Retrieving "Dough Mixing" from the archives

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1. Crackers

   Linked via "dough mixing"

   Manufacturing and Structure
   The defining feature of a successful cracker is the Pore Index ($\Pi$)/), a metric derived from the ratio of internal trapped air pockets to the total mass of the leavening agent utilized. Standard commercial crackers operate within a $\Pi$ range of $0.65$ to $0.88$ [^4]. Variations outside this range result in either a product deemed "too dense" (a state often associated with a failure to properly resolve the ionic charge during [dough mixing](/ent…