how is soda cracker manufactured in factory

If you are wondering how soda crackers are made, this article will help you understand the various factors that go into making a cracker. This includes the ingredients, methods, and equipment used. After you have understood these factors, you can proceed to the next steps. Hopefully, this article has been helpful in answering your question. And remember, your first step is to ask your parents! They will likely be glad to answer all your questions!

Factors that affect the manufacture of soda crackers

The manufacturing process of soda crackers involves various factors that affect the quality of the final product. The amount of acid-forming organisms in the flour can vary from batch to batch. Soda is used to neutralize the acid produced in the dough. The amount of soda added to the dough also affects the cracker’s quality. During the manufacturing process, the crackers are divided into four distinct stages: fermentation, lamination, gauge rolls, and rotary cutter. The crackers are then baked using a four-zone tunnel oven, which is a continuous belt conveyor system that allows the crackers to cool.

The L, a*, and b* values of the flour blends used in the study were similar to those of the control flour blend, but they varied slightly in LA-SRC and Suc-SRC values. These values were both below the desired range and probably accounted for the differences between the two flour blends. The GPI value was 0.54, within the marginal range for soda cracker flours. This result indicates that the control flour blend has adequate gluten strength and baking performance.


Soda crackers are bread substitutes, so the ingredients of soda cracker vary from recipe to recipe. While saltines are unleavened, soda crackers contain yeast, making them leavened. The dough is then allowed to rise for about 20 hours and is then mixed with alkaline soda to neutralize the excessive acidity of yeast. Once the dough is ready, it is rolled in layers and baked.

To bake the cracker, prick the dough with a fork. Cut into desired shapes. A rolling pizza cutter is an excellent tool to use. Crackers must not touch one another. They should be placed on a sheet pan with sufficient space between them. Sprinkle with seeds or salt. Bake the crackers until they are lightly browned. Once done, brush them with melted butter and allow them to cool on a wire rack.


Soda cracker is made by baking a mixture of a single component of flour and water in a mixer. A soda sponge is added to the mixture during the last step before final proofing. This sponge contains sufficient amounts of microorganisms to create a liquid starter. When the dough leaves the final proofing vessel, it is tested for acidity. Once the desired pH value has been reached, the cracker is ready for consumption.

Soda crackers have been made in factories for more than 140 years. Their production has increased to giant proportions over time. They are available in many different flavors. They are made using dough containing yeast or chemical leaveners. Soda crackers are a delicious snack and are made from dough which ferments. The dough is then shaped to a desired shape. Soda crackers contain less fat than other cookies and biscuits. They also have a pH level slightly higher than sponge, making them an ideal snack.


Soda crackers are a popular snack food made from yeast and flour. The process involves combining water and yeast to form a dough that is then discharged into a fermentation chamber. During the fermentation process, the dough remains substantially quiescent. Once the dough has completed proofing, it is formed into a thin sheet with multiple laminations. The laminations are then delivered to an oven for baking.

The baking process requires a variety of equipment. The baking zone has to be at 210oC, 230oC, or 170°C for about 6 minutes. Crackers were then cooled and then stored in ziploc bags. The production process was then repeated three times. This process yields one hundred crackers. Then, crackers are packed in bags and stored for later quality evaluation. The cracker must be consumed within two weeks after it is made to prevent rotting.


Soda cracker manufacturing began when Frank L. Sommer decided to make a cracker that would satisfy his sweet tooth. While still a teenager, he moved to St. Joseph, MO, and worked in a bakery. He later started his own business and soon gained notoriety for creating the “Premium Soda Cracker,” which he popularized by sprinkling coarse salt on them. His product, sold under the name Saltines, was a hit, and he won the Blue Ribbon of Excellence in the Buchanan County Fair in 1876.

Throughout the years, soda cracker production has changed dramatically, but its basic formula remains the same. In the 1850s, crackers were a staple food for hungry families. At that time, baking science had not advanced much. By the late 1800s, crackers were the main food staple for hungry families, so they were often referred to as “Export Sodas”.

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