Wiht wholesome chia seeds and nutty amaranth.
With savoury Emmental chesse and crisp pumpkin seeds.
With pieces of red and green pepper combined with Mediterranean basil.
With tropical coconut flakes and fruity cranberries.
With nutty quinoa and wholegrain spelt flour.
With savoury Emmental cheese and crunchy onions.
Our wholegrain snacks are suitable for any occasion: As in-between delight, on the go or as coffee break treat. The high-quality ingredients and caring artisanal production give our bite-sized crunch bits their depth of flavour.
Our philosophy is simple: We take selected ingredients and lots of time, and combine them with traditional baking artisanry to produce the authentic quality our customers appreciate so much.
The roots of Dr. Klaus Karg KG lie in Wolkersdorf in Franconia in the 1950 founded village bakery. In 2000, the company started producing and selling delicious crispbread specialties under the leadership of CEO Dr. Klaus Karg. Thanks to selected ingredients, creative recipes and its unique, light consistency, Dr. Karg’s crispbread has become popular nationally and internationally.
The idea behind the original Dr. Karg’s crispbread has lead to many other, delightful product innovations in the meantime. Dr. Karg’s wholegrain snacks are delightful small crunch packs, perfect for that craving feeling in-between meals, and have thus long ago earned their place on the shelves of the food trade. Since 2019, Dr. Karg’s HÜTTS are innovative wholegrain delights that promise the peak of snacking pleasure with their aromatic flavour varieties, inspired by the mountains’ culinary pleasures.
With all products, the company stayed true to their original quality demands. The wholegrain flour comes from mills in Bavaria with which long-standing contracts have been established. Recipe-specific ingredients, such as coconut, cheese, dried tomatoes, etc., are used fresh every day. For optimal flavour and the characteristic bite, Dr. Karg’s enhance their crunchy creations with high quality oils. All raw materials are carefully combined and kneaded into a dough that is then left to rest before it is shaped and finally baked slowly in rack ovens – the traditional way.
先生 Joachim Decker
饼干/糕点: 糕点: 什锦糕点, 酥皮糕点, 黄油糕点, 巧克力涂层酥饼, 全麦饼干; 季节糕饼: 星形果仁饼干, 星形肉桂饼干; 饼干: 黄油饼干, 巧克力涂层饼干, 熊掌饼, 佛罗伦萨饼干, 蛋白杏仁饼; 其他糕点/糕饼: 蛋白甜饼;
小吃零食: 鸡尾酒饼干; 膨化产品（咸饼干，奶酪点心，碱液饼干）: 盐棒, 椒盐卷饼; 盐饼、奶酪饼、椒盐脆饼: 盐饼, 什锦盐饼, 椒盐脆饼; 薄脆饼干: 披萨薄脆饼干; 小吃零食: 面制零食;
半成品: 糕点制作: 硬饼干作为巧克力的垫层; 原料: 果仁蛋白杏仁原料, 桃仁蛋白杏仁生原料;