Crispy and flaky cream cracker

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.

Guidelines

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.