# Jacob's Flatbread Salt & Pepper Crackers, 150g ## Commerce action policy **Price:** £2.60 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-flatbread-salt-and-pepper-crackers-150g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/jacobs-flatbread-salt-and-pepper-crackers-150g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £2.60 GBP **GTIN:** 5000168158617 **Stock:** instock ## Summary Jacob's Flatbread Salt & Pepper is a 150g pack of thin, oven-baked flatbread shards seasoned with salt and pepper, picked into the Teas.co.uk curator selection as the savoury pack built to be held at one end and dipped at the other.Ingredients and dietary suitability: Per the published listing it contains wheat and barley and may contain eggs, milk, mustard, sesame and soya. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Salt suppresses bitterness on the palate, so brew the tea a minute longer than usual and it will land about right alongside these.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Jacob's Flatbread Salt & Pepper sits between a cracker and a bread, which is exactly what a flatbread is supposed to do. It is thinner and longer than a round cracker, seasoned on the surface rather than through the dough, and firm enough to go into a thick dip without snapping off in it.Per the published ingredients the flatbreads carry poppy seeds (4%) alongside the salt and black pepper, on a wheat flour base with palm oil and barley malt extract. Jacob's describes them as oven baked with a crunchy texture, made for dipping. It adds character without committing the pack to an occasion: this works in a bowl on its own, in a dip, beside soup, or under a slice of cheese, which is more than a sweet chilli or a cheese-flavoured snack can honestly claim. The Taste Profile Salt: ●●●●○ (4/5) Lands first, because surface salt dissolves on contact. It is the note that makes the format repeatable. Black Pepper: ●●●●○ (4/5) Warm and arriving a beat later, with the aromatic lift that makes an opened pack smell of something. Flatbread Base: ●●●○○ (3/5) A light toasted note with more bread character than a plain cracker carries, and less than a crispbread. Crisp Shard: ●●●●○ (4/5) Thin and firm at once, which is the useful part: it breaks cleanly but does not shatter in a dip. Teas.co.uk Curator Rating: 4.7 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jacob's Jacob's is one of the oldest names in British and Irish savoury baking, and a flatbread is one of the newer things it does. The format came into the snacking aisle from the deli counter rather than from the cracker tin: thin, long, oven-baked shards meant to go beside dips and antipasti rather than to sit under a slab of cheddar. That is category description rather than a claim about this pack. What the shape changes is how it behaves in your hand. A round cracker is designed to be loaded flat and eaten in one; a flatbread shard is designed to be held at one end and dipped at the other. That is the whole reason to choose it, and it is why the pack is worth having when people are standing up rather than sitting down. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying What it is for: dips above all. Hummus, tzatziki, soured cream, a soft cheese, a tapenade. Also soup, and a bowl on its own. What it is not: not a cheeseboard cracker and not a crispbread. It is a seasoned flatbread shard, and it is at its best held at one end. How Does Jacob's Flatbread Salt & Pepper Crackers, 150g Compare to: Jacob's Savours Salt & Cracked Black Pepper Crackers: the same seasoning on a round baked cracker. That one is better under a slice of cheese; this one is better in a dip, purely because of the shape. Carr's Table Water Cracked Black Pepper Crackers, 125g: peppered too, and far plainer. The water biscuit is a neutral base with one seasoning; the flatbread has more bread character and more salt, and stands up better to a wet dip. Jacob's Crispbreads Chive Crackers 5x38g: the portioned alternative from the same brand. Buy the multipack for a bag that leaves the house and this for a bowl on a table. Ideal Brewing Conditions A salt-led savoury snack changes what a cup of tea tastes like, and in this case for the better. Salt suppresses bitterness on the palate, so a tea brewed a minute longer than you would normally take it lands about right alongside these, and a cup that would read as too brisk on its own reads rounder here. The Tea Break Strong and standard: a builder's-strength english breakfast or an assam. Both have the tannin to stand up to salt and taste