# Jacobs Krackawheat Crackers, 230g ## Commerce action policy **Price:** £3.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-krackawheat-crackers-230g/` _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-krackawheat-crackers-230g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £3.00 GBP **GTIN:** 5000168034409 **Stock:** instock ## Summary Jacob's Krackawheat Crackers is one of the long-standing names on the British cracker shelf, 230g of wheat cracker, picked into the Teas.co.uk curator selection as the sensible middle of the range.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain sesame. 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.The odd spelling has been there so long most people never think about it, and what it is telling you is that this is a wheat cracker: nuttier and rougher-surfaced than a smooth white one, thicker in the hand, and quiet enough not to bully a soft cheese. A rough surface grips a pate where a smooth cracker lets it slide.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. Storage, the cheese matching and what the name does not claim are in the Q and A tab below. ## Description Jacob's Krackawheat Crackers is one of the long-standing names on the British cracker shelf, and the odd spelling has been there so long that most people who buy it have never thought about what the word is telling them. It is telling you the cracker is a wheat one, and that is the whole proposition: a plainer, nuttier, more substantial biscuit than a thin white cracker, built to be eaten with cheese rather than to disappear under it. What that buys is a cracker with a bit of its own character. A wheat cracker has a faint nuttiness and a rougher surface than a smooth white one, which changes both how it tastes and how it holds a topping. The Taste Profile Wheat character: ●●●●○ (4/5) A faint nuttiness and a rounder grain note than a thin white cracker gives, and the reason this one is worth eating on its own. Crispness: ●●●●○ (4/5) A firm break rather than a brittle snap. It is a more substantial biscuit than it looks in the pack. Saltiness: ●●●○○ (3/5) Moderate. Enough to sit under butter and cheese without disappearing, not enough to argue with either. Carrying strength: ●●●●○ (4/5) Good. Thicker than a table water cracker and rougher-surfaced, so a topping grips rather than slides. Teas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jacob's Jacob's is one of the familiar names on the British cracker shelf, best known for the cream cracker, and Krackawheat is the wheat member of that family. It is a long-standing line and the spelling is part of its identity rather than a modern affectation. No ingredient list, no nutrition panel, no allergen statement and no cracker count, so none of those appears here. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying A wheat cracker: that is what the name says and what you are choosing. Nuttier and rougher-surfaced than a smooth white cracker, and more substantial in the hand. The middle of the range: more interesting than a cream cracker and far quieter than anything seasoned. If you want one cracker in the cupboard, this is a better single choice than either end. Ideal Serving Conditions It still has the same enemy as all of them. The Plate Cheese, and most cheeses: the nutty note suits a mature cheddar particularly well, and it is quiet enough not to bully a soft white. Butter it if you like: less absorbent than a cream cracker, so the butter sits rather than sinking in, which some people prefer and some do not. Toppings grip: a rougher surface holds a pate or a chutney better than a smooth cracker does, so it is a good choice for anything that tends to slide off. On their own: genuinely fine, which is more than can be said for a table water cracker. The Storage Rules Airtight on day one: into a tin. The sleeve is not airtight once it is open, whatever the fold suggests. Away from the kettle: the air above a kettle is the most humid in the house and where most crackers go soft. A little more tolerant: a thicker wheat cracker holds its bite longer than a thin white one, which buys you days rather than hours. They can be brought back: five minutes in a low oven at about 150C and a few minutes cooling on a rack restores the bite. Cool on the rack, not in the tin. Getting It Right with a Hot Drink Pairing: a strong black tea, with or without milk. A wheat cracker is one of the few savoury biscuits that takes a milky cup without anything going wrong. Also good: a plain black coffee at lunch, beside cheese. Avoid: sweet and fruit infusions, which push the faint nuttiness in the wrong direction. Dunking: no. It holds a little longer than a cream cracker, which is just long enough to be caught out. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain sesame. Check the current UK pack before purchase; formulations and allergen advice can change. Wheat is in the name: we repeat that and nothing more. Gluten: a wheat cracker is not a gluten-free product and this pack's name carries no free-from wording. They are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings. ## Product Questions What does Krackawheat mean?It is telling you the cracker is a wheat one, in a spelling that has been on the pack so long that most people who buy it have never thought about it.How is it different from a cream cracker?A cream cracker is plainer, thicker and far more absorbent, which makes it the buttering cracker. This one is nuttier and rougher-surfaced, less absorbent, and better under cheese. Buying one when you wanted the other is the