard, peanuts and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.

Storage: Keep the pack sealed and dry.
Child Safety: Keep the kettle and the hot mug out of reach of children while you brew.

## Product Questions

Is a wafer a biscuit?Not really, and treating it as one is the first mistake people make. A wafer is mostly air: thin crisp sheets stacked with cream between them, closer to a pastry than to a baked dough. That changes how it eats and what it goes with. Can I dunk it?Never. A wafer has no structure to hold: it absorbs instantly and falls apart in the cup. This is the one product in this part of the range where dunking is not a matter of timing, it simply does not work. What drink goes with it?An espresso or a small strong black coffee. Hazelnut and coffee is one of the oldest pairings in European baking: the roast aromatics and the nut aromatics belong to the same family, and the bitterness sits directly against the sweetness of the cream. Does it work with tea?Yes, but keep the cup light. Three minutes rather than four, no milk and no sugar; a stewed mug buries a delicate wafer completely. A rooibos works unusually well, because its natural nuttiness runs alongside the hazelnut rather than against it. How sweet is it?Moderate, and lower per mouthful than a dense biscuit, because so much of the volume is air. The hazelnut also carries a faint bitterness of its own that keeps the cream from reading as pure sugar. How should I store it?Sealed and dry above all. A wafer is the most humidity-sensitive thing here: it does not go stale so much as go limp, and a limp wafer has lost the only texture it had. Keep it away from the kettle and out of a steamy kitchen. Why does it make so much mess?Because it shatters rather than snaps. Stacked crisp layers break in several directions at once, which is exactly what makes the texture pleasant and exactly what puts crumbs on your lap. Eat it over a plate. Hazelnut, vanilla or double chocolate?Vanilla is the milder, more child-friendly option and reads sweeter. Double chocolate is the richer one, heavier on the palate. Hazelnut is the most grown-up cup companion and the one we would pick beside a coffee. Is it Italian?Loacker is an Italian wafer house, and unusually for a British shelf the wafer itself is what the name stands for rather than something a chocolate bar is built around. That is brand heritage; where this particular pack was made is printed on the packet.

## Ingredients & Nutrition

Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat and barley (gluten), milk, soya and nuts (hazelnuts), and it may contain mustard, peanuts and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: wheat flour, coconut oil, glucose syrup, sugar, hazelnuts 9% in the cream, whey powder ( milk), soy flour, skimmed milk powder, lean cocoa, dextrose, barley malt extract, raising agents (sodium bicarbonate, disodium diphosphate), salt, emulsifier soy lecithins, bourbon vanilla pods, spices.Typical values per 100g, as publishedPer 100gEnergy517 kcalFat27gof which saturates19gCarbohydrate58gof which sugars25gFibre0gProtein8.6gSalt0.4gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.IngredientProportionWhat it bringsHazelnut creambetween every layerThe flavour and the reason to buy the pack. Aromatic rather than heavy, and it arrives immediately because there is no coating in the way. The faint bitterness natural to hazelnut is what stops the cream reading as pure sugar.Wafer sheetsthe structureThin, crisp and almost flavourless by design. Their job is texture rather than taste, and the stack of them is why the product is mostly air and why it shatters in several directions at once.Pack: Loacker Classic Napolitaner Hazelnut Wafers, 90g; stacked crisp wafer sheets with hazelnut cream, uncoated. Best before the date printed on the pack, and best kept sealed and dry rather than merely cool.The description of the wafer as light, shattering and unsuitable for dunking is our own editorial assessment against the current pack format and the brand's published description.Sourcing & blend. Loacker Classic Napolitaner Hazelnut Wafers, 90g is made by Loacker, an Italian wafer house where the wafer is what the name stands for. That is unusual on a British shelf, where a wafer is normally something a chocolate bar is built around, and the difference shows in the proportions: a British wafer bar is a thin wafer under a thick coating, while a Napolitaner is layer after layer of wafer and cream with nothing on the outside at all. The company heritage is Italian; where this particular pack was made is printed on the packet rather than claimed here. The pack you receive is the current UK retail pack.What is in Loacker Classic Napolitaner Hazelnut Wafers, 90g, and what is not:In: stacked crisp wafer sheets with hazelnut cream between them, in a single 90g pack.No coating: nothing on the outside at all, which is what distinguishes a continental wafer from a British wafer bar and why the filling rather than a chocolate shell is the flavour.Not a dunking product: a wafer absorbs instantly and has no structure to hold, so it fails in a cup regardless of timing. That is a structural description, not a claim off the pack.

