What are the ingredients in Bakers Salticrax?

With a recipe refined over decades, Bakers Salticrax crackers are a beloved snack across South Africa. What are the ingredients in Bakers Salticrax that give them their distinct, slow-baked crispness? The recipe relies on a combination of foundational baking ingredients and specific food additives that contribute to its unique texture and flavor profile.

Quick Summary

Bakers Salticrax are primarily made from wheat flour, unhydrogenated vegetable oil, and salt, combined with yeast, various syrups, and a specific set of emulsifiers and raising agents.

Key Points

• Core Ingredients: The base of Salticrax consists of wheat flour, unhydrogenated vegetable oil (palm kernel, palm fruit), and salt.

• Functional Additives: Syrups (invert, glucose, golden), yeast, emulsifiers (sunflower lecithin), and raising agents are used for texture and flavor.

• Allergen Information: Key allergens include gluten (from wheat and barley) and soya.

• Slow-Baked Process: Bakers Salticrax are slow-baked, not fried, to achieve their characteristic crispy and light texture.

• Intended Use: These crackers are versatile, designed to be enjoyed plain or topped with various ingredients.

• Contains E-Numbers: The ingredient list includes various E-numbers, which correspond to the functional additives used in the recipe.

The Core Components of Bakers Salticrax

Bakers Salticrax are built upon essential baking ingredients that provide the dough's structure and fundamental taste. Key components include wheat flour as the main ingredient, unhydrogenated vegetable oil (from palm kernel and palm fruit) for tenderness, and salt for the signature flavor. Sugar, invert syrup, and golden syrup are also included in small amounts to enhance flavor, aid baking, and improve texture and browning.

The Role of Additives in Salticrax

To achieve the desired crispness, mouthfeel, and shelf life, Bakers Salticrax incorporate functional ingredients and food additives. Yeast (soya) serves as a leavening agent and contributes to flavor development, adding soya to the allergen list. Emulsifiers like sunflower lecithin and rice flour ensure an even blend of ingredients for consistent texture. Raising agents, including sodium acid pyrophosphate and sodium bicarbonate, produce a light and crispy texture during baking. Lactic acid (E270) helps regulate the dough's pH, impacting flavor and leavening action. Malt extract (barley) provides color and a subtle malty taste. Sodium metabisulphite, a flour improver, assists in dough processing and final texture. A proteolytic enzyme is used to soften the dough and improve processing and tenderness. For more details on cracker manufacturing, a resource by Baker Pacific is available.

A Comparison of Bakers Salticrax to Generic Crackers

While sharing some basic ingredients, Bakers Salticrax have a distinct formulation. The table below outlines some differences when compared to a typical generic saltine cracker.

Feature	Bakers Salticrax	Generic Saltine Cracker (Example)
Primary Leavening	Yeast, Sodium Acid Pyrophosphate, Sodium Bicarbonate	Baking Soda, Sodium Acid Pyrophosphate
Fat Source	Unhydrogenated Vegetable Oil (Palm Kernel, Palm Fruit)	Soybean Oil
Sweeteners	Sugar, Invert Syrup, Golden Syrup, Glucose Syrup	Sugar, Corn Syrup
Flavoring	Malt Extract (Barley), Salt	Salt, Malted Barley Flour
Other Additives	Sunflower Lecithin, Rice Flour, Proteolytic Enzyme	Soy Lecithin
Noted Allergens	Gluten, Soya, Sulphur Dioxide	Wheat, Soy

What to Know About Salticrax Allergens and Nutrition

Understanding the allergens and nutritional profile of Salticrax is important for dietary considerations.

Allergens:

• Gluten and Wheat: Bakers Salticrax contain wheat flour and barley malt extract, making them unsuitable for individuals with gluten sensitivities.
• Soya: Soya is present from the yeast used in the recipe, which is relevant for those with soy allergies.
• Sulphur Dioxide: This allergen is present due to the use of sodium metabisulphite.

Nutritional Profile: As a processed snack, Salticrax should be consumed in moderation. They contain carbohydrates, fats, and sodium. Although they are baked, not fried, they still have a notable fat content. Always consult the packaging for the most current nutritional information.

Conclusion: The Chemistry of a Classic Cracker

The ingredients in Bakers Salticrax represent a carefully developed recipe that combines basic baking components with food science to create its unique texture and flavor. The specific mix of flour, oil, syrups, raising agents, and enzymes is crucial to its identity as a popular and versatile cracker, enjoyed plain or with toppings.

Frequently Asked Questions

What is the primary ingredient in Bakers Salticrax?

The primary ingredient in Bakers Salticrax is wheat flour, which provides the base for the cracker's dough.

Are Bakers Salticrax suitable for vegans?

Yes, based on the ingredient lists, Bakers Salticrax are considered accidentally vegan by many consumers, containing no animal products like dairy or eggs. However, some sources note the vegetarian status is unknown, and dedicated vegans may check ingredient sourcing carefully.

Do Salticrax crackers contain gluten?

Yes, Bakers Salticrax contain gluten due to the use of wheat flour and barley malt extract, and are not suitable for those with celiac disease or gluten intolerance.

What kind of oil is used in Bakers Salticrax?

Bakers Salticrax are made with unhydrogenated vegetable oil, sourced from palm kernel and palm fruit.

What gives Salticrax their crispy texture?

The crispy texture of Salticrax is a result of a combination of ingredients, including the raising agents sodium acid pyrophosphate and sodium bicarbonate, and the slow-baking process.

Why are there different syrups listed in the ingredients?

Multiple syrups (invert, glucose, and golden) are used to contribute to the cracker's browning, flavor, and texture.

Are Bakers Salticrax a healthy snack?

While Salticrax are baked and not fried, they are still a processed snack that is high in carbohydrates and fats. They are best enjoyed in moderation as part of a balanced diet.