THE POWER OF WHOLE GRAIN
Whole grain flour adds a great texture and grainy flavor to our delicious crisps. But what is really wholegrain? Whole grain means that the flour used in baking contains whole grain kernel: bran, endosperm and germ.
Just like the Finnish design has become world famous for its distinctiveness, FINN CRISP’s approach to wellbeing is just as direct. We believe it is about finding balance in life: making good everyday choices rather than changing your entire lifestyle. We want to make healthy living both tasty & fun!
Whole grain flour adds a great texture and grainy flavor to our delicious crisps. But what is really wholegrain? Whole grain means that the flour used in baking contains whole grain kernel: bran, endosperm and germ.
The nutrients in the grain are concentrated in different areas of the grain kernel. Whole grain contains all the areas of the grain and therefore keeps all the nutrients. Whole grain is an important source of dietary fibre, minerals, vitamins, phyto-oestrogens, and antioxidants.
All FINN CRISP products contain whole grain and many are baked with 100% whole grain flour.
The unique flavor of rich rye with a light hint of sourness in our slim FINN CRISP thins comes from the balance of rye flour and our own sourdough.
Salt is one of our oldest spices and it is often used to enhance other flavors. FINN CRISP snacks combine a crispy texture with flavorful and salty toppings - perfect if you are craving a salty treat.
Rye adds a round flavor to crispbread, which mellows out the slightly bitter flavor in the rich sourdough, resulting in a perfectly balanced taste experience.
FINN CRISP crisps are not sweet in themselves but our rich rye crisps make the perfect base for toppings such as fig marmalade and peanutbutter, when you have a sweet tooth.
There are thousands of alternative ways to use healthy, tasty FINN CRISP crispbread! Find out your own favourite in our recipes section.
OUR STORY
Our history goes back to the 1952's Helsinki Summer Olympic games. That's when FINN CRISP was born and we first introduced our thin and delicate rye crisps to the public. But the crispbread baking tradition in Finland goes back way longer than that. These flavourful treats have been a must-have in Finnish households since the 1800’s.
During the heyday of agrarian society, it was common to bake bread only twice a year: in the autumn when crops were new and in the spring, when water flowed freely. The crispy bread was easy to store and kept its rich flavour for months. This combination of convenience, flavour and fiber makes crispbread an unbeatable treat, also today!