The extra gear of crackers integrali is the richness of fiber. "It is by taking into account the quantities of this nutrient and the salt (little is better) that I compiled my ranking of the winners," says Diana Scatozza, dietician.
But what about the ingredients? «The recipe for crackers is very simple and does not involve the use of additives, except for antioxidants (often natural, such as rosemary extract) and acidity correctors (also absolutely harmless, such as simple bicarbonate) », says food technologist Giorgio Donegani.
"What is important to check, to evaluate the quality of a product, is the type of grease used: none of the test samples contained extra virgin olive oil (the most valuable choice), while few - which I have awarded - high oleic sunflower oil, that is richer in oleic acid and therefore more resistant to high temperatures.
Furthermore, none of the participants in our lab was prepared with organic ingredients (which in the case of whole foods guarantee the absence of pesticide residues). As for the yeast, some contained the mother yeast, others brewer's yeast, still others a mix of both, but it must be said that the use of one or the other (unlike what happens for bread) does not really affect on the final result ".
Watch out for texture
«Moving on to the organoleptic characteristics», continues the expert, «I evaluated the scent (it must be that typical of baked goods and not know too much about bran) and the flavor (which must be characteristic and not overly salty). It is also very important to verify the consistency: crackers must be crumbly, but without tending to crumble in the mouth or stick to the palate and teeth. Finally, they must not leave a sandy sensation on the tongue ».
Galbraith: € 2,20 the 380 g pack with 10 packets of 38 g each (€ 5,79 / kg).
The strong point. The high proportion of fibers.
The cereal flours (not all wholemeal) represent 87% of the weight, the puffed rye (present on the surface of the crackers) 12%. The ingredients also include high oleic sunflower oil, inulin, gluten, barley malt, sesame, poppy and chia seeds, mother yeast and brewer's yeast. As additives: bicarbonate (acidity regulator) and rosemary extract (antioxidant). In the mouth, the crispness is very good. And the flavor is rich.
In 100 g: 11,5 g of fat (1,4 g saturated), 61,7 g of carbohydrates (2 g of sugar), 10 g of fiber, 11,3 g of protein, 1,25 g of salt, 416 cal.
Auchan: € 1,39 the 560 g pack with 16 packets of 35 g each (€ 2,48 / kg).
The strong point. High oleic oil.
Their first ingredient is wheat flour, followed by bran (6%). High oleic sunflower oil is the only fat present. Brewer's yeast was not used, only natural yeast. They are rather thick, with a surface color that is not perfectly homogeneous. The scent is quite characteristic and good friability is appreciated in the mouth. The flavor, however, is rather anonymous, with a salty hint however not excessive.
In 100 g: 11,5 g of fat (1,4 g saturated), 65,5 g of carbohydrates (2 g of sugar), 6,8 g of fiber, 11,2 g of protein, 1,75 g of salt, 424 cal.
The Gluttonous Traveler: € 0,69 the 250 g pack with 8 packets of 31,25 g (€ 2,76 / kg).
The strong point. The low dose of salt
The first ingredient is wheat flour, followed by whole wheat flour (45%, however reconstituted from bran flour). High oleic sunflower oil is 9,5%. These crackers are quite clear (as it should be, given the low portion of bran), they are thin and in the mouth they denote a good crispness. The flavor is rather anonymous, despite the presence of the natural olive aroma, and not too salty (and this is certainly a virtue).
In 100 g: 11 g of fat (1,1 g saturated), 68 g of carbohydrates (2 g of sugar), 6,8 g of fiber, 11 g of protein, 1,6 g of salt, 429 cal.
Esselunga: € 1,45 the 560 g pack with 16 packets of 35 g each (€ 2,59 / kg).
The strong point. The characteristic scent.
The first ingredient in these crackers is wheat flour. Then there is an addition of bran (equal to 6% of the weight). High oleic sunflower oil is the only fat used. Both mother and beer yeast are present as yeast. They are then quite thick, with a rather characteristic scent, and in the mouth they reveal a good friability. The taste is a bit anonymous, but also (positive aspect) not too salty.
In 100 g: 11,5 g of fat (1,4 g saturated), 65,5 g of carbohydrates (2 g of sugar), 6,8 g of fiber, 11,2 g of protein, 1,8 g of salt, 424 cal.
Our lab: Dr. Giorgio Donegani, food technologist in Sesto San Giovanni (Milan); Dr. Diana Scatozza, specialist in Food Science in Milan.
(Pixabay's WikimediaImages photo)

