Scan Magazine, Issue 83, December 2015

Page 30

Scan Magazine | Mini Theme | Nordic Culinary Delights

Real crispbread with sourdough Sourdough is increasingly becoming a trend on the Scandinavian and British markets, possibly because of its delicious and aromatic flavour. For FINN CRISP, this comes as no surprise. By Stephanie Brink Harck | Photos: FINN CRISP

The FINN CRISP brand was established in 1952, and its recipe for crispbread has almost stayed untouched since then. The heart and soul of the crispbread is in a live sourdough starter. Sourdough is made by leaving a portion of dough overnight, causing naturally occurring bacteria and yeasts to initiate fermentation. “Using sourdough gives a completely unique savoury taste, not to mention the texture of our crispbreads: a perfectly crunchy feel,” says Andrew Crumpton, representative of FINN CRISP in the UK. In other words, it is no wonder that FINN CRISP is still popular to this day. The recipe is simple: only wholegrain rye flour, yeast and a little bit of salt. But to create the perfect thin crisps, you have to 30 | Issue 83 | December 2015

add time and warmth as well. Just imagine the positive impact of 63 years of time and experience on FINN CRISP’s thins. “Hurrying helps nothing, which is also why FINN CRISP is allowed to ferment slowly, not once but twice,” says Crumpton proudly. “What I like the most is that FINN CRISP can be enjoyed just as it is or with a little bit of butter – it makes it an easy snack,” explains Crumpton, who always has the red signature package next to him on his desk for whenever his stomach begs for more. FINN CRISP can be enjoyed with many different toppings. Some like it with cheese, others sprinkled over an autumn salad. Crumpton’s own favourite topping is fish pâté, most likely smoked

mackerel, with a little dash of horseradish. “They just really complement each other,” he says but adds that there is no limit to the number of ways in which to enjoy your FINN CRISP. “I have heard some funny stories over the years, like how people put melted chocolate on top. It might sound surprising but it actually tastes really good!” In Sweden, an entire hotel honouring sourdough has just been opened, an example of how trendy sourdough really is. But why go through the trouble? FINN CRISP is an easy snack, tasty and already there for you to buy in Waitrose, Tesco, ASDA and Sainsbury’s.

For more information, please visit: www.finncrisp.com


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