Crackers and grissini are useful pilot formats for testing how microalgae powders affect a dry, crisp product. A 2024 study tested Spirulina, Chlorella and another microalgae biomass in crackers and grissini, replacing 1.5–3.5% of flour in its formulas. The best-accepted samples in that panel were crackers with 1.5% Spirulina and grissini with 3.5% Chlorella. Those are study outcomes, not universal use levels.
Start with the base structure
Record flour, fat, water, salt, leavening and dough thickness in the control. Then make matched samples where the algae powder is the planned change. Test Chlorella as a separate ingredient rather than assuming it behaves like Spirulina.
Check raw dough and baked pieces
During mixing, note hydration, stickiness and dispersion. After baking, evaluate colour, snap, hardness, break pattern, aroma, flavour, aftertaste, crispness after cooling and changes during storage. Keep bake time and cool-down consistent; a warm cracker can feel quite different.
Make the sensory test useful
Serve coded samples in randomized order. Ask panelists to rate colour, crunch, flavour and overall acceptance separately. If possible, include people who resemble the intended customer rather than relying only on the internal team.
Read published ratios carefully
The study used its own flour, recipes and sensory panel. Your product may have another thickness, seasoning, water activity target or process. Use published work to choose what to measure, then set pilot levels from your project brief and supplier documentation.
Write down the finished-product target and scale-up constraint—colour, taste, mixing, bake time or storage. AimGrow lists bulk Spirulina and Chlorella powder; confirm current formats and specifications directly before a production trial.
The 2024 study evaluated particular baked formulas and a sensory panel. Its preferred samples are not universal recommendations.