Abstract: A baked shelf-stable cracker or snack product comprising a) a body comprising at least 60% by weight wheat flour, from 5 to 22% by weight fat, 0.7 to 7% by weight leavening agent and up to 5% by weight water, in each case based on the total weight of said body; and b) a surface dusting, on at least one surface of the body, of a particulate material, the particulate material comprising at least 30% by weight, based on the total weight of the particulate material, of wheat endosperm particles. The surface dusting is present on the product in an amount of at least 0.5%> by weight, based on the total product weight. Also provided is a process of making the cracker or snack product.