The thin crispbread baked since 1955 made of whole meal rye, is a unique Finnish product "hapankorppu" in Finnish), baked in the traditional way using sourdough.
This darker version of the crispbread differs from the original by the slightly sweeter flavour which is a result of syrup, rye- and barley malt as additional ingredients. Still the fiber contents is 20 %.
Crushed Rye crisps can be used in many recipes to add extra crunchiness into dishes.
Whole grain rye flour, rye- and barley maltr, syrup, water, salt (1,3 %) and yeast