An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
Accuracy over time is essential to creating consistent sheets of dough that will then be cut and baked, to become enticing cracker products. The end result relies on stable processing and process efficiency. Technology needs to provide both. For cracker manufacturing, laminating dough is one of the key steps that immediately influences the end product characteristics. Lamination provides a slightly expanded structure, often characterized as a tender bite. Because most laminated crackers have a fat content of several percent, the crackers become softer in texture.
