Pulse crackers

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.