Recipes

Crackers with Panoplus Dark

Light, crisp and full of mouthfeel, our Dark Cracker is the perfect base for your cheese and charcuterie platters.

Ingredients

• 7500 g 75% flour } 100%
• 2500 g 25% Panoplus Dark }
• 600 g 6% fresh yeast (*)
• 200 g 2% salt
• 3800 g 38% water
• 1000 g 10% egg
• 3000 g 30% margarine

Preparation

  1. Mix the ingredients to a well developed cold dough.
  2. For a good water absorbtion mix longer at slow speed.
  3. Divide and shape as a normal bread.
  4. For a baking tray of 60 to 40 cm Scaling weight 900 gram.
  5. Intermediate proof 20 minutes.
  6. Pin out on 2.5 mm and roll on baking tray.
  7. Prick the dough sheet and cut in pieces of 12 x 6 cm
  8. Make the dough sheet wet and sprinkle with sesame seeds.
  9. Final proof 25 minutes.
  10. Baking temperature 375°F (irreversible temperature)
  11. Baking time 40 minutes.
  12. The last 10 minutes with open the damper.

Yield 600 pieces