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
- Mix at slow speed for 1.5 minutes
- Add ammonium bicarbonate dissolved in 2 litres of water at 32oC
- Mix at slow speed for 1.5 minutes
- Add enzyme dissolved in 2 litres of water at 32oC
- Mix at slow speed for 1.5 minutes
- Add flour, calcium acid phosphate, sodium bicarbonate
- 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 |
baking process and engineering 