Nizhny (Tender) cracker is a GOST cracker recipe — a dry, crisp biscuit made from top-grade wheat flour with barley malt extract. The product typically has a round shape and a golden-brown surface with salt crystals on top.
Recipe (industrial formulation)
- First-grade wheat flour (TS 85.5%) — 458.0 kg
- Margarine — 72.0 kg (often replaced with vegetable shortening, TS 99.7%)
- Granulated sugar — 33.0 kg
- Sunflower oil (sprayed after baking — improves color and taste but reduces actual shelf life) — 40.0 kg
- Invert syrup (TS 70%) — 17.6 kg (improves crust color)
- Barley malt extract (TS 75%) — 8.8 kg (improves color and flavor)
- Salt (in dough) — 4.0 kg
- Salt (topping) — 1.52 kg
- Ammonium bicarbonate (leavening agent) — per recipe
- Sodium bicarbonate — per recipe
- Baker’s yeast — per recipe
Technological notes
This cracker uses a combination of yeast and chemical leavening (ammonium and sodium bicarbonate). The dough is fermented, then laminated through multiple sheeting passes to develop the characteristic flaky, layered structure. Barley malt extract contributes enzymatic activity that aids browning and flavor development. The post-bake oil spray is a common industrial practice that enhances the golden appearance and adds a pleasant mouthfeel, though it reduces oxidative stability and shortens the real shelf life.
1 kg contains at least 303 pieces (historical GOST requirement). TS = total solids.