Snack crackers
This article brings comprehensive insights about the snack crackers. 'Ritz' and 'Tuc' type crackers, three layer crackers, cheese crackers, vegetable and herb crackers,sesame crackers, wheat crackers, potato chips and little hearts
1. ‘Ritz’ type snack cracker
FIG 2 Ritz type crackers
1.1 Description
Snack crackers are successful in every market, savoury, light and crispy with oil spray.
1.2 Product specification
Dimensions: 48.0 mm diameter
Thickness: 4.9 mm
Weight: 3.0g
Appearance: Evenly blistered
Colour: Golden
Texture: Light and crispy
pH: 5.5
Moisture: 1.3 – 2.0%
Ingredient list : Wheat flour, palm oil,sugar, raising agents (ammonium hydrogen carbonate, monoclacium phosphate,potassium hydrogen carbonate), salt, barley malt flour, glucose-fructose syrup, acidity regulators (potassium chloride, sodium gluconate).
Formulation: Recipe 1.1
|
Flour weak |
100.000 |
|
Sugar fine |
6.000 |
|
Vegetable fat at 45oC |
10.000 |
|
Invert syrup at 45oC |
3.000 |
|
Malt extract at 45oC |
2.000 |
|
Salt |
0.900 |
|
Calcium acid phosphate |
1.100 |
|
Sodium bicarbonate |
1.050 |
|
Ammonium carbonate |
1.000 |
|
Enzyme Proteinase No.18 |
0.200 |
|
Water |
20.000 |
|
|
145.250 |
Critical ingredients
- Flour should be weak with a protein content of 8-9%
- Proteolytic enzyme
Recommended source: Kerry – Biobake BSC and Profix 100P
FIG 3 Process flow for Ritz type crackers
1.3 Mixing
An "all in" mix on a horizontal mixer
Temperature of about 33oC for enzyme doughs
FIG 4 Baker Perkins horizontal high speed mixer with shaft-less blade
- Charge mixer with sugar, fat, invert syrup, malt extract, salt and water
- Mix at slow speed for 1.5 minutes
- Add ammonium bicarbonate dissolved in 2 litres of water at 32oC
- Mix at slow speed for 1.5 minutes
- Add enzyme dissolved in 2 litres of water at 32oC
- Mix at slow speed for 1.5 minutes
- Add flour, calcium acid phosphate, sodium bicarbonate
- Mix at slow speed for 2 minutes and at high speed for 1.5 minutes
Temperature of finished dough 33oC. pH 6.5-7.5
Note: Adjust temperatures of mixer water jacket and ingredients to achieve the finished dough temperature of 33oC, which is important for maximum enzyme activity.
1.4 Standing time
After mixing, the dough is stood to allow the enzyme to react with the gluten. The standing time is about 3.5 – 4 hours at 32oC and RH 70-80%. 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.
1.5 Forming
The dough is laminated with 4 - 6 laminations, approximately 3 mm thick.
Gauge roll reductions on the forming line 2:1
FIG 5 Baker Perkins forming line: (from right to left) laminator, 3 gauge roll units, relaxation conveyor, rotary cutter, scrap lift and return conveyors
1.6 Baking
Direct Gas Fired (DGF) oven or Hybrid DGF / Indirect Radiant or DGF / Convection
FIG 6 Baker Pacific Hybrid DGF / Indirect Radiant oven
Baking time 3.5 - 4.0 mins.
Temperatures: 220 / 230 / 240 / 240 / 220oC
Band pre-heated to 180 – 200oC
1.7 Baking band
Z47 type wire-mesh band or Compound Balanced Weave band
Pre-heat is required
1.8 Oil spray
Crackers are sprayed immediately after baking process with coconut oil at 60oC.
1.9 Packaging
FIG 7 Packaging
1.10 Formulations for ‘Ritz’ type crackers
Recipe 1.2
|
Flour (weak) |
100.000 |
|
Barley flour |
1.269 |
|
Granulated sugar |
8.016 |
|
High fructose corn syrup |
2.845 |
|
Vegetable oil (soya bean) |
11.658 |
|
Lecithin |
0.196 |
|
Ammonium bicarbonate |
1.839 |
|
Sodium bicarbonate |
1.077 |
|
ACP |
1.077 |
|
Salt |
0.770 |
|
Profix 100P enzyme |
0.004 |
|
Biobake BSC enzyme |
0.005 |
|
Water |
29.466 |
|
|
158.222 |
Recipe 1.3
|
Flour |
100.000 |
|
Sugar |
8.020 |
|
High fructose corn syrup |
2.850 |
|
Vegetable oil (soya bean) |
11.660 |
|
Lecithin |
0.200 |
|
Ammonium bicarbonate |
1.840 |
|
Sodium bicarbonate |
1.080 |
|
ACP |
1.080 |
|
Salt |
0.770 |
|
Enzyme |
0.010 |
|
Water |
29.470 |
|
|
156.980 |
2. Process for ‘TUC’ type cracker
FIG 8 ‘TUC’ type crackers
2.1 Description
A crisp, very light bite with salt and savoury flavours.
