The secrets of a traditional process. The dough obtained from flour, yeast and a few other simple ingredients, is left to stand for a total of 24 hours during which the slow process of rising takes place.

Afterward, the dough is passed through special rollers forming a very thin sheet of pastry layered on top of another which, once baked, gives the crackers their characteristic crispiness. Naturally leavened for 24 hours.