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Crackers

Ingredients

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

Working method

  • 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
  • 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