Some crackers are baked in strips or complete sheets and broken into individual products after baking.This requires humidity and high heat input. Cracker doughs spring or lift in the first part of the oven to achieve the open, flaky texture.Cracker doughs are laminated, (the dough sheet is made up from multiple thin layers).Doughs generally have a high water content (15 – 25%).Doughs which are leavened and fermented with ingredients such as yeast, ammonia and sodium bicarbonate.In general crackers may have some of the following features which influence the baking process: Crackers include soda and saltine crackers, cream crackers, snack crackers, water biscuits, puff biscuits, maltkist (sugar topped cracker), “TUC” type, “Ritz” type, vegetable crackers. A wide range of products characterised by crispy, open texture and savoury flavours.
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