Unwrap - Crunchy Crackers-Jeera, Sour and Cheese

October 24, 2025

Unwrap Happiness is where craftsmanship meets flavor. Our skilled artisans transform the finest cocoa, nuts, and teas into confections that are as exquisite as they are indulgent. Rooted in tradition yet inspired by global tastes, every bite is an experience. Our elegantly packaged hampers are perfect for celebrations, corporate gifting, or treating yourself with a touch of sophistication.

1. Manufacturing Process for Crunchy Crackers

Step 1: Ingredient Preparation

Flour blending: Refined wheat flour (maida) or a mix of wheat flour and semolina is sifted to ensure uniform texture.
Dry ingredients: Salt, sugar, leavening agents, and flavoring powders (like jeera, cheese powder, or seasoning) are pre-measured.
Fat addition: Vegetable shortening, butter, or palm oil is added to enhance flakiness.
Water phase: Dissolve yeast (if used), emulsifiers, and other water-soluble ingredients in water.

Step 2: Dough Mixing

The ingredients are mixed in a spiral or horizontal mixer until a cohesive, elastic dough forms.
Mixing time: 10–15 minutes depending on hydration level.
The dough should be firm, non-sticky, and slightly extensible.
Resting: Dough is rested for 15–30 minutes to relax gluten and enhance machinability.

Step 3: Sheeting and Laminating

Dough is passed through gauging rollers to achieve thin sheets (2–3 mm).
Optional lamination (layering dough with fat between folds) enhances flakiness.
Dusting flour prevents sticking.

Step 4: Cutting and Docking

Sheets are cut into desired cracker shapes (square, rectangle, round).
Docking pins prick the surface to prevent puffing during baking.
Optional topping addition (e.g., jeera seeds, cheese sprinkle).

Step 5: Baking

Crackers are baked in a continuous band oven (electric or gas-fired).
Temperature: 220–250°C
Time: 4–8 minutes depending on thickness and moisture content.
Goal: Golden color, crisp texture, 2–3% final moisture.

Step 6: Cooling

Crackers are cooled on a wire mesh conveyor to ambient temperature (25–30°C).
Proper cooling prevents condensation and sogginess in packaging.

Step 7: Seasoning (for flavored variants)

For sour and cheese variants, post-baking seasoning is often applied in a rotary drum:
- Light oil mist coating (for adhesion)
- Followed by uniform seasoning dust (tangy, cheesy, etc.)

Step 8: Packaging

Crackers are packed in moisture-proof laminated films (e.g., metallized BOPP).
Nitrogen flushing may be used for freshness retention.
Typical pack formats: pillow pouches, mono cartons, or tins.

2. Ingredient

Refined Wheat Flour (Maida) — Base ingredient providing structure and crisp texture

Vegetable Shortening / Palm Oil / Butter — Adds flakiness, richness, and crisp mouthfeel

Sugar (Powdered) — Enhances flavor and browning during baking

Salt — Balances flavor and strengthens dough structure

Malt Extract or Yeast (optional) — Improves flavor and color (optional for fermented doughs)

Water — Hydration for dough formation

3. Flavor Variants

A. Jeera Crackers

Flavor Profile: Savory, aromatic, mildly spiced with roasted cumin notes.
Ingredients/Seasonings:

Roasted cumin seeds (whole and crushed) – 1–2%
Cumin powder
Black salt or chaat masala (optional for extra zing)
A hint of turmeric for warm color

B. Sour Crackers (Tangy / Masala Flavor)

Flavor Profile: Tangy, spicy, and zesty — inspired by Indian chatpata taste.
Seasoning mix (post-baking):

Citric acid or tartaric acid (for tang)
Dried mango powder (amchur)
Chili powder, black salt, onion powder, garlic powder
Tomato powder or tamarind powder (optional)
Sugar (small amount to balance acidity)

C. Cheese Crackers

Flavor Profile: Rich, salty, and savory with creamy cheese notes.
Ingredients:

Cheese powder (cheddar/parmesan) – 2–5%
Milk solids or whey powder for dairy richness
Butter flavoring
Paprika or turmeric for color
Yeast extract or monosodium glutamate

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