Crunchyx uses a few ingredients that you may not be familiar with and which we would like to introduce to you here

erythrit

Erythrit is a natural substance that is found in cheese, strawberries and plums, among other things. The erythritol used in our muesli is made from starch by fermentation (similar to how cheese or wine is made). After fermentation has taken place, the erythrit is purified to 99.9% and dried. Chemically, it is one of the sugar alcohols, all of which have a sweet taste and are unrelated to the alcohol in wine or beer (there are no usage restrictions for alcoholics or children). In the nutritional value list, erythritol must be listed under carbohydrates, which is actually wrong. It has almost no calories (<0.2 kJ/100g), hardly increases the blood sugar level and is excreted through the kidneys. The laxative effect that is otherwise possible with sugar alcohols when consumed excessively therefore hardly occurs with erythritol (however, we are legally obliged to point this out).

Erythritol is also very good for dental health, as it cannot be metabolized by caries bacteria and thus contributes to maintaining tooth mineralization.

We use erythit in all our crunchyx products, because its the best sugar replacement we know.

psyllium husk flour (flea seet shells)

As strange as the name sounds: psyllium husk flour is a great substance. On the one hand, it consists of almost 90% indigestible fibers, i.e. it is hardly absorbed by the body, but excreted almost unchanged.

Then he has two absolutely great properties that are very interesting for health and the kitchen. Flea seed shells swell up to 50 times their volume in water! This ensures a good feeling of satiety. On the other hand, the psyllium husk flour has a very strong internal cohesion. If you put a tablespoon in a glass of water, you get a viscous mass that flows very slowly. For example, we once tried to thicken a sauce with it. The sauce spoon emptied itself from, the resulting mucus was so solid. This effect is ingenious when baking bread or cakes. The flea seed shells ensure that the baked goods can rise well and then retain their structure during baking. this is a great substitute for gluten. The flea seed shells also play an important role for our chocolate pops, as they allow the pops to expand and thus make them airy.

Naturopaths also use psyllium husks because they swell in the intestine and form a slimy consistency. Many say that this natural substance works better than artificial medicines. For more information about the health effects, we refer to => Wikipedia

The flea seed shells are obtained from the Plantago ovata plant, which is also called flea seed because of the appearance of its seeds. Another name is "Indian plantain" because this plant is actually related to our native buckhorn. Psyllium husks are obtained from the husks of the small oily seeds.

Our psyllium husk flour comes directly from India and has the highest level of purity on the market (99%). As with all imports from distant countries, we have had our goods examined intensively (link to Intertek's analyses). We can assure you that our psyllium husk flour complies with all legal requirements regarding germs, pesticides and heavy metals with a high safety margin.

Cacaofiber

Until you taste  cacao fibers, you wouldn't guess that the husks of the cacao bean have almost the same intensity and quality of flavor as the beans themselves. The advantage for low carblers lies in the nutrient composition of the fiber obtained from the husks . They have almost no usable carbohydrates and almost no sugar. But large amounts of valuable dietary fiber, minerals, fat and protein.

-Carb cocoa fibers are obtained from the best cocoa beans and then ground extremely finely (down to 1/50 of a mm) using a special process. As a result, they can hardly be distinguished from good cocoa in terms of taste and consistency, but they only have a fifth of the carbohydrates.

Cocoa fibers are especially ideal for cakes or cookies because of their high fiber content. Our Schokopos and our spread  get their chocolate flavor from cocoa fibres

pumpkin seed flour

Pumpkin seed flour is made from lightly salted and roasted pumpkin seeds from Styria in Austria, which have been gently cold-pressed and ground particularly finely (< 50 mesh). Among the flours suitable for the preparation of baked goods, pumpkin seed flour is the richest in protein. It has a distinct, very characteristic flavor and gives cookies and cakes a light green color. We use pumpkin seed flour as a protein source for our shokopops.

coconut flakes

Some may think that coconut flakes are something completely normal. You can get them in every supermarket. The problem is that these flakes are ground from dried coconut meat and so have almost 30% sugar. Just on a small corner of Sri Lnka, there is a cooperative that has revived an old tradition and extracts the fibers from the still moist fruit meat. The moisture is separated by pressing and what is left are the fibers without the sugar (which is used elsewhere)

Our -Carb Cocos flakes contain only 3.3% fructose and no other carbohydrates. This has been confirmed to us by our Intertek laboratory (see test report). Since there is still a relatively large amount of oil, the flakes are very aromatic. It can be used wonderfully for all fine baked goods. Breading with it is a special taste experience.

We are very happy to have found this one manufacturer in Sri Lanka who produces coconut oil in a particularly gentle process. Additionally he recieves the coconut sugar and these unique low-sugar but high aromatic coconut flakes that we use in our muesli.