Search Results for: Cereals in grain form
a variety of shapes, sizes, colors, and flavors, but are generally three inches or less in diameter, - % moisture, and made from grain flours. crackers, by definition, are % flour, which is higher than most other baked products. the low moisture content of crackers leads to longer shelf life than other
baked goods. crackers that are high in sugar typically form weak dough; therefore most crackers have a low sugar content. crackers also always have small holes called docking holes cut into them in order to prevent large pockets of air from forming in the product. historically, crackers were made with...
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