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Crunchmaster- Romano, Asiago & Cheddar Grain-free Crackers
$3.79
$3.79
Crunchmaster- Romano, Asiago & Cheddar Grain-free Crackers
3.54oz Bag
You don't need grains to get a great taste. Crunchmaster grain-free crackers are made with flour derived from coconut and cassava root (also known as yuca) and then baked to a light, crispy perfection. These grain-free, delicious snack crackers are packed with fiber, potassium, low in sodium and are made with real cheese.
Cassava Flour
An edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp. The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside.
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An edible coarse flour obtained by grating cassava roots, pressing moisture off the obtained grated pulp. The cassava root is long and tapered, with a firm, homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside.
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Coconut Flour (Organic)
Coconut flour is made from coconut flesh that has been dried and ground. Coconut flour is gluten free, keeps blood sugar stable, may promote healthy digestion, heart health and help you lose weight. And as organic, restrict the use of certain pesticides and fertilizers.
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Coconut flour is made from coconut flesh that has been dried and ground. Coconut flour is gluten free, keeps blood sugar stable, may promote healthy digestion, heart health and help you lose weight. And as organic, restrict the use of certain pesticides and fertilizers.
Tapioca Starch
Made from the root of the cassava plant. Cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily starch and water. The starch is then dried.
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Made from the root of the cassava plant. Cassava root is peeled, washed and chopped. Then it is rasped (finely shredded) and the resulting pulp is washed, spun, and washed until the mixture is primarily starch and water. The starch is then dried.
Cheese
includes:
Romano
Romano cheese is a term used in the United States and Canada for a class of hard, salty cheeses suitable primarily for grating similar to Pecorino Romano, from which the name is derived. In spite of the name, it should not be confused with genuine Pecorino Romano which is an Italian product recognized and protected by the laws of the European Community, though United States law allows Romano produced entirely from sheep's milk to be called "Pecorino Romano".
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Romano cheese is a term used in the United States and Canada for a class of hard, salty cheeses suitable primarily for grating similar to Pecorino Romano, from which the name is derived. In spite of the name, it should not be confused with genuine Pecorino Romano which is an Italian product recognized and protected by the laws of the European Community, though United States law allows Romano produced entirely from sheep's milk to be called "Pecorino Romano".
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Asiago
Is an Italian cheese made from cow's milk that can assume different textures, according to its aging, from smooth for the fresh Asiago (called Asiago Pressato, which means 'Pressed Asiago') to a crumbly texture for the aged cheese (Asiago d'allevo, which means 'Breeding farm Asiago').
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Is an Italian cheese made from cow's milk that can assume different textures, according to its aging, from smooth for the fresh Asiago (called Asiago Pressato, which means 'Pressed Asiago') to a crumbly texture for the aged cheese (Asiago d'allevo, which means 'Breeding farm Asiago').
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Cheddar
Is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset.
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Is a relatively hard, off-white (or orange if colourings such as annatto are added), sometimes sharp-tasting, natural cheese. Originating in the English village of Cheddar in Somerset.
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Pasteurized Cows Milk
Raw milk that has been heated to a specified temperature and time to kill pathogens that may be found in the raw milk. Pathogens are microorganisms such as bacteria that make us sick.
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Raw milk that has been heated to a specified temperature and time to kill pathogens that may be found in the raw milk. Pathogens are microorganisms such as bacteria that make us sick.
Cheese Culture
A cheese culture is a group of specific bacteria strains put together (usually by a culture company) for making a specific cheese. Most cheese cultures work in similar way but are classified based on the temperature at which they work. They rapidly raise the acidity of milk by consuming the lactose (milk sugar) present and converting it into lactic acid.
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A cheese culture is a group of specific bacteria strains put together (usually by a culture company) for making a specific cheese. Most cheese cultures work in similar way but are classified based on the temperature at which they work. They rapidly raise the acidity of milk by consuming the lactose (milk sugar) present and converting it into lactic acid.
