Baking & Snack - November 2021 - 56

CRACKER PROCESSING
to get a homogeneous batch, and the water is going to
vary considerably versus a wheat-based dough, " said
Ken Zvoncheck, director of process technology, Reading
Bakery Systems (RBS). " Some formulas just require
more water to hydrate the grains, but others are more
challenging because they're clean label and require better-for-you
(BFY) ingredients. "
Typically, non-wheat flour doughs will yield a harder,
denser textured product that might not be as appealing
to some consumers who expect a lighter, crispier one.
" To combat that, we can do it with formulation
by changing up the amount of fat that's added, " Mr.
Zvoncheck explained. " Generally speaking, the more fat
you add to a product, the more tender it will be. But, of
course, if bakers are trying to make a healthy cracker,
that's not the avenue that most customers want to go. "
Another alternative involves adding modified starch
Gluten-free and
alternative flour
crackers often
require a different
baking process
than their conventional
wheat-based
counterparts.
Reading Bakery Systems
to bind the grains and hold the dough together during
the makeup process. Mr. Zvoncheck said RBS often
collaborates with bakers and starch suppliers to
run trials on these gluten-free products at its Science &
Innovation Center.
" With the right combination and correct starch in
the right amount, you can yield anything from a crispy
hard-biting cracker to a very tender cracker and anywhere
in between, " he said.
To create a repeatable and consistent dough sheet
made with alternative flours, Mr. Kelly pointed out that
Fritsch has removed the falling heights between the
sheeting sections to reduce the stress with its branded
SoftProcessing makeup process.
" All Fritsch cracker lines work on the basis of a
dough sheet, which is gently sheeted, according to the
SoftProcessing principle, " he said. " Afterward, the crackers
are cut or punched out of this dough sheet. "
Mr. Zvoncheck said traditional cracker lines typically
rely on fixed differential speeds through the reduction
process, which means the operator cannot adjust the top
roller vs. the bottom roller. On these older-style lines,
the bottom roller is usually set to run about 5% faster
than the top roller so that the dough sheet sticks to the
quicker-moving lower one. On newer flexible lines, all
those rollers are independently driven, which allows
bakers to adjust the speed differential and tailor the process
to a specific dough's viscosity and final texture.
" Every one of these doughs has a sweet spot where it will
sheet smoothly, so the advantage of this technology is that
it gives the product developer a lot more flexibility, " he said.
" The dough doesn't have to be sheeted in a very tight range
that mimics a wheat cracker dough very closely. "
Gluten-free and alternative-flour baked snacks also
require a lot more sheeting pressure. Often these products
follow a straight dough process and require no fermentation
or lamination.
56 Baking & Snack November 2021 / www.bakingbusiness.com
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Baking & Snack - November 2021

Table of Contents for the Digital Edition of Baking & Snack - November 2021

Baking & Snack - November 2021 - Intro
Baking & Snack - November 2021 - 1
Baking & Snack - November 2021 - 2
Baking & Snack - November 2021 - 3
Baking & Snack - November 2021 - 4
Baking & Snack - November 2021 - 5
Baking & Snack - November 2021 - 6
Baking & Snack - November 2021 - 7
Baking & Snack - November 2021 - 8
Baking & Snack - November 2021 - 9
Baking & Snack - November 2021 - 10
Baking & Snack - November 2021 - 11
Baking & Snack - November 2021 - 12
Baking & Snack - November 2021 - 13
Baking & Snack - November 2021 - 14
Baking & Snack - November 2021 - 15
Baking & Snack - November 2021 - 16
Baking & Snack - November 2021 - 17
Baking & Snack - November 2021 - 18
Baking & Snack - November 2021 - 19
Baking & Snack - November 2021 - 20
Baking & Snack - November 2021 - 21
Baking & Snack - November 2021 - 22
Baking & Snack - November 2021 - 23
Baking & Snack - November 2021 - 24
Baking & Snack - November 2021 - 25
Baking & Snack - November 2021 - 26
Baking & Snack - November 2021 - 27
Baking & Snack - November 2021 - 28
Baking & Snack - November 2021 - 29
Baking & Snack - November 2021 - 30
Baking & Snack - November 2021 - 31
Baking & Snack - November 2021 - 32
Baking & Snack - November 2021 - 33
Baking & Snack - November 2021 - 34
Baking & Snack - November 2021 - 35
Baking & Snack - November 2021 - 36
Baking & Snack - November 2021 - 37
Baking & Snack - November 2021 - 38
Baking & Snack - November 2021 - 39
Baking & Snack - November 2021 - 40
Baking & Snack - November 2021 - 41
Baking & Snack - November 2021 - 42
Baking & Snack - November 2021 - 43
Baking & Snack - November 2021 - 44
Baking & Snack - November 2021 - 45
Baking & Snack - November 2021 - 46
Baking & Snack - November 2021 - 47
Baking & Snack - November 2021 - 48
Baking & Snack - November 2021 - 49
Baking & Snack - November 2021 - 50
Baking & Snack - November 2021 - 51
Baking & Snack - November 2021 - 52
Baking & Snack - November 2021 - 53
Baking & Snack - November 2021 - 54
Baking & Snack - November 2021 - 55
Baking & Snack - November 2021 - 56
Baking & Snack - November 2021 - 57
Baking & Snack - November 2021 - 58
Baking & Snack - November 2021 - 59
Baking & Snack - November 2021 - 60
Baking & Snack - November 2021 - 61
Baking & Snack - November 2021 - 62
Baking & Snack - November 2021 - 63
Baking & Snack - November 2021 - 64
Baking & Snack - November 2021 - 65
Baking & Snack - November 2021 - 66
Baking & Snack - November 2021 - 67
Baking & Snack - November 2021 - 68
Baking & Snack - November 2021 - 69
Baking & Snack - November 2021 - 70
Baking & Snack - November 2021 - 71
Baking & Snack - November 2021 - 72
Baking & Snack - November 2021 - 73
Baking & Snack - November 2021 - 74
Baking & Snack - November 2021 - 75
Baking & Snack - November 2021 - 76
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Baking & Snack - November 2021 - 78
Baking & Snack - November 2021 - 79
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Baking & Snack - November 2021 - 81
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Baking & Snack - November 2021 - 97
Baking & Snack - November 2021 - 98
Baking & Snack - November 2021 - 99
Baking & Snack - November 2021 - 100
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