2.2 Product specification
Dimensions: 64 x 67 mm (66 x 51 mm)
Thickness: 5.8 mm (6.0 mm)
Weight: 5.0g (5.5g)
Appearance: Evenly blistered
Colour: Golden
Texture: Light and crispy
Moisture: 1.5%
Ingredient list: Wheat flour, vegetable oil, barley malt extract, glucose syrup, raising agents
(ammonium bicarbonate, sodium bicarbonate), sugar - The functional properties of sugar in biscuits, flavouring, dried whole egg, dried whey, salt.
2.3 Mixing
‘All in one’ mix on a horizontal high speed mixer
Mix on low speed for 3 minutes and high speed for 5 – 6 minutes. Dough temperature 28oC
Standing time
30 – 60 minutes
2.4 Forming
- 3 roll sheeter
- 2 / 3 pairs of gauge rolls
- Relaxation web
- Rotary cutter
- Salt sprinkler
2.5 Baking
Baking time 4.5 - 5.0 min.
Zone temperatures: 290 / 270 / 230 / 200 / 200 / 150oC
2.6 Baking band
Z47 type wire-mesh band
Pre-heat is required
2.7 Oil spray
Crackers are sprayed immediately after baking with coconut oil at 60oC.
Oil content up to 17% of biscuit weight.
2.8 Packaging
FIG 9 TUC packaging
2.9 Formulation for ‘TUC’ type crackers
Recipe 2.2
|
Flour, soft |
100.000 |
|
Vegetable fat |
11.071 |
|
Coconut oil |
7.143 |
|
Liquid malt |
8.000 |
|
Whole egg |
7.857 |
|
Glucose |
11.893 |
|
Ammonium bicarbonate |
3.679 |
|
Sodium bicarbonate |
0.557 |
|
Salt |
3.325 |
|
Water |
16.429 |
|
|
169.954 |
Recipe 2.3
|
Flour |
100.000 |
|
Vegetable fat |
10.000 |
|
Glucose |
10.000 |
|
Malt |
10.000 |
|
Liquid egg |
8.000 |
|
Ammonium bicarbonate |
2.500 |
|
Sodium bicarbonate |
0.500 |
|
SMS |
0.086 |
|
Water |
20.840 |
3. Three layer crackers
FIG 10 Three layer crackers
3.1 Description
A light, crispy cracker texture with three separate layers. The centre dough is coloured.
3.2 Product specification
Dimensions: 47 x 47mm
Thickness: 5.6mm
Weight: 4.0g
Appearance: Evenly blistered
Colour: Pale creamy
Texture: Light and crispy
Flavour: Added flavours
pH: 5.5
Moisture: 2.5%
3.3 Formulation for 3 layer crackers
Recipe 3.1
Alternative recipes
Recipe (1) is an enzyme cracker suitable for sheeting.
Recipe (2) is fermented for 18 hours and should be laminated (see forming with a cut sheet laminator).
Recipe for outer dough (1) (2)
|
Flour |
100.000 |
100.000 |
|
Powdered sugar |
3.000 |
0.400 |
|
Invert syrup 70% |
3.000 |
˗ |
|
Malt extract 80% |
2.000 |
1.000 |
|
Fat |
12.000 |
17.500 |
|
Ammonium bicarbonate |
1.000 |
˗ |
|
Sodium bicarbonate |
1.050 |
0.620 |
|
Acid calcium phosphate |
1.100 |
˗ |
|
Salt |
0.900 |
1.700 |
|
Proteolytic enzyme |
0.200 |
0.020 |
|
Yeast |
˗ |
0.500 |
|
Cream of tartar |
˗ |
0.620 |
|
Butter essence |
˗ |
0.170 |
|
Water |
20.000 |
22.500 |
|
|
144.250 |
145.030 |
Recipe for inner dough
The dough uses the same recipe, but has added colour. Some suitable food colour additives are:
Tartrazine yellow E102
Riboflavin yellow E101
B – carotene orange E160a
Critical ingredients
- Flour should be weak with a protein content of 8-9% for outer dough for recipe 1.
