Butter Coconut

1  Description

Very popular in South East Asia. A crisp, sweet cracker with coconut flavour.

2  Product specification

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%

Formulation for Butter Coconut

Recipe 1   

Note

Powdered sugar for topping 19% of dough weight

3 Two stage mixing process on a horizontal mixer

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 35^oC.

Standing time

Stand the dough for 120 minutes, maintaining the dough temperature after mixing.

Dough mixing as important part of production process

4  Forming

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

5  Baking

FIG 2. Baker Pacific Direct Gas Fired Oven

6  Glazing

Post bake heaters are required to melt the sugar for the glazed surface.

7  Cooling

A ratio of cooling to baking time should be at least 1.5:1 to avoid checking

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