Ryvita Crispbread Multigrain Crackers, 250g
Buy this one for how long it lasts. A cracker starts going soft the day the pack opens, while a crispbread has almost no water in it to begin with, so a box opened in March is still worth eating in April. Multigrain is a texture decision rather than a step up: the mixed cereals break unevenly, you chew for longer, and the cereal note hangs about instead of flashing past. Dry and plain on its own, and it wants something with fat on it before it makes sense. Wheat and rye are both in the build, so gluten is a pack question.
Ryvita Crispbread Multigrain Crackers, in brief.
Ryvita Crispbread Multigrain is a 250g pack of hard-baked multigrain crispbread that stays flat under a heavy topping.
More than one grain changes texture before flavour: the slab breaks unevenly, which reads as resistance and then as a longer chew.
Ryvita Crispbread Multigrain is a 250g pack of hard-baked crispbread slices described on the front as multigrain. The format is the same engineering as the sesame version: baked until almost all the moisture has gone, producing a rigid, porous slab rather than a flaky biscuit.
The thing more than one grain changes is texture rather than flavour. Different cereals have different particle sizes and different hardnesses, so a multigrain slab breaks less evenly, presents more resistance to the bite and gives a longer chew than a single-grain one. That is why this version suits heavy toppings better than the sesame version does: a coarse pate or a thick slice of cheddar meets something with structure rather than something that simply gives way. It is also why some people find it hard work bare, and we would rather say so than pretend crispbread is universally loved.
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.
Curator’s notes
Read the full write-up
The Story Behind Ryvita
Ryvita built its name on crispbread, which is brand positioning rather than a claim about what is in this particular pack. The multigrain line is the more textural half of what the format can do. That is a real piece of engineering rather than a marketing word, and it shows up in the bite.
Which grains are in it, the allergen advice, any certification marks and the country of origin must all be read off the current UK pack rather than taken from this page.
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
What You Are Actually Buying
- Same weight as the sesame version: the choice between them is texture and topping.
Getting It Right in the Cup
- Clip the pack: humidity is the only real enemy, and a low-moisture slab takes water out of the air quickly once the seal is open.
- Bendy, not stale: a softened crispbread has absorbed moisture rather than lost anything. Five to eight minutes in a 150C oven and a cool on a rack brings the snap back.
- Do not dunk: porous and thirsty, it takes up liquid instantly and falls apart in the cup.
- Room temperature: no fat to stiffen and no coating to bloom, so a cupboard is fine and a fridge is actively unhelpful.
- Best with: a coarse pate or mature cheddar with chutney, and a strong mug of assam with milk.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ryvita Crispbread Multigrain Crackers, 250g, please cite teas.co.uk.
The story behind Ryvita
Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.
Our commitment to the planet
Sourcing and packaging details are printed on the current UK pack; the brand page carries the fuller story.
The taste profile
How does it compare
There is nothing to coat the palate, nothing sweet to soften the tannin and a faint grain bitterness of its own, so the cup needs to bring body and, ideally, milk.
The Tea Break
The Lunch Serve
Made with this tea
Coarse Pate And A Strong Mug
How to make Coarse Pate And A Strong Mug with Ryvita Crispbread Multigrain.
- 2 slices Ryvita Crispbread Multigrain
- Coarse pate
- Cornichons
- 1 mug strong assam, with milk
- Snap the slices along the score rather than cutting them; a multigrain slab shatters under a knife.
- Add cornichons for the acid and moisture the crispbread does not bring.
- Brew the tea normally rather than long, with milk. The grain edge is already faintly bitter and a long brew doubles up on it.
What you'll end up with: The pairing this version exists for, and the clearest case for buying multigrain over sesame.
The Ploughman's Plate
How to make The Ploughman's Plate with Ryvita Crispbread Multigrain.
- 4 slices Ryvita Crispbread Multigrain
- Mature cheddar, thickly sliced
- Pickle or chutney
- A crisp apple
- Spring onion
- Set the cheese out at room temperature twenty minutes beforehand. Cold cheddar on a dry base is a waste of both.
- Snap the slices and lay them flat; they will hold the cheese without bowing.
