# Schar Gluten-Free Wafer Pocket - Hazelnut Cream, 50g ## Commerce action policy **Price:** £2.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/schar-gluten-free-wafer-pocket-hazelnut-cream-50g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/schar-gluten-free-wafer-pocket-hazelnut-cream-50g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Schar **Price:** £2.00 GBP **GTIN:** 8008698054086 **Stock:** instock ## Summary Schär Gluten-Free Wafer Pocket - Hazelnut Cream is a 50g single-serve hazelnut-cream wafer from a European gluten-free specialist.Ingredients and dietary suitability: 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. Gluten free and hazelnut are both on the front of the pack rather than inferred by us. A wafer sheet gets much of its rigidity from wheat protein, so building one without it is a harder problem than a free-from biscuit.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. Storage, why a wafer must never be dunked and which drink suits hazelnut are also published in the detailed Q and A tab below. ## Description A gluten-free wafer is a harder thing to make than it looks. A wafer sheet is baked from a very thin batter into a rigid, almost paper-like lattice, and in a conventional wafer the protein network in wheat flour is a large part of what holds that lattice together while it dries. Take it out and the structure has to be rebuilt from starches and other binders. That is why free-from wafers took longer to arrive on shelves than free-from biscuits did. The Taste Profile Hazelnut Cream: ●●●●● (5/5) The named hero and the whole point of the pack. Hazelnut carries a fatty, faintly toasted depth that cocoa alone does not, which is why the pairing is a European confectionery staple. Wafer Structure: ●●●●○ (4/5) Thin, dry and rigid, doing the structural work while the cream does the flavouring. In a free-from wafer that structure is an engineering achievement rather than a given. Sweetness: ●●●●○ (4/5) High, as in any wafer cream, because sugar and fat are what a cream filling is made of. Hazelnut gives it somewhere to go that a plain sweet cream would not. Nut Depth: ●●●○○ (3/5) The quality that separates a hazelnut cream from a generic sweet one. It sits under the sugar rather than on top of it and lengthens the finish noticeably. Teas.co.uk Curator Rating: 4.4 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Schär Schär is a European gluten-free specialist: the free-from range is the business rather than a line within it. That matters commercially, because a dedicated free-from manufacturer is set up around the problem rather than working around it, and it matters on the shelf, because it is why a product like a gluten-free filled wafer exists at all. The brand is written with the umlaut here rather than the plain spelling most published listings use; that is the brand's actual name. Gluten free and hazelnut are both on the front of this pack, so we repeat them. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying What it is not: not a sharing pack, not a dunking wafer and not a substitute for reading the label. It is one portion, sealed, for someone who has a reason to want it. How Does Schär Gluten-Free Wafer Pocket - Hazelnut Cream, 50g Compare to: Island Bakery Scottish Shortbread Organic Biscuits, 125g: It is not a dietary comparison: Island Bakery is a conventional wheat shortbread. Island Bakery Lemon Melt Organic Biscuits, 133g: Lemon against hazelnut is a straight choice between sharp and rich. Ideal Brewing Conditions Hazelnut is one of the easiest flavours on a shelf to pair, because it sits naturally beside both coffee and chocolate and pushes back against neither. The Standard Coffee Break Medium roast: the natural partner. Hazelnut and coffee share much of their roasted vocabulary, which is why the combination turns up in coffee shops across Europe. Milk is optional here: unusually. A cappuccino flatters the cream, a black filter coffee sharpens the hazelnut, and both are right. Unsweetened: a wafer cream has brought all the sugar the arrangement needs, and sweetening the cup buries the nut underneath it. One pocket, one cup: the pack has already decided the portion, which is the practical advantage of buying a single serve. The Tea Break Assam or a strong breakfast blend: malt against hazelnut is a genuine match, and the tannin resets the palate between bites of a rich cream. Earl Grey works: bergamot cuts the fat in a cream filling cleanly, and citrus against hazelnut is an underrated combination. Avoid the delicate end: a first-flush Darjeeling or a light green tea will be overrun. The cream has more weight than either can answer. Milk, no sugar: a splash if you like, but the tea is here to cut rather than to match. Getting It Right in the Cup Do not dunk: a wafer sheet takes up hot liquid almost instantly and collapses. Whatever you do with a digestive, do not do it with this. Room temperature: cold fat gives up very little aroma and the hazelnut is what you are paying for. Out of a cold bag it reads flat for the first few seconds. Keep it sealed until you want it: the pocket format is doing real work. A wafer pulls moisture from the air quickly once opened, and it goes leathery rather than soft. Do not try to revive it: the low-oven trick that crisps a soft biscuit melts the cream long before the sheets dry. Best with: a medium roast coffee mid-morning, or in a bag for someone who cannot eat what is in the office biscuit tin. