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.
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