Back to TechTalks

Water Crackers

April 04, 2023

Would like to know if someone can help with the best mixing and fermentation process for Water Crackers and how to get the best results of bubbles without blisters.Thank you


Related questions
17.10.2024
Cracker strength
We are making a snack type crq ker and find it loses strength over 2 days post baking. Assume this is checking? Our moistures are around 1.5% post bake. We use protease and laminate 4 to 5 layers. Some crackers are strong and others seem to break eas...
Victoria Self Employed NPD Interim/Consultant and Consultant
02.10.2024
Gluten Free Cracker
We produce GF crackers which are oat, maize and rice flour based. Usually we cut to a slight oval (2mm), to accommodate the shrink back that happens, to ultimately get a round shape post bake. Dough is not laminated. It passes through gauge rollers...
15.08.2024
Very thin cracker
I wonder there will be any issue in making very thin crackers, (2mm thick, non laminated, 30x30mm dimension) with a large cracker line. If there are any issues, what equipment is suitable?
Matthew Linja Mixing and R and D Manager and Biscuit manufacturer
12.08.2024
CB5 Oven Belt Got Wet
The CB5 mesh oven belt on our Direct Fired Oven was thoroughly soaked with water and possibly cleaning chemicals. It has rusted and is unusable as you can imagine. Does anyone have any ideas or tips on how to clean or recondition it?
22.12.2023
Cracker Flakiness
Hi, Needed input to get more flakiness and open texture in Mini Crackers. Tried dusting High Heat & High Moisture Initial zones Oven Profile Use of enzymes like Proteases, Amylases and Arabinases What is the best suitable wheat flour to be u...
Related articles
Unismack's Crunch Delight: Protein Snack Crackers
Unismack's Crunch Delight: Protein Snack Crackers

Protein snack cracker is a crispy, plant-based 20% protein snack, a protein-rich alternative to conventional snacks for consumers looking for a fulfil...

Jan 16, 2024
Biscuit brands
Snack Cracker Innovation Using Sorghum
Snack Cracker Innovation Using Sorghum

In recent years, there has been a growing demand for healthy, gluten-free snacks in the food industry. One innovative approach to meeting this demand...

Apr 04, 2023
Our experts
'Greener' Future For Snacks Packaging
'Greener' Future For Snacks Packaging

Effective partnerships will therefore remain essential in addressing these new challenges in order to deliver the next generation of high technology s...

Mar 23, 2022
Our experts
New Ambient Cooling Conveyor for Cracker Systems Increases Efficiency, Reduces Footprint
New Ambient Cooling Conveyor for Cracker Systems Increases Efficiency, Reduces Footprint

RBS has introduced a new ambient cooling conveyor that efficiently cools crackers before entering packaging in a more compact footprint.

Feb 21, 2022
News
Different But Delicious: Indonesian Prawn Crackers
Different But Delicious: Indonesian Prawn Crackers

If you are a seafood lover, you would adore Indonesian snacks such as Krupuk, Rempeyek and Rengginang. They are all salty, seasoned and include prawns...

Dec 20, 2021
Biscuit types
Your Moderator
15 biscuits
Top TechTalkers
Iain Davidson
Director, Baker Pacific
1,050 biscuits
Lutz Popper
Scientific Director
700 biscuits
Jos Vast
Managing Partner/ Founder/ Senior Bakery Consultant
520 biscuits
George W Wright
Bakery Consultant, International Food Processing Consultancy
405 biscuits
Jacob van Kogelenberg
40 years experience in packaging
395 biscuits
Santiago Marino
Biscuit Technology Consultant
360 biscuits
Evita Riviani Achmadi
Food Consultant | Raw Material, Product Development, Formulator, Packaging...
350 biscuits
Jose Azevedo
Product Development Manager | Biscuit Expert | Subject Matter Expert
345 biscuits
Joe Pocevicius
Sales Manager - EU, UK, CIS, Turkey
310 biscuits
Srinivasan Subramaniam
.I am ex britannian (Britannia Industries ltd) and into all the fields of b...
300 biscuits

The score is based on the number of published articles (20 points for every approved article in Our Experts category ), number of resolved questions (10 points for every resolved question) and the number of asked questions (5 points for every asked question). The list is showing only top 10 biscuit industry experts.

Join biscuit people
Biscuit People is a B2B marketplace and business network for biscuit manufacturers, suppliers, distributors, and retailers like you.
Become a member
Biscuit People conference