Flavoured Crackers

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Flavoured Crackers to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Flavoured Crackers, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Recipes for hard doughs 51
• Recipe no. 31 32 33 34 35
• Type product savoury savoury bacon cheese Cheddars
• cracker cracker cracker cracker type
• flour, weak 100.00 100.00 100.00 100.00 100.00
• granulated sugar 4.00
• powdered sugar 5.36 3.08
• invert syrup 70 % 0.92 1.04 2.82
• malt extract 80 % 4.50 1.56 1.56
• maltodextrin 1.52
• dough fat 10.50 10.00 13.02 11.46
• oil 12.82
• lecithin 0.20
• GMS 0.50
• cheese, fresh 10.70
• cheese powder 4.00 6.77 10.42 12.82
• SMP 1.52 1.33
• amm. bic. 5.71 1.75 2.86 2.60 3.59
• soda 0.87 0.44 0.47 0.75
• ACP 0.05 0.05
• salt 1.79 0.75 1.23 1.23 0.77
• SMS 0.045 0.060 0.021
• P . enzyme 0.180 0.180 0.154
• powder flavour 0.10
• MSG 0.13 0.42 0.42 0.15
• lactic acid 0.38
• colour* 0.10

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

added water 30 33 26 26 35 * This ingredient is not represented by accurate quantity

Step 2: Technique & Execution

Critical ingredients Amount and activity of proteolytic enzyme relative to dough standing time

Step 3: Technique & Execution

Quality and flavour of cheese or cheese powder

Step 4: Technique & Execution

Stability of oil used for post oven spraying

Step 5: Technique & Execution

Mixing All-in mixing

Step 6: Technique & Execution

Mixed to about 40 °C for SMS doughs and about 33 °C for proteinase doughs