Snack Crackers: process and recipes

Process and recipes from the late Glyn Sykes

 

1.  ‘Ritz’ type snack cracker

1.1  Description

Snack crackers are successful in every market, savoury, light and crispy with oil spray

1.2  Product specification

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 flour, palm oil,sugar, raising agents (ammonium hydrogen carbonate, monoclacium phosphate,potassium hydrogen carbonate), salt, barley malt flour, glucose-fructose syrup, acidity regulators (potassium chloride, sodium gluconate).

Recipe 1.1

Flour weak 100.000
Sugar fine 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

 

1.3 Mixing

An “all in” mix on a horizontal mixer

Temperature of about 33oC for enzyme doughs

Baker Perkins horizontal high speed mixer with shaft-less blade

 Charge mixer with sugar, fat, invert syrup, malt extract, salt and water

  1. Mix at slow speed for 1.5 minutes
  2. Add ammonium bicarbonate dissolved in 2 litres of water at 32oC
  3. Mix at slow speed for 1.5 minutes
  4. Add enzyme dissolved in 2 litres of water at 32oC
  5. Mix at slow speed for 1.5 minutes
  6. Add flour, calcium acid phosphate, sodium bicarbonate
  7. Mix at slow speed for 2 minutes and at high speed for 1.5 minutes

Temperature of finished dough 33oC.  pH 6.5-7.5

Note: Adjust temperatures of mixer water jacket and ingredients to achieve the finished 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 flour in order to achieve the soft, delicate eating texture of the cracker.

1.5 Forming

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

Gauge roll reductions on the forming line 2:1

Baker Perkins forming line: (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

 

Baker Pacific Hybrid oven

Baking time                       3.5 min.

Zone temperatures:         Top: 190 / 240 / 240 / 230 / 230oC  Bottom: 180oC

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 with coconut oil at 60oC.


Recipe 1.2

Flour 100.000
Sugar 8.020
High fructose corn syrup 2.850
Vegetable oil (soya bean) 11.660
Lecithin 0.200
Ammonium bicarbonate 1.840
Sodium bicarbonate 1.080
ACP 1.080
Salt 0.770
Enzyme 0.010
Water 29.470
156.980

Recipe 1.3

 

Flour 100
Soybean oil 10
Sugar 1.8
Salt 1.8
Sodium bicarbonate 0.6
Yeast 0.2
Enzyme 0.002
Water 25
139.402

2. Process for TUC type crackerS

2.1 Description

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

2.2 Product specification

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

Thickness:                       5.8 mm       (6.0 mm)

Weight:                            5.0g            (5.5g)

Appearance:                    Evenly blistered

Colour:                             Golden

Texture:                           Light and crispy

Moisture:                         1.5%

Ingredient list:

Wheat flour, vegetable oil, barley malt extract, glucose syrup, raising agents (ammonium bicarbonate, sodium bicarbonate), sugar, flavouring, 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

2.4  Standing time

30 – 60 minutes

2.5  Forming

Biscuit cutting machine:

  • 3 roll sheeter
  • 2 pairs of gauge rolls
  • Relaxation web
  • Rotary cutter
  • Salt sprinkler

2.6  Baking

Baking time                       4.5 – 5.0 min.

Zone temperatures:         290 / 270 / 230 / 200 / 200 / 150oC

2.7 Baking band

Z47 type wire-mesh band or Compound Balanced Weave band

Pre-heat is required

2.8 Oil spray

Crackers are sprayed immediately after baking with coconut oil at 60oC.

Up to 17% of biscuit weight.

Recipe 2.1

Flour, soft 100.000
Vegetable fat 11.071
Coconut oil 7.143
Liquid malt 8.000
Whole egg 7.857
Glucose 11.893
Ammonium bicarbonate 3.679
Sodium bicarbonate 0.557
Salt 3.325
Water 16.429
169.954

Recipe 2.2

Flour 100.000
Vegetable fat 10.000
Glucose 10.000
Malt 10.000
Liquid egg 8.000
Ammonium bicarbonate 2.500
Sodium bicarbonate 0.500
SMS 0.086
Water 20.840

 

Recipe 2.3

Flour 100.000
Palm oil 12.800
Glucose 8.000
Malt extract 6.667
Egg 7.467
Ammonium bicarbonate 3.333
Sodium bicarbonate 0.507
Salt 0.933
SMS 0.053
Water 16.800
156.560

 

Recipe 2.4

Flour 100.000
Fat 11.072
Glucose 10.938
Malt 7.991
Liquid egg 7.991
Ammonium bicarbonate 2.932
Sodium bicarbonate 0.569
Salt 0.787
Water 19.048
Biscuit crumb 3.500
164.828

 


3 Cheese crackers

Ingredient List:

Wheat flour, vegetable oils, dried cheese,, sugar, dried onion, flavouring, ammonium bicarbonate, sodium bicarbonate, salt

Recipe 3.1

Flour 100.000
Fat 18.000
Glucose syrup 5.240
Cheese powder 16.600
Yeast 3.490
Peppers 0.065
Ammonium bicarbonate 2.440
Sodium bicarbonate 0.349
Salt 0.872
Lactic acid 0.698
SMS 10% solution 0.190
Water
147.944