## Flavour Science

The flavour of Loacker Classic Napolitaner Hazelnut Wafers, 90g is built in three layers, and reading them in order explains exactly why the wafer tastes the way it does from opening the pack to the last of the crumb.The outer layer is aromatic, and on this product it arrives earlier and more completely than on any baked biscuit in the range. Hazelnut aromatics are volatile and the cream is not sealed behind a coating or baked into a dough, so the smell of the pack is the smell of the filling: warm, sweet, faintly toasted nut with very little wheat behind it. The wafer sheets contribute almost nothing here, which is by design. A wafer is deliberately close to flavourless so that whatever is between the layers can be the whole product. The consequence for you is that freshness is unusually easy to judge: an old pack smells muted rather than wrong, and if it smells of very little then the hazelnut has already gone.The flavour spike arrives instantly, because there is nothing to chew through first. The stack collapses under almost no pressure, the cream is released across the whole mouth at once rather than in stages, and the flavour peaks within a second. That immediacy is the defining quality of a wafer and it is the opposite of a dense biscuit, where the flavour builds as the crumb breaks down. Sweetness reads moderate rather than high despite the cream, for two reasons: so much of the volume is air that each mouthful carries less sugar than it appears to, and hazelnut brings a faint natural bitterness that the sugar has to work against. The pairing of a delicate structure with a delicate flavour is not an accident. A loud flavour would overwhelm a wafer and a heavy structure would bury a nut cream, so the two have to be matched.The base structure is the lingering finish, and here the wafer does something unusual: it almost disappears. The sheets dissolve rather than fragmenting into a crumb, so the mouth clears very quickly and what is left is a short aromatic hazelnut note and no weight at all. Nothing coats and nothing sits. That is why two or three is a comfortable serving where two of a chocolate biscuit is the limit, and it is why a small 90g pack is a reasonable size rather than a mean one. It is also why the product does so badly in the hand: stacked crisp layers break in several directions at once, so a wafer shatters where a biscuit snaps. Eat it over a plate.Getting it right in the cup. The rule with a delicate product is not to overwhelm it, which makes this the one pack here that a strong cup actively harms. With tea, brew light: three minutes rather than four, no milk and no sugar, because milk softens the only contrast the cup was providing and sugar flattens the nut. A green tea works, and a rooibos works unusually well, since its natural nuttiness runs alongside the hazelnut rather than against it. Coffee is the better answer though. An espresso or a small strong black coffee puts roast aromatics next to nut aromatics, which belong to the same family, and puts bitterness directly against the sweetness of the cream. Two wafers on the saucer beside an espresso is the classic continental serve and there is genuinely no improving on it. Do not dunk under any circumstances; a wafer absorbs instantly and has nothing structural to hold it together, so it fails in the cup regardless of how quickly you move.How water and temperature change it. Humidity is the enemy here, more sharply than with any baked biscuit. A wafer does not go stale so much as go limp: it takes moisture from the air into its layers, the crispness disappears and with it the entire point of the product, and unlike a soft biscuit it cannot be disguised by eating it with a hot drink. Keep the pack sealed and dry, away from the kettle and out of a steamy kitchen, and treat a half-open pack left overnight as a loss. Warmth matters less than it does for a filled biscuit, because there is no coating to melt and the cream is stabilised inside the stack, but a warm pack does soften and the shatter becomes a bend. On the drink side, hard water flattens a light tea badly and a delicate wafer gives you nothing to hide it behind, which is another argument for reaching for coffee instead.