better for the contrast. Brew it a minute longer: the salt is already flattening the bitterness, so a cup that would normally be too strong lands about right here. Milk, no sugar: milk softens the edge the salt leaves. Sugar against a salted peppered cracker is a combination almost nobody enjoys twice. Pepper likes a smoked blend: smoke and pepper are old allies, and it is the most interesting cup on this list if you have one in the cupboard. The Coffee Break Black, medium roast: the cleanest pairing. Coffee bitterness and cracker salt work against each other in a way that keeps both readable. Avoid a very dark roast: char plus salt plus pepper is a great deal at once and the cracker is what disappears. Milky coffee is fine with a dip: a flat white handles a flatbread carrying hummus better than an espresso does. No flavoured syrups: caramel or vanilla against a salted peppered shard is the one combination on this page to avoid. Getting It Right in the Cup Hold it at one end: the shape is the product. A flatbread shard is made to be gripped and dipped rather than loaded flat. Thick dips are fine: this is firm enough for hummus without snapping off in the bowl, which a thin round cracker is not. Room temperature: cold blunts the pepper aroma, which is most of the first impression when a pack opens. Reseal or clip: a thin shard goes soft faster than a thick cracker because there is less structure holding the moisture out. Two minutes in a hot oven: revives a pack that has only just started to soften, and it sharpens the pepper at the same time. Safety And Purity Ingredients and dietary suitability: Per the published listing it contains wheat and barley and may contain eggs, milk, mustard, sesame and soya. Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: a flatbread is a cereal product and is commonly baked on lines handling other allergens. On the brand: Jacob's is a long-established savoury baking name and this sits at the snacking end of its range. That is positioning rather than a statement about this pack's recipe or where it was baked. ## Product Questions What is a flatbread cracker?A thin, long, oven-baked shard that sits between a cracker and a bread. It has more bread character than a plain cracker and less than a crispbread, and the shape is the point: it is made to be held at one end and dipped at the other rather than loaded flat. Will it break in a thick dip?No, and that is the main reason to buy it. A flatbread shard is thin but firm, so it goes into hummus without snapping off in the bowl, which a thin round cracker reliably does. How many are in the pack?The pack is 150g net and the piece count is printed on the current UK pack, along with the inner wrapping. Which tea goes with it?A strong one, brewed a minute longer than usual. Salt suppresses bitterness on the palate, so a cup that would normally read as too brisk lands about right alongside these. Milk, and no sugar. And which coffee?Black at a medium roast is the cleanest pairing. A very dark roast plus salt plus pepper is a great deal at once and the cracker is what gets lost. With a dip on top, a flat white works well. Can I put cheese on it?You can, though the round crackers on our shelf do that job better because they are made to be loaded flat. A flatbread shard is at its best held at one end, so it is a dip cracker first and a cheese cracker second. How peppery is it?Moderate, and it arrives just behind the salt. Surface seasoning needs saliva to release it, so the salt lands on contact and the pepper follows a beat later with the aromatic lift that makes an opened pack smell of something. How do I stop them going soft?Clip or reseal the pack the moment it is opened. A thin shard has less structure holding the moisture out than a thick cracker does. Two minutes in a hot oven revives a pack that has only just started to go, and sharpens the pepper at the same time. What dips suit it best?Thick ones. Hummus, tzatziki, a soured cream and chive dip, a soft cheese loosened with olive oil, a tapenade. Thin dips are fine too, but the strength of the format is that it copes with the heavy ones. Does it work with soup?Yes, beside the bowl rather than in it. The salt and pepper give a plain soup something to react against, and a shard is easier to hold over a bowl than a round cracker is. Are there seeds on them?Yes: poppy seeds (4% per the published ingredients) alongside the salt and black pepper. ## Ingredients & Nutrition Ingredients, as published for this barcode: Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Vegetable