Texture enhancement
Light and crispy wheat cracker
Ingredion Ingredients Used:
Formulation Instructions
Recipe
Ingredient
%
Wheat flour, type 405
52.81
Water
23.41
Vegetable fat
8.40
Dextrose
3.60
Sugar, icing
2.40
Ammonium bicarbonate
1.20
Salt
0.36
Monocalcium phosphate
0.30
Sodium bicarbonate
0.19
Lecithin, soy
0.12
TOTAL
100
Preparation
1. Dissolve ammonium and sodium bicarbonates in water.
2. Blend all powders in a Z-kneader bowl.
3. Add fat and mix homogeneously for about 2-3 minutes (slow speed).
4. Add bicarbonate solution and mix until a smooth dough forms (3 minutes - slow speed, 3-4 minutes fast speed).
5. Bulk rest 15-20 minutes (covered with a foil).
6. Sheet down to 0.3 mm (with a dough sheeter).
7. Cut out forms. Sprinkle some salt crystals on the surface (optional).
8. Bake at 160°C about 6-8 minutes until a gold-brown color.
9. Dry at 110°C in a drying oven to achieve the target moisture (about 3-5%).