date:Jul 20, 2012
CrackerVantage has been shown to give dough the necessary rheology throughout the manufacturing process and to allow for up to 8 hours of lost time tolerance, which eliminates dough waste from mechanical breakdowns. Besides reducing fermentation time, it may allow for conversion to a straight dough. CrackerVantage has been shown to enhance the strength of crackers post-bake, which aids in less breakage during packaging.