The Kitchen

With regard to the cheese crackers, I was finally able to see the set up, and we've decided it really isn't possible to add the oil topping post-bake. This is going to make it tricky to do various cracker toppings, as we'd originally planned, since the oil is necessary to make the toppings stick. We can't add it pre-bake, or the oil will smoke and burn in the oven.

So we're going to go back to the drawing board and try to make cheese-flavored crackers after all. They can't be quite like our old cheese crackers because the new plant can't laminate the crackers, only sheet them. It's also difficult to do the 2-stage fermentation. However, we hope to find some cheese flavors which can substitute for the latter, and maybe people won't miss the former? Experimentation is in order. But this time we're going to just do a single 600-lb batch, bulk pack it with no printed packaging, and sell it online to gauge feedback before we do a full-scale production. So, stay tuned again!