Cutting rollers for hard biscuits, crackers

Cracker appeared in England in the XVIII century as a result of an accidental experiment of baker Josiah Bent, who decided to change the recipe for the preparation of biscuits. Today, cracker cookies enjoy an active consumer demand among the population. And thanks to its caloric content and long shelf life, it is even included in the ration of servicemen and sailors.

The technology of cooking cracker biscuits

The dough is mixing in two ways: conventional or sponge (the second requires great effort and large production areas that is why it is rarely used). After mixing it is lie down to relieve mechanical stress and relax the long, swollen gluten. The finished dough is "laminated", i.e. Folds several times and rolls up to the desired thickness. The pieces are molded by molding rotary roller which not only shape the future biscuit, but also puncture the cracker with pins to prevent "air cushion".

Rotary rollers allow you to achieve any desired shape of the product and expand the product range. On the shelves of shops there are crackers with taste of cheese, garlic, bacon, onions. Crackers can have a sweet or delicate creamy taste. Finished products are lubricated with sunflower oil or special fat, sprinkled with poppy seeds, seeds, sesame, etc.