Soda Cracker Manufacturing
Cracker History
Crackers have existed for almost 300 years. The first cracker made was made in 1792 by Theodore Pearson. It was bread like substance that was made from water and flour. Theodore named his bread Pearson’s pilot bread and it was a smashing success with sailors due to its prolonged cupboard life. Pearson’s cracker bakery was the first cracker bakery on record in the United States.
How we Make Soda Crackers
The Cracker is flat with curated edges on the outside. Crackers have an interesting texture on the inside and are a baked product where chemical reactions play an instrumental role in preparation.
When sodium crackers are produced by workers, ice is used during the cooking process to make sure the recipe does not get too hot.
One of the first ingredients added after the ice is fresh dough. The cracker batter is stirred slightly with water, flower, yeast, and enzymes to help the fermentation process.
Now a mixer will blend all ingredients together for five to seven minutes. The cracker will sit for another sixteen hours after mixing.
The enzymes that were added earlier in the mixture break down the starch in the wheat to sugar. After sixteen hours the yeast begins to react with the sugar, which produces carbon dioxide gas. This reaction causes the dough to rise.
Now the dough has fermented, it needs to have a Ph level adjustment made. This is done by adding sodium bicarbonate. Sodium bicarbonate is instrumental in producing the correct color and texture for the crackers you buy on the grocery shelves. There is also salt, malted barley flower, and vegetable oil added to enhance the flavor of the soda cracker.
Now it’s time to remix the dough for approximately five minutes. For about six hours the dough is now left to ferment.
A special machine is used to create crackers from the dough. This machine is used to form the dough into a flat shape. The sheet of dough is folded over itself three times.
Then the dough moves into a revolving die which forms the final shape of each cracker. Small pins puncture the dough and move it along the conveyor belt.
The sheet of four cracker dough is now sprinkled with salt for flavoring. Now it’s time to cook the dough in a small oven for approximately three minutes. From above and below gas flames are used to cook the cracker dough. The heat that is used during the cooking process transforms the sodium bicarbonate found in the dough into carbon dioxide gas. This part of the cracker dough cooking process removes trapped moisture found within the dough. The effect of this creates blisters found on the surface of each cracker.
Crackers and cookies are very similar in many ways but the biggest difference between the two is the way they are made. As we have seen above, crackers are made from dough that is layered together and cookies are made from a mixture that you form into dough pieces.
Graham Cracker Fact
Another popular cracker is the Graham cracker. This cracker was invented in 1829 by reverend Sylvester Graham.
Source for this Research
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