Wheat-based 3D crackers

1. Dry blend Part A homogeneously.
2. Melt shortening and lecithin in Part B at 50°C.
3. Add melted shortening and lecithin into dry mix. Mix at low speed for 1 minute.
4. Dissolve sugar, salt and leavening agents in water separately.
5. Gradually add the above solutions into the mixture in Step 3. Mix at low speed for 6-7 minutes.
6. Increase to high speed and mix for 5 minutes.
7. Using dough sheeter, sheet the dough to a thickness of 0.7 – 0.8mm. Cut into desired shapes.
8. Bake at 230°C (top heat) and 280°C (bottom heat) for 3.5 minutes.
9. Cool, pack and seal.

Formulation hints and help

Other than BAKA-SNAK® Starch, PRECISA® Crisp 151 Texturiser and ULTRA-CRISP® CS Starch can also be used to provide the right crisp in wheat-based snack.