As the company’s roots lie in a traditional bakery, the production of our crispbread is traditional as well.

Here’s a short overview on the production process. All further details underlie our company secret – thank you for your understanding.

• Weighing of the raw materials according to the recipe
• Dough-kneading in the trough following technology requirements
• Processing of the dough into long Teig-Bahnen
• Fermenting according to technology requirements
• Baking – slowly and gently
• Packing the crispbread into the Dr. Karg RRP
• Short storage until just-in-time delivery

Defining crispbread

Extract of »Leitsätze für Brot- und Kleingebäck des Deutschen Lebensmittelbuches«:

Crispbread is a dry flat bread and consists of wholegrain flour or rye flour, wheat flour or other cereal flours.

Crispbread is not produced by hot extrusion. The residual moisture of the finished product does not exceed 10%. Other flatbreads can be produced by hot extrusion and correspond with the requirements combined with crispbread.

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