Weight Issues with final cracker package
Hello Everyone,
We have been having issues with the final packaging weight of cream crackers. Each internal package should weigh around 167 grams * 6 packages = 1 kilo. However, lately, we haven't been able to reach the desired weight and end up having to add another internal package (7).
We've played with the crackers' height through oven and line manipulations but we still aren't able to reach the target weight. Everything is more difficult being that we are working with fermented dough (yeasts).
I want to try and make the cracker a little bit denser without hurting the textrue. I was thinking of adding more isoglucose (as a humectant) but I'm not sure that is the right direction.
What is the recommended way to add weight to the final package, given that the length of the package is final and more crackers cannot be added?
The recipe (by percentage):
| 63 | Flour |
| 8.5 | Starch |
| 3.4 | Palm Oil |
| 3.7 | HOSO |
| 17.8 | Water |
| 0.5 | Salt |
| 2 | Isoglucose |
| 0.3 | Soy Lecithin |
| 0.2 | Sodium Bicarbonate |
| 0.6 | Yeast |
Thanks in advanced!
Erel
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