Crispbread with over 50 g protein per 100 g.

Crisp, flavoured, baked in Bergen. We’re testing it now. Put your name on the list and you’ll hear first.

What is it?

The same dough as the Protons in P60: soya, wheat, linseed, oats and bran. Rolled thin, baked crisp and seasoned. As crispbread with a meal, or as Neutrons: crisp strips straight from the bag.

Two formats

Crispbread

approx. 200 g

For toppings, salad and soup. Sea Salt & Seeds.

Neutrons

100 g

Crisp strips straight from the bag, flavoured. Sister to the Protons: protons and neutrons make up the nucleus of the atom, and both are baked from the same core mix.

Preliminary figures per 100 g

Plain crispbread	Per 100 g
Energy	approx. 1,500 kJ / 356 kcal
Fat	7.3 g
– of which saturates	0.8 g
Carbohydrate	15.0 g
– of which sugars	0.8 g
Fibre	11.3 g
Protein	52 g
Salt	approx. 1.3 g

Preliminary figures calculated from the recipe, before the seasoning and seeds on top. The lab analysis is on its way. How I calculate

Neutrons: sprayed with about 3 g of rapeseed oil per 100 g before seasoning. That gives about 370 kcal, 10 g of fat and 50 g of protein per 100 g.

Ingredients (preliminary)

Soya protein isolate, wheat gluten, linseed, oat flour, wheat bran, inulin, potato starch, yeast, salt, onion powder, garlic powder. Topping: sunflower or pumpkin seeds, flaky salt.

Allergens: soya and gluten (wheat and oats). The flavours may contain milk (Tomato & Basil, Garlic & Parmesan and Sour Cream & Chives) and sesame (Gochujang).