Baker’s ratio for crackers
Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just research a bunch of recipes and come up with my own, but if there’s one out there that any of you know about, it would sure save me some time and headache!
Pictures about "Baker’s ratio for crackers"
What mixture is used for crackers formation?
Dough formulation (40% total hydration):IngredientsBaker's %Wheat flour (hard/soft blend)30.0Salt2.0Shortening / butter10.0\u201312.0Diastatic malt (malt extract)0.5\u20131.05 more rowsWhat is the diameter of a cracker?
Crackers. Crackers, or savory biscuits, are a savory and crunchy product made by layering sheets of strong dough and baking until the texture is crunchy. Crackers come in a variety of shapes, sizes, colors, and flavors, but are generally three inches or less in diameter, 1-5% moisture, and made from grain flours.How do you roll out crackers evenly?
Therefore, soft wheat flours with greater gluten quality and strength are typically preferred for cracker production.Baker Video with Tyson and T Funk
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Karolina Grabowska, Dana Tentis, Karolina Grabowska