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
- 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).
> 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.
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
FIG 2 Packaging tray for 3 layer crackers
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