Sesame Crackers

How to make sesame crackers? The complete process, a different version of a recipe, critical ingredients and sesame seed application

1.  Description

A light, crispy cracker texture with sesame seeds deposited on top of the biscuit.

2.  Product specification

3. Formulations for sesame crackers

FIG 1 Sesame crackers

Critical ingredients

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).

Alternative recipes

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).

4. Process:  Recipe (1)

Mixing

An "all in" mix on a horizontal mixer

Temperature of about 33^oC for enzyme doughs

Standing time

After mixing the dough is stood to allow the enzyme to react with the gluten. The standing time is about 3 hours at 35^oC. 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.

Forming

The dough is sheeted, gauged and cut, (laminating is not required).

Typical roll gap settings are:

Sesame seed application

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

Baking time           5.0 mins.

Temperatures:        220 / 220 / 220 / 180^oC

High bottom heat in Zones 1 and 2 is required

Baking band:  Z47 wire-mesh band. Pre-heat is required

Formulation for sesame cracker

Recipe 3

Leading image: Olga Popova/shutterstock.com

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