We have sent a few of our stroopwafels to some experts in the Netherlands to compare our waffles with the real thing. The response is always: They are delicious, but they are different from Dutch stroopwafels. There are a few key elements in the stroopwafel, that make the stroopwafel taste like a stroopwafel.
In our production we only use 100% Japanese products, so we use Japanese flour, butter and sugar. Stroop is not available in the Japanese market, so we have to make do with sugar only.
Sugar & Sugar
The Dutch sugar is all beet sugar, whereas most of the sugar sold in Japan is Cane Sugar. Although both of these sugars are 99.95% sucrose, there is apparently a big difference in how these two types of sugar react when baking and the taste and texture of the final product is totally different. Tests show that cane sugar is actually superior to beet root sugar in baking. There is a good article about sugar by Miriam Morgan in the San Francisco Chronicle, which did some baking tests with Cane Sugar and Beet Root Sugar.
In the Netherlands, the “bruine bastard Suiker”, is a dark brown sugar with a deep flavour of molasses and caramel. This sugar has a very similar taste to stroop. The traditional stroopwafel, uses both of these products, which are not available in Japan. We did various experiments and ended up with mainly sugar and beet root syrup, available in the Japanese market.’