Translation of "crumbly" into Danish

Caerphilly ‘block’ cheese tends to have a ‘crumbly’ rather than a ‘flaky’ texture.

Caerphilly som blokost har snarere end »smuldrende« konsistens frem for en »flaget« konsistens.

The whole malt falling in these subheadings is characterised by a floury, white, crumbly kernel.

Hel malt henhørende under disse underpositioner er kendetegnet ved en hvid, melet, sprød kerne.