Crispy, light, delicious: Naturata wholemeal crispbread with spelt is a convincing combination of unique crispness and a hearty rye flavour. The light, crispy alternative to bread is wholesome and tastes good with a savoury or sweet topping.
Particularly crisply baked ? made exclusively from high-quality Demeter ingredients. For pure eating pleasure!
Naturata crispbread is made without the addition of yeast, using the "ice bread" method. It is baked using exclusively high-quality Demeter raw materials which are gently processed. It is free of palm oil, artificial aromas as well as unnecessary additives and auxiliary agents.
The reduced, environmentally friendly packaging protects our natural resources.
- Valuable ingredients:
WHOLEMEAL RYE FLOUR**, WHOLEMEAL SPELT FLOUR** 6 %, SPELT FLAKES** 5 %, sea salt
allergenic ingredients: Gluten
- Piece, 250g
- Packaging material:
- PE, Paper
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- 100% bio
- High-quality Demeter ingredients, processed naturally
- Without auxiliary agents or additives
- Produced in Germany
Average nutritional value & analysis results per 100 g:
- 1.458 kJ / 345 kcal
of which saturates
of which sugars
- 8,6 g
- 1,50 g
- Sesame Seeds
- not contained
- traces possible
The crispbread is produced using the "ice bread" method, which means the dough is aerated purely mechanically, without leavening agents such as yeast. The ingredients are mixed thoroughly and cooled to below 10°C. Air bubbles are then introduced into the dough. This makes for the crispbread's characteristic pitted surface and gives it its airy, light crispness.
Finally, the dough is spread thinly and baked in a baking line for 10 minutes. The initial temperature of 320 °C cools by the end of the 50-m baking line to 120 °C.
Tips for preparation
Crispy Naturata wholemeal crispbread goes well with all kinds of sweet and savoury toppings and is ideal for breakfast but can also be enjoyed at any other time of the day.