Snack Crackers

04/03/2021 Snack crackers
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Snack crackers
August 6th, 2020 by Iain Davidson of Baker Paci c Ltd in Our experts
This article brings comprehensive insights about the snack crackers. 'Ritz' and
'Tuc' type crackers, three layer crackers, cheese crackers, vegetable and herb
crackers,sesame crackers, wheat crackers, potato chips and little hearts
https://www.biscuitpeople.com/magazine/post/Snack-crackers 1/46
1. ‘Ritz’ type snack cracker
FIG 2 Ritz type crackers
1.1 Description
Snack crackers are successful in every market, savoury, light and crispy with oil spray.
1.2 Product speci cation
Dimensions: 48.0 mm diameter

Thickness: 4.9 mm
Weight: 3.0g
Appearance: Evenly blistered
Colour: Golden
Texture: Light and crispy
pH: 5.5
Moisture: 1.3 – 2.0%
Ingredient list : Wheat our, palm oil,sugar, raising agents (ammonium hydrogen carbonate,

monoclacium phosphate,potassium hydrogen carbonate), salt, barley malt our, glucose-fructose
syrup, acidity regulators (potassium chloride, sodium gluconate).
Formulation: Recipe 1.1
Flour weak 100.000
Sugar ne 6.000
Vegetable fat at 45oC 10.000
Invert syrup at 45oC 3.000
Malt extract at 45oC 2.000
Salt 0.900
Calcium acid phosphate 1.100
Sodium bicarbonate 1.050
Ammonium carbonate 1.000
Enzyme Proteinase No.18 0.200
Water 20.000
145.250
Critical ingredients
1. Flour should be weak with a protein content of 8-9%

2. Proteolytic enzyme
Recommended source: Kerry – Biobake BSC and Pro x 100P
FIG 3 Process ow for Ritz type crackers
1.3 Mixing
An "all in" mix on a horizontal mixer

Temperature of about 33oC for enzyme doughs
FIG 4 Baker Perkins horizontal high speed mixer with shaft-less blade
1. Charge mixer with sugar, fat, invert syrup, malt extract, salt and water
2. Mix at slow speed for 1.5 minutes
3. Add ammonium bicarbonate dissolved in 2 litres of water at 32oC
5. Add enzyme dissolved in 2 litres of water at 32oC
7. Add our, calcium acid phosphate, sodium bicarbonate

8. Mix at slow speed for 2 minutes and at high speed for 1.5 minutes
Temperature of nished dough 33oC. pH 6.5-7.5
Note: Adjust temperatures of mixer water jacket and ingredients to achieve the nished dough
temperature of 33oC, which is important for maximum enzyme activity.
1.4 Standing time
After mixing, the dough is stood to allow the enzyme to react with the gluten. The standing time is
about 3.5 – 4 hours at 32oC and RH 70-80%. The time must be determined carefully depending on the
amount of enzyme and the quality of the our in order to achieve the soft, delicate eating texture of
the cracker.
1.5 Forming
The dough is laminated with 4 - 6 laminations, approximately 3 mm thick.

Gauge roll reductions on the forming line 2:1
FIG 5 Baker Perkins forming line: (from right to left) laminator, 3 gauge roll units, relaxation conveyor,
rotary cutter, scrap lift and return conveyors
1.6 Baking
Direct Gas Fired (DGF) oven or Hybrid DGF / Indirect Radiant or DGF / Convection
FIG 6 Baker Paci c Hybrid DGF / Indirect Radiant oven
Baking time 3.5 - 4.0 mins.

Temperatures: 220 / 230 / 240 / 240 / 220oC
Band pre-heated to 180 – 200oC
1.7 Baking band
Z47 type wire-mesh band or Compound Balanced Weave band

Pre-heat is required
1.8 Oil spray
Crackers are sprayed immediately after baking process with coconut oil at 60oC.
1.9 Packaging
FIG 7 Packaging
1.10 Formulations for ‘Ritz’ type crackers
Recipe 1.2
Flour (weak) 100.000
Barley our 1.269
Granulated sugar 8.016
High fructose corn syrup 2.845
Vegetable oil (soya bean) 11.658
Lecithin 0.196
Ammonium bicarbonate 1.839
ACP 1.077
Salt 0.770
Pro x 100P enzyme 0.004
Biobake BSC enzyme 0.005
Water 29.466
158.222
Recipe 1.3
Flour 100.000
Sugar 8.020
High fructose corn syrup 2.850
Vegetable oil (soya bean) 11.660
Lecithin 0.200
ACP 1.080
Salt 0.770
Enzyme 0.010
Water 29.470
156.980
2. Process for ‘TUC’ type cracker
FIG 8 ‘TUC’ type crackers
2.1 Description
A crisp, very light bite with salt and savoury avours.
Dimensions: 64 x 67 mm (66 x 51 mm)

