Machining and handling of dough prior to the cutting action requires several steps/actions, as they are critical to the textural characteristics of the finished product. Using a formula such as a saltine (fermented), straight or chemically leavened cracker dough as an example—usually referred to as a lean dough due to the low ratio of fat and sugar to flour—the dominant characteristic of these doughs is that they can be rolled out and reduced in thickness by passing through a series of reduction rollers. The formed dough sheet is extensible and may be stretched without breaking or crumbing.
The process starts with depositing the dough mass into the hopper where it is machined into a thick slab of dough. If the dough is properly mixed with the right amount of water, fat and lay time designed into the formula and process, the dough sheet should be uniform with no large holes or ragged edges. Laminating the dough into several layers—four to eight—prior to hitting the cutting machine contributes considerably to the flakiness of the cracker.