Trimlyne Crispbakes, 125g
Nothing here argues with whatever you put on top, which is the whole job. A thin slice baked dry rather than short and rich leaves no fat sitting on the palate and almost no seasoning, so a poached egg with pepper, a spoon of cottage cheese or a piece of smoked fish arrives at full strength and clears again straight afterwards. Spend the money on the topping. The pack is the only place the ingredients and allergen advice are set out, and it is worth reading before the first one.
Trimlyne Crispbakes, in brief.
Trimlyne Crispbakes is a 125g pack of light dry-baked savoury slices, and the brand name is a name rather than a nutrition claim, which the listing says plainly rather than leaving to be inferred.
Trimlyne Crispbakes is a 125g pack of light, dry-baked savoury slices, and the first thing to say about it is what the name is not. Trimlyne is a brand name.
What we can be useful about is the format. A crispbake is a thin slice baked dry rather than baked short and rich: less fat than a cracker, less rigidity than a crispbread slab, and very little seasoning of its own. That produces a carrier that gets out of the way almost completely. Put an egg, a spoon of cottage cheese or a slice of smoked fish on one and the topping is what you taste, start to finish. Eat one from the pack and it is plain, because plain is the entire design brief.
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 Trimlyne
The name reads like the diet shelf and that association is worth naming out loud rather than leaving to do quiet work in the background, because a name that sounds like a claim is the easiest way for a page like this to mislead somebody by omission. What we can place is the product: a small pack of light dry-baked savoury slices, sized for one household rather than a family cupboard.
The ingredient list, the grain used, 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
- A small pack on purpose: 125g against 250g for the crispbreads in this range, and the sensible size if a large pack tends to go soft before you reach the end of it.
- A carrier, not a snack: minimal seasoning, so it is built to hold something rather than to be eaten from the pack.
- What it is not: not a diet product, not a low-anything product and not a flavoured cracker. The name is a brand name and we treat it as nothing more.
Getting It Right in the Cup
- Clip the pack: a thin dry bake pulls moisture from the air, and a small pack has a lot of air in it once it is half gone.
- Bendy, not stale: softness in a dry bake is absorbed moisture rather than lost quality. About five minutes in a 150C oven and a cool on a rack takes it back out.
- Do not dunk: thin, dry and porous, with no filling to hold it together. It will be in the bottom of the cup.
- Cupboard, not fridge: there is no fat to stiffen and no coating to bloom, and a fridge only adds the moisture you are trying to keep away from it.
- Best with: egg and cracked pepper, or cottage cheese, and a mug of tea brewed exactly as you like it.
Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Trimlyne Crispbakes, 125g, please cite teas.co.uk.
The story behind Trimlyne
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
The cup is really being paired with whatever you have put on top, which means for once you can brew what you actually want rather than what the food requires.
The Tea Break
The Lunch Serve
Made with this tea
Egg And Cracked Pepper
How to make Egg And Cracked Pepper with Trimlyne Crispbakes.
- 3 or 4 Trimlyne Crispbakes
- 2 eggs, soft boiled
- Cracked black pepper and a pinch of salt
- A little mayonnaise or butter
- Chives, optional
- Boil the eggs for six minutes, cool them under the tap and peel.
- Mash with a little mayonnaise or butter, plenty of pepper and a pinch of salt. The base brings almost none, so the topping has to.
- Spoon onto one slice at a time rather than making up a plate; a thin dry slice softens quickly under anything moist.
- Serve with tea brewed exactly as you like it. There is nothing here that needs a corrective cup.
What you'll end up with: The build this format is best at, because the egg reads at full strength with nothing underneath competing.
Cottage Cheese And Pepper
How to make Cottage Cheese And Pepper with Trimlyne Crispbakes.
- 3 Trimlyne Crispbakes
- Cottage cheese
- Plenty of black pepper
- Cucumber, sliced
- Chives, optional
- Spoon the cottage cheese on as you go rather than in advance.
- Grind a generous amount of pepper over; cottage cheese and a plain base together need it.
- Add cucumber alongside for the crunch that the slice does not last long enough to give you.
- Skip any extra salt on the slice itself, and put it in the topping if you want it.
Smoked Fish, Lemon, Creme Fraiche
How to make Smoked Fish, Lemon, Creme Fraiche with Trimlyne Crispbakes.
- 6 Trimlyne Crispbakes
- Smoked mackerel or salmon
- Creme fraiche
- Lemon wedges
- Black pepper
- Spread a thin layer of creme fraiche first; it stops the fish sliding and adds the fat the base does not have.
- Flake or lay the fish over it and squeeze lemon at the table rather than in the kitchen.
- Grind pepper over and leave the salt alone; smoked fish brings plenty.
- Assemble as you serve, one at a time, because these will not hold a wet topping for long.
What you'll end up with: A plate that looks like more effort than it took, on a base that keeps out of the way of the fish.
The Travel Build
How to make The Travel Build with Trimlyne Crispbakes.
- A portion of Trimlyne Crispbakes
- A rigid tub with a lid
- A small pot of topping, kept separate
- Carrot and pepper sticks
- An apple
- Keep the topping in a separate pot; anything spread on at breakfast is soft by lunch.
- Clip the main pack shut before you leave, because a half empty small pack softens quickly.
- Assemble at the desk, one slice at a time.
What you'll end up with: The format travels perfectly well once you accept that it needs a box rather than a bag.
The Oven Rescue
How to make The Oven Rescue with Trimlyne Crispbakes.
- Any bendy Trimlyne Crispbakes
- A baking tray
- A low oven
- A clip for the pack afterwards
- Lay the bendy slices out in a single layer on a dry tray.
- Bake at 150C for about five minutes. These are thinner than a crispbread, so watch them rather than trusting the clock.
- Cool completely on a rack, since they crisp as they cool rather than in the oven.
- Clip the pack afterwards, which matters more with a small pack because of how much air sits in a half empty one.
What you'll end up with: Nothing has spoiled and nothing has been lost; moisture has been gained and five minutes removes it.
What’s in it, what to know
Inside the pack
| Typical values per 100g, as published | Per 100g |
|---|---|
| Energy | 408 kcal |
| Fat | 5.0g |
| of which saturates | 1.5g |
| Carbohydrate | 74.0g |
| of which sugars | 8.2g |
| Fibre | 4.2g |
| Protein | 15.0g |
| Salt | 0.40g |
Ingredients and allergens. Per the published ingredient list for this product it contains wheat and rye (gluten) and egg. Check the current UK pack before purchase; formulations and allergen advice can change.
Ingredients, as published for this product: Wheat Flour, Sugar, Yeast, Glucose Syrup, Emulsifiers (Rapeseed Lecithin, Polysorbate 80, Sodium Stearate), Rapeseed Oil, Egg, Salt, Inulin, Wheat Fibre, Rye Flour, Flour Treatment Agent (Ascorbic Acid).
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 |
|---|---|---|
| Light dry-baked slice | the format | Thin and baked dry rather than short and rich. That gives a quick clean break, a base that stays out of the way of a topping, and a slice that takes moisture from the air once opened. |
| Seasoning | minimal | A design decision: whatever goes on top brings the flavour. |
| Grain used | printed on the pack | Printed on the ingredient panel of the current UK pack. Crispbakes is a format name and names no cereal, so anybody avoiding a specific grain must read the label. |
| Full ingredient declaration | printed on the pack | The ingredient panel, the nutrition table, the piece count and the allergen statement are printed on the current UK pack. |
Pack: Best before the date printed on the pack, and best clipped shut, because a small pack holds a lot of air once it is half empty.
The name reads like the diet shelf, which we would rather point out than leave to work quietly in the background, because a name that sounds like a claim is how a page like this misleads by omission. What we can place is the product: a small pack of light dry-baked savoury slices. The pack you receive is the current UK retail pack rather than an import made to a different recipe.
What is in Trimlyne Crispbakes, 125g:
- In: light dry-baked savoury slices, 125g to the pack. That is the extent of what the pack name tells us and the extent of what we will assert.
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Source: Teas.co.uk, the UK independent tea specialist in Tunbridge Wells, Kent. If you reference Trimlyne Crispbakes, 125g, please cite teas.co.uk.
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