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2 answers
Hello everyone,I am currently involved in an R and D project where we are attempting to make Graham crackers of two different sizes on a rotary, rather than sheeting.  To enable the dough to run on the rotary I've had to decrease the hydration of the...
3 answers
Hello everyone,I'm trying to find a leavening agent (not yeast, steam or any other conventional leavening agent) that I can use for crackers that are made of natural ingredients only. The ingredients are very basic: whole wheat flour, oats, rye wheat...
3 answers
Hi everyone. My team and I are trying to develop a recipe for baked gluten free & allergen free (incl lactose) snack with the brown rice flour being dominant ingredient. The aim is to have a crunchy first bite but then to have an easy melting eff...
3 answers
We are making squares cheese crackers with fermentation.  We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are coming out bland when we tried to make them like t...
6 answers
We are having an issue baking the mini cheese cracker moisture out and and puffing up.  We are looking for a flat cracker like snack crackers. We are currently using an 8 hour fermentation process. We add real cheese and cheese flavoring in the secon...
3 answers
Hello everyoneI want to know what is the best way to prevent oxidation of nuts such as sunflower seeds, pumpkin seeds, etc... that are sprinkled on the crackers or mixed inside the dough?thanks in advance
4 answers
Hello! We are a young company that manufactures crackers made from brewer's spent grain, in an artisanal way. Our crackers are thin (1 mm thick). My problem is that I can't cook my crackers evenly and they bend during cooking. We use an electric conv...
5 answers
HI All,I am currently trying to make a dairylea style cracker in a rotary moulder,  The product visually looks really good and very similar to the branded version but I keep getting comments from the customer that they are digestive like.  I have ver...
3 answers
Tunnel oven for biscuit snack crackers (output = 50-100kg/hour):What should be the ideal length of tunnel oven for small scale cracker production ?How many temperature zones required to get the intended final product, and length of each zone ?What sh...
3 answers
Can mini cheese crackers be baked in rotary ovens on trays ? Also which is the best oven system for a startup to start small with capital investment while ensuring quality of the product ?
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