Crackers for Cheese

Process and Recipes from the late Glyn Sykes

1.  Cream Crackers

Cream crackers


The cream cracker was first developed in Ireland by Joseph Haughton in 1885 and manufactured by William Jacob in a small bakery. Jacob’s remain a popular brand in UK and Ireland. The brand is now owned by Pladis.

Cream crackers are usually eaten with butter, cheese and other savoury toppings. They are now widely consumed in South America, Asia and Australasia. Popular brands are Arnotts, Khong Guan, Hup Seng, Hwa Tai, Maliban, Mayora (Roma), Britannia Biscuits, Bakers of Durban. Malaysian cream crackers, originally made with many laminations on manual dough brakes with filling between the laminations and oil sprayed, are distinctive.

Product specification

                                                (1)                               (2)

Dimensions:                   68 x 66 mm                   66 x 66 mm

Thickness:                      6.4 mm                 6.3 mm

Weight:                           7.7g                      8.3g

Appearance:                 Evenly blistered

Colour:                           Pale cream or darker biscuit colour with dark blisters

Texture:                          Open and flaky, with a crisp bite

Flavour:                          Mild, rich flavour

Moisture:                        1.5 – 2.5%

Ingredient list:

Wheat flour, palm oil, salt, sodium bicarbonate, yeast.

Recipe 1

Flour, strong 100.000
Vegetable fat 15.200
Sugar fine 1.400
Yeast fresh 1.400
Malt extract 1.000
Salt 1.150
Sodium bicarbonate 0.060
Water at 32oC 4.400
Water to adjust dough temp. 26.000
Fat flour dusting  
Flour, strong 100.000
Vegetable fat 34.000
Salt 2.000

Dough Mixing on a Horizontal High Speed Mixer

  1. Make a suspension of the yeast and water at 32oC
  2. In the mixer bowl, add the fat, sugar, malt, salt and remaining water. Mix on slow speed for 2 minutes
  3. Add flour and sodium bicarbonate. Mix on slow speed for 3 minutes and then on high speed until the dough is clear
  4. Transfer the dough to a tub and prove for 4 hours at 32oC and an RH of 70-80%. Finished dough temperature 29oC – 30oC    pH 5.8 – 6.2

Preparation of the fat/flour for dusting

The fat should be in a plastic state at 20oC or less. Care should be taken to avoid oiling when mixing with the flour.

Mix for 10-20 minutes depending on the temperature of the mixing room.

After mixing, sieve the mixture and store at 2 – 3oC for 24 hours before use


6 laminations with the fat/flour mixture between the laminations

Add 18kg of fat/flour dusting to 100kg of dough


Direct Gas Fired oven. Traditionally cream cracker was baked on an open 5 x 5 mesh oven band.

Baking time:                   3.5 – 4 minutes

Baking profile:               300 / 290 / 270 / 270 / 270oC

Final moisture content:   1.5 – 2.5%

Recipe 2

Flour, strong 50.000
Flour, medium 50.000
Shortening 14.268
Malt extract 3.571
Yeast, fresh 1.417
Salt 1.787
Sugar, fine 1.429
Sodium bicarbonate 0.087
Water 28.600


2.  Puff crackers

Butter Puff Crackers


Puff  crackers are light, open and flaky. Sweet crackers may be dusted with sugar before baking to give a glazed surface.

Puff Cracker texture

Product specification

Dimensions:                             68 – 69 mm diameter

Thickness:                                10 mm

Weight:                                    10 g

Appearance:                             Pale with darker blisters

Texture:                                    Very light with open texture

Moisture:                                  1.5%

Ingredient list:

Wheat flour, vegetable oil (palm), wheat starch, salt.


Flour, strong 50.000
Flour, medium 50.000
Margarine 11.000
Tartaric acid 0.200
Cold water 0.200
Margarine 43.000
Malt extract 2.500
Salt 1.500
Cold water 36.000

3.  Cornish Wafer type crackers

Cornish Wafer type crackers


A very light, flaky cracker, usually eaten with cheese or other savoury topping.