- Add pickle, apple slices and spring onion for sharpness, sweetness and bite.
- Assemble at the table rather than in advance, one slice at a time.
What you'll end up with: The plate a cream cracker cannot hold, because it gives way under a thick cheddar and this does not.
Cold Meats And Chutney
How to make Cold Meats And Chutney with Ryvita Crispbread Multigrain.
- 4 slices Ryvita Crispbread Multigrain
- Sliced ham or cold roast meat
- A good chutney
- Wholegrain mustard
- Black pepper
- Spread a thin layer of mustard or chutney first; it stops the meat sliding and adds the moisture the base lacks.
- Lay the meat over it and grind pepper on at the table.
- Leave the salt alone. Cured meat and chutney have brought plenty between them.
- Serve with strong tea with milk, or a black medium roast coffee.
What you'll end up with: A ten minute lunch that eats like a proper plate rather than a sandwich substitute.
Chai And Nutty Grain
How to make Chai And Nutty Grain with Ryvita Crispbread Multigrain.
- 2 slices Ryvita Crispbread Multigrain
- 1 mug chai
- Milk
- A little soft cheese
- No sugar
- Brew the chai as you normally would, with milk and without sugar.
- Taste them together: warm spice against a nutty grain base runs in the same direction rather than fighting.
- Keep the portions small. This is a pairing to notice rather than a lunch.
The Low Oven Rescue
How to make The Low Oven Rescue with Ryvita Crispbread Multigrain.
- Any bendy slices of Ryvita Crispbread Multigrain
- A baking tray
- A low oven
- A clip for the pack afterwards
- Spread the bendy slices in a single layer on a dry tray.
- Bake at 150C for five to eight minutes to drive off the moisture the slab has taken out of the air.
- Cool completely on a rack; a crispbread crisps as it cools rather than in the oven.
- Clip the pack shut afterwards so you do not have to repeat the exercise.
What you'll end up with: Nothing has gone stale, something has been absorbed, and it comes straight back out again.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 354 kcal |
| Fat | 5.1g |
| of which saturates | 0.7g |
| Carbohydrate | 55.7g |
| of which sugars | 3.7g |
| Fibre | 17.2g |
| Protein | 12.8g |
| Salt | 0.61g |
Ingredients and allergens. Per the published ingredient list for this product it contains rye (gluten) and sesame, and it may contain soya. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredient and nutrition information for this product, as published on the manufacturer's label. The pack in your hands is the final word.
| Ingredient | Proportion | What it brings |
|---|---|---|
| Hard-baked crispbread slice | the structure | Baked until almost all the moisture has gone, giving a rigid, porous slab rather than a flaky biscuit. It is what lets the slice hold a heavy or wet topping and stay flat. |
| Multiple grains | named on the pack | The textural lever. Different cereals break at different particle sizes, so the bite meets resistance and the chew runs longer than a single-grain slab gives. |
| Which grains | printed on the pack | Printed on the ingredient panel of the current UK pack. Multigrain tells you there is more than one cereal and nothing about which, so anybody avoiding a specific grain must read the label. |
Pack: Best before the date printed on the pack, and best kept clipped shut, because humidity rather than time is what softens a crispbread.
Multigrain is a description of the bake and not a nutritional claim.
Sourcing & blend. Ryvita Crispbread Multigrain Crackers, 250g comes from a brand that built its name on crispbread, which is positioning rather than a statement about this pack's recipe. The pack you receive is the current UK retail pack rather than an import made to a different recipe.
What is in Ryvita Crispbread Multigrain Crackers, 250g, and what is not:
- In: hard-baked crispbread slices described on the pack as multigrain, 250g to the pack.
- Texture over flavour: more than one grain changes the resistance and the chew far more than it changes the taste, which is why this suits heavy toppings and the sesame version suits lighter ones.
- No fibre, fat or calorie figure from us: multigrain is not a nutrition claim and we do not treat it as one. The numbers belong to the panel on the pack.
Asked about this product
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Send a product question through the contact form; replies usually come within one working day.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Ryvita Crispbread Multigrain Crackers, 250g, please cite teas.co.uk.
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