2-Pack Organic Flat bread chips sea salt, and similar items

""There will be NO TARIFFS on parcels to the US. We have solved this issue"" If you have any questions, feel free to reach out. We're happy to help! GAMMELDAGS - THE ORIGINAL HISTORY A CLASSIC IS BORN - A good habit since 1923 - Who would have thought that women's suffrage, a loan of 1,000 Swedish kroner and a woman with an incredible "accomplishment" would result in Sweden's now oldest Thin Bread Bakery? The bread is initially packed in large sugar barrels and driven out by horse and cart down to Klockestrand as the first stop. In 1930, Rut has three wood-burning ovens that employ about 10 girls as the production is up to 400 - 500 kg of flat bread per day. They have switched from the large sugar boxes to smaller wooden boxes that are nailed by hand in the evenings. In 1935, the first step in the mechanization of flatbread baking is taken and a kneading machine is purchased, which makes the round dough blanks which are then rolled out into large flatbread cakes. Although the technology and many other things have been refined over the years, this construction was so good that it is still the basis of the thin bread baking at Mjällom Tunnbröd. Since 1923, we have taken the step from wood-fired ovens to a modern bakery. The manufacturing process has been preserved and we bake in the same rolling machine that we designed in 1946, while the packaging of the flat bread has been automated. Today, the company is run by Torbjörn Ullsten and his family, fourth-generation flatbread bakers, in a modern bakery in Ullånger, a couple of miles from Mjällom. We have taken great care to preserve the flatbread's unique character. Our flatbread baking therefore follows the same steps as when the first dough was put together. However, we continue to keep our minds open to new tempting flavors, trends and delicious recipes. Today, the classic flatbread is combined with gourmet products such as the original flatbread in 1923 and flatbread chips. THE BAKERY Every day is a new challenge where the weather plays a part and affects the baking. The humidity, heat and wind affect both dough and baking, and here it is important to have a good sense of how the flat bread should taste, feel and look. The bakers constantly look at the dough, feel, note and adjust the amount of water and the thickness of the dough. Everything to bring out what we mean is the perfect flatbread. The aroma leads the way for our experienced bakers – as well as the feel. So also the golden color of the bread cake, of course. Not to mention the sizable, baked bubbles that form in our 1946 baking oven. FLAT BREAD CHIPS SEA SALT Goes great with the cheese tray, with good cheeses and marmalade. Organic thin bread chips that contain approx. 45% less fat than regular chips. In addition, they are dairy-free! We bake, fry and season our flatbread chips with organic ingredients. We get the energy used to produce these delicacies from Norrland's hydropower. INGREDIENTS Wheat flour*, rye flour*, syrup*, salt and yeast*. Fried in rapeseed oil*. Seasoned with sea salt. *=organic ingredient. NUTRITION DECLARATION PER 100G Energy 2008 kj/478kcal (GDA 24%) Fat 18.8 g (GDA 27%) – of which saturated fat 1.3 g (GDA 6.5%) Carbohydrates 69.9 g (GDA 25.9%) - of which sugars 0 g Protein 7.3 g (GDA 14.6%) Salt 1.5 g (GDA 25%) Whats in the package: 2-Pack Mjälloms EKO Tunnbrödschips havssalt 100g (3.52 Oz)