Thickness: 5.8 mm (6.0 mm)
Weight: 5.0g (5.5g)
Colour: Golden
Moisture: 1.5%
Ingredient list: Wheat our, vegetable oil, barley malt extract, glucose syrup, raising agents
(ammonium bicarbonate, sodium bicarbonate), sugar - The functional properties of sugar in biscuits,
avouring, dried whole egg, dried whey, salt.
2.3 Mixing
‘All in one’ mix on a horizontal high speed mixer

Mix on low speed for 3 minutes and high speed for 5 – 6 minutes. Dough temperature 28oC
Standing time
30 – 60 minutes
2.4 Forming
Biscuit cutting machine:
3 roll sheeter
2 / 3 pairs of gauge rolls
Relaxation web
Rotary cutter
Salt sprinkler
2.5 Baking
Baking time 4.5 - 5.0 min.

Zone temperatures: 290 / 270 / 230 / 200 / 200 / 150oC
2.6 Baking band
Z47 type wire-mesh band

2.7 Oil spray
Crackers are sprayed immediately after baking with coconut oil at 60oC.
Oil content up to 17% of biscuit weight.
2.8 Packaging
FIG 9 TUC packaging
2.9 Formulation for ‘TUC’ type crackers
Recipe 2.2
Flour, soft 100.000
Vegetable fat 11.071
Coconut oil 7.143
Liquid malt 8.000
Whole egg 7.857
Glucose 11.893
Salt 3.325
Water 16.429
169.954
Recipe 2.3
Flour 100.000
Vegetable fat 10.000
Glucose 10.000
Malt 10.000
Liquid egg 8.000
SMS 0.086
Water 20.840
3. Three layer crackers
FIG 10 Three layer crackers
3.1 Description
A light, crispy cracker texture with three separate layers. The centre dough is coloured.
Dimensions: 47 x 47mm

Thickness: 5.6mm
Weight: 4.0g
Colour: Pale creamy
Flavour: Added avours
pH: 5.5
Moisture: 2.5%
3.3 Formulation for 3 layer crackers
Recipe 3.1
Alternative recipes
Recipe (1) is an enzyme cracker suitable for sheeting.

Recipe (2) is fermented for 18 hours and should be laminated (see forming with a cut sheet
laminator).
Recipe for outer dough (1) (2)
Flour 100.000 100.000
Powdered sugar 3.000 0.400
Invert syrup 70% 3.000 ˗
Malt extract 80% 2.000 1.000
Fat 12.000 17.500
Ammonium bicarbonate 1.000 ˗
Sodium bicarbonate 1.050 0.620
Acid calcium phosphate 1.100 ˗
Salt 0.900 1.700
Proteolytic enzyme 0.200 0.020
Yeast ˗ 0.500
Cream of tartar ˗ 0.620
Butter essence ˗ 0.170
Water 20.000 22.500
144.250 145.030
Recipe for inner dough
The dough uses the same recipe, but has added colour. Some suitable food colour additives are:
Tartrazine yellow E102

Ribo avin yellow E101
B – carotene orange E160a
1. Flour should be weak with a protein content of 8-9% for outer dough for recipe 1.
2. Recipe 2 for outer dough uses a strong our
3. Proteolytic enzyme (proteinase).
3.3 Mixing

Two doughs are required of similar consistency, but contrasting colour
Standing time
After mixing the dough is stood to allow the enzyme to react with the gluten. The standing time is
about 3 hours at 35oC. The time must be determined carefully depending on the amount of enzyme
and the quality of the our in order to achieve the soft, delicate eating texture of the cracker.
3.4 Forming
The dough is sheeted, gauged and cut, (laminating is not required for recipe (1).
Three sheets are required. Each sheeter to produce a sheet of minimum thickness (not exceeding
10mm)
Gauge roll 1: 10.0