Recipe 3.2

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
Sodium bicarbonate 0.333
Ammonium bicarbonate 3.194
Lactic acid 0.694
Nuclin flavour 3.055
MSG 0.333
Buttabelle flavour 0.100
Cheese flavour 0.278
White pepper 0.042
Water 32.000
171.583

Recipe 3.3

Sponge
Flour , weak 50.000
Water at 29.5oC 26.000
Yeast, dissolved in water 0.094
Cheese 10.000
Shortening 10.000
Dough
Flour, weak 50.000
Salt 1.250
Sodium bicarbonate 0.500
Water at 29.5oC 7.500

Recipe 3.4

Flour 100.000
Shortening 6.500
Cheddar cheese 10.000
Sugar 0.500
Salt 1.000
Paprika 1.200
Red pepper 0.025
Celery seed (ground) 0.100
Yeast 1.000
Ammonium bicarbonate 1.500
Water 22.500
144.325

Recipe 3.5 Cheese straws

Flour 100.000
Cheddar cheese 30.170
Butter 12.333
Margarine 40.333
Egg 5.000
Salt 4.533
Ammonium bicarbonate 0.800
Baking powder 1.867
Worcester sauce 0.633
Cayenne pepper 0.187
MSG 0.400
Water 5.333
201.589
Topping (sprinkler)
Flour 10.000
Cheddar cheese 10.000
Salt 1.250
White pepper 0.600
Egg wash
Milk 5.000
Egg 3.750
Golden syrup 1.250
Water 0.315

4 Vegetable and herb crackers

Recipe 4.1

Flour 67.700
Rye flour 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
Sodium bicarbonate 0.226
Ammonium bicarbonate 3.383
SMS 0.022
Enzyme protease 0.037
MSG 0.376
Salt 0.752
Buttabelle flavour 0.135
Gluten powder 0.338
Roasted sesame seed 6.770
Water 31.500
164.573

Recipe 4.2

Flour 100.000
Caster sugar 5.000
Malt 1.538
Groundnut oil 20.000
Whey powder 3.461
Lecithin 0.256
Sodium Acid Pyrophosphate 0.344
Salt 0.769
Sodium bicarbonate 0.749
Ammonium bicarbonate 1.282
Enzyme protease 0.025
Buttabelle flavour 0.026
Roasted nut essence 0.077
Water 28.200
161.727

Recipe 4.3

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

5 Wheat crackers

Ingredient list:

Wholemeal wheat flour, butter, wheat flour,, sugar, salt, barley malt flour, sodium bicarbonate, glucose syrup, dextrose.

Recipe 5.1

   
Flour 60.000
Wholewheat flour 40.000
Soya oil 10.000
Granulated sugar 1.800
Sodium bicarbonate 0.800
Ammonium bicarbonate 0.500
Salt 1.800
Yeast 0.030
Enzyme 0.006
SMS 0.019
Water 16.400
131.355

Recipe 5.2 

 
Flour 718.25
Wholewheat flour 153.8
Wheat germ (toasted) 127.65
Granulated sugar 87.67
Malt 43.06
Glucose 15.38
Vegetable fat (soya bean oil) 153.8
Salt 6.46
Ammonium bicarbonate 20.45
Sodium bicarbonate 7.69
SMS 0.65
SAPP 4.46
Antioxidant 0.2
Water 323
1662.52

6  Oyster crackers

 Recipe 6.1

Flour, soft 50.000
Flour, strong 50.000
Butter 3.571
Fat 3.571
Hydrogenated vegetable oil 8.929
Malt extract 3.571
Salt 1.786
Yeast 1.429
Powdered sugar 1.071
Flavour 0.022
Water 29.000
152.950

 Recipe 6.2

Sponge
Flour 60.000
Enzyme 1.000
Yeast 0.100
Additive 0.800
Water / ice 30.500
Dough
Flour 40.000
Malt syrup 3.600
Salt 1.300
Sodium bicarbonate 0.800
Water 2.000
Sponge  Mix  5 minutes.   Temperature: 25oC            Ferment: 18 hours.  pH 4.0 – 5.0                                                                                          Dough   Mix 9 minutes. Temperature: 32oC   Ferment: 6 hours.   pH of baked cracker 7.0 – 8.0    Moisture:  3.0%

7  Goldfish

Description

Very light thin, hollow, crispy snacks

 Ingredient List:

Wheat flour, corn powder, vegetable fat, potato starch, sugar, tomato seasoning, tomato powder, caramel colour, lecithin, corn starch, salt, vegetable flavour, sodium bicarbonate, rosemary extract.

Recipe 7.1

Flour 100.000
Fat 5.757
Cheddar Cheese 21.011
Sugar 0.810
Yeast extract 1.611
Activated dried yeast 1.000
Inactive dried yeast 1.000
Sodium bicarbonate 0.135
Cream of Tartar 0.089
Salt 0.890
Spice 0.354
Colour 0.377
Water 28.700
161.734

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