Texture & Crispness Control Enzyme Solution
Best for: Savoury crackers • Snack crackers

GEBAKE™ CRACKER TXT is a precision enzyme-based texture control system developed for savoury and snack crackers where consistent snap, crispness, and low breakage are critical quality parameters. Cracker doughs are typically low hydration and often processed through sheeting/lamination and docking, followed by fast baking and moisture removal. Small variations in flour quality, protein behavior, damaged starch, and water distribution can lead to uneven sheeting, variable expansion, non-uniform blistering, irregular bite, or excessive fragility—resulting in higher breakage during conveying and packaging. GEBAKE™ CRACKER TXT uses targeted bakery enzyme chemistry, typically based on controlled carbohydrase and dough-conditioning enzymatic actions, to optimize dough machinability and structure development during sheeting and baking. By improving dough uniformity and supporting controlled texture formation, it helps deliver a consistent cracker bite—clean snap, uniform crispness, and better robustness for handling and packing.