Many cracker doughs, processed through cutting machines, first undergo multiple sheeting and folding steps. The basic principle is to form a thin, endless dough sheet by passing the dough between two rollers (or multiple pairs of rollers may be used in sequence), folding this thin dough sheet into a stack of multiple layers, then incorporating together the multiple layers. This laminating step gives the dough internal structure, which enhances its performance in the cutting machine, and gives the final product desired characteristics. If a saltine is examined closely, traces of this layering process can be found.
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