Problem with snack cracker (Dough with protease)
I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smooth surface in this cracker type?
Thank You
Ritz Cracker recipe and Its method of preparation (Lab trial)
Hello Everyone..can anyone help me with balanced Ritz cracker recipe and its method of preparation? and i can do the trial in lab scale only. so please explain me the sequence of ingredients to be added, lamination process and baking temp and time.(w...
MAD ANGLE CRACKER
looking for a thin cracker recipe with any grain or mix, and will be close texture of extruded snacks MAD ANGLE
Seasoning for Potato crackers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grm, 46mm round dia? The type of seasoning applies is chilly flakes, pepper etc. The normal sprinkling unit wouldn’t work as it used more coarse materials lik...
Cheese Crackers, puffing, hard crust soft crumb
I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS, enzymes, dough conditioner in my formulation. After baking crackers are getting hard outside and soft inside, no light and crispy texture sometime i...
How to avoid shape changing in crackers?
Sir,
We are producing centre filled farmented bear shape crackers. After forming the dough piece shape is ok. But after oven crackers, the shape is changing. Crackers going to be larger in width and smaller in length. I do not understand what can I...