## Recipe Ideas

Loacker Classic Napolitaner Hazelnut Wafers, 90g is light, aromatic and structurally fragile, which rules out everything a biscuit normally does and opens up several things it cannot: it garnishes, it layers, it crushes to a fine nutty dust, and it is the one thing here that belongs on a saucer beside an espresso. Six builds below cover the espresso serve, the light tea serve, an affogato garnish, a wafer and cream layer pot, a hazelnut crumb topping and a lunchbox note.
Recipes, born here first
 The Espresso Serve How to make The Espresso Serve with Loacker Napolitaner Wafers. 3 min 1 serving Easy You'll need 2 hazelnut wafers 1 espresso or small strong black coffee A saucer, not a plate Method Pull an espresso, or make a small strong black coffee. No milk and no sugar. Lay two wafers on the saucer. This is the classic continental serve and there is no improving on it. Alternate a sip and a bite. Roast aromatics and nut aromatics belong to the same family, and the bitterness sits against the sweet cream. Do not dunk. The wafer absorbs instantly and there is nothing to hold it together. 
 The Light Tea Serve How to make The Light Tea Serve with Loacker Napolitaner Wafers. 4 min 1 serving Easy You'll need 3 hazelnut wafers 1 bag light black tea, green tea or rooibos 200ml water Method Brew three minutes rather than four. This is the one pack here that a strong cup actively harms. Leave out the milk and the sugar. Milk removes the only contrast the cup was providing and sugar flattens the nut. Try a rooibos if you have one. Its natural nuttiness runs alongside the hazelnut rather than against it. Eat over a plate. The wafer shatters in several directions at once. What you'll end up with: A tea break where the biscuit is the delicate one and the cup has to hold back, which is unusual in this range. 
 Affogato With A Wafer How to make Affogato With A Wafer with Loacker Napolitaner Wafers. 5 min 1 serving Easy You'll need 2 hazelnut wafers 2 scoops vanilla ice cream 1 hot espresso Method Put two scoops of vanilla ice cream into a cold glass. Pour a hot espresso over them at the table. Stand a wafer in the glass and serve the second one alongside, not in the coffee. Eat quickly. The wafer in the glass has about a minute before it gives up, which is the intended effect. What you'll end up with: A restaurant pudding assembled in three minutes, using the wafer as the garnish it was always meant to be. 
 Wafer And Cream Layer Pots How to make Wafer And Cream Layer Pots with Loacker Napolitaner Wafers. 15 min + chill 4 pots Easy You'll need 6 hazelnut wafers, broken 250ml double cream, whipped 2 tablespoons cold strong coffee Dark chocolate, grated Method Whip the cream to soft peaks and fold the cold coffee through it. Do not sweeten; the wafers bring the sugar. Layer broken wafer and coffee cream into four small glasses, finishing with cream. Chill for no more than an hour. Longer and the wafer softens completely, which loses the contrast. Grate dark chocolate over the top just before serving. What you'll end up with: Something close to a tiramisu without any of the work, built on a 90g pack. 
 Hazelnut Crumb Topping How to make Hazelnut Crumb Topping with Loacker Napolitaner Wafers. 5 min 4 servings Easy You'll need 4 hazelnut wafers Ice cream, yoghurt or a set custard A pinch of flaky salt, optional Method Crush the wafers in a bag to a fine dust. They break down further than any biscuit here and need no rolling pin. Scatter over ice cream, plain yoghurt or a set custard at the moment of serving. Add a pinch of flaky salt if the thing underneath is sweet. Never prepare this in advance; the dust goes soft within minutes on anything cold and wet. What you'll end up with: A praline-style topping without making praline, and the best use for the broken ones at the bottom of the pack. 
 The Lunchbox Warning How to make The Lunchbox Warning with Loacker Napolitaner Wafers. 2 min 1 box Easy You'll need 2 hazelnut wafers A rigid tub, not a bag The school nut policy, checked first Method Check the nut policy before this goes anywhere near a school bag. Hazelnut is a characterising ingredient here, not a trace. Pack into a rigid tub. A wafer in a soft bag arrives as dust. Keep it dry rather than merely cool; humidity turns a wafer limp faster than warmth does. Send two. They are light and the pack is small. What you'll end up with: An intact wafer at lunchtime, which is not the default outcome for this product.

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