Baking & Snack - November 2020 - 78

CRACKER TECHNOLOGY

very nicely with a certain speed differential, " he explained. " When you're running a smooth sheet that
comes off the bottom roll smoothly, the whole cracker
integrity is going to be much improved. The smoothness
of the cracker as it bakes in the oven will be better - just
everything about that will be better. "
Another transition that can introduce inconsistencies
is the transfer between the rotary cutter and separation
conveyor. If the dough is developed and sheeted properly,
it can still come out misshapen if it sticks to the belt. As
the rotary cutter divides the dough into its final pieces, it's
pressed onto the belt, causing it to stick. As long as the
crackers release to the separation belt without issue, there
will be no deformities in the final shape. The tolerance of
the gap between the two conveyors and their speed are
critical to getting this handoff right, Mr. Zvoncheck said.

Baking the crackers
Baking and cooling are the next challenging moments
for strong, consistent crackers. Baking develops flavor,
ensures structure and imparts the appropriate color.

With such a thin product, it's critical that moisture is removed consistently and evenly across the width of the
oven so that every cracker is the same. This is all dependent on nailing the bake profile suitable to the product.
" It is important to use a typical 'bell' shape baking curve, " said Kevin Knott, technical sales manager,
Bühler Group. " This means don't try to rush the first
phase of baking and then create a skin or shell on the
product in the early stage of the baking. "
The bell shape baking curve of low heat, higher heat
and then lower heat is followed for most cracker production lines, but it's important that bakers understand
if that works best for their products. For thin crisp
crackers, that may not be the best fit, Mr. Zvoncheck
explained.
" I may want to hit that cracker with a lot of heat in
the beginning and then gradually reduce that temperature as it goes through the oven, " he said. " It's product-specific, but applying the correct baking profile
to that product is going to make the strongest cracker
with the best integrity. "

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Baking & Snack - November 2020

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