Gauge roll 2: 4.0
Gauge roll 3: 2.0
The process is not ideal as the 3 sheets will produce a combined thickness of around 30mm. Three
gauge roll units are not suf cient to reduce this dough sheet to the cutting thickness of 2.0mm
without excessive reductions. This will reduce the spring and open texture of the cracker. An
alternative forming method, which is now favoured is described below.
3.5 Forming with the cut sheet laminator
Three layer crackers may be laminated on a cut sheet laminator. The hopper is divided into 3 sections.
The two outside sections contain the outer dough and the centre section contains the inner dough. A
single dough sheet is produced by the 3 roll sheeter with the outer and inner doughs. The cut sheets
are laid so that the inner dough is covered at the top and bottom by the outer dough.
FIG 11 Laminated dough sheet for 3 layer cracker
The resulting laminated sheet is gauged and cut in the same way as other cracker doughs. This system
gives a good cracker texture and appearance with the contrasting colour in the centre.
3.6 Baking
Baking time 5.0 mins.

Temperatures: 220 / 220 / 210 / 180oC
High bottom heat in Zones 1 and 2 is required
3.7 Baking band
Z47 wire-mesh band

3.8 Packaging
FIG 12
4. Cheese crackers
FIG 13 Cheese crackers
4.1 Description
Cheese crackers are one of the most popular categories of snack crackers, savoury, light and crispy
with oil spray.
Dimensions: 55mm diam.

Thickness: 4.0mm
Weight 3.6g
Colour: Pale creamy to golden
Moisture: 1.4 – 2.0%
Ingredient list : Wheat our, vegetable oils, dried cheese, sugar, dried onion, avouring,
ammonium bicarbonate, sodium bicarbonate, salt
4.3 Formulations for cheese crackers
Recipe 4.1
Flour 100.000
Fat 18.000
Glucose syrup 5.240
Cheese powder 16.600
Yeast 3.490
Peppers 0.065
Salt 0.872
Lactic acid 0.698
SMS 10% solution 0.190
Water
147.944
Recipe 4.2
Flour 100.000
Sugar 2.500
Glucose 3.055
Malt 2.778
Vegetable oil 11.110
Cheese powder (fat free) 8.333
Skimmed milk powder 2.778
Salt 1.000
Lactic acid 0.694
Nuclin avour 3.055
MSG 0.333
Buttabelle avour 0.100
Cheese avour 0.278
White pepper 0.042
Water 32.000
171.583
4.3 Packaging
FIG 2.14 Cheese cracker packaging
5. Vegetable and herb crackers
FIG 15 Vegetable crackers
5.1 Description
Savoury crackers are mixed on horizontal mixers and the dough is stood to allow the action of the
proteolytic enzyme on the gluten. Forming is by sheeting and cutting. Baking is on a Z47 wire-mesh
band. The crackers are oil sprayed immediately after baking.

Thickness: 4.6mm
Weight: 4.16g
Appearance: Evenly blistered, made in pairs
Colour: Pale creamy
Flavour: Added avours
pH: 5.5
Moisture: 2.5%
5.3 Formulation
Recipe 5.1
(1) with enzyme (2) with SMS
Flour (weak) 100.000 90.000
Corn our ˉ 10.000
Sugar ˉ 3.000
Invert syrup 70% 1.040 16.000
Malt extract 80% 2.080 ˉ
Dough fat 13.540 14.000
Lecithin ˉ 0.280
Ammonium bicarbonate 2.600 3.000
Acid calcium phosphate 0.050 ˉ
Salt 1.230 1.000
SMS ˉ 0.050
Proteolytic enzyme 0.180 ˉ
Dehydrated vegetable akes 2.000 2.000
Water 25.000 25.000
148.160 165.330
1. Flour should be weak with a protein content of 8-9%.

3. Oil for spraying: coconut oil or palm kernel oil are suitable and have a good resistance to
rancidity.
Alternative formulations
Similar products can be made using SMS (sodium metabisulphite) in place of the proteolytic enzyme.
The SMS increases the extensibility of the gluten and does not require the 3 hour standing time.
This product can also be made using the soda cracker recipe. This will give an open texture and very
crisp bite.
5.3 Mixing

Temperature of about 40o C for SMS doughs.
The vegetable akes may be mixed into the dough.
Standing time
Doughs made with SMS do not require a standing time.
5.4 Forming
The dough is sheeted, gauged and cut, (laminating is not required).

Typical roll gap settings are:
Sheeter: 12mm

Gauge roll 1: 6
Gauge roll 2: 3
Gauge roll 3: 1.5
If the vegetable akes are to be sprinkled, a suitable sprinkler unit before the nal gauge roll is
required.
5.5 Baking
Baking time 4.0 – 5.0 mins.

