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Hello everyone,
I am currently involved in an R and D project where we are attempting to make Graham crackers of two different sizes on a rotary, rather than sheeting. To enable the dough to run on the rotary I've had to decrease the hydration of the dough and I've also lowered the mixing time to a point where the dough is not really being developed. I'm getting crackers that are visually pleasing but are hard to the bite and also rather brittle. The breakage of these crackers is my main concern. I am wondering if anyone has any tips other than developing the gluten further as the mold will not fill out when I do that. I am interested if there are possibly enzymes that could help in this situation. Any ideas or suggestions would be greatly appreciated. Thank you for your time.
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