They are cookies with a crunchy bite, followed by a crumbly sensation on the palate. The references in this cracker family would be those already categorized, «Maria», «Toast» or «Petit Beurre», and also all those within the cracker category, such as “Cream Cracker”, “Soda Cracker” and in general salty crackers.
The main ingredient of this family are flour and water along with a small amount of sugar and fat.
The base of this family of products is made up of flour and water, with minimal proportions of sugar and fat. Its preparation follows a structured process in which each phase directly influences the final quality.
From initial dough preparation to rolling, cutting, baking and subsequent cooling, each stage is designed to ensure uniformity, precision and a stable and consistent final product.
The process is structured in four main phases:
Preparation of the dough
Stasis or fermentation (when applicable)
Forming and laminating
Thickening, cutting, baking and cooling
Except in categories where the product can be laminated or rotary, such as sandwiches, laminated formats are usually packaged in presentations of greater volume or weight, which requires an adequate volumetric handling and packaging system.
To do this, a designed feed is required that guarantees efficient management of the product flow, a well-sized lung prior to primary packaging and correct package formation. It is essential to ensure precise loading in the packaging machine chain, whether Roll-pack or Flow-pack, in addition to having equipment capable of offering firm, consistent packages aligned with current trends such as tear tape.
