Snack crackers

1. Dissolve salt, sodium bicarbonate and ammonium bicarbonate in Part C in small portion of water in Part D separately.
2. Mix all dry ingredients together in Part A at low speed for 1 minute.
3. Cream shortening and lecithin in Part B at medium speed for 2 minutes until smooth and uniform. Add to the dry blend in Step 2 and mix at low speed for 2 minutes.
4. Add salt and sodium bicarbonate solutions from Step 1 and mix at high speed for 2 minutes.
5. Add ammonium bicarbonate solution from Step 1 and mix at high speed for 2 minutes.
6. Add the remaining water in Part D and mix at high speed for 6 minutes. Target dough temperature should be 35-36°C.
7. Proof the dough for 1 hour at 40°C and 70-80% relative humidity.
8. Sheet the dough using a horizontal dough sheeter. Laminate the dough (8 layers) and sheet the dough to a thickness of 0.9-1.0mm.
9. Cut into desired shapes using cutters with docker pins.
10. Bake at 230°C (top heat) and 250°C (bottom heat) for 4 minutes.
11. Cool, pack and seal.

Formulation hints and help

The amount of FLO-MAX® 8 Starch and ULTRA-CRISP® CS Starch can be adjusted to obtain good expansion and desired texture.