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Description and Ingredients
| Type of dessert | Crisp breads а variety of rusks, light, fragile and porous plates 6-10 mm thick, usually rectangular, but also round, baked from unpaired rye or rye-wheat dough with a large amount of yeast. |
| Compound | Consumption of products: 1. Wheat flour 2. Peeled rye flour 3.Water with a temperature of 30C 4. Creamy margarine 5.Sugar 6.Salt 7.Pelleted yeast |
| Recommended to use | Sponge cake go well with any hot drinks |
| Energy value of the product | In 100 grams of product: Protein 12.00 gr. Fat 2.20 gr. Carbohydrates 60.00 gr. Caloric content 310.00 kcal (1297 kJ) |
