Seeded Cracker (Gluten-Free)
The difference between a cracker and a cookie is not only thickness. Cookie dough carries a high proportion of fat and sugar, producing a soft texture that crumbles in the bite; in a cracker the fat is kept low, and the thinly rolled dough hardens as it bakes into a crisp structure.
That structure defines where crackers are used. They can carry a topping without breaking, which is why they are served with cheese, dips and meze. The seeds sit both on the surface and within the dough, adding a different point of texture to every bite.
Shelf life and storage conditions
- Shelf Life
- 1 year
- Storage Conditions
- Store in a cool, dry place away from direct sunlight.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Made with a lower fat content than a cookie; the thinly rolled dough crisps as it bakes.
- It carries a topping without breaking and is served with cheese and dips.
- Seeds sit on the surface and within the dough, adding a different texture point to every bite.
- The crisp structure offers a texture option usually missing from gluten-free shelves.
Where To Use It
- With cheese and dips
- Meze and aperitif service
- Beside soup
- Gluten-free shelves
- Cocktail catering
- Office and household snacking
Wholesale Ordering & Storage
A cracker is a product served with something on top; positioned alongside cheese and dip categories its sales rate rises. Store in a cool, dry place away from direct sunlight. Shelf life: 1 year.
Frequently Asked Questions
What is the difference between a cracker and a cookie?
Fat content and thickness. A cookie is high in fat and sugar and crumbles; a cracker keeps fat low and the thin dough crisps as it bakes.
Can it carry a topping?
Yes. The crisp structure is strong enough to hold cheese, dips and meze.
Where should it sit on the shelf?
Positioned near the cheese and dip categories, its sales rate rises.
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