Temperatures: 220 / 220 / 210 / 180oC
Baking band
Z47 wire-mesh band

5.6 Oil Spray
The oil spray should be located immediately after the oven. An application of 10 – 16% of coconut oil
is recommended.
5.7 Packaging
FIG 16
5.8 Formulations for vegetable and herb crackers
Recipe 5.2
Flour 67.700
Rye our 20.300
Meal 12.000
Golden syrup 4.060
Sugar 1.617
Glucose 1.353
Malt 1.222
Milk powder 1.880
Butter 10.526
Lecithin 0.376
SMS 0.022
Enzyme protease 0.037
MSG 0.376
Salt 0.752
Buttabelle avour 0.135
Gluten powder 0.338
Roasted sesame seed 6.770
Water 31.500
164.573
Recipe 5.3
Flour, strong 50.000
Flour,weak 50.000
Vegetable shortening 4.500
Onion oil 10.000
Chives 18.000
Sesame 7.000
Corn syrup 2.200
Sugar 2.000
Skimmed milk powder 1.750
Salt 1.875
Amylase 0.003
Water 13.000
160.328
6. Sesame crackers
FIG 17 Sesame crackers
6.1 Description
A light, crispy cracker texture with sesame seeds deposited on top of the biscuit.

Thickness: 5.8mm
Weight: 5.000g
Colour: Golden
Flavour: Sesame
pH: 5.5
Moisture: 2.5%
Formulation
Recipe 6.1 (1) (2)
Flour (weak) 100.000 100.000
Powdered sugar 3.000 0.090
Invert syrup 70% 3.000 ˗
Malt extract 80% 2.000 0.090
Fat 12.000 11.700
Ammonium bicarbonate 1.000 ˗
Acid calcium phosphate 1.100 ˗
Salt 0.900 1.330
Proteolytic enzyme 0.200 ˗
Yeast ˗ 0.300
Sesame 0.370 0.370
Water 20.000 30.000
144.620 144.310
1. Flour should be weak with a protein content of 8-9% for recipe 1.

2. Recipe 2 uses a strong our.
Alternative recipes
Recipe 1 is a "Ritz" type recipe. Recipe 2 is a soda cracker type recipe with a 12 hour fermentation
time (not sponge and dough).
Process: Recipe (1)
6.3 Mixing

Standing time
6.4 Forming
The dough is sheeted, gauged and cut, (laminating is not required).

Typical roll gap settings are:
Sheeter: 12mm
Gauge roll 1: 6
Gauge roll 2: 3
Gauge roll 3: 1.5
6.5 Sesame seed application
Two methods can be used:
The seeds can be sprinkled before the nal gauge roll, which will press them into the dough sheet.
Alternatively the wash-over unit is used to apply water to the dough pieces and then the seeds are
sprinkled before transfer to the oven.
6.6 Baking
Baking time 5.0 mins.

Temperatures: 220 / 220 / 220 / 180oC
Baking band
Z47 wire-mesh band

6.7 Formulation for sesame cracker
Recipe 6.2
Flour, soft 75.000
Flour, strong 25.000
Soya our 1.361
Vegetable fat 8.845
Yeast 2.000
Salt 0.709
Sesame seeds 5.607
Water 32.000
152.790
6.8 Packaging
FIG 18 Sesame cracker packaging
7 Wheat crackers
FIG 19 Wheat crackers
7.1 Description
Crackers made with wholemeal wheat our
Ingredient list:
Wholemeal wheat our, butter, wheat our, sugar, salt, barley malt our, sodium bicarbonate, glucose
syrup, dextrose.
7.2 Formulations for wheat crackers

Recipe 7.1
Flour 60.000
Wholewheat our 40.000
Soya oil 10.000

Salt 1.800
Yeast 0.030
Enzyme 0.006
SMS 0.019
Water 16.400
131.355

Recipe 7.2
Flour 718.25
Wholewheat our 153.8
Wheat germ (toasted) 127.65
Malt 43.06
Glucose 15.38
Vegetable fat (soya bean

