Hi we are producing a savoury cracker biscuit and currently we are facing the problem of unable to get desired thickness of that biscuit
What are the possible mehods to open up structure of a savoury cracker biscuits with salt sprinkling
Send me some pictures of ur biscuit.
Hi, are your crackers chemical leavened?
a) Adjust up level of chemical leavening system. b) Check you baking profile, increase temperatures initial zones to spring the product. c) Check if the raw pieces are having enough relaxing time after cut but before enter the oven. d) check if the dough is not too dry. e) check if you are using too much grounded biscuit in the recipe. I hop this helps. If need more assistance contact me to email@example.com
Hi, plz answer the following questions
what is your mixing sequence and times for each phase?
what % of ammonium bicarbonate you are using and how you are applying it?
what is supplier of ammonium bicarbonate?
how much puffing is coming and how much you need?
what is water and shortening/fat % in your recipe?
what is stay time of your dough?
Elaborate the above questions then it will be better to find out the real cause of less puffing. if possible share pictures of product as well?
- increase the water.make softer dough
- increase the raising agents so open u will get open structure
- if it is fermented cracker. increase the yeast.. longer fermentation time
- increase the temperature
- make the dough more strong. if the dough is too weak..
can you also send your photoes of samples and your recipes. we can understand much more and give advice.. may be there is a ram material balance problem in your recipe.
Are you leavening the dough or making cracker straight away?
can u share your flour specification pls ?
share ur contact details i will reffer u a couple of books on the said topic.
First of all let me know is it Fermented type savoury or chemical developed type.
Share the details still waiting for your feedback on it.