Bolletje, dutch crispbakes, light crisp toasts, original

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Bolletje Dutch Crispbakes OriginalWheat Flour, Sugar, Yeast, Glucose Syrup, Corn Flour, Vegetable Fats, Emulsifiers (e433, E470a, Soy Lecithin), Salt, Rye FlourA staple item on a Dutch breakfast and lunch table, Dutch rusk is a twice-baked bread. Another great use for these are to crush them up to a fine panermeel (bread crumb) for coating Kroketten. Real Rusk from Bolletje has been crunchy and brittle for many years and also has a handy notch. What else do you want

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