Oil (Palm), Poppy Seeds (4%), Barley Malt Extract, Dried Autolysed Yeast, Salt, Black Pepper, Raising Agent (Sodium Bicarbonate).Typical values per 100g, as publishedPer 100gEnergy419 kcalFat8.7gof which saturates3.1gCarbohydrate71.4gof which sugars1.9gFibre5gProtein11.3gSalt1.1gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.Ingredients and allergens. Per the published listing it contains wheat and barley and may contain eggs, milk, mustard, sesame and soya. Check the current UK pack before purchase; formulations and allergen advice can change.IngredientProportionWhat it bringsThin oven-baked flatbreadthe structureThinner and longer than a round cracker and firm with it, which is what lets it go into a thick dip without snapping off. The shape is as much of the product as the recipe.Saltthe leadApplied to the surface, where it dissolves on contact and reaches the palate first. That fast arrival is the mechanism behind a repeatable savoury snack.Black pepperthe differenceNamed on the pack front, arriving a beat behind the salt and bringing the aromatic lift you notice when a pack is opened.Pack: Best before the date printed on the pack, and best clipped or resealed once opened.Characterising components shown. Salt and pepper is taken from the front of the pack, according to the published pack listing.Sourcing & blend. Jacob's Flatbread Salt & Pepper Crackers, 150g comes from the snacking half of a long-established British and Irish savoury baking name, and from a format that arrived in the snacking aisle by way of the deli counter rather than the cracker tin. Thin, long, oven-baked shards are built to go beside dips and antipasti rather than to sit under a slab of cheddar, and the shape is as much of the product as the seasoning. That is category description rather than a claim about this pack. The pack you receive is the current UK retail pack rather than an import made to a different recipe.What is in Jacob's Flatbread Salt & Pepper Crackers, 150g:In: thin oven-baked flatbread shards seasoned with salt and pepper, 150g to the sealed pack. ## Flavour Science The flavour of Jacob's Flatbread Salt & Pepper Crackers, 150g is built in three layers, and the useful thing about this pack is that a fourth factor, the shape, does as much work as any of them.The outer layer is aromatic and it belongs almost entirely to the pepper. A thin oven bake browns quickly and lightly, so there is a modest toasted bread note underneath, but what actually reaches the nose when a pack is opened are the volatile terpenes in black pepper sitting loose on the surface. Those are the first thing to go as a pack ages, which means an old pack smells noticeably flatter while tasting almost the same. Aroma is a good freshness guide here and a poor one on a plain cracker.The flavour spike arrives in two stages and the order is set by where the seasoning sits. Salt is on the outside and is water-soluble, so it dissolves on contact and reaches the palate before anything else; that immediacy is the whole basis of snackability, because a flavour that arrives and clears fast does not fatigue the palate. Pepper follows a beat later, needing saliva to release it from the surface, and brings warmth rather than heat. Underneath both sits a light toasted flatbread note with more bread character than a plain cracker and less than a crispbread.The base structure is short by design and slightly warm. Salt clears the palate rather than coating it, and pepper leaves a mild warmth at the back of the mouth that fades inside half a minute. That short finish is what makes the format work beside a drink and under a dip: nothing lingers to fight the tea, and nothing carries over from one mouthful of hummus to the next. The structural half of the finish is the break, which is clean rather than shattering, and it is the first thing a soft pack loses.Getting it right in the cup. Hold it at one end and dip the other. The shape is the product, and a flatbread shard is firm enough for a thick hummus or a tapenade without snapping off in the bowl, which is exactly what a thin round cracker does. Serve at room temperature, because cold blunts the pepper. For a drink, go strong and brew a minute longer than usual: salt suppresses bitterness on the palate, so a cup that would read as too brisk on its own lands about right here. Milk helps and sugar does not. Clip the pack afterwards, and give it two minutes in a hot oven if it has begun to soften.How water and temperature change it. A thin shard is far more sensitive to air than to heat. There is no