Baking & Snack - February 2025 - 76

EQUIPMENT CRACKER & BAKED SNACK PROCESSING
more for snacks that contain less sugar, fat and calories
while being rich in natural ingredients. "
In general, baked snacks and crackers are conThe
$10.9 billion
cracker market saw
sales rise 3.1%, but
unit sales slip
2.2%.
Bakers can use
a cut sheet
laminator to
create their
signature crispy
and crunchy
crackers.
sidered healthier options as opposed to cookies or
fried products, observed James Outram, senior
applications technologist for Bühler's biscuit
business unit. He said that the company's
product innovation center is developing
more wholesome products made with
whole grains, seeds, rice, nuts and more to
accommodate well-informed shoppers.
" All producers must be aware that the
ingredient labels on products are being read
and studied by consumers, " he pointed out.
The good news is that many of these new,
non-traditional proteins and other ingredients can
usually be incorporated into nutritious and flavorful
baked snack doughs with some product development
work, said Ken Zvoncheck, director, process technology,
Reading Bakery Systems (RBS).
" Additionally, if desired by the customer, these
doughs can then also be optimized to produce finTypically,
the end justifies the
means when it comes to
scaling up from product
development to the
production line.
ished products with surfaces that can hold maximum
amounts of post-bake seasonings, " he said.
The skinny on thin crackers
Typically, the end justifies the means when it comes
to scaling up from product development to the
production line. However, the process may differ
depending on the type of equipment used.
" With any cracker or flatbread process, it always
starts with the finished good and the equipment
manufacturers work backwards from there, " said
Nick Magistrelli, vice president of sales, Rademaker
USA. " The defining product characteristics are what
drive the overall process and the equipment configurations.
From a sheeting line and makeup table
perspective, it is important to know what the cell
structure and final thickness of the product will be
along with all the shapes and sizes to be produced
on the line. Oftentimes, there are toppings that go
onto or into the product. Knowing all of this is very
important when designing the system. "
Outram noted that tolerance levels are more
restrictive when making thin, wholesome crackers.
These products require a homogenous mix to
properly hydrate the dough. Testing will determine
the dough's proper water percentage and whether
adding enzymes will improve its general machinability
by reducing stickiness, improving elasticity and
decreasing the resistance to deformation.
" Next, the weight accuracy is particularly demanding
for thin products as any variation will result
in products with an uneven bake, " he said.
For accurate sheeting, Outram added, Bühler
uses final gauge rolls that are 400 mm in diameter
and specially constructed from chilled cast iron to
minimize deflection under load or the sagging of the
sheet due to the weight of the dough.
" Healthier products tend to use specialty starches
and have low-fat content, so a combination of
water chilling and independent drives on the gauge
rolls helps prevent dough sticking to gauge rolls, " he
observed.
John Price, sales director for Sponer Vicars, a
Middleby Bakery company, recommended using a
cut sheet laminator with three gauge rollers that can
76 Baking & Snack | february 2025 | bakingbusiness.com
Middleby Bakery
Source: Circana for the 52 weeks ending July 1, 2024.
http://www.bakingbusiness.com

Baking & Snack - February 2025

Table of Contents for the Digital Edition of Baking & Snack - February 2025

Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
Baking & Snack - February 2025 - 9
Baking & Snack - February 2025 - 10
Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
Baking & Snack - February 2025 - 14
Baking & Snack - February 2025 - 15
Baking & Snack - February 2025 - 16
Baking & Snack - February 2025 - 17
Baking & Snack - February 2025 - 18
Baking & Snack - February 2025 - 19
Baking & Snack - February 2025 - 20
Baking & Snack - February 2025 - 21
Baking & Snack - February 2025 - 22
Baking & Snack - February 2025 - 23
Baking & Snack - February 2025 - 24
Baking & Snack - February 2025 - 25
Baking & Snack - February 2025 - 26
Baking & Snack - February 2025 - 27
Baking & Snack - February 2025 - 28
Baking & Snack - February 2025 - 29
Baking & Snack - February 2025 - 30
Baking & Snack - February 2025 - 31
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Baking & Snack - February 2025 - 33
Baking & Snack - February 2025 - 34
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Baking & Snack - February 2025 - 77
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Baking & Snack - February 2025 - 79
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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