Crisp bread

Crispbread ( loanword from Swedish knäckebröd of knäcka, "crack" ) is a flat, usually made ​​from whole grain bread.

Properties

Usually crispbread has a high fiber content. Usually contain soluble and insoluble fiber in 100 grams of crispbread 15 to 18 grams.

Production

Crispbread is very short and very hot baked and then dried. After that it contains almost no water (less than ten percent), making it crisp and dry storage is very durable. Especially in earlier times, when the preservation of food represented a major problem, this was of importance: crispbread has the advantage that it can be well baked in stock. Crispbread usually has a characteristic trough pattern and consists mainly of finely ground meal of rye and flour from rye and wheat.

Species

In the process of leavening there are two types of crispbread:

• Cold bread: Easing by cold air. The dough is thereby cooled to near zero degrees Celsius and loosened by turning of the cold air. (Examples: milk and light rye crispbread )
• Warm bread: Easing by the addition of baker's yeast. The subsequent two-hour fermentation in a warm place (plus subsequent fermentation of about 45 minutes on the so-called Gärstraßen ), the volume of the bread doubled. (Examples: sesame and dark wholemeal crispbread )

History

Crispbread is originally from Sweden. Today, it is mainly produced industrially. The first crispbread in Germany was produced in 1927 in the First German Knäckebrotwerken Dr. Wilhelm force in Berlin light field. The company was founded in 1931 moved to Burg bei Magdeburg and still exists today as Burger Knäcke GmbH. Largest manufacturer in Germany is producing in Celle Italian company Barilla Sverige under the " Wasa "; European market leader for organic crispbread is the Dr. Klaus Karg KG.

The crisp bread is not to be confused with Filinchen, a product in a similar form and consistency, but other ingredients.