Light and crispy wheat cracker

Ingredion Ingredients Used: BAKA-SNAK® E - 12156103

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Dissolve ammonium and sodium bicarbonates in water.
Blend all powders in a Z-kneader bowl.
Add fat and mix homogeneously for about 2-3 minutes (slow speed).
Add bicarbonate solution and mix until a smooth dough forms (3 minutes - slow speed, 3-4 minutes fast speed).
Bulk rest 15-20 minutes (covered with a foil).
Sheet down to 0.3 mm (with a dough sheeter).
Cut out forms. Sprinkle some salt crystals on the surface (optional).
Bake at 160°C about 6-8 minutes until a gold-brown color.
Dry at 110°C in a drying oven to achieve the target moisture (about 3-5%).

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