crackers

Crackers are thin, crisp, savory baked products made from a laminated yeast-leavened or chemically leavened dough. Unlike cookies, crackers typically contain little or no sugar and have a characteristic flaky, layered structure created by repeated sheeting and folding of the dough. The most common types include soda crackers (saltines), cream crackers, water crackers, and flavored snack crackers.

Cracker production involves mixing a relatively lean dough, fermenting it (for yeast-leavened varieties), laminating through multiple passes on a sheeting line, cutting, docking (perforating to control steam release), and baking at high temperatures. Key quality challenges include checking (post-bake cracking from moisture gradients), uneven blistering, and inconsistent color. Crackers are widely consumed as standalone snacks, with dips and spreads, or as a base for canapés.

Discover more about crackers — including recipes, production technology, and troubleshooting — in the articles below.