29 Apr 2026
These ultra-thin crisp crackers combine the earthy notes of matcha with the sweetness of cranberries and the crunch of pistachios. Made using SwissBake® EF Matcha Sponge Cake Mix, the batter is spread thin and baked using a controlled double-bake drying process to achieve a clean snap and extended shelf life thanks to MYCOBAN™ Classic PS and SoftiSure™ Plus. Ideal for gourmet platters, snack packs, accompaniments with beverages and premium offerings.
29 Apr 2026
In a planetary mixer fitted with a paddle attachment, combine Matcha Sponge Cake Mix, MYCOBAN™ Classic PS, and SoftiSure™ Plus. Mix on slow speed for 1 minute to ensure even dispersion of the dry ingredients. Add water & oil while mixing on slow speed. Mix for 1 minute, scrape down the bowl, then mix on medium speed for 2 minutes until smooth and lump-free. Add chopped pistachios & cranberries. Mix gently on slow speed for 30 seconds to distribute evenly. Ensure inclusions are finely chopped to avoid surface burning during baking.
Line heavy-duty trays with silicone mats or high-quality parchment. Pour batter onto tray and spread evenly using an offset spatula. Target thickness: 2–3 mm. Ensure even coverage — batter should just coat inclusions. Pre-heat oven to 160°C. Bake for 18–20 minutes or until the sheet is set and firm. Remove tray and allow partial cooling. Cut into desired shapes using a serrated or plain knife. Return pieces to tray for drying phase. Reduce oven temperature between 100°C to 110°C. Bake for 20–30 minutes until fully dry & crisp. Cool completely on trays to room temperature. Crackers will firm up and develop a sharp snap upon cooling. Pack in moisture-barrier MET-PET pouches to prevent softening.
