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Clearspring Organic Japanese Brown Rice Crackers - Black Pepper & Tamari

£2.29 GBP
Tax included
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These light and crispy, gluten-free Japanese crackers are baked to perfection. A delicious way to enjoy the benefits of organic wholegrain brown rice, black pepper and naturally aged tamari. Our second generation producers use the highest quality ingredients, traditional recipes and time honored processes to produce these authentic wholesome snacks. Production process The process starts with 100% organically grown brown rice. The brown rice is slowly and carefully processed and steamed to make a dough. This process takes three to four times longer than when using white rice. The dough is then cooled with water and the texture is carefully checked by hand. Black Pepper and Tamari are added. The dough is then moulded into rice cracker shapes. The crackers are slowly dried on a net for more than half a day to reduce their moisture content and left overnight to settle. They are then dried again using far-infrared dryers for another night to remove the last of the moisture. This long and slow drying process has a significant influence on the finished product. Finally, they are baked in an oven to make these light, delicate and crispy crackers.

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Clearspring

Clearspring Organic Japanese Brown Rice Crackers - Black Pepper & Tamari

£2.29 GBP
These light and crispy, gluten-free Japanese crackers are baked to perfection. A delicious way to enjoy the benefits of organic wholegrain brown rice, black pepper and naturally aged tamari. Our second generation producers use the highest quality ingredients, traditional recipes and time honored processes to produce these authentic wholesome snacks. Production process The process starts with 100% organically grown brown rice. The brown rice is slowly and carefully processed and steamed to make a dough. This process takes three to four times longer than when using white rice. The dough is then cooled with water and the texture is carefully checked by hand. Black Pepper and Tamari are added. The dough is then moulded into rice cracker shapes. The crackers are slowly dried on a net for more than half a day to reduce their moisture content and left overnight to settle. They are then dried again using far-infrared dryers for another night to remove the last of the moisture. This long and slow drying process has a significant influence on the finished product. Finally, they are baked in an oven to make these light, delicate and crispy crackers.

Size

  • 40g
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