Puff snack cracker

1. Blend Part A homogenously.
2. Melt shortening and lecithin in Part B at 50°C.
3. Add melted shortening and lecithin into dry mix. Mix at low speed for 1 minute.
4. Dissolve Part C ingredients in water separately.
5. Gradually add the above solutions into the mixture in Step 3. Mix at low speed for 6-7 minutes.
6. Using dough sheeter, sheet the dough to a thickness of 0.7 mm. Cut into desired shapes.
7. Bake at 230°C (top heat) and 280°C (bottom heat) for 2-3 minutes.
8. Further dry at 150°C (top heat) and 140°C (bottom heat) for 10 minutes.
9. Cool, pack and seal.

Guidelines

1. To obtain maximum expansion of the baked cracker, it is important to optimise the amount of PRECISA® Crisp 38 to produce a machineable dough without excess spring back.
2. If dough exhibits excess spring back, reduce the amount of the texturiser or reduce the mixing time.