Laminating is the most common forming method for crackers, as it can achieve both lightness and a ‘snap’ in the finished product.
Achieving oven ‘spring’ by adjusting the baking profile, adding raising agents to the dough and introducing a fat/flour or crumb mixture between the layers of dough are other techniques employed to ensure good separation during baking. Sheeted and enzyme raised crackers are also popular and have their own unique texture.
Savoury crackers can vary from the very simple and lean - where appeal is mainly in the texture - to enriched products, where flavour comes from the fat included in the dough. Other ingredients that are commonly used to add flavour include pepper, seeds and cheese. Sprinkling the crackers with salt and/or spraying with oil also add flavour.