commonest cracker mistake there is.Which cheeses suit it?Most of them. The nutty note suits a mature cheddar particularly well, and the cracker is quiet enough not to bully a soft white. If you want one cracker in the cupboard for general use, this is a better single choice than either end of the range.Does a topping stay on?Better than on a smooth cracker, yes. A rougher surface grips, so a pate or a chutney sits where you put it rather than sliding off. That is a small practical advantage nobody advertises.Can I butter it?Of course, though it behaves differently from a cream cracker. This one is less absorbent, so the butter sits on top rather than sinking in. Some people much prefer that and some miss the cream cracker entirely.How many crackers are in the pack?The pack says, and we do not.Is it wholegrain, or higher in fibre?The name says wheat and nothing more than that.How fast does it go soft?More slowly than a thin white cracker, which buys you days rather than hours, but it goes the same way in the end. Decant into an airtight tin on the day you open the sleeve and keep it away from the kettle.Can I bring them back?Yes. Five minutes in a low oven at about 150C, then a few minutes cooling on a rack, restores the bite. Cool them on the rack and not in the tin, because trapped steam goes straight back in.What do I drink with it?A strong black tea, with or without milk. A wheat cracker is one of the few savoury biscuits that takes a milky cup without anything going wrong. Avoid sweet and fruit infusions, which push the nuttiness the wrong way, and do not dunk it. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain sesame. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: Flour (59%) (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Ryemeal (31%), Vegetable Oil (Palm), Wheat Gluten, Salt, Raising Agent (Sodium Bicarbonate), Acid (Lactic Acid), Natural Flavourings. May also contain Sesame Seeds.Typical values per 100g, as publishedPer 100gEnergy446 kcalFat17.6gof which saturates8.7gCarbohydrate61.1gof which sugars1gFibre6.5gProtein10.7gSalt1.7gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsSurfaceRougher than a smooth white crackerA practical advantage nobody advertises: a rough surface grips a pate or a chutney where a smooth one lets it slide.Pack format230g; cracker count printed on the current packA sleeve inside a pack rather than a tin, so the storage rules matter from the day it is opened. No count and no price per cracker is quoted here.Pack: Jacob's Krackawheat Crackers, 230g; a long-standing British wheat cracker, GTIN 5000168034409. Store cool, dark and airtight, and decant into a tin the day you open the sleeve, because the fold is not a seal. Read the ingredient list, the flour type, the cracker count, the nutrition panel, the allergen advice and the best-before date off the current UK pack.Characterising components shown.Sourcing & blend. Jacob's Krackawheat Crackers, 230g carries the Jacob's name, one of the familiar names on the British cracker shelf and best known for the cream cracker. Krackawheat is the wheat member of that family and a long-standing line; the spelling is part of its identity rather than a modern affectation.What's in Jacob's Krackawheat Crackers, 230g, and what isn't: In: two hundred and thirty grams of wheat crackers, with the ingredient list printed on the pack. Not a gluten-free product: the name is a clear signal that a coeliac diet should look elsewhere on this shelf, and this pack's name carries no free-from wording. No health or diet claim: we claim no benefit of any kind and quote no calorie, fat, salt or fibre figure. ## Flavour Science The flavour of Jacob's Krackawheat Crackers, 230g is built in three layers, and reading them in order explains exactly why a wheat cracker sits where it does between a plain white one and anything seeded.The outer layer is the bake, and on a wheat cracker it gives more than a white one does. The surface is rougher and less uniform, so it colours unevenly and picks up a light toast on the raised parts, and what you meet first is a faint nuttiness rather than nothing at all. That nuttiness is the whole reason this cracker exists as a separate line: it is enough to make the biscuit worth eating on its own, and not so much that it starts telling a cheese what to do. Very few crackers manage both, and most that try end up seeded and lose the second half of it.The flavour spike is salt, pitched moderately and for a specific job. A cracker that has a grain note of its own does not need much salt to be interesting, so the level here is lower than on a cream cracker and much lower than on a bowl snack. What it has to do is survive being sat under butter and a slice of cheddar without vanishing, and it manages that. The practical consequence is a cracker that does not fight anything: a mature cheddar is complemented rather than matched, and a soft white cheese is not bullied. It is also why a sweet or fruit infusion beside it is the wrong idea, since sugar pushes a faint nuttiness towards something that reads as stale.The base structure is where the useful advantage sits, and it is mechanical. This is a thicker, firmer biscuit than a thin white cracker, with a firm break rather than a brittle snap, so it takes a topping without folding and survives being handled at a table. More interestingly, the rough surface grips. A smooth cracker lets a pate or a chutney slide when the biscuit tilts, and a rough one does not, which is a small thing that anybody who has built canapes has noticed without naming. The thickness