Baking thin crackers
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 convection baker's oven and a gas oven. We turn the trays halfway through the baking process, spray water to prevent the edges from burning, we also try a high temperature at the beginning and then slowly at the end. In short, the last solution is effective but time consuming. Do you have any other advice?
Thank you very much for your advice and time.
Dear JG
I am not discouraging you... Baking crackers in rotary oven will not give expected output as you perceive. You can do for your own consumption. If you go for public consumption it must be comparable with other products in the market so your product baked in rotary oven will not stand out. So please go for continuous oven with steam and temperature adjustments and to keep difference top and bottom heat then you will get better product. Since you have asked for some suggestion I would say please add some protease enzyme( novazyme-neutraze) or dupond panadon at the rate of 30gms to 50gms per 100kgs of wheat flour and give some standing time of 10 to 15mts and try. Enzyme to be added along with wheat flour and do not over mix in mixer. Once mixing done please take our for standing.
JG
Probably you are having issues due to excessive heat and/or too much hot air circulation, in short time, especially since the crackers are very thin.
If you can, put the one biscuit very close to another, reducing the gap between them (crackers usually shrink during baking). You can also place, for example, some baked crackers on the sides and corners of the tray just to help absorbing the excessive heat (discard these after baking).
Reducing flow of air circulation/turbulence inside oven might also be a good idea.
Jose
your oven is continous tunnel oven. or rotary batch oven ?
and do you have docker on your mould?
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