I am currently starting to do my soda crackers. i am having a hard time of producing soda crackers because the soda crackers i produced are harder compared to others despite of using purely wheat flour with protein between 9-10 percent.
I have also already tried fermenting the crackers with sponge time of 14 hours and with dough up of 4 hours or more.
the lamination of the crackers are 5 layers. the baking time is 4 minutes and 30 secs.
Hopefully someone can help me with the solution on how to make our soda crackers have a softer bite.
Pl add protease enzyme along with wheat flour, and if your country allows add smbs 150 to 200gms for 100kgs of wheat flour batch and try. Give Standing time of 25-35mts and then process for lamination. Pl revert if any more doubt is there or any problem you face
Thank you. Sir, I will test.