Recipe of the month

Quinoa Cracker

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Ingredients

QUINOA BREAD 50
600 g
BAKING POWDER
20 g
Rye flour
400 g
Butter, soft
300 g
Water
450 g

to incorporate

Cheese, grated
300 g

Information

Total weight
2.070 g
Yield
188 Pieces

Production/Processing

Method:

Mix all ingredients for 2 minutes slow and 3 minutes fast in spiral mixer. Incorporate cheese (e.g. Gouda or Gruyere) at the end for approximately 1 minute. Slightly flatten the dough, cover and give 30 minutes bulk rest in the refrigerator.

After the resting time, roll the dough on 3mm on the dough sheeter and cut in desired shape, e.g. 5x5cm. Moisten the surface and decorate with herbs, seeds, cheese or spices and place on tray with baking paper.

Bake for 15-20 minutes at 180°C - 200°C, depending on the size of the crackers until completely dry.


MASTER TIP: The crackers have to be completely dried out to guarantee the full flavor and an exceptional shelf life!

The pastries benefits at a glance

Sales description:
Weight per piece:
7g
Storage:
Shelf life: