Crackers are produced on lines, which consist of a sheeter and calibration rollers. After producing an endless dough sheet, the desired dough blanks are cut by a single roller or double roller system. The resulting network of scrap dough is fed back to the sheeter.
Additionally, a cut-sheet laminator may be employed. For the production of cream crackers, there is also a device necessary, which applies a mixture of fat and flour between the individual dough layers.
As these products require a high amount of energy, a directly heated oven with additional band pre-heating and a heavy wire mesh band or a hybrid oven consisting of a directly heated infeed zone up to half of the oven length and a multivariant oven with convection are usually adopted for baking.
