Crackers are baked products known for their crispy texture and savory flavor, first created in 1792. They have holes, or docking holes, to allow air to escape during baking, preventing bubbles from bursting and ensuring a flat, crispy final product. The document outlines three main types of crackers: soda crackers, snack crackers, and cream crackers, each with distinct ingredients and preparation processes.

1. CRACKERS
Riya Garg
Dept. of food science and technology

2. CONTENT
• INTRODUCTION
• Why do crackers have hole
• Types of crackers
1. Soda Crackers
2. Snack Crackers
3. Cream Crackers

3. Crackers

4. INTRODUCTION
 Crackers are a wide range of products
characterised by crispy, open texture and
savoury flavours.
 Baked in many shapes and sizes i.e. Round,
Square, Rectangular, etc.
 First crackers was made in 1792 by John
Pearson in Newburyport.
 Stored for long periods of time without
losing their original quality.
 The holes in the crackers are called
“Docking Holes”.

5. Why do crackers have hole
 Without hole crackers would not
bake properly.
 The cracker dough contains lots of
air bubbles and when it is heated in
the oven, these pockets of air
expand.
 The holes in the crackers are called
docking holes.
 To stop these bubbles from
expanding and bursting, a machine
called a docker pricks holes in the
dough to allow the air to escape so
that the cracker can bake properly.
 This method reduces the air bubbles
and ensures that the crackers are flat
and crispy.

6. Types of crackers
1. Soda/Saltine Crackers
2. Snack Crackers
3. Cream Crackers

8. Soda/Saltine Crackers
 Traditional type of fermented cracker,
produced from laminated dough.
 Thin and square in shape(2mm).
 It has perforations over its surface as well
as dry and crisp texture.
 Salty, long fermented usually 24hours.

9. Formulation
Proteins: 8-10%
Shortening: 8-10%
Yeast: up to 5%
Salt
Malt and Malt syrup
Proteolytic enzyme
Sodium bicarbonate
This type of crackers are produced using a sponge and
dough process.
Crackers have 2-2.5% moisture content that gives the
cracker its brittle texture.

10. PROCESS FOR SODA
CRACKERS

11. Snack Crackers
 It produced from laminated dough with added
flavouring and less fermentation time.
 Savoury , crispy with oil spray and chemically
leavened.
 Round shaped(4mm).
 Normally produced using straight dough or
“Direct” process.
 All ingredients are mixed and allow to rest for
30minutes to 2hours.

12. Formulation
Protein: 8-9%
L-cysteine
Sodium metabisulfite
Yeast
Salt
Sugar
Sodium bicarbonate
Ammonium bicarbonate
Cheese powder: 12-16%
Shortening is increased
Moisture content 2%
Oil is applied after baking and it improve the
mouth feel.

13. PROCESS FOR SNACK
CRACKERS

14. Cream Crackers
 Flat and rectangular in shape.
 It prepared from salted, long fermented and
laminated dough.
 Its surface is pale with lighlty browned
blisters.
 The dough is mixed in a single stage and
fermented from 4 to 16 h.
 The texture of cream cracker should be soft
and melt in the mouth.
 No chemical leavening is added.

15. FORMULATION
Flour
Shortening: 12-18%
Salt: 0.9-1.5%
Water
Yeast: 1.0-2.4%
Moisture content: 3-4%