Very popular in South East Asia. A crisp, sweet cracker with coconut flavour.
Dimensions: 68 x 38 mm
Thickness: 5.6 mm
Weight: 5.0g
Appearance: Shiny, sugar glazed
Colour: Golden
Texture: Very light and crisp
Flavour: Sweet with good coconut flavour
Moisture: 1.5%
Recipe 1
Flour | 100.000 |
Vegetable oil | 2.070 |
Butter | 2.070 |
Lecithin | 0.207 |
Caster sugar | 20.704 |
SSDMP | 1.035 |
Enzyme (Bio Bake BSC) | 0.031 |
Enzyme (Profix 100P) | 0.031 |
Salt | 0.518 |
Ammonium bicarbonate | 4.555 |
Coconut essence | 0.104 |
Fine desiccated coconut | 10.352 |
Water | 33.126 |
174.803 |
Note
Powdered sugar for topping 19% of dough weight
Stage 1
Vegetable oil, butter, coconut, flavour, ammonia in 50% of the water, lecithin, sugar, salt and milk powder. Mix at slow speed for 1 minute and at high speed for 1 minute.
Stage 2
Add flour and enzymes. Mix at slow speed for 2 minutes and approximately 6 minutes at high speed to a temperature of 35oC.
Standing time
Stand the dough for 120 minutes, maintaining the dough temperature after mixing.
Dough mixing as important part of production process
The dough is laminated with 4 laminations, approximately 3mm thick.
No fat/flour filling is used
FIG 1 Laminations
The lamination process in fermented crackers
The following are the recommended gauge roll settings
Gauge roll 1: 6.0
Gauge roll 2: 2.6
Gauge roll 3: 1.3
Baking time: | 6.0 minutes |
Temperatures: | 210 / 220 / 250 / 250 /180oC |
Moisture: | Less than 1.5% |
FIG 2. Baker Pacific Direct Gas Fired Oven
Post bake heaters are required to melt the sugar for the glazed surface.
A ratio of cooling to baking time should be at least 1.5:1 to avoid checking