There is disclosed a maltodextrin-free low or no sugar wafer or expanded extruded cereal product having improved moisture resistance the product comprising: (i) flour (ii) a low molecular weight (MW) fraction of saccharide(s) with number average molecular weight (Mn) < 350 g/mol, up to 10 weight parts by 100 parts flour (iii) a medium MW fraction of saccharide(s) with Mn from 350 to 1600 g / mol where (ii) and (iii) together are present in a total amount of at least 8 weight parts by 100 parts flour are both derived and/or derivable from starch and together have a dextrose equivalence (DE) of at least 20. Methods of making these compositions and food products containing these compositions are also described.
