![]() 1.4 Standing timeĪfter mixing, the dough is stood to allow the enzyme to react with the gluten. Note: Adjust temperatures of mixer water jacket and ingredients to achieve the finished dough temperature of 33 oC, which is important for maximum enzyme activity. Mix at slow speed for 2 minutes and at high speed for 1.5 minutes.Add flour, calcium acid phosphate, sodium bicarbonate.Add enzyme dissolved in 2 litres of water at 32 oC.Add ammonium bicarbonate dissolved in 2 litres of water at 32 oC.Charge mixer with sugar, fat, invert syrup, malt extract, salt and water.Temperature of about 33 oC for enzyme doughsįIG 4 Baker Perkins horizontal high speed mixer with shaft-less blade Recommended source: Kerry – Biobake BSC and Profix 100PįIG 3 Process flow for Ritz type crackers 1.3 Mixing Flour should be weak with a protein content of 8-9%.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). Snack crackers are successful in every market, savoury, light and crispy with oil spray. ![]()
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