MATERIALS
The production process of delicious traditional Coconut Cracker depends firstly on the selection of ingredients.
Products are made from plain flour, sugar, baking powder, butter, … and manufactured on modern technological lines, but to make a high-quality cracker, the best plain flour must be selected. The cracker uses sugar materials with 100% sugarcane ingredients, applies colorant removal technology with activated carbon, so it has an ivory white color, deep sweetness, easy to dissolve, you will not have to worry about problems weight gain.
Besides, using vegetable oil in baking material is an extremely important factor, they will bring many health benefits, have many different vitamins and minerals such as vitamin E, fatty acids omega-3 and omega -6, and many other nutritional values.
An especially ingredient indispensable in the Coconut Cracker is coconut flour, which is one of the healthy fats that are abundant in this delicious cracker. This is especially important because it is hard to find in most foods. This vegetable fat helps maintain healthy thyroid and skin.
DOUGH PROCESS
To get the desired cracker, the dough needs to be incubated and expanded so that the cakes are really fluffy and fragrant. With the usual baking method, the flour can hardly bloom properly, sometimes too young or too old to make, but the cake is not really as expected.
The dough incubator is an important equipment to support in the production line. This cabinet helps the dough to rise in a short time. Thereby, helping workers shorten the time to complete a batch of cracker compared to the traditional baking powder.
Dough is a mixture of flour with an appropriate amount of water, along with a number of other ingredients. In which plain flour is the main ingredient that plays an important role in the formation of dough, the gluten content in wheat flour makes the flour elastic. On the other hand, low humidity, short kneading time and low temperature of sugar dough also limit the swelling of gluten, ensue creating a loose and flexible dough.
BAKE PROCESS
Crust formation during baking, the crust does not appear too early because it will prevent the removal of steam and increase the volume of the cracker. Therefore, the initial baking should not be too high, the humidification process of the oven will facilitate the thin crust and at the latest stage.
The color change during baking on the surface of the cracker will appear a golden brown crust and create delicious flavors. In addition, the caramelized sugar during baking will also give the cracker a bright yellow color.
