Formulation Instructions
Formula
Ingredient
%
Part A:
HOMECRAFT® Pulse 1103 Pea Flour
39.59
Starch, potato
13.20
Monocalcium phosphate
0.31
Part B:
Shortening
8.84
Lecithin, soy
0.21
Part C:
Water
19.74
Sugar, granulated
5.04
Salt
0.42
Syrup, glucose, 42DE
1.23
Ammonium bicarbonate
1.23
Sodium bicarbonate
0.21
TOTAL
100
Preparation
1. Dissolve sugar, salt, syrup, ammonium bicarbonate and sodium bicarbonate in small portion of water separately in Part C.
2. Mix Part A at low speed for 1 minute.
3. Cream shortening and lecithin in Part B at medium speed for 2 minutes until smooth and uniform. Add to the dry blend in Step 2 and mix at low speed for 2 minutes.
4. Add sugar, salt, syrup, ammonium bicarbonate and sodium bicarbonate solutions from Step 1 and mix at low speed for 2 minutes.
5. Increase to medium speed and mix for 2 minutes.
6. Sheet the dough using a horizontal dough sheeter. Laminate the dough (6 layers) and sheet the dough to a thickness 1.1mm.
7. Cut into desired shapes using cutters.
8. Bake at 200°C (top heat) and 170°C (bottom heat) for 9-10 minutes.
9. Dry at 150°C (top heat) and 140°C (bottom heat) for 10 minutes.
10. Cool, pack and seal.
Formulation hints and help
High starch content in HOMECRAFT® Pulse 1103 Pea Flour makes it easier to use in crackers application. It delivers good expansion and smooth appearance with yellowish color.