- Recipe 2 for outer dough uses a strong flour
- Proteolytic enzyme (proteinase).
3.3 Mixing
An "all in" mix on a horizontal mixer
Temperature of about 33oC for enzyme doughs
Two doughs are required of similar consistency, but contrasting colour
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 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.
3.4 Forming
The dough is sheeted, gauged and cut, (laminating is not required for recipe (1).
Three sheets are required. Each sheeter to produce a sheet of minimum thickness (not exceeding 10mm)
Gauge roll 1: 10.0
Gauge roll 2: 4.0
Gauge roll 3: 2.0
The process is not ideal as the 3 sheets will produce a combined thickness of around 30mm. Three gauge roll units are not sufficient to reduce this dough sheet to the cutting thickness of 2.0mm without excessive reductions. This will reduce the spring and open texture of the cracker. An alternative forming method, which is now favoured is described below.
3.5 Forming with the cut sheet laminator
Three layer crackers may be laminated on a cut sheet laminator. The hopper is divided into 3 sections. The two outside sections contain the outer dough and the centre section contains the inner dough. A single dough sheet is produced by the 3 roll sheeter with the outer and inner doughs. The cut sheets are laid so that the inner dough is covered at the top and bottom by the outer dough.
FIG 11 Laminated dough sheet for 3 layer cracker
The resulting laminated sheet is gauged and cut in the same way as other cracker doughs. This system gives a good cracker texture and appearance with the contrasting colour in the centre.
3.6 Baking
Baking time 5.0 mins.
Temperatures: 220 / 220 / 210 / 180oC
High bottom heat in Zones 1 and 2 is required
3.7 Baking band
Z47 wire-mesh band
Pre-heat is required
3.8 Packaging
FIG 12
4. Cheese crackers
FIG 13 Cheese crackers
4.1 Description
Cheese crackers are one of the most popular categories of snack crackers, savoury, light and crispy with oil spray.
4.2 Product specification
Dimensions: 55mm diam.
Thickness: 4.0mm
Weight 3.6g
Colour: Pale creamy to golden
Texture: Light and crispy
Moisture: 1.4 – 2.0%
Ingredient list : Wheat flour, vegetable oils, dried cheese, sugar, dried onion, flavouring, ammonium bicarbonate, sodium bicarbonate, salt
4.3 Formulations for cheese crackers
Recipe 4.1
|
Flour |
100.000 |
|
Fat |
18.000 |
|
Glucose syrup |
5.240 |
|
Cheese powder |
16.600 |
|
Yeast |
3.490 |
|
Peppers |
0.065 |
|
Ammonium bicarbonate |
2.440 |
|
Sodium bicarbonate |
0.349 |
|
Salt |
0.872 |
|
Lactic acid |
0.698 |
|
SMS 10% solution |
0.190 |
|
Water |
|
|
|
147.944 |
Recipe 4.2
|
Flour |
100.000 |
|
Sugar |
2.500 |
|
Glucose |
3.055 |
|
Malt |
2.778 |
|
Vegetable oil |
11.110 |
|
Cheese powder (fat free) |
8.333 |
|
Skimmed milk powder |
2.778 |
|
Salt |
1.000 |
|
Sodium bicarbonate |
0.333 |
|
Ammonium bicarbonate |
3.194 |
|
Lactic acid |
0.694 |
|
Nuclin flavour |
3.055 |
|
MSG |
0.333 |
|
Buttabelle flavour |
0.100 |
|
Cheese flavour |
0.278 |
|
White pepper |
0.042 |
|
Water |
32.000 |
|
|
171.583 |
4.3 Packaging
FIG 2.14 Cheese cracker packaging
5. Vegetable and herb crackers
FIG 15 Vegetable crackers
5.1 Description
Savoury crackers are mixed on horizontal mixers and the dough is stood to allow the action of the proteolytic enzyme on the gluten. Forming is by sheeting and cutting. Baking is on a Z47 wire-mesh band. The crackers are oil sprayed immediately after baking.