chocolate to bloom and no sugar to attract moisture, but the bake is dry and there is little structure holding humidity out, so an open pack in a steamy kitchen loses its break within a day or two. Unlike a dense crispbread, it does come back: two minutes in a hot oven restores both the snap and the pepper aroma. On the drink side, hard water flattens the astringency of a black tea, and that astringency is exactly what you are using to cut the salt, so in a hard-water area brew a minute longer again or move to coffee. Soft water lets a brisk assam keep the edge the pairing depends on. ## Recipe Ideas Five ideas cover the dip it was made for, a mezze table, a soup lunch, the strong mug and a quick baked starter. Recipes, born here first Hummus And Flatbread, The Right Way Round How to make Hummus And Flatbread, The Right Way Round with Jacob's Flatbread Salt and Pepper. 10 min 2 people Easy You'll need A handful of salt and pepper flatbread shards 200g hummus Good olive oil Paprika and black pepper Method Spoon the hummus into a shallow bowl and make a well in the middle with the back of the spoon. Pour olive oil into the well and dust the top with paprika. A thick dip is exactly what this shape is for. Hold each shard at one end and dip the other. Loading it flat with a knife wastes the shape entirely. Season the hummus lightly, because the crackers already bring salt and pepper of their own. What you'll end up with: The pairing the format was designed around, and a dip that no thin round cracker would survive. The Mezze Table How to make The Mezze Table with Jacob's Flatbread Salt and Pepper. 20 min 4 people Easy You'll need 1 pack salt and pepper flatbread shards Hummus, tzatziki and a tapenade Olives, cucumber and radishes Feta or a soft goat cheese Lemon Method Put three dips out in shallow bowls rather than deep ones, so a shard can reach the bottom without being buried. Stand the crackers upright in a glass or a jug rather than laying them flat. They are long, and they break less that way. Keep the cheese in a block with lemon and oil over it rather than crumbling it, so people can load a shard themselves. Refill the crackers rather than the dips. A 150g pack goes quickly with four people standing up. What you'll end up with: A table for four that takes twenty minutes and looks like an hour, because the crackers are doing the presentation. Soup And Shards How to make Soup And Shards with Jacob's Flatbread Salt and Pepper. 10 min 2 people Easy You'll need 10 salt and pepper flatbread shards A bowl of tomato or roasted pepper soup 30g grated hard cheese Basil Method Warm the shards for two minutes in a hot oven while the soup heats. It sharpens both the break and the pepper. Grate the cheese over half of them and flash them under a grill for a minute. Serve beside the bowl rather than in it. A shard is easier to hold over a bowl than a round cracker, which is half the point. Season the soup lightly. The crackers are doing the salt and the pepper for you. The Strong Mug And A Handful How to make The Strong Mug And A Handful with Jacob's Flatbread Salt and Pepper. 5 min 1 serving Easy You'll need A handful of salt and pepper flatbread shards 1 mug english breakfast or assam A splash of milk No sugar Method Brew the tea a minute longer than you normally would. Salt suppresses bitterness on the palate, so a cup that reads too brisk on its own lands about right here. Add milk and leave the sugar out. Sweetened tea against a salted peppered cracker is a combination almost nobody enjoys twice. Serve at room temperature rather than from a cold cupboard, which blunts the pepper. Eat dry and sip alongside. Do not dunk; the break is most of the pleasure. What you'll end up with: The reason a seasoned savoury pack earns a place on a tea shelf at all. Ten Minute Baked Starter How to make Ten Minute Baked Starter with Jacob's Flatbread Salt and Pepper. 12 min 4 people Easy You'll need 12 salt and pepper flatbread shards 100g soft goat cheese Honey and olive oil Chopped walnuts Thyme Method Lay the shards on a baking tray and top each with a small spoon of goat cheese. Scatter the walnuts and the thyme over and drizzle with olive oil. Bake at 190°C for 6 minutes, until the cheese has just softened. Any longer and the shards darken at the edges. Finish with the smallest drizzle of honey and serve straight from the tray. What you'll end up with: A hot starter from a cupboard pack in twelve minutes, and the pepper in the base does all the seasoning for you. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._