Crispy and flaky cream cracker

Texture enhancement

Crispy and flaky cream cracker

Ingredion Ingredients Used: PRECISA CRISP 330 - 12102113

Saltine crackers on dark wooden table



Ingredient Amount % as is
Part A:
Flour, wheat 57.53
PRECISA® Crisp 330 Texturiser 2.88
Milk, whole, powder 1.15
Part B:
Syrup, glucose 3.74
Ammonium bicarbonate 2.88
Salt 0.57
Yeast, instant 0.28
Sodium bicarbonate 0.19
Part C:
Shortening 11.51
Part D:
Water 19.27


  1. Dry blend Part A at low speed for 1 minute.
  2. Cream the shortening. Add to the dry blend and mix at low speed for 2 minutes.
  3. Dissolve glucose syrup, leavening agents, salt and yeast in water separately.
  4. Add the various solutions from Step 3 to the blend and mix at low speed for 2 minutes.
  5. Increase to high speed and mix for 10 minutes.
  6. Proof the dough for 1 hour at 40°C and 70-80% relative humidity.
  7. Sheet the dough using a horizontal dough sheeter and apply dusting flour (refer to Formulation Hints and Help).
  8. Laminate the dough (6 layers) and sheet the dough to a thickness of 1.5mm. Cut into desired shapes.
  9. Bake at 210°C (top heat) and 260°C (bottom heat) for 10 minutes.
  10. Cool, pack and seal.


  1. Formulation of dusting flour: 100% wheat flour, 45% shortening, 0.5% ammonium bicarbonate. Mix all ingredients at low speed homogeneously before use.The dusting flour is applied in between sheeted doughs at around 5% of the dough weight.
  2. The amount of PRECISA® Crisp 330 Texturiser can be adjusted to obtain desired flakiness, blistered appearance and crispy texture.

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