Traditionally, as mentioned in other sections, crunchy textures existed in crunchy farinaceous foods (breads, cookies, puff pastries,…), fried foods (fried dough), candies (neutral caramel , decorative,…), dry meringues,… This section includes all the current ingredients to make crispy textures outside of these resources, and an essential family among them: the Oblat. Discover new ways to crack!