High protein crackers

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Ingredient	%
Wheat flour, type 405	30.69
VITESSENCE® Pulse 1803 pea protein	20.03
BAKA-SNAK® E modified starch	6.30
Water	28.70
Sugar, icing	1.45
Baking powder	1.18
Ammonium bicarbonate	0.89
Onion, powder	1.18
Salt	1.18
Sunflower lecithin powder	0.19
Vegetable palmfat	8.21
TOTAL	100

Add powders and shortening in Morton kneader.
Homogenise for 2 minutes at slow speed.
Add water and knead for 4 minutes at slow speed, and then for 2 minutes at speed 2.
Allow to rest for 15 minutes.
Sheet as thin as possible ( 0.3mm) and cut crackers.
Bake for 3 minutes in convetion oven (until golden brown).
Dry in a deck oven at 110°C for 10 minutes.

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