Texture enhancement

Puff snack cracker

Ingredion Ingredients Used: PRECISA CRISP 330 - 12102113



Ingredient Amount % as is
Part A:
Flour, wheat 24.48
PRECISA® Crisp 330 Texturiser 12.24
Potato granules 12.24
Starch, potato, native 12.24
Milk, skim, powder 3.06
Part B:
Shortening 4.90
Lecithin, soy 0.18
Part C:
Sugar, granulated 3.98
Ammonium bicarbonate 0.86
Sodium bicarbonate 0.73
Salt 0.61
Part D:
Water 24.48


  1. Blend Part A homogenously.
  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 Part C ingredients in water separately.
  5. Gradually add the above solutions into the mixture in Step 3. Mix at low speed for 6-7 minutes.
  6. Using dough sheeter, sheet the dough to a thickness of 0.7 mm. Cut into desired shapes.
  7. Bake at 230°C (top heat) and 280°C (bottom heat) for 2-3 minutes.
  8. Further dry at 150°C (top heat) and 140°C (bottom heat) for 10 minutes.
  9. Cool, pack and seal.


  1. To obtain maximum expansion of the baked cracker, it is important to optimise the amount of PRECISA® Crisp 330 Texturiser to produce a machineable dough without excess spring back.
  2. If dough exhibits excess spring back, reduce the amount of the texturiser or reduce the mixing time.

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