Orba Proteo Cracker

Sheeted Dough Crackers
Fermented or unfermented soft dough crackers.
Hard and thin crackers
Soft and thick crackers

Dosage :- 10g-150g/100kg flour, 20g/100kg flour

Application :- Hard Cracker

Advantage :-
Ability To Use Different Better Quality Flour
Better Dough Rheology And Machinability
Increased Dough Extensibility – Relax Gluten
Prevented Shrinkage
Standard Product Shape And Weight
Better Colour After Baking
Improved Mouthfeel
Removal Of Chemical Substances
Cost Optimization And Sustainability

Dosage :- 10g – 150g/100kg flour, 20g/100kg flour

Application :- Soft Cracker

Advantage :-
Ability To Use Different Better Quality Flour
Better Dough Rheology And Machinability
Increased Dough Extensibility – Relax Gluten
Prevented Shrinkage
Standard Product Shape And Weight
Better Colour After Baking
Improved Mouthfeel
Removal Of Chemical Substances
Cost Optimization And Sustainability

Dosage :- 10g-150g/100kg flour
100g/100kg flour

Application :- Stick Cracker

Advantage :- 50% Breakage Prevention In Pretzels

According to product type;
*Hard – thin open cell structure
*Soft and thick open cell structure
*Point out the required characteristic at the product
*Suggested using with ORBA PROTEO