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BIO Rosemary Grissini with Sea Salt

Discover the crispy BIO Rosemary Grissini with sea salt, a perfect gluten-free snack for any occasion.

vegan vegetarian gluten-free lactose-free nut-free peanut-free egg-free fish-free sesame-free freezer-friendly long-lasting convenience scalable batch-cooking crispy buffet-suitable finger-food portionable

BIO Rosemary Grissini with Sea Salt

Recommended Organic Ingredients

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Recipe
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  • BIO-Potato Starch native/superior
    71 %
  • BIO-Corn Starch native
    20 %
  • BIO-Sunflower-CORE OIL
    5 %
  • BIO-Soy Flour
    3 %
  • BIO-Syrup Powder Dextrose DE97
    2 %
  • BIO-Salt, non-iodized (Atlantic Sea Salt)
    2 %
  • BIO-Guar Gum
    1 %
  • BIO-Rosemary cut
    1 %
  • BIO-Baking Powder Cream of Tartar
    1 %

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Recipe Note

These Grissini are an excellent example of innovative snack solutions. With high-quality organic ingredients, they offer an excellent texture and taste.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

These grissini offer an innovative combination of rosemary and sea salt, which is both flavorful and texturally convincing. They are ideal as a crispy snack for retail or gastronomy.

Preparation of BIO Rosemary Grissini with Sea Salt for 50 Servings

  1. Preparation: Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. Making the dough: In a large bowl, mix BIO-Kartoffelstärke nativ/superior 71%, BIO-Maisstärke nativ 20%, BIO-Sonnenblumen-KERNÖL 5%, BIO-Sojamehl 3%, BIO-Sirup Pulver Dextrose DE97 2%, BIO-Salz, unjodiert (Atlantik Meersalz) 2%, BIO-Guarkernmehl 1%, BIO-Rosmarin geschnitten 1% and BIO-Backpulver Reinweinstein 1% well.
  3. Shaping the dough: Roll out the dough on a lightly floured surface and cut into thin strips. Shape these into grissini.
  4. Baking: Place the grissini on the prepared baking tray and bake in the preheated oven for about 15–20 minutes, until they are golden brown and crispy.
  5. Cooling down: Take the grissini out of the oven and let them cool on a rack.

Important Notes: The grissini should be completely cooled before they are packed to preserve the crispiness.

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