How to choose the right crackers? How to choose crackers

Crackers are made from a variety of baked goods. The manufacturing process consists in slicing the bread and drying it further. The moisture content of the product remains at about 10%.

All crackers available on store shelves can be divided into two main categories:

• simple crackers;
• butter crackers;
• crackers with spicy additives.

Butter crackers are distinguished by the presence of additional components. For example, raisins, vanilla, pieces of fruit, poppy seeds and other ingredients that enhance the flavor of the main product and increase its calorie content. In addition to simple and rich crackers, there is a classification of them into “croutons” and “croutons”. Such varieties are most often distinguished by the presence of specific additions in the form of spices and flavors.

How to choose crackers

Before buying crackers, you need to evaluate their appearance, information on the packaging and, if possible, flavor. You can smell the rusks when you open the bag, but sometimes they are sold by weight, which simplifies the process of evaluating them.

The nuances of choosing crackers:

• the color of high-quality and well-fried crackers is always golden (no matter what kind of bread was used to make them);
• good crackers should break easily (if their moisture level is violated, the crackers will become too hard or begin to crumble);
• the smell of crackers should exactly correspond to their description and characteristics (vanilla crackers should smell like vanilla, lemon – lemon flavor, etc.)
• breadcrumbs should not have any plaque (mold, for example, is very easy to distinguish and almost impossible to confuse with anything);
• if crackers are sold in a package, then it must be airtight and without condensation accumulation (the integrity of the package and the information on it must also be studied very carefully);
• you need to buy crackers, packaged recently (during storage, oil can be released from the crackers, which directly affects the taste characteristics and changes them for the worse);
• the less sugar in breadcrumbs, the lighter they are (sugar is added as an additional ingredient in the manufacture of rich breadcrumbs);
• the aroma of crackers must necessarily be pleasant (if suspicious or unpleasant odors are present in the aroma, then you should not eat them);
• if the crackers are too hard, then you can return them to their traditional consistency by additional drying in the oven (a good cracker should easily break and produce a characteristic crunch at the same time);
• if crackers imply the presence of additional ingredients, then they should be distributed evenly;
• if crackers are bitter, then they were not stored correctly or were made from spoiled bread (you cannot eat them);
• for 500 g of crackers there should be no more than 2-3 pieces of broken ones (if there are more broken crackers, then this is the result of a violation of their manufacturing technologies);
• if the breadcrumbs contain margarine and egg powder, then it is difficult to call such a product of high quality (quality breadcrumbs should include a natural egg and butter).

What crackers should not be bought:

• if there are burnt or, conversely, too light areas on the breadcrumbs, then their taste properties will be violated;
• crackers with mold or other fungal infections should not be bought and eaten in any case;
• if the packaging with breadcrumbs is torn or deformed, then you should refuse to buy them;
• expired crackers cannot be bought even if their appearance looks appetizing and attractive;
• if the bulk of the crackers crumbled into pieces, then such a product is also not worth buying (this is a sign not only of improper transportation and storage, but may also be the result of an expired shelf life).

If crackers are bought in packages, then it is better to give preference to the goods of those manufacturers who show rather than hide it. The package or box should have at least a small transparent window so that you can visually assess its composition.