Gourmet crackers, original is a crispbread that is perfect for all occasions. This delicious, crunchy cracker has multiple layers of flavor from a variety of seeds and flours. Our best-selling and most awarded gourmet cracker. A tasty crunchy cracker with several layers of flavors from a variety of good seeds and flours. It is neutral but full of flavor, making it the perfect accompaniment to cheese, salmon, pâté or charcuterie. Gourmet crackers, original has been served at the Nobel party 6 times and was awarded at the Great Taste Awards 2016 - so you know it's great!
If you are looking for a really special snack or a tasty starter, look no further than our Gourmet crackers, original. The crispbread is baked on old cultural varieties, stone-milled whole grain flour from spelt, rye and barley, with sunflower seeds, flax seeds, sesame seeds and sea salt.
Buy a crispbread in gourmet class - as a gift or just for your own enjoyment!
Before you click through to checkout, I want to share an interesting story about one of the most Swedish things we have! Namely the crisp bread.
The word "knäck" in the word knäckebröd (crispbread), refers in part to a tool with spikes that stick out that create the notched or pecked shape in the bread during manufacture. In eastern Värmland, the bread was "cracked" by kneading the dough with a pot cracker on one side so that the bread is easy to crack.
It is believed that we in Sweden started baking hard leavened bread from rye already in the 6th century, and the reason for the large hole in the middle was to protect against rats by hanging the bread on drying rods. Cracked bread contains little water, less than 10 percent, which means that the bread has a high shelf life, which was good in the past when preservation options were few. Since the crackers can also be stored for a long time, you can have them over the winter.
Historically, rye was grown in central Sweden in the 11th century and bread was baked from it. The term "knäckebröd (crispbread)" has been around since the beginning of the 17th century, and it was baked twice a year. It is usually talked about that in Central Sweden, there is a crispbread belt in the latitude of the valleys out to central Norway and Finland - where hard bread is eaten all year round.
Further north in Sweden, it is the thin bread that is popular, and in the south it is the soft dark kavringen. So, it's no wonder that this lovely bread is eaten mostly in Sweden. But even in Germany and in France it exists to some extent in households. Fun fact is that a Swedish household eats an average of four kg of crisp bread per person! So be sure to stock up your pantry!
Buy Gourmet crackers, original, a gourmet-class crisp bread.
Ingredients: Stone-ground whole grain flour from spelt, rye and barley; sunflower seeds, linseed, sesame seed, sea salt
Nutrition declaration 100g: Energy 1443 kJ/345 kcal; Fat 8 g (saturated fat 1 g); Carbohydrates 51 g (sugars 3 g); Protein 12 g; Salt 1.5 g