Salt
A mineral consisting primarily of sodium chloride. The essential minerals in salt act as important electrolytes in the body. They help with fluid balance, nerve transmission, and muscle function.
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A mineral consisting primarily of sodium chloride. The essential minerals in salt act as important electrolytes in the body. They help with fluid balance, nerve transmission, and muscle function.
Enzymes
Enzymes are both proteins and biological catalysts. Catalysts accelerate chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products.
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Enzymes are both proteins and biological catalysts. Catalysts accelerate chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products.
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Seasoning
includes:
Whey
Is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
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Is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacture of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as cottage cheese or strained yogurt.
Reference:
Salt
A mineral consisting primarily of sodium chloride. The essential minerals in salt act as important electrolytes in the body. They help with fluid balance, nerve transmission, and muscle function.
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A mineral consisting primarily of sodium chloride. The essential minerals in salt act as important electrolytes in the body. They help with fluid balance, nerve transmission, and muscle function.
Buttermilk Solids
A blend of all dairy products to provide a cost-effective alternative to buttermilk powder. This product offers a delicate buttermilk flavor and appears as a free flowing cream colored powder. It can be applied in biscuits, breads & muffins, pancakes & waffles, dips & sauces and salad dressings.
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A blend of all dairy products to provide a cost-effective alternative to buttermilk powder. This product offers a delicate buttermilk flavor and appears as a free flowing cream colored powder. It can be applied in biscuits, breads & muffins, pancakes & waffles, dips & sauces and salad dressings.
Lactic Acid Powder
It has a molecular formula CH3CH(OH)COOH. It is white in solid state and it is miscible with water. While in liquid state (dissolved state) it is a colorless solution.
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It has a molecular formula CH3CH(OH)COOH. It is white in solid state and it is miscible with water. While in liquid state (dissolved state) it is a colorless solution.
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Yeast Extract
A food flavoring made from the same yeast used to make bread and beer. It is made by adding sugar to yeast in a warm environment. As the yeast expands, the walls of its cells soften. This mixture is then spun in a centrifuge and the loosened cell walls are whisked away. It is a good source of vitamin B.
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A food flavoring made from the same yeast used to make bread and beer. It is made by adding sugar to yeast in a warm environment. As the yeast expands, the walls of its cells soften. This mixture is then spun in a centrifuge and the loosened cell walls are whisked away. It is a good source of vitamin B.
Sodium Phosphate
An umbrella term that refers to multiple combinations of sodium and phosphate (an inorganic, salt-forming chemical). It is often used as an additive in processed food manufacturing.
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An umbrella term that refers to multiple combinations of sodium and phosphate (an inorganic, salt-forming chemical). It is often used as an additive in processed food manufacturing.
Citric Acid
A weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. Lemons and limes have particularly high concentrations of the acid; because it is one of the stronger edible acids, the dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks and candies.
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A weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. Lemons and limes have particularly high concentrations of the acid; because it is one of the stronger edible acids, the dominant use of citric acid is as a flavoring and preservative in food and beverages, especially soft drinks and candies.
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Safflower Oil
Safflower is a tall plant with spiked leaves and yellow or orange flowers. The seeds are used to produce safflower oil. It commonly used as cooking oil because it is suitable for high heat and is a rich source of unsaturated fatty acids.
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Safflower is a tall plant with spiked leaves and yellow or orange flowers. The seeds are used to produce safflower oil. It commonly used as cooking oil because it is suitable for high heat and is a rich source of unsaturated fatty acids.
Garlic Powder
Ground, dehydrated garlic. It is a very common seasoning.
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Ground, dehydrated garlic. It is a very common seasoning.
Reference:
Sea Salt
Made by evaporating salt water. It is mostly composed of sodium chloride. It is minimally processed, so it contains trace amounts of minerals, including potassium, iron, and calcium.
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Made by evaporating salt water. It is mostly composed of sodium chloride. It is minimally processed, so it contains trace amounts of minerals, including potassium, iron, and calcium.
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