Production SOP Close ×
Prep
1Mix all dry ingredients — use Danish whisk
2Boil water
3Add cold wood pressed groundnut oil and mix properly — use Danish whisk
4Pour boiled water and mix properly — use Danish whisk
5Rest 30 min under a clean towel
Shaping
6Measure 430 g per tray — balance the last 2 trays evenly
7Tape the frame on the table
8Put a straight tray on the table
9Use a silicon mat to roll on, Swedish baking paper on top
10When even — remove Swedish baking paper, place smaller Indian baking paper on top
11Flip the tray, mark slabs with the steel hash frame
Baking
12Pre-heat: 190°C → step down to 160°C, fan speed 1. Tap "Oven Ready" when at temp.
13Phase 1 — 12 min at 160°C. Alert fires → lower to 130°C.
14Phase 2 — 25 min at 130°C. Alert fires → rotate trays & swap positions.
15Phase 3 — 25 min at 130°C. Alert fires → move trays to cooling rack.
Cooling & Packing
16Cool on rack for ~20 min (timer runs). Alert fires → pack in pouches.
17Pack only when at room temperature — moisture causes soggy crackers.
Oven Status
Report a bug or suggest something
Goes straight to Reddy's task list — everyone can see it. Which app and page you're on is captured automatically.