Product specification

Dimensions:                66 – 68mm

Thickness:                    6.5 – 7.17mm

Weight:                          8.33g

Appearance:                 Evenly dockered and blistered

Colour:                           Pale cream

Texture:                          Open and flaky

Moisture:                        3.0%

Ingredient list: 

Wheat flour, vegetable oil (palm), wheat starch, salt.


Flour, weak 100.000
Fat (P.K.O) 41.670
Whey powder 0.694
Salt 1.688
Biscuit dust 9.115
Water chilled 40.360


1.Mix on a horizontal mixer:Add flour (30 %) vegetable fat flakes, whey powder, salt and mix at slow speed for 1 minute.

2. Add remaining flour and chilled water and mix for 4.5 minutes at slow speed.  Dough temperature: 20oC

Standing time:  20 minutes


Laminate with 7 – 14 layers. Two laminators are used at right angles to the production line, each producing 7 layers.

The dough sheet is rotary cut with separate printing and cutting rolls

Cornish Wafer type cracker texture


5×5 wire mesh band

Baking time: 4.25 minutes


4. Water biscuits

Water biscuits


A plain cracker eaten with cheese or other toppings. A crisp, hard bite.

Product specification

                                    (1)                               (2)

Diameter:              68mm                            57mm

Thickness:            5.2mm                  4.5mm

Weight:                 5.3g                      2.9g

Colour:                 Pale, almost white with dark blisters

Texture:                Open, flaky, quite hard

Moisture:              1.0 – 2.5%

Ingredient lists:

1. Wheat flour, vegetable oil (palm), salt.

2.  Wheat flour, palm oil, salt, glucose syrup, sodium bicarbonate.

Recipe 1

Flour 100.000
Vegetable fat 7.386
Salt 1.420
Water 27.000


“All in mix” on a horizontal mixer.

Stand dough for 8 up to 18 hours at 18oC


1.  Laminating: Sheeter followed by 4 gauge rolls to feed layering section.

2.  4 laminations, followed by 4 gauge roll units.

3. Rotary cutter


Direct Gas Fired Oven with open mesh band

Baking time: 2 minutes

Temperatures:  260 / 260 / 315 / 230oC

Formulations for water biscuits

Recipe 2

Flour, strong100.000
Invert syrup2.500
Sodium metabisulphite0.028

Recipe 3    (unfermented)

Flour, weak 50.000
Flour, strong 50.000
Sugar, fine 2.500
Glucose 2.000
Fat 4.500
Margarine 3.500
Milk powder 1.500
Salt 1.000
Water 25.000
  1. Mix 6 mins in High Speed Mixer                     

2. Mix 22 mins in Vertical Spindle Mixer          

3. Yeast (2.0kg) may be added  to recipe and dough proofed  for 5



4.  Crispbread



A flat, crisp, low fat cracker, often containing rye, wholemeal and other local flours. Crispbread is usually eaten with a variety of toppings.

Product specification

Dimensions:                             91 x 38mm

Thickness:                      4.5mm

Weight:                          5.6g

Appearance:                             Regular docker pattern, small blisters

pH                                  6.9             

Moisture:                        3.0 – 4%

Ingredient list

Wheat flour, palm oil, barley and barley malt extract, kibbled rye, glucose syrup, ammonium bicarbonate, sodium bicarbonate, chive flakes, salt, natural flavourings, wheat starch.

Formulations for crispbread

Recipe 1.

Biscuit flour 67.000
Bread flour 33.000
Butter 4.794
Margarine 5.137
Golden syrup 4.795
Glucose 4.623
Malt 1.027
Whey powder 2.055
Lecithin 0.332
Sodium acid pyrophosphate 0.462
Salt 1.370
Sodium bicarbonate 0.500
Ammonium bicarbonate 2.312
Yeast 2.568
Water 36.000



Baker Pacific Ltd. are suppliers of process technology and production equipment for biscuits, cookies, crackers, candy and chocolate.

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