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: this pack contains hazelnut, which is named in the product name. Nutrition: wafer creams are built on fat and sugar by construction, but the numbers belong to the panel on the pack. On the brand: Schär is a European gluten-free specialist, which is company heritage and explains why this product exists; it is not a statement about where this particular pack was made or what else is in it. The gluten free wording is on the front of the pack rather than an inference from the brand, which is why we repeat it and nothing more. ## Product Questions What is a Wafer Pocket?A single-serve sealed pack rather than a sharing block. What we can stand behind is the net weight, 50g. Which drink goes with it?A medium roast coffee is the natural answer, since hazelnut and coffee share much of their roasted, nutty vocabulary. For tea, an assam or a strong breakfast blend has the malt and the tannin to match a rich cream. Skip the delicate teas, which will simply be overrun. Can I dunk it?No. A wafer sheet is thin, dry and extremely porous, so it takes up hot liquid almost instantly and collapses. Whatever you would happily do with a digestive, do not do with this one. Eat it dry and drink alongside. Where does Schär come from?That is company heritage rather than a claim about where this particular pack was made, which is printed on the label. How many wafers are in the pocket?The net weight is 50g and the count is printed on the current UK pack. How should I store it?Sealed and dry, and the pocket format is doing that job for you until you open it. Humidity rather than heat is what ruins a wafer: it pulls moisture from the air and goes leathery rather than soft, and it cannot be crisped up again in a low oven because the cream melts long before the sheets dry. Is it suitable for a school bag?The sealed single-serve format suits that use, but this pack contains hazelnut and many schools and nurseries restrict nuts entirely. That rule will decide it rather than anything on this page, and the pack is where the full allergen statement lives. How should I dispose of the wrapper?Follow the current UK pack and your local-authority guidance. Single-serve film wrappers and outer cartons frequently take different disposal routes, and the instruction on the pack is more current than anything we could publish here. ## Ingredients & Nutrition IngredientProportionWhat it bringsHazelnut creamthe flavourThe named hero. Hazelnut brings a fatty, faintly toasted depth that a plain sweet cream has none of, and it is the reason the finish runs longer than the bite suggests. It is also an allergen, named on the front of the pack.Wafer sheetsthe structureThin, rigid and very low in moisture, doing the structural work while the cream carries the taste. In a gluten-free wafer that rigidity has to be built from starches and binders rather than from wheat protein.Pack: Contains hazelnut. Best before the date printed on the pack.Gluten free and hazelnut are repeated here because both appear in the product name on the front of the pack.Sourcing & blend. Schär Gluten-Free Wafer Pocket - Hazelnut Cream, 50g comes from a European specialist whose entire business is free-from baking rather than a free-from line inside a mainstream range, which is a large part of why a product like this exists at all. The pack you receive is the current UK retail pack rather than an import made to a different specification.What is in Schär Gluten-Free Wafer Pocket - Hazelnut Cream, 50g, and what is not:In: layered wafer with a hazelnut cream, 50g to the sealed single-serve pocket, gluten free and hazelnut both named on the front of the pack.Contains hazelnut: named in the product name, so this pack is not suitable for anyone avoiding nuts. We record that rather than leaving it open, because the cautious direction is the correct one with an allergen. ## Flavour Science The flavour of Schär Gluten-Free Wafer Pocket - Hazelnut Cream, 50g is built in three layers, and reading them in order explains exactly why the wafer tastes the way it does from the moment the pocket opens to the note left on the palate.The outer layer is hazelnut. Nut aromas come from a family of compounds that sit heavier than citrus oils and lighter than cocoa, which is why an opened pocket carries a little way without filling a room. They are also fat-soluble, so they are locked inside the cream until the fat softens, and that has a practical consequence: a wafer straight from a cold bag reads flat for the first few seconds while a wafer at room temperature does not. The wafer sheets themselves contribute almost nothing to the aroma. They are baked hard and dry, and a dry lattice holds very little that can volatilise.The flavour spike is where a hazelnut cream separates itself from a plain sweet one. Sugar and fat arrive first, as they do in any cream filling, and then the nut comes through underneath rather than on top, adding a rounded, faintly toasted depth that a generic sweet cream has nothing to answer with. That underneath quality is what stops the mid palate reading as one flat sweet note, and it is why hazelnut has been a European confectionery staple for generations rather than a passing flavour. The wafer between the layers does its usual job of contributing texture and getting out of the way, which in a gluten-free wafer is a quieter achievement than it sounds.The base structure is longer than the bite suggests, because nut fats clear the palate more slowly than sugar does. That is the main structural difference between this and a plain cocoa wafer, which finishes short and clean. Here the sweetness goes first and a soft nut note stays behind it, which is a genuine advantage beside a coffee: the finish and the cup end up in the same place rather than the biscuit disappearing before the drink does. It is also why one pocket is enough. A long finish is satisfying in a way a short one is not.Getting it right in the cup. Room temperature, always. Cold fat holds its aroma and the hazelnut is the thing you are paying for, so a pocket out of a cold bag