Baking & Snack - February 2025 - 80
EQUIPMENT CRACKER & BAKED SNACK PROCESSING
Crispy crackers
require a different
baking profile
than conventional
ones to obtain
their distinctive
appearance and
texture.
products may use a high-low temperature profile to
set the proper, crispy texture. Laminated crackers,
instead, rely on a bell-curve temperature profile to
provide lift to the cracker and achieve a light texture.
" RBS recommends using primarily convection ovens
and dryers to produce these types of products, "
he said. " Convection moisture extraction is the most
efficient and consistent way to remove humidity from
a product. "
Post-bake dryers
add a crispy or
crunchy texture
without adding
unwanted
color to crackers
caused by overbaking
them.
He said extracting this moisture with other heat
applications, such as DGF, may result in checking -
or the development of hairline cracks and a weak
product structure - due to uneven moisture loss. In
fact, some products are virtually impossible to produce
on DGF ovens because of this shortcoming.
Zvoncheck recommended trying convection dryers
after the primary baking process.
Using a low temperature dryer set between 150°F
to 285°F for a longer time of 10 to 20 minutes allows
for a more gradual, even final moisture reduction
without checking issues.
Tim Clark, president and chief executive officer,
Radio Frequency Co. (RF), noted that its Macrowave
post-bake dryer will enable thin crackers to obtain
their final crispy texture and moisture level with no
browning in the oven and a longer shelf life.
" For a Macrowave, the dryer reacts to the water
molecules in the final product. It will have no effect
on taste or the quality of the ingredients being
used, " he said. " Certain grains are more difficult to
dry to low-moisture contents as the water can be
bound to the ingredients. RF can remove this bounded
water without over-coloring the product from
longer exposure to conventional heat. "
Seasoning with savoir faire
Seasoning baked snacks and crackers can be tricky
because of the lack of residual surface oil when compared
to fried products. Nanney said salt and seasonings
require producers to apply higher levels of oil
to ensure the toppings adhere to these products.
" Many of these products tend to be more uniform
in size and shape than a fried chip product, " he
pointed out. " In drum-based coating systems, these
products tend to shingle atop one another and not
expose both sides for targeted applied coating of
liquid and dry seasonings. To overcome this potential
problem, proper drum sizing and design are crucial.
The correct sizing, angle and number of internal
coating drum product flights are keys to yielding
constantly coated finished products. "
Nanney mentioned the most common method
for product seasoning is the traditional two-stage
system. This system typically includes a coating
drum, oil spray system and a dry seasoning system,
including a powder feeder and scarf plate distributor.
80 Baking & Snack | february 2025 | bakingbusiness.com
Top: Reading Bakery Systems, Bottom: Radio Frequency
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
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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 - 36
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Baking & Snack - February 2025 - 42
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