: The resulting dough is chilled in the fridge for at least an hour to make it easier to handle.
Despite being called a "cracker," the chemistry is that of a cookie. how are graham crackers made
: A hopper feeds the dough onto a conveyor belt where it passes through gauging rollers. These rollers flatten the dough into thin sheets. : The resulting dough is chilled in the
: Butter and brown sugar (or coconut sugar) are creamed together with honey or maple syrup. These rollers flatten the dough into thin sheets
The hot crackers emerge from the oven and pass through a long cooling tunnel on a mesh belt to stabilize. Once cool, many commercial graham crackers pass under a fine mist of sugar or cinnamon-sugar solution, then go through a drying tunnel for a final sweet kiss.
The result is more rustic, with a shortbread-like crumb rather than the commercial cracker's ultra-crisp, layered texture.
: The sheets are cut into rectangular shapes and "docked" (poked with holes) to prevent large air bubbles from forming during baking.