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.
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