Soda crackers

1. Dissolve ammonium bicarbonate, salt and sodium bicarbonate in water separately in Part C.
2. Mix Part A homogeneously at low speed for 1.5 minutes.
3. Cream shortening, icing sugar and lecithin in Part B at low speed for 1 minute.
4. Add dry mix from Step 2 and mix at low speed for 2 minutes.
5. Add solutions from Step 1 and mix at low speed for 2 minutes. Dough temperature should be 35°C-40°C after mixing.
6. Proof the dough for 2 hours at 40°C and 70-80% relative humidity.
7. Sheet the dough using a horizontal dough sheeter. Laminate the dough (6-8 layers) and sheet the dough to a thickness of 1.2-1.3mm.
8. Cut into 4.5cm square shapes using cracker cutters with docker pins.
9. Bake at 270°C (top heat) and 330°C (bottom heat) for 4.5 minutes.
10. Cool, pack and seal.

Supplier information

1. Prima Flour Mill High Rise Brand Wheat Flour (8.5% Protein)
2. Prima Flour Mill IKAN TERBANG Brand Wheat Flour (11% Protein)
3. Fuji Oil Bake Master Shortening, Product #1030LT

Formulation hints and help

The amount of PRECISA® Crisp 151 Texturiser can be adjusted to obtain desired texture.