I formulate a Snack cracker similar to ritz or club type, and i got the adequate texture, color and flavor in the finished product, but the surface of the biscuit is rough. What can I do to get a smooth surface in this cracker type?
It's always helpful if you can include photos of the product as there can be several reasons for the problem you have.
I do agree that lack of humidity in the early stages of baking may be part of the cause and you may want to simply close your extraction dampers rather than adjust temperature ( which may give other problems...loss of bulk for instance) to increase humidity.
I would also make sure that you are not crushing the dough at any stage of the lamination or sheeting process. If overfeeding or crushing is happening if or the dough sheet reduction between gauge roll sections is too severe then it could easily result in a slightly blistered or rough surface appearance.
Also try to keep the temperature of your scrap lattice return as close to the temp of fresh dough as close as possible. You may also want to try bringing your dough temp down to 39/40 C to see if that reduces/removes the problem.
Hello Mr. Phillip,
Did you use SMBS?
Is your dough enough soft?
How is the oven conditions?
A better answer can be given if you can give more information.
Dear Osman, Thanks for your answer,
This snack cracker does not use SMBS, only protease as gluten treatment.
Oven DFG, 300 - 280 - 200, 4 min
The dough was soft but a little bit elastic and 42C temp.
And it was a little bit sticky on third gauge rolls
It seems your oven setting is drying the biscuit at an early stage of the baking process. Moreover, I will be looking for more humidity at the first section of the oven, this will form a layer on the surface of the dough preventing it from early drying. Therefore my recommendation would be to change the oven temperature profile and control of humidity.
Share mixing sequence? method of cutting i mean laminating or sheeting? and oven profile?
Is ıt possible to use the combination enzyme and little SMBS, because SMBS makes the best smooth surface . u can adjust the SMBS percentage according to your country food regulation
for oven.. may be u can decrease a little and increase the baking time . high temperature also make some bristle on surface of cracker.
the temp of dough is good. but I think u have to use a little SMBS to get controlled dough texture
ıf your dough is a little bit sticky on third gauge rolls, so decrease the water, add some SMBS
I hope .. these informations will be solved your problem..
ıf u have any other extra problems.. pls do not hesitate to contact me..
Doughs with enzymes mostly have a rough surface. The reason is, how the gluten is modified. MBS cut only the disulfide bounds-proteases ( bacterial types) cut "everywhere". To decrease the rough surface, you can use a protaese/ xylanase compound. SternEnzym has a nice MBS replacer......
As suggested please add little SMBS as per your country regulations.
Next is standing time. With enzyme added dough without standing time it will be sticky and very difficult to handle as it is rough. So give enough standing time to get the dough to mellow down and process.
Sticking issue may be related to wheat flour where if you have broken starches you may be having this. Pl use some lecithin and Datem to counter this
Hi! I am currently using a ritz-type cracker formulation and using only protease. I noticed that a rough dough resulted from minimal mixing, so I suggest to mix your dough longer until there's slight gluten development, add enough water (too much water can make the dough too soft). Then add the protease 3-4 minutes before the end of mixing time. Approximately 15 minutes total mixing time using double arm mixer.