How to avoid shape changing in crackers?

Hi Mohammed,

I agree with Aurangzeb, you need to look at the Yeast / Enzyme system that you are using to modify the dough.

If you are using a Proteinase then standing time & temperature are critical to controlling both the machineability of the dough & the shape during baking

Hope this helps

Martin

Hi Mohammed

The shape changes after baking is course of many reasons, Please share below mentioned details for future assists. 

1. Method of Mixing 
2. Are you using Enzymes and sms for dough modification ? 
3. Resting time of the Dough .
4. Cutting/embossing pressure 
5. Check is there any speed variations cutting roller . 
   

I have sent you straight method of making this product you can check and apply.

If any feedback plz share after that.

Hi Muhammad, Hope you are fine. 

Also tell are you adding Enzyme in ferment or not?

If adding enzyme are you adding in final mixing stage or do you have one sequence only. specify your mixing sequence? specify mixing times of each sequence then we will be in good condition to guide further need more details in this regard. what are your concentrations of SMS and Enzyme?

Also check your Cutter dimensions as a pre check.

no need any yeast that type of biscuits. these biscuits is not fermented dough. . the flour is very important that product. the baking profile is important.  your dough elasticity rheology is not good   I think.  not enough mixing time... will share all of that specifications with u by mail.. 

I think with minor modifications of dough it is possible to make the required size biscuit rather to change the entire method of manufacturing. 

I think , change flour quality  ,and step of mixing is very important . And oven setting also check . 

Hi mohammed your problem resolved or still on strugglig,?