Besides heat increase in first zones, docker pin distribuition, and opening of oven extraction, is there any other mean (in process or recipe) to cause more and bigger blisters in a thin salted laminated biscuit?
In that case you could try thickening the dough sheet in the first two gauge roll sets so that you crush the dough before bringing the sheet back to normal thickness (and weight) on the final gauge roll. This might help increase the blisters but you would probably be better looking at how you might increase heat input in the first zone of the oven. Do you have any means of pre-heating the ovenband as that would also help.
You can use the application of "farofa" (a mixture of flour fat and ammonium bicarbonate) in between the folds of the dough if your line is prepared to do so.
What you mentioning is yeast fermented cracker or enzyme modified cracker? and you want to avoid blisters?
You have listed the most obvious controls in your question.
Fat/Flour dust between layers certainly work but only if you have a twin sheet horizontal laminator.
The only other way (assuming a vertical laminator) is the reduce the thickness and increase the number of layers of your laminated sheet. So if you currently have six layers try taking it to seven layers for example.
I think you are getting more blisters and u want to control it. If the biscuit weight is less and if you try to get the gauge which is not possible with available dough piece and if you try to blow the biscuit for getting the gauge with ammonia or with any other aerating agent will deliver blister biscuits. So just check with normal ammonia, acidulants and bi carbonate with different optimum wet weight of the biscuit and see at oven end whether you are getting blisters. This is another thought to reduce the blisters in final product .
Could you just clarify whether you want to reduce or increase the level of blisters in the final product. Some of the replies appear to be giving suggestions on how to increase while others are advising how to decrease.
If I have understood correctly you are trying to increase therefore the actions you have listed in your question will all increase blistering. The reverse of those actions will obviously decrease.
If you are trying to eliminate blisters completely then using an atomised water spray immediately before oven entry will do this although you will lose volume/stack height with this method and probably have some dilution effect on the salt granules (assuming you apply salt pre bake).
Thank you for you help. Just clarifiying, I want to increase the level of blisters in a enzyme modified cracker. The line has no dust applicator, or laminator, only 3 pairs of gauging rolls after sheeter.