5.2 Product specification
Dimensions: 50 x 50mm
Thickness: 4.6mm
Weight: 4.16g
Appearance: Evenly blistered, made in pairs
Colour: Pale creamy
Texture: Light and crispy
Flavour: Added flavours
pH: 5.5
Moisture: 2.5%
5.3 Formulation
Recipe 5.1
(1) with enzyme (2) with SMS
|
Flour (weak) |
100.000 |
90.000 |
|
Cornflour |
ˉ |
10.000 |
|
Sugar |
ˉ |
3.000 |
|
Invert syrup 70% |
1.040 |
16.000 |
|
Malt extract 80% |
2.080 |
ˉ |
|
Dough fat |
13.540 |
14.000 |
|
Lecithin |
ˉ |
0.280 |
|
Ammonium bicarbonate |
2.600 |
3.000 |
|
Sodium bicarbonate |
0.440 |
1.000 |
|
Acid calcium phosphate |
0.050 |
ˉ |
|
Salt |
1.230 |
1.000 |
|
SMS |
ˉ |
0.050 |
|
Proteolytic enzyme |
0.180 |
ˉ |
|
Dehydrated vegetable flakes |
2.000 |
2.000 |
|
Water |
25.000 |
25.000 |
|
|
148.160 |
165.330 |
Critical ingredients
- Flour should be weak with a protein content of 8-9%.
- Proteolytic enzyme (proteinase).
- Oil for spraying: coconut oil or palm kernel oil are suitable and have a good resistance to rancidity.
Alternative formulations
Similar products can be made using SMS (sodium metabisulphite) in place of the proteolytic enzyme. The SMS increases the extensibility of the gluten and does not require the 3 hour standing time.
This product can also be made using the soda cracker recipe. This will give an open texture and very crisp bite.
5.3 Mixing
An "all in" mix on a horizontal mixer
Temperature of about 33oC for enzyme doughs
Temperature of about 40o C for SMS doughs.
The vegetable flakes may be mixed into the dough.
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 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.
Doughs made with SMS do not require a standing time.
5.4 Forming
The dough is sheeted, gauged and cut, (laminating is not required).
Typical roll gap settings are:
Sheeter: 12mm
Gauge roll 1: 6
Gauge roll 2: 3
Gauge roll 3: 1.5
If the vegetable flakes are to be sprinkled, a suitable sprinkler unit before the final gauge roll is required.
5.5 Baking
Baking time 4.0 – 5.0 mins.
Temperatures: 220 / 220 / 210 / 180oC
High bottom heat in Zones 1 and 2 is required
Baking band
Z47 wire-mesh band
Pre-heat is required
5.6 Oil Spray
The oil spray should be located immediately after the oven. An application of 10 – 16% of coconut oil is recommended.
5.7 Packaging
FIG 16
5.8 Formulations for vegetable and herb crackers
Recipe 5.2
|
Flour |
67.700 |
|
Rye flour |
20.300 |
|
Meal |
12.000 |
|
Golden syrup |
4.060 |
|
Sugar |
1.617 |
|
Glucose |
1.353 |
|
Malt |
1.222 |
|
Milk powder |
1.880 |
|
Butter |
10.526 |
|
Lecithin |
0.376 |
|
Sodium bicarbonate |
0.226 |
|
Ammonium bicarbonate |
3.383 |
|
SMS |
0.022 |
|
Enzyme protease |
0.037 |
|
MSG |
0.376 |
|
Salt |
0.752 |
|
Buttabelle flavour |
0.135 |
|
Gluten powder |
0.338 |
|
Roasted sesame seed |
6.770 |
|
Water |
31.500 |
|
|
164.573 |
Recipe 5.3
|
Flour, strong |
50.000 |
|
Flour,weak |
50.000 |
|
Vegetable shortening |
4.500 |
|
Onion oil |
10.000 |
|
Chives |
18.000 |
|
Sesame |
7.000 |
|
Corn syrup |
2.200 |
|
Sugar |
2.000 |
|
Skimmed milk powder |
1.750 |
|
Salt |
1.875 |
|
Amylase |
0.003 |
|
Water |
13.000 |
|
|
160.328 |
6. Sesame crackers
FIG 17 Sesame crackers
6.1 Description
A light, crispy cracker texture with sesame seeds deposited on top of the biscuit.
