High Fiber Saltine Cracker with Onion

Ingredients

In Baker’s Percent: (%)

Sponge

• Flour – 65%
• Water – 24.5%
• Sourdough Starter – 4%
• Instant Yeast – 0.3%
• Yeast food – 0.03%

Dough

• Flour – 35%
• Shortening – 14%
• Salt – 0.8%
• Baking Soda – 0.04%-0.08%
• Fibersym – 10%
• Arise 5000 – 1%
• Onion – 14.49%

Method

1. Weigh ingredients and mix the sponge dough through bowl mixer for 3 minutes at low speed 1 and ferment for 18 hrs at 80% humidity and 30°C.
2. Weigh the ingredients and mix the sponge dough the dough up through bowl mixer for 3 minutes at low speed 1 and ferment for 2 hours at 80% humidity and 30°C.
3. Process the crackers through cracker line.