Matzo produce is completely permissible for consumption during Passover, whether or not made according to the laws applying to matzot. As a result, Joseph ben Ephraim Karo, author of the "Shulchan Aruch" or "Code of Jewish Law" (Orach Chayim 462:4) granted blanket permission for the use of any matzo made from non-water-based dough, including egg matzo, on Passover. Many egg matzo boxes no longer include the message, "Ashkenazi custom is that egg matzo is only allowed for children, elderly and the infirm during Passover." Even amongst those who consider that enriched matzot may not be "eaten" during Passover, it is permissible
Nordic bread culture bakers’ guild became the triangular "skonrogge" (i.e. a small leavened rye bread that is cleaved and baked again until dry, also Danish beskøjt, French biscuit, Latin bis-coctus: baked twice). Around 1600, the skonrogge was replaced as the baker’s emblem by the pretzel-shaped "kringle", which is still the emblem of the bakers’ guild today. We find the first systematic description of Danish bread in 1821 in Charles Adolph Dénys Mourier’s book on bread and bread-making. He describes various leavened bread types: "rugbrød" (whole rye bread), "franskbrød" (white wheat bread), "sigtebrød" (sifted rye bread) and "tvebakker" (wheat biscuits), as well as unleavened