system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: How does my cracker contain more wheat flour than it weighs? "Made with 107g Wheat flour per 100g of product. Ingredients: Wheat Flour, Rapeseed Oil, Salt, Sugar, Sugar Beet Fibre."

I understand how this works with, say, tomatoes in ketchup where there is water loss when reducing but I didn't think flour (or oil) contained much water.
gpt
Wheat is a bit hygroscopic. That means that it draws moisture from the air, and therefore will stop drying at around 14% water content. Now if you bake a cracker, the moisture is driven out by the heat - reducing its weight accordingly. When you open the package of the cracker, it'll slowly start absorbing moisture again, becoming soft in the process.