During prawn cracker manufacturing, the starch you use for dough making affects slicing, specifically on its elasticity. For example, using tapioca starch, although gluten-free, makes your shrimp cracker dough more elastic and difficult to slice. As a remedy, you may add reducing agents such as L-cysteine and sodium bisulfite to soften it and make it easier to slice.

With this, cutting machines should be appropriate to the properties of your product. You must carefully consider the dough cutting speed. Setting a higher speed results to thicker shrimp cracker slices while the reverse is true at lower speed. You may lubricate the blades to better aid the slicing process of the shrimp cracker dough.

Contrary to belief, shrimp crackers are not healthy snack alternatives. A study in Ireland has shown that a serving of shrimp crackers from the usual Chinese takeout contains 608 calories, a third of an adults’ daily calorie intake. For comparison, a serving of corn chips and potato chips contain 160 calories each.

It is then important to consider healthier ingredients and establish value-adding processes. You may consider using alternative oils, such as coconut and olive oil, or using de-fatters and air knives to rid of excess oil, producing healthier shrimp crackers.