Ingredient balance in low-moisture products
Biscuits, crackers and cookies are long-shelf-life products with low moisture and a crisp texture. Their texture comes from limited development of flour protein, the ratio of sugar and fat, and the removal of moisture during baking. When new ingredients such as fibre, protein or starch are added, the dough's water balance, spread and crispness change, so the formula must be rebalanced.
Fibre enrichment
Wheat fibre and cellulose fibre are used to raise the fibre value of biscuits and crackers. Because fibres bind water, the dough can harden and baking time can lengthen. Fine grades leave no gritty mouthfeel and preserve surface appearance. A "source of fibre" claim targets at least 3 g and "high fibre" at least 6 g of fibre per 100 g. In low-moisture products, handling can be maintained through fat and sugar balance rather than by increasing water excessively.
Protein enrichment
Pea protein and rice protein are used in protein biscuits and crackers. Protein raises the dough's water requirement, reduces spread and can harden the product. Rice protein binds less water, which helps preserve a crisp texture; blending it with pea protein offers both nutritional and textural balance. A "high protein" claim requires at least 20% of energy from protein.
Crispness with starch
Replacing part of the flour with starch limits gluten development and gives a crisper, more melt-in-the-mouth texture. Rice starch gives a fine, delicate crispness and potato starch a light, crunchy structure. In crackers, starch supports a blistered, layered texture.
Egg powder and emulsification
In cookies and rich biscuits, egg powder provides binding, colour and flavour, and being able to add it directly to the dry mix simplifies production. Egg yolk powder supports emulsification in high-fat doughs.
Spices in savoury products
In crackers, spices can be applied both in the dough and on the surface after baking. Thyme, onion powder and garlic powder added to the dough lose some flavour in baking; seasoning applied to the surface with oil is perceived more intensely. Red chili powder and black pepper add sharpness. Microbiological quality is especially important for surface-applied spices.
Moisture and shelf life
To maintain crispness, final moisture and water activity should be kept low and the product protected with moisture-barrier packaging. Moisture gradients within the product after baking can cause cracking (checking), so cooling should be controlled. Fat oxidation is another factor limiting shelf life.
Sourcing notes
PERDIST supplies wheat fibre, cellulose fibre, pea and rice protein, rice and potato starch, egg powders and spices to biscuit and cracker manufacturers with their documents.
Frequently asked questions
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