answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Asked on 29.01.2018.
enzyme raised cracker referance recipe

I' searching the enzyme raised carcker recipe? 

Accepted answer
Answered on 06.03.2018.

Hi, it depends upon the type of the cracker. Usually you can use 80 to 120 ppm of Xylanase(Pentosanase) and same quantity of protease enzyme in the recipe. You can also add 20 to 30 ppm  fungal Alpha amylase. This will give extra crispiness to the crackers, the texture will be very fine and the color will also enhance. You will have to reduce the water quantity in the dough to prevent sticking problem during sheeting. You can also reduce the quantity of SMS in the recipe.

This question is resolved.
Additional answers can not be added at this time. Feel free to ask another question.
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription