Pural Crusty

Crispbread belongs to Sweden like elks, midsummer or furniture for assembling by yourself. By the way, the Swedes call their most famous bread simply „crisp“. Between Malmö in the south and Luleå in the north, you will find at least one pack of crispbread in each household. Because crisps are baked particularly hot, it hardly contains any water and is therefore durable for a particularly long time. Thus it is perfect to fill the storage room in the holiday house. Many Swedish families own such a home for weekends and summer holidays. The characteristic red cottages are preferred to be situated at one of the many thousand lakes or in coastal areas on small rocky islands. However, the Swedes prefer to sit in front of their cottage in the summer rather than being in it - especially during eating. If the weather is right, the of course table will be set outside. The meals are deliberately kept simple. Crisps, butter and cheese form the basis of the traditional Swedish light meal. The nice thing about crispbread is that you can combine it with everything the heart desires. And because it cracks so loudly when biting, it is particularly popular among children.

In Northern and Central Europe, bread is the basis of many meals and sometimes even eponymous. Thus in Germany there is the „Brotzeit“ (in English „bread time“) during the day and later in the evening the „Abendbrot“ (in English „evening bread“). In the UK, the famous „sandwiches“ are often found during lunch break, where the topping is put between two white bread slices. Whether at the buffet, picnic, at tea-time or as a snack for the break, on the island a sandwich simply belongs to it. Also in Denmark sandwiches dominate. The national dish of the Danes is the opulently topped Smörrebröd. While bread north of the Alps often is served on a daily basis, it plays only a minor part in many dishes in Southern Europe. In Poland and Russia, people consume an average of 100 kilos of bread a year, the Germans manage 86 kg. With a per capita consumption of only 60 kg per year, bread is rather a side dish in Italy. Although there are hundreds of delicious bread varieties, at dinner most Italians prefer pasta. The typical white bread is served in combination with antipasti or later in the evening with wine and cheese.

What if the crispbread wasn’t invented in Sweden but in Italy? This question was also posed at Pural. The organic Crusty products therefore combine Sweden's most popular pastry with classic Mediterranean ingredients such as virgin olive oil. The result are incredibly aromatic crisp slices that fit wonderfully to antipasti or typical Italian salads. A true gourmet crispbread. Enjoy crispy baked specialties from best whole grain flour with Pural Crusty. Four varieties of gourmet crispbread and two sorts of snacks are only waiting to offer hearty nibbling enjoyment - pure or topped. The variety Organic Crusty Classic with sunflower seeds convinces with its pure taste. If you prefer spelt, you should try the Organic Crusty Spelt Crispbread: wholemeal flour baked with oatmeal and linseed ensures a unique, particularly crispy pleasure. Organic Crusty Olive Rosemary provides a Mediterranean experience: the gourmet crispbread obtains a special flavor by adding sesame, olives and herbs of Provence. Chia seeds and virgin olive oil are used in the variety Organic Crusty Chia. It is just the right thing with the favorite cheese or a glass of wine. The Pural Crusty Snacks in the varieties Organic Chia Amaranth or Spelt are ideal as a small snack in between. The handy, topped quadrangles are also a pleasure when dipped. Just go ahead and nibble, you'll be thrilled!