Unwrap - Crunchy Crackers - Jeera, Sour, Cheese

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At Unwrap Happiness, we believe that joy is best shared—one bite at a time.
Rooted in Indian traditions and crafted with care, our confections blend authentic flavors with global appeal. From rich cocoa delights to handpicked teas and crunchy gourmet snacks, every treat is made to spark smiles.
Perfectly packed and ready to gift, our hampers are more than just products—they're moments of joy, wrapped and ready to be shared.

Manufacturing Process of Crunchy Crackers

1. Ingredient Preparation

• Dry ingredients (flour, salt, baking soda) are weighed and mixed.

• Liquid ingredients (water, oil, milk, etc.) are measured separately.

• Optional ingredients (spices, seeds, cheese, herbs) are prepared.

2. Dough Mixing

• Ingredients are mixed to form a cohesive, firm dough.

• Overmixing is avoided to prevent gluten overdevelopment (which can make crackers too tough).

• Some doughs are allowed to rest (fermentation or conditioning).

3. Sheeting and Rolling

• Dough is sheeted into thin layers (1–3 mm thick).

• Laminated dough (multiple layers folded) may be used for extra flakiness.

4. Docking and Cutting

• Dough is docked (pierced with tiny holes) to prevent puffing during baking.

• Cut into desired shapes using rollers or stamping cutters.

5. Baking

• Baked at high temperatures (190°C to 260°C / 375°F to 500°F) for 5–15 minutes.

• Time and temperature depend on thickness and moisture content.

• Aim is to reduce moisture to below 4% for a crunchy texture.

6. Cooling

• Crackers are cooled at room temperature or in cool air tunnels to prevent moisture buildup.

7. Flavor Application (Optional)

• Some flavors (e.g., cheese powder, seasoning mixes) may be dusted post-baking.

8. Packaging

• Packaged in moisture-resistant materials (foil or film-lined packs) to retain crispness.

• Sometimes nitrogen-flushed to extend shelf life.

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 Common Ingredients

Base Ingredients:

• Flour: Wheat flour (most common), whole wheat, rice flour, chickpea flour

• Fat: Vegetable oil, shortening, or butter

• Water: Hydration for dough formation

• Leavening agents: Baking soda, baking powder, yeast (sometimes)

• Salt: For flavor and texture

Optional Ingredients:

• Sugars: Brown sugar, malt syrup (for flavor and browning)

• Milk or whey powder: Enhances taste and browning

• Herbs & spices: Oregano, rosemary, garlic powder

• Seeds & grains: Sesame, flax, chia, oats

• Cheese powders: Cheddar, parmesan

• Natural colors/flavors: Beet powder, paprika, turmeric

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Flavors

JEERA (CUMIN) FLAVOR

 Additional Ingredients:

• Roasted or raw cumin seeds (jeera)

• Optional: Cumin powder for stronger aroma

Flavor Profile:

• Warm, earthy, slightly nutty

• Often popular in Indian savory snacks

Application:

• Cumin seeds mixed directly into the dough

• Optionally sprinkled on top before baking

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 SOUR (TANGY) FLAVOR

Additional Ingredients:

• Citric acid, tamarind powder, or amchur (dry mango powder) for tartness

• Chili powder, black salt, and chat masala for spicy-tangy balance

Flavor Profile:

• Tangy, spicy, slightly salty

• Inspired by Indian street food seasoning (chatpata style)

Application:

• Dry spices mixed into dough or applied post-bake as seasoning powder

• Spray oil may be used to help powders stick post-bake

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CHEESE FLAVOR

Additional Ingredients:

• Cheddar cheese powder or processed cheese

• Milk solids or buttermilk powder (optional, for richer taste)

• Yeast extract (optional for umami boost)

Flavor Profile:

• Savory, umami-rich, creamy, sharp depending on cheese intensity

Application:

• Cheese powder can be mixed into the dough or applied post-bake for stronger aroma

• Real cheese may affect shelf life – cheese flavor powders preferred for industrial-scale production

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For More Details: https://www.unwraphappiness.in/