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  1. Mix all ingredients together on the 1st speed for 3 minutes and on the 2nd speed for 7-8 minutes. Immediately cut into desired weight, either 600 gr or 1.150 gr, mold and place into the corresponding greased crisp bread baking tin and ferment until dough reaches the rim of the baking tin.
  2. Bake with steam at 210°C for as long as required, depending of the weight, either 45 minutes or 1 hour.
  3. Allow to cool down well and slice in crisp bread slicing machine.
  4. Place on non-greased baking trays and bake on low oven at 110-120°C for as long as required, until they crumble well (toasting).