Very popular in South East Asia. A crisp, sweet cracker with coconut flavour.
Dimensions: 68 x 38 mm
Thickness: 5.6 mm
Appearance: Shiny, sugar glazed
Texture: Very light and crisp
Flavour: Sweet with good coconut flavour
|Enzyme (Bio Bake BSC)||0.031|
|Enzyme (Profix 100P)||0.031|
|Fine desiccated coconut||10.352|
Powdered sugar for topping 19% of dough weight
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.
Add flour and enzymes. Mix at slow speed for 2 minutes and approximately 6 minutes at high speed to a temperature of 35oC.
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 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