Crispy flat breads were first produced by Clextral twin screw extrusion in the early 70’s. Whether eaten for breakfast, as a snack or an accompaniment for any meal, these products are tremendously popular with consumers.
Often called crispy flat breads, these good tasting, nutritious and shelf stable products were first produced by Clextral twin screw extrusion in the early 70’s.
The crisp bread generally has a square or rectangular shape with a wide range of possible dimensions. For example, it can vary from the small flat bread (37 x 37 X 6 mm) that is eaten for a snack, to the large flat bread (100 x 65 x 7 mm) that is enjoyed as toast for breakfast.
The raw materials used to manufacture crispy flat bread by extrusion-cooking are starch-rich and cereal-based. Wheat flour is commonly the major ingredient, often blended with rice, corn or other grains. Other ingredients including sugar, salt, milk powder and oil, are generally added for their specific functional properties.