6.2 Product specification
Dimensions: 64 x 47mm
Thickness: 5.8mm
Weight: 5.000g
Appearance: Evenly blistered
Colour: Golden
Texture: Light and crispy
Flavour: Sesame
pH: 5.5
Moisture: 2.5%
Formulation
Recipe 6.1 (1) (2)
|
Flour (weak) |
100.000 |
100.000 |
|
Powdered sugar |
3.000 |
0.090 |
|
Invert syrup 70% |
3.000 |
˗ |
|
Malt extract 80% |
2.000 |
0.090 |
|
Fat |
12.000 |
11.700 |
|
Ammonium bicarbonate |
1.000 |
˗ |
|
Sodium bicarbonate |
1.050 |
0.430 |
|
Acid calcium phosphate |
1.100 |
˗ |
|
Salt |
0.900 |
1.330 |
|
Proteolytic enzyme |
0.200 |
˗ |
|
Yeast |
˗ |
0.300 |
|
Sesame |
0.370 |
0.370 |
|
Water |
20.000 |
30.000 |
|
|
144.620 |
144.310 |
Critical ingredients
1. Flour should be weak with a protein content of 8-9% for recipe 1.
2. Recipe 2 uses a strong flour.
- 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).
Process: Recipe (1)
6.3 Mixing
An "all in" mix on a horizontal mixer
Temperature of about 33oC 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 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.
6.4 Forming
The dough is sheeted, gauged and cut, (laminating is not required).
Typical roll gap settings are:
Sheeter: 12mm
Gauge roll 1: 6
Gauge roll 2: 3
Gauge roll 3: 1.5
6.5 Sesame seed application
Two 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.
6.6 Baking
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
6.7 Formulation for sesame cracker
Recipe 6.2
|
Flour, soft |
75.000 |
|
Flour, strong |
25.000 |
|
Soya flour |
1.361 |
|
Vegetable fat |
8.845 |
|
Granulated sugar |
0.907 |
|
Ammonium bicarbonate |
1.361 |
|
Yeast |
2.000 |
|
Salt |
0.709 |
|
Sesame seeds |
5.607 |
|
Water |
32.000 |
|
|
152.790 |
6.8 Packaging
FIG 18 Sesame cracker packaging
7 Wheat crackers
FIG 19 Wheat crackers
7.1 Description
Crackers made with wholemeal wheat flour
Ingredient list:
Wholemeal wheat flour, butter, wheat flour, sugar, salt, barley malt flour, sodium bicarbonate, glucose syrup, dextrose.
7.2 Formulations for wheat crackers
|
Recipe 7.1 |
|
|
|
|
Flour |
60.000 |
||
|
Wholewheat flour |
40.000 |
||
|
Soya oil |
10.000 |
||
|
Granulated sugar |
1.800 |
||
|
Sodium bicarbonate |
0.800 |
||
|
Ammonium bicarbonate |
0.500 |
||
|
Salt |
1.800 |
||
|
Yeast |
0.030 |
||
|
Enzyme |
0.006 |
||
|
SMS |
0.019 |
||
|
Water |
16.400 |
||
|
|
131.355 |
||
|
Recipe 7.2 |
|
|
Flour |
718.25 |
|
Wholewheat flour |
153.8 |
|
Wheat germ (toasted) |
127.65 |
|
Granulated sugar |
87.67 |
|
Malt |
43.06 |
|
Glucose |
15.38 |
|
Vegetable fat (soya bean oil) |
153.8 |
|
Salt |
6.46 |
|
Ammonium bicarbonate |
20.45 |
|
Sodium bicarbonate |
7.69 |
|
SMS |
0.65 |
|
SAPP |
4.46 |
|
Antioxidant |
0.2 |
|
Water |
323 |
|
|
1662.52 |
7.3 Packaging
FIG 20 Wheat cracker packaging
8 Potato chips (baked and fried)
FIG 23 Potato Chips
Ingredients
Potato flakes, Starch, Rapeseed oil, Sugar. Sunflower lecithin,, Sea Salt, Sunflower oil, Colour (annatto)
Formulation:
Recipe 8.1 (Baked)
|
Potato flakes |
100.000 |
|
Modified starch |
18.861 |
|
Granulated sugar |
7.037 |
|
Fat / oil |
3.019 |
|
Lecithin |
0.313 |
|
Sodium bicarbonate |
0.758 |
|
Calcium phosphate |
0.564 |
|
Water |
82.500 |
|
|
213.052 |
8.1 Mixing
1. Pre-blend at low speed: calcium phosphate, starch, sugar, fat / oil, lecithin, 25% of the potato flakes,
2. Add 60% of the water at 50oC and mix.
3. Add 33% of the potato flakes and the remaining water and mix.
4. Add remaining potato flakes and the soda and mix.
8.2 Forming
The dough is sheeted very thin and rotary cut.
8.3 Baking
Direct Gas Fired oven with a pre-heated Compound Balanced Weave band. Baking time: 3 minutes.
