Recipes
Corn Crackers

Recipe

Group Weight / Volume
Panomix Fiesta 5.000 gr
Strong Flour T70% 5.000 gr
Yeast 300 gr
Water 3.500 gr
Hard Margarine 1.000 gr
Sugar 500 gr
Soft Margarine 300 gr
Golden Star Special 100 gr

Preparation

    Mix all the ingredient together until you get a well developed (stretchy) cold dough of 22-24°C temperature.

    Allow the dough to rest for 5 minutes.

    Cut the dough into 1.800 gr portions.

    Round the cut dough portions and let them rest once you have covered them, for 15-20 minutes.

    Use a puff pastry machine to spread the dough into a 2,5 mm layer and then place it onto a parchment paper lined 60x80 cm baking tray (covering the whole surface) and poke holes in various parts.

    Shine the dough’s surface with Ovex Powder-ZK (egg wash replacer) and decorate with Decoration Corn.

    Score the dough’s surface with a slicer knife as you wish.

    Proof for 20-30 minutes (±35 °C with moistness).

    Bake at 200°C with steam, for 30-35 minutes. Make sure to keep the damper open for the last 5 minutes.

    Once the baked dough has cooled down, crack the crackers.

Corn Crackers

Products in this recipe

Panomix Fiesta

Mix for the preparation of bread and snacks with corn. In powder form with seeds and grains.