153.8
oil)
Salt 6.46
SMS 0.65
SAPP 4.46
Antioxidant 0.2
Water 323
1662.52
7.3 Packaging
FIG 20 Wheat cracker packaging
8 Potato chips (baked and fried)
FIG 23 Potato Chips
Ingredients
Potato akes, Starch, Rapeseed oil, Sugar. Sun ower lecithin,, Sea Salt, Sun ower oil, Colour (annatto)
Formulation:
Recipe 8.1 (Baked)
Potato akes 100.000
Modi ed starch 18.861
Fat / oil 3.019
Lecithin 0.313
Calcium phosphate 0.564
Water 82.500
213.052
8.1 Mixing
1. Pre-blend at low speed: calcium phosphate, starch, sugar, fat / oil, lecithin, 25% of the potato akes,
2. Add 60% of the water at 50oC and mix.
3. Add 33% of the potato akes and the remaining water and mix.
4. Add remaining potato akes and the soda and mix.
8.2 Forming
The dough is sheeted very thin and rotary cut.
8.3 Baking
Direct Gas Fired oven with a pre-heated Compound Balanced Weave band. Baking time: 3 minutes.
8.4 Packaging
FIG 22 Potato snack packaging
8.5 Formulations for potato snacks
Recipe 8.2 (Baked and fried)
Potato akes 100.000
Potato starch 67.773
Salt 7.500
Emusi er 2.500
Water 100.000
277.773
Dry blend: 2 minutes

Add water, mix: 2 minutes
Biscuit cutting machine: sheet to
nal dough thickness of
0.7mm
Bake at 150oC for 2 minutes

Fry in vegetable oil at 190oC
Recipe 8.3
Ingredients by mixing stages
Stage 1
Calcium acid phosphate 0.566
Corn starch 18.865
Potato akes 23.700
Vegetable oil 3.021
Lecithin 0.313
Mix 1 minute at low speed
Stage 2
Water at 60oC 47.400
Mix 1 minute at low speed

Mix 1 minute at high speed
Stage 3
Potato akes 33.654
Water at 60oC 35.076
Mix 1 minute low speed and 0.5 minute at high

speed
Stage 4
Potato akes 42.660
Mix 8 minutes (approx.) at low speed
Dough temperature 40-

44oC
Rest dough for 50 minutes
213.053
9. Little Hearts
FIG 2.23 Little Hearts
9.1 Description
Light, multi-layered crackers.
9.2 Formulation for Little Hearts
Recipe 9.1
Flour 100.000
Fat 15.748
Lecithin 0.252
Sugar, ne caster 5.984
Skimed milk powder 2.992
Enzyme 0.002
Salt 1.024
Yeast (inactive) 1.024
Water 27.600
158.523
9.3 Mixing
Mix all ingredients except the enzyme and ammonium bicarbonate to a cream.
Add our, ammonium bicarbonate, enzyme dissolved in 200ml of warm water and mix.
Rest the dough for 1-1.5 hours.
9.4 Forming
Laminate up to 11 layers, followed by 3 gauge rolls and single roll cutter.

Add ne caster sugar up to 19% of dough piece weight.
9.5 Baking
Temperatures: 210 / 220 / 245 / 275 / 270 / 195oC

Baking time: 6 mins.
Adjustment of extraction, turbulence (closed) and zone temperatures is required to avoid the sugar
dropping on the oven band.
9.6 Packaging
Fig 2.24 Little Hearts pack

TechTalks Discussion
Laminated Cracker Seasoning Application

Is there anyone out there that is familiar with alternative applications where the oil spray is not so
thick and with other was to apply the seasoning such as a dry powder sprinkle etc?
Laminated snack crackers in steel belts?

Has anyone ever tried to make laminated biscuits (snack cracker type) in a steel oven band?
Cracker ovens
What would be the best speci cation for a hybrid oven to bake (1) snack crackers, 'Ritz' type, and (2)
cream crackers
Topping salt detaching from crackers between application and packaging

What is the best way to assure that the topping salt in crackers will not detach from the product until
packaging?
Ammonia Bicarbonate in Soda Crackers

What is the recommended quantity for whole wheat crackers?
First time doing crackers I have some problems

Is the kneading time and rph very important? what would the ideal time? and at what rph would you
suggest, please? My equipment are small, more like bakery-style than industry, I have a kneader, a
laminator, and a rotative oven.
Golden sh crackers
Any can help me with a recipe for gold sh crackers?
Improvement of shelf life and stability of recipe for hard dough biscuits
I would like to keep the formula stable for at least 4 months, preserve avor without chemical
additions to the recipe.
Production without fermentation

I am producing hard dough crackers biscuit-like salty and vegetable crackers. Now i would like to do
production without fermentation by using hot water in the dough.
l am trying to source a gluten-free cracker manufacturer uk

