Crackers

Crackers tend to be perceived quite differently; however in essence it is like a puff pastry or croissant product, but with a ‘poorer’ formulation: less fat and/ or sugar. However that’s also where the commonality stops: it has become a categorie of its own, where nowadays deposited, extruded and even rotary moulded variations are an option.

If we look at crackers we have 3 categories we could distinguish:

         Fermented:

o   Laminated without filling (e.g. soda cracker)

o   Laminated with filling (e.g. cream cracker)

       Non fermented:

o   Lamination without fat (e.g. water cracker/ Matzos)

o   Laminated with fat (e.g. puff pastry)

         Enzyme modified

o   Laminated (e.g. Ritz, Tuc)

o   Not laminated (e.g. Haust cups

The characteristics are here that we are working with a developed dough, that is we are intentially developing a gluten network structure. The fermented crackers traditionally work with long fermentation times and a so-called sponge-dough methode. From a lamination strategy they are often made on a vertical laminator in stead of a horizontal one and targeting about 6-8 layers (without the fat/ filling), on a horizontal laminator one could go for a full Turn (Dutch or French or combining them) to replicate. Enzyme modified is used as in several countries the SMS (Sodium Metabisulfate) is not allowed anymore; the target is to relax the formed gluten network in order to get that crunchy, creamy but not brittle textures. Layering is about the same as in the fermented crackers. Laminated cracker without fat are often quite poor in formulation: only Flour, water and salt. The level of water is only that much that  a decent structure can be obtained but only by lamination, the benefit is that in the end the baking time is short and temperatures can be high.

Important in all crackers are the docking holes: this facilitates a quicker release of water during baking and aids therefore in getting the texture right. Of equal importance is the barrier that is applied directly after baking: an oil spray to prevent/ delay moisture migration in time causing checking and too quick retrogradation.

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