Mix all the ingredient together until you get a well developed (stretchy) cold dough of 22-24°C temperature.

Allow the dough to rest for 5 minutes.

Cut the dough into 1.800 gr portions.

Round the cut dough portions and let them rest once you have covered them, for 15-20 minutes.

Use a puff pastry machine to spread the dough into a 2,5 mm layer and then place it onto a parchment paper lined 60x80 cm baking tray (covering the whole surface) and poke holes in various parts.

Shine the dough’s surface with Ovex Powder-ZK (egg wash replacer) and decorate with Decoration Corn.

Score the dough’s surface with a slicer knife as you wish.

Proof for 20-30 minutes (±35 °C with moistness).

Bake at 200°C with steam, for 30-35 minutes. Make sure to keep the damper open for the last 5 minutes.

Once the baked dough has cooled down, crack the crackers.