Hi, l am having trouble sourcing a bakery to produce my gluten-free crackers. All ingredients have
been sourced and premixed by the supplier.
Hard soda crackers

Hopefully, someone can help me with the solution on how to make our soda crackers have a softer
bite.
Blister Problem
How to solve the blister problem in Enzyme Crackers/Ritz Crackers biscuit.
Cracker cutter - pilot

Anybody that can recommend a cutter for crackers for the pilot test? Ideally, it should be a cutter
equipped with docker pins, i imagine something with a spring inside the cutter to perforate with the
pins when cutting. Hope anyone can give some good advice here.
The crackers shape is changing

After forming the dough piece's shape is ok. But after the oven crackers, the shape is changing.
Crackers going to be larger in width and smaller in length.
Cheese Crackers, puf ng, hard crust soft crumb

I am working on a cheese cracker, I am using fresh yeast at 0.9% also using chemical leaveners, SMBS,
enzymes, dough conditioner in my formulation. After baking, crackers are getting hard outside and
soft inside, with no light and crispy texture sometimes it also gets puffed, my target is to achieve thin
and light and crispy crackers.
Oil absorption time in crackers

How to determine the best oil absorption time in crackers? How to determine the temperature effect?
Laminator RPM speed for soda crackers

What is the rpm that a 4-6 roll laminator should work. Should all rollers work at the same RPM´s?
How to eliminate blisters on crackers?

How do we eliminate blisters on fermented crackers like water crackers or cream crackers from an
equipment standpoint?
Seasoning for Potato crackers
Hi guy, what would be the best type of seasoning unit for Potato crackers weighing around 2 grams,
46mm round dia? The type of seasoning that applies is chilly akes, pepper, etc. The normal
sprinkling unit wouldn’t work as it used more coarse materials like salt, sugar, nuts, etc. Bieber the
avoring drum might also break the biscuit. Any suggestions?
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04/03/2021 Snack crackers

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ALL NEWS OUR EXPERTS INTERVIEW TECHNOLOGY EVENTS BISCUIT

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1. ‘Ritz’ type snack cracker

FIG 2 Ritz type crackers

1.2 Product speci cation

Dimensions: 48.0 mm diameter

Ingredient list : Wheat our, palm oil,sugar, raising agents (ammonium hydrogen carbonate,

Formulation: Recipe 1.1

Flour weak 100.000

Vegetable fat at 45oC 10.000

Invert syrup at 45oC 3.000

Malt extract at 45oC 2.000

Calcium acid phosphate 1.100

Sodium bicarbonate 1.050

Ammonium carbonate 1.000

Enzyme Proteinase No.18 0.200

1. Flour should be weak with a protein content of 8-9%

Recommended source: Kerry – Biobake BSC and Pro x 100P

FIG 3 Process ow for Ritz type crackers

An "all in" mix on a horizontal mixer

7. Add our, calcium acid phosphate, sodium bicarbonate

Temperature of nished dough 33oC. pH 6.5-7.5

1.4 Standing time

The dough is laminated with 4 - 6 laminations, approximately 3 mm thick.

FIG 6 Baker Paci c Hybrid DGF / Indirect Radiant oven

Baking time 3.5 - 4.0 mins.

1.7 Baking band

Z47 type wire-mesh band or Compound Balanced Weave band

1.8 Oil spray

1.10 Formulations for ‘Ritz’ type crackers

Flour (weak) 100.000

Barley our 1.269

Granulated sugar 8.016

High fructose corn syrup 2.845

Vegetable oil (soya bean) 11.658

Ammonium bicarbonate 1.839

Sodium bicarbonate 1.077

Pro x 100P enzyme 0.004

Biobake BSC enzyme 0.005

High fructose corn syrup 2.850

Vegetable oil (soya bean) 11.660

Ammonium bicarbonate 1.840

Sodium bicarbonate 1.080

2. Process for ‘TUC’ type cracker

FIG 8 ‘TUC’ type crackers

A crisp, very light bite with salt and savoury avours.

2.2 Product speci cation

Dimensions: 64 x 67 mm (66 x 51 mm)

‘All in one’ mix on a horizontal high speed mixer

Biscuit cutting machine:

Baking time 4.5 - 5.0 min.

2.6 Baking band

Z47 type wire-mesh band

2.7 Oil spray

FIG 9 TUC packaging

2.9 Formulation for ‘TUC’ type crackers

Flour, soft 100.000

Vegetable fat 11.071

Coconut oil 7.143

Liquid malt 8.000