| 摘要 |
Bread dough for making spelt crispbread contains spelt flour (100 parts wt.); liquid (65-90 parts wt.); oil, pure butterfat, butter, melted butter, salted butter and/or pure butterfat with natural aroma (5-50 parts wt.); and optionally sesame (10-20 parts wt.) and natural additives (up to 1 part wt.). Independent claims are also included for: (1) the production of the crispbread; and (2) the crispbread made according to the method described above.
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