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Three Layer Crackers

1 Description

A light, crispy cracker texture with three separate layers. The centre dough is coloured.

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  Formulations for 3 layer crackers

Recipe 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 below).

Recipe for outer dough  1 

  (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 outer dough 2

Flour 100.000
Glucose 13.350
Shortening 11.716
Malt extract 6.665
Liquid whole egg 7.570
Salt 1.000
Sodium bicarbonate 0.500
Ammonium bicarbonate 4.000
Sodium metabisulphite 0.050
Water 18.800
  163.651

Recipe for inner dough

The inner 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

  1. Flour should be weak with a protein content of 8-9% for outer dough for recipe 1.
  2. Recipe 2 for outer dough uses a strong flour
  3. Proteolytic enzyme (proteinase).

> Process manual for Vegetable Crackers

4  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

5  Forming

The dough is sheeted, gauged and cut, (laminating is not required for recipe (1).

Three dough sheets are required. Each sheeter to produce a sheet of minimum thickness (not exceeding 10mm)

Gauge roll 1:                    15.0

Gauge roll 2:                    8.0

Gauge roll 3:                    4.0

Gauge roll 4:                    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.

6  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. The laminated dough is fed to the cutting machine at right angles.

Laminated dough sheet

FIG 1   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.

7  Baking

Baking time                     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


Packaging tray for 3 layer crackers

FIG 2  Packaging tray for 3 layer crackers


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