will read flat for the first few seconds. A medium roast coffee is the natural pairing, since hazelnut and coffee share much of their roasted vocabulary; milk is genuinely optional here, because a cappuccino flatters the cream while a black filter coffee sharpens the nut, and both are defensible. Keep the cup unsweetened either way. For tea, go to an assam or a strong breakfast blend, where the malt matches the nut and the tannin resets the palate between bites. Do not dunk it under any circumstances: a wafer sheet is thin, dry and porous, and it will collapse into hot liquid in a second or two.How water and temperature change it. Humidity rather than temperature decides how this keeps, which is the reverse of the chocolate-coated lines in this range. A wafer sits at a very low moisture content and starts pulling water from the air the moment the seal is broken, turning leathery rather than soft, and the single-serve pocket exists largely to stop that happening before you eat it. It cannot be rescued afterwards: the low-oven trick that revives a soft biscuit melts the cream between the layers long before the sheets dry. On the drink side, hard water flattens tea astringency, and astringency is what cuts a rich cream, so in a hard-water area brew a minute longer or move to coffee. Iced coffee works better with hazelnut than with most fillings, because nut aromas survive cold far better than delicate florals do. ## Recipe Ideas Five ideas cover the coffee pairing hazelnut was made for, a free-from tea tray, an affogato, a travel kit and a crumb for yoghurt. Everything here contains hazelnut, so check who is eating before you serve it. Recipes, born here first The Medium Roast Pairing How to make The Medium Roast Pairing with Schär Gluten-Free Hazelnut Wafer. 5 min 1 cup Easy You'll need 1 pocket Schär Gluten-Free Hazelnut Wafer, 50g 1 medium roast coffee, black or as a cappuccino Milk, optional Method Open the pocket at the table and let the wafer sit for a minute. Cold fat holds its aroma and the hazelnut is the thing you are paying for. Choose your direction. A cappuccino flatters the cream; a black filter coffee sharpens the nut. Both are right. Drink it unsweetened. The cream has brought all the sugar the arrangement needs. Do not dunk it. A wafer sheet collapses into hot liquid within a second or two. What you'll end up with: The pairing hazelnut was made for, and the reason this flavour turns up beside coffee across Europe. Both sides share the same roasted vocabulary. The Free-From Tea Tray How to make The Free-From Tea Tray with Schär Gluten-Free Hazelnut Wafer. 10 min 2 to 4 people Easy You'll need 2 or 3 pockets, one per person A pot of assam or strong breakfast tea Sliced pear or apple A bowl of plain nuts, optional Method Check the allergens with your guests first. This pack contains hazelnut, and a gluten-free tray is often laid for someone with more than one thing to avoid. Keep each pocket sealed until it is served. Opened wafer softens on a plate within the hour in a humid kitchen. Brew the tea strong and serve it with a splash of milk and no sugar. The tannin resets the palate between bites of a rich cream. Add something sharp. Sliced pear or apple gives people somewhere to go between wafers. What you'll end up with: A tea tray where the person who usually gets nothing has something of their own, still sealed, rather than a plate of things they have to ask about. Hazelnut Wafer Affogato How to make Hazelnut Wafer Affogato with Schär Gluten-Free Hazelnut Wafer. 5 min 2 bowls Easy You'll need 1 pocket, broken into pieces 2 scoops vanilla ice cream 2 shots hot espresso A pinch of flaky salt Method Scoop the ice cream into two cold bowls or glasses and stand the wafer pieces upright in it. Pour the espresso over the ice cream rather than over the wafer, which buys you a minute or two before the wafer softens. Scatter a pinch of flaky salt on the wafer. Salt sharpens hazelnut and stops the bowl reading as one sweet note. Eat straight away, which is the whole character of an affogato anyway. What you'll end up with: The one place a wafer and hot coffee belong in the same bowl. Pour over the ice cream and not the wafer and you get the contrast rather than the collapse. The Travel Pocket How to make The Travel Pocket with Schär Gluten-Free Hazelnut Wafer. 2 min 1 journey Easy You'll need 1 or 2 sealed pockets A bag with room for them to sit flat Water, and a coffee wherever you land Method Pack them flat rather than at the bottom of a bag. A wafer breaks under very little pressure and a crushed pocket is still edible but no longer pleasant. Leave them sealed. The pocket is doing real work against humidity, which is what ruins a wafer. Remember the hazelnut if you are sharing on a plane or in an office where nut rules apply. Eat at room temperature rather than straight from a cold bag. What you'll end up with: The practical argument for a sealed single serve. Somewhere to eat from when the free-from option in the room is nothing at all. Hazelnut Crumb Over Yoghurt How to make Hazelnut Crumb Over Yoghurt with Schär Gluten-Free Hazelnut Wafer. 3 min 2 bowls Easy You'll need 1 pocket, crushed 2 bowls thick Greek-style yoghurt A spoonful of honey Sliced pear Method Crush the pocket before opening it, which keeps the crumb coarse and saves washing a board. Spoon thick yoghurt into two bowls and add sliced pear and a little honey. Scatter the crumb on top at the last moment. Wafer crumb softens against yoghurt within minutes. Serve immediately, and remember this one contains hazelnut. What you'll end up with: A gluten-free breakfast bowl assembled in three minutes, where the crumb does the job granola usually does and the hazelnut carries the flavour. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._