I' searching the enzyme raised carcker recipe?
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.