also means it is less absorbent than a cream cracker, so butter sits on it rather than sinking into it; that is a genuine preference rather than a fault, and it is the main thing people are reacting to when they say one or the other is the proper cracker.Getting it right in the cup. Treat this as the general-purpose cracker it is. Put most cheeses on it, with a mature cheddar the best single match and a soft white perfectly safe. Butter it if you like, knowing that the butter will sit rather than sink. Use it for anything that tends to slide off a smooth cracker, which is most pates and all chutneys. It is also the rare savoury biscuit that is genuinely fine eaten on its own, which is worth knowing if you want one cracker in the cupboard rather than three. For a drink, a strong black tea with or without milk, or a plain black coffee at lunch. Avoid sweet and fruit infusions, and do not dunk it.How water and temperature change it. A thicker biscuit with more body is more tolerant of humidity than a thin one, which buys days rather than hours, and that tolerance is the thing that catches people out rather than helping them. A cracker that is still perfectly edible on day ten and noticeably duller than it was on day one tends to get eaten without anyone deciding whether it is still good. Decant into an airtight tin on the day you open the sleeve, because the fold is not a seal whatever it looks like, and keep the tin away from the shelf above the kettle, which is the most humid spot in the house. The oven refresh works well here and the extra thickness helps: five minutes in a low oven at about 150C followed by a few minutes cooling on a rack rather than in the tin drives the absorbed moisture out and restores the bite almost completely, and a wheat cracker takes the heat better than a thin white one because there is more of it to heat. Cool on the rack, since trapped steam goes straight back in. ## Recipe Ideas This is the general-purpose cracker of the range, so the builds below use that rather than working around a flavour. The cards are the cheese plate, the tin, a pate build that uses the rough surface, a ploughman's plate, the oven refresh, and a crumb for a bake. Recipes, born here first Cheddar, and Not Much Else How to use the one pairing this cracker was built for. 5 min Serves 2 Easy You'll need Jacob's Krackawheat Crackers A mature cheddar A crisp apple Method Slice the cheddar thickly. The cracker has the structure to hold it flat. Add a thin slice of apple on top rather than beside. Leave the butter out of this one. The nutty note and the cheddar are enough. The grain note complements a mature cheddar rather than matching it, which is the whole design. What you'll end up with: The simplest thing on this page and the best argument for the cracker. The Tin, Because the Fold Is Not a Seal How to notice the staling that a thicker cracker hides. 3 min Whole pack Easy You'll need The opened sleeve An airtight tin Method Decant on the day you open it. A folded sleeve is not a seal, whatever it looks like. Store cool and dry, away from the shelf above the kettle. Notice the dulling. A thicker cracker is still edible long after it stopped being good. That tolerance is what catches people out rather than helping them. What you'll end up with: A pack that is as good on day ten as it was on day one. Pate, Using the Rough Surface How to build something that does not slide off at the table. 8 min 12 canapes Easy You'll need 12 crackers A coarse pate or a mushroom parfait Cornichons Parsley and black pepper Method Spread the pate firmly so it keys into the rough surface. Press a sliced cornichon into it rather than balancing one on top. Build them no more than ten minutes before serving. A smooth cracker lets all of this slide when the biscuit tilts. A rough one does not. What you'll end up with: A dozen canapes that arrive at the table in one piece. A Ploughman's Plate How to make a lunch out of one cracker and a cupboard. 10 min Serves 2 Easy You'll need 8 crackers Cheddar and a soft white cheese Pickled onions, chutney, a tomato Butter, if you want it Method Put everything out separately and let people build their own. Keep the chutney off the crackers until the last moment. Use the same cracker for both cheeses. It is quiet enough for the soft one and nutty enough for the cheddar. This is the advantage of a general-purpose cracker: one pack does the whole plate. What you'll end up with: A proper lunch from a cupboard and a fridge shelf. The Oven Refresh How to bring back a pack you left too long. 10 min Whole tin Easy You'll need Dull crackers An oven at 150C A cooling rack Method Lay them in a single layer on a baking tray. Bake five minutes at about 150C. A thicker cracker takes the heat better than a thin one. Cool on a rack, not in the tin. Do this before you decide the pack was never very good, which is the usual conclusion. What you'll end up with: The bite back and the nutty note with it. A Nutty Crumb for a Crumble Topping How to use the broken ones at the bottom of the tin. 25 min Serves 4 Medium You'll need 80g broken crackers 50g grated cheddar 30g melted butter Thyme and black pepper Method Crush to a coarse crumb rather than a powder. Mix with the cheese, butter, thyme and pepper. Scatter over a leek gratin or a fish pie and bake at 190C fan for fifteen minutes. A wheat crumb browns to a deeper colour than a white cracker crumb, so check it at ten minutes. What you'll end up with: A deep golden crust with a grain note under the cheese. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._