How is a soda cracker made in a factory? We will discuss the process flow diagram, the ingredients, the baking process, and the texture of the finished product. We will also discuss the production process, especially the steps for premium soda crackers. We’ll also discuss the importance of measuring the ingredients, which should be taken care of for the highest quality soda cracker. Depending on the type of soda cracker, the resting time for the sponge is usually longer than for the final dough.
Process flow diagram
Soda cracker manufacturing follows the traditional method. Water and yeast are mixed and then discharged into a fermentation chamber where they remain substantially quiescent and proof continuously. Once fermented, the dough is formed into a sheet of varying thicknesses and laminations and delivered to an oven for baking. To ensure a consistent product quality, soda is added to the dough in a proportion that will yield a crisp, flaky cracker.
After fermentation, the acid content in the dough is neutralized. The amount of soda added is controlled according to the acid content of the dough. The process is completed by forming the dough into thin sheets and applying soda to them. This produces a thick laminated sheet that is suitable for baking. In addition, soda is neutralized when it is applied to the laminations. This process can take several hours, and the soda level in the sheets is regulated using the pH level of the dough after leaving the final proofing receptacle.
Ingredients
Soda cracker is a simple bread-like snack. The key to its texture is cake flour, not all-purpose flour. It can be made from semolina flour or cake flour. Another essential ingredient is butter or vegetable oil. The cracker’s leavening agent is either instant yeast or Baking soda. Salt and sugar are added for flavor. You can also substitute whole wheat flour if you prefer.
Soda crackers are a snack food that can be eaten at any time. The best part is that they go well with a wide variety of toppings, including peanut butter and jelly in the morning. They can be paired with hot beverages and cheese or tuna fish. In fact, pregnant women can also enjoy this snack as it is low-calorie. To enjoy the health benefits of a soda cracker, make sure to include these ingredients in your daily diet.
Baking method
The process of soda cracker production is categorized into four steps, namely fermentation, lamination, gauge rolls, rotary cutter and 4-zone tunnel oven. Crackers are baked in the tunnel oven for more than 4 hours to ensure a high level of quality and flavor. During the final baking step, the crackers are transported through a continuous belt conveyor system, allowing them to cool. In addition, these steps reduce the cost of production and ensure high-quality crackers.
After baking, the dough contains sodium bicarbonate, which changes its alkalinity. Therefore, the final cracker must be alkaline, i.e., its pH level should be between 7,2-8,0. However, the pH value of the final cracker is not a reliable indicator of its quality. Sodium salts of weak acids are used in cracker manufacturing, but they have no effect on the acidity of the cracker’s taste.
Texture
The first step in manufacturing a soda cracker is the fermentation of sponge with sodium bicarbonate. Then the dough is kneaded to a smooth texture. This step must be done at a low speed, as over-mixing will cause a hard, crumbly product with no spring. The dough is then returned to the fermentation room for up to 6 hours, during which it will reach a pH level of 7.0. Next, it is rolled out and cut into pieces. During the process, a relaxation conveyor is used to relieve the tension of dough sheets, as they are susceptible to significant shrinkage after cutting and baking.
The next step is adding texturizers to the dough, which are usually pre-gelatinized starches. These ingredients improve the rate of starch hydrolysis and contribute to the biscuit’s flavor and colour. Other ingredients used for soda crackers include shortening, milk, sugar, and flavouring agents. The dough is mainly composed of flour, with less than half being used. This flour is about eighty-nine percent in volume. The yeast fermentation and the addition of enzymes improve the quality of the finished product.
Acidity level
The alkalinity level of soda cracker is determined by adjusting the amount of sodium bicarbonate used in the dough during the baking process. A soda cracker should be between pH 7,2 and 8,0. Nevertheless, cracker pH is not an objective indicator and there are many factors that affect it. The salts of weak acids that are commonly used as a texturizer are ineffective in regulating the acidity level.
The process for making a soda cracker is complicated. The acid in the dough is caused by the presence of acid-forming organisms. The quantity of such organisms varies, and so the amount of soda added is also variable. The soda is used to neutralize the acid that results from the initial fermentation and the final proofing phase of the dough. The soda added during the baking process is essential to the quality of the cracker.
