Rice cracker

1. Dissolve salt, soy sauce, ammonium bicarbonate and sodium bicarbonate in water separately in Part C.
2. Mix Part A homogeneously at low speed for 1.5 minutes.
3. Melt the shortening and lecithin in Part B at 50°C and add to Step 2. Mix at low speed for 1 minute.
4. Add solutions from Step 1 and mix at low speed for 2 minutes.
5. Continue to mix at low speed for 10 minutes. Dough temperature should be 33-35°C after mixing.
6. Rest dough for 15 minutes at room temperature.
7. Sheet the dough using a horizontal dough sheeter. Laminate the dough to 4 layers and sheet the dough to a thickness of 0.90mm.
8. Cut into desired shape with docker pins.
9. Bake at 250°C (top heat) and 260°C (bottom heat) for 3-4 minutes.
10. Cool, pack and seal.

Formulation hints and help

The amount of PRECISA® Crisp 330 Texturiser and PURITY® Alpha 865 Starch can be adjusted to obtain desired crispy texture.