Crackers

Ingredients

Flour	50%	5000 g
Vitason Licht Meergranen (multigrain light) 50% »	50%	5000 g
Margarine	20%	2000 g
Fresh Yeast	3%	300 g
Water approx.	42%	4200 g

Working method
Kneading	Mix all ingredients into a smooth and well developed dough
Dough temperature	Approx. 26°C
Scale	Dough pieces approx. 1650 grams and fould square
Dough proof	Approx. 20 minutes
Moulding	Roll the dough pieces into slices with a thickness of approx. 2.5 mm Place the slice on baking sheets, prick through the dough and cutting 6 x 12 cm
Final proof	Approx. 20 minutes
Baking	Approx. 30 minutes at 200°C Open steam slide after 20 minutes