dear all, photo attached show the scenario during forming process of modified starch based dough. the dough do not contain any flour thus , no gluten is form . any one had come across this issue before??? kindly advise
If you are not using any flour, this means you'll be using starch. Are you making a gluten free product? In that case check your hydrocolloids/ stabilisers; what I see on your pictures comes closest to GF processing, hydrocolloid choice and processing (too quick reduction steps).
I would recommended incorporating Soya Lecithin as a natural emulsifier, or discuss this with Emulsifier suppliers, who can provide you with a Propriety Emulsifier to assist in lubricating the dough sheet through the gauge rolls
Lee, look at the level of hidratation and mixing time. Make sure the dough has the right consistance to be sheeted. There are specialty starches that helps. Ingredion has good options.. Give a glance to the level of oil in the recipe. I hope this helps.
do u want to make oven baked potato cracker. like 3 dimensinal snacks.
the balance of the water and fta nad emulsifier is verey important. if the dougb is so sofy and also sticky. you have to increase the fat or emulsifier. and pls work very gentle. may be u can arrance the speed of the gauge roll up and down..
I would just like to add to above posts that the speed variation of one of the rollers too helps. Does your gauge roller have this facility?
Plz adjust level of water try to reduce water.
Confirm one thing are you usiNG SMS ?