Hi and good morning. I'm trying to develop some crackers like whales or gold fish , I have tried everything but I couldn't get the texture (hollow n flaky) and the flavor. So I'm here. Can you help me with a generic recipe and a generic process for this type of crackers or some advice? thank you
Hi Ruben
fat 5.750
cheddar cheese 21.000
sugar 0.800
yeast extract 1.600
activated dried yeast 1.000
inactivated dried yeast 1.000
sodium bicarbonate 0.135
cream tartar 0.090
salt 0.890
spice 0.350
colour 0.370
water 28.700
Try using a well-distributed layer of dust (salt, flour, ammonium bicarbonate) between sheets prior to laminating. Work with 5, up to 7 layers when laminating. Use a reduction rate of 2 to 2,5 in gauging rolls, to avoid rolls overwork, that may damage dough layer (4-gauging pair units are recommended, but it is possible to do it with 3). You may want to use some modified starch and enzymes for better results, the supplier can indicate the best type. Do not work too much the dough in mixer (max. 6 min dough stage), you can use hotter water instead, and maximum 38ºC final dough temperature. Of course, you will need an adequate flour, that will provide good extensibility and texture. If it is getting hard texture, you may want to decrease flour protein content to max 12%. Do not use too high temperatures in first zone, use a gradually increasing temperature curve, with higher temperatures in second and peak in third zone (in a 4 or 5 zone oven). Work with open extraction dampers in first and second zones, that will improve flaky texture.
Jose