A light, crispy cracker texture with sesame seeds deposited on top of the biscuit.
|Dimensions:||64 x 47mm|
|Texture:||Light and crispy|
|Invert syrup 70%||3.000||-|
|Malt extract 80%||2.000||0.090|
|Acid calcium phosphate||1.100||-|
FIG 1 Sesame crackers
1. Flour should be weak with a protein content of 8-9% for recipe 1.
2. Recipe 2 uses a strong flour.
3. Proteolytic enzyme (proteinase).
Recipe 1 is a "Ritz" type recipe. Recipe 2 is a soda cracker type recipe with a 12 hour fermentation time (not sponge and dough).
An "all in" mix on a horizontal mixer
Temperature of about 33oC for enzyme doughs
After mixing the dough is stood to allow the enzyme to react with the gluten. The standing time is about 3 hours at 35oC. The time must be determined carefully depending on the amount of enzyme and the quality of the flour in order to achieve the soft, delicate eating texture of the cracker.
The dough is sheeted, gauged and cut, (laminating is not required).
Typical roll gap settings are:
|Gauge roll 1:||6 mm|
|Gauge roll 2:||3 mm|
|Gauge roll 3:||1.5 mm|
Two alternative methods can be used. The seeds can be sprinkled before the final gauge roll, which will press them into the dough sheet. Alternatively the wash-over unit is used to apply water to the dough pieces and then the seeds are sprinkled before transfer to the oven.
Baking time 5.0 mins.
Temperatures: 220 / 220 / 220 / 180oC
High bottom heat in Zones 1 and 2 is required
Baking band: Z47 wire-mesh band. Pre-heat is required
Leading image: Olga Popova/shutterstock.com