8.4 Packaging
FIG 22 Potato snack packaging
8.5 Formulations for potato snacks
Recipe 8.2 (Baked and fried)
|
Potato flakes |
100.000 |
|
Potato starch |
67.773 |
|
Salt |
7.500 |
|
Emusifier |
2.500 |
|
Water |
100.000 |
|
|
277.773 |
|
Dry blend: 2 minutes Add water, mix: 2 minutes |
|
Recipe 8.3
|
Ingredients by mixing stages |
|
|
Stage 1 |
|
|
Calcium acid phosphate |
0.566 |
|
Corn starch |
18.865 |
|
Granulated sugar |
7.040 |
|
Potato flakes |
23.700 |
|
Vegetable oil |
3.021 |
|
Lecithin |
0.313 |
|
Mix 1 minute at low speed |
|
|
Stage 2 |
|
|
Water at 60oC |
47.400 |
|
Mix 1 minute at low speed Mix 1 minute at high speed |
|
|
Stage 3 |
|
|
Potato flakes |
33.654 |
|
Water at 60oC |
35.076 |
|
Mix 1 minute low speed and 0.5 minute at high speed |
|
|
Stage 4 |
|
|
Potato flakes |
42.660 |
|
Sodium bicarbonate |
0.758 |
|
Mix 8 minutes (approx.) at low speed Dough temperature 40-44oC Rest dough for 50 minutes |
|
|
|
213.053 |
9. Little Hearts
FIG 2.23 Little Hearts
9.1 Description
Light, multi-layered crackers.
9.2 Formulation for Little Hearts
Recipe 9.1
|
Flour |
100.000 |
|
Fat |
15.748 |
|
Lecithin |
0.252 |
|
Sugar, fine caster |
5.984 |
|
Skimed milk powder |
2.992 |
|
Enzyme |
0.002 |
|
Salt |
1.024 |
|
Sodium bicarbonate |
0.354 |
|
Ammonium bicarbonate |
3.543 |
|
Yeast (inactive) |
1.024 |
|
Water |
27.600 |
|
|
158.523 |
9.3 Mixing
Mix all ingredients except the enzyme and ammonium bicarbonate to a cream.
Add flour, ammonium bicarbonate, enzyme dissolved in 200ml of warm water and mix.
Rest the dough for 1-1.5 hours.
9.4 Forming
Laminate up to 11 layers, followed by 3 gauge rolls and single roll cutter.
Add fine caster sugar up to 19% of dough piece weight.
9.5 Baking
Temperatures: 210 / 220 / 245 / 275 / 270 / 195oC
Baking time: 6 mins.
Adjustment of extraction, turbulence (closed) and zone temperatures is required to avoid the sugar dropping on the oven band.
9.6 Packaging
Fig 2.24 Little Hearts pack
TechTalks Discussion
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I need cream crackers recipe with fermentation mixing, lamination and drying methods.
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What would be the best specification for a hybrid oven to bake (1) snack crackers, 'Ritz' type, and (2) cream crackers
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What is the best way to assure that the topping salt in crackers will not detach from the product until packaging?
Ammonia Bicarbonate in Soda Crackers
What is the recommended quantity for whole wheat crackers?
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I would like to keep the formula stable for at least 4 months, preserve flavor without chemical additions to the recipe.
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I am producing hard dough crackers biscuit-like salty and vegetable crackers. Now i would like to do production without fermentation by using hot water in the dough.
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Hard soda crackers
Hopefully, someone can help me with the solution on how to make our soda crackers have a softer bite.
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Cracker cutter - pilot
Anybody that can recommend a cutter for crackers for the pilot test? Ideally, it should be a cutter equipped with docker pins, i imagine something with a spring inside the cutter to perforate with the pins when cutting. Hope anyone can give some good advice here.
The crackers shape is changing
After forming the dough piece's shape is ok. But after the oven crackers, the shape is changing. Crackers going to be larger in width and smaller in length.
Cheese Crackers, puffing, hard crust soft crumb
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How to determine the best oil absorption time in crackers? How to determine the temperature effect?
Laminator RPM speed for soda crackers
What is the rpm that a 4-6 roll laminator should work. Should all rollers work at the same RPM´s?
How to eliminate blisters on crackers?
How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an equipment standpoint?
Seasoning for Potato crackers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grams, 46mm round dia? The type of seasoning that applies is chilly flakes, pepper, etc. The normal sprinkling unit wouldn’t work as it used more coarse materials like salt, sugar, nuts, etc. Bieber the flavoring drum might also break the biscuit. Any suggestions?
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