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 effect with high dissolvabilty in the mouth, but we are not close to that due to the high level of wholegrain brown rice flour, I guess. We are working on the sheeting line technology
Indicative products in the market that are brown rice crackers are the following: Milton's Gluten Free Crispy Sea Salt Crackers, Simply Nature Gluten Free Brown Rice Crackers, Nabisco Triscuit Brown Rice Sea Salt & Black Pepper Crackers, GreenWise Brown Rice Crackers Gluten Free Multigrain Flaxseed.
Does anyone has any experience on the above approach? Is there any specific variety of brown rice flour that is suitable for these type of applications? Is there any specific process that should be followed or material that we should use to give a soft texture and the desired effect?
RBS has introduced a new ambient cooling conveyor that efficiently cools crackers before entering packaging in a more compact footprint.
If you are a seafood lover, you would adore Indonesian snacks such as Krupuk, Rempeyek and Rengginang. They are all salty, seasoned and include prawns...
The score is based on the number of published articles (20 points for every approved article), number of accepted answers (10 points for every accepted answer) and the number of asked questions (3 points for every asked question). The list is showing only top 10 TechTalkers.