Our grain comes from conventional agricultural operations and from certified organic farms, in specially selected regions and always from the latest harvest. We also inspect the storage facilities ourselves. That is why you can be sure that neither pesticide residues nor genetically engineered corn will be found in our grains.

Our grains are pre-cleaned and intensively washed in our own facilities, using a process which is as careful as it is thorough. Thus you can be sure that any dirt or grime adhering to the grains will be removed.

Our grain is ground wet, and thus gently, on a special mill and then made up into dough immediately. This eliminates any loss of nutritional value through oxidation and storage, unavoidable with dry grinding and intermediate storage.

The taste and lightness of our breads are achieved with our natural whole grain sourdough, prepared using the classical three-step method. This means that no chemical additives are used either to make up the dough or to preserve freshness.

Baking is in ovens which we developed ourselves, at an average temperature of just 140°C. Because of this the baking cycle can be far longer, giving better starch agglutination, which makes the bread more digestible. The longer caramelisation and fermentation processes enhance the flavour of the bread.

Long shelf life and protection against mould formation are achieved exclusively with our special packaging concept and pasteurisation process. The packaging materials we use, polyethylene and polypropylene, are environmentally neutral, recyclable and especially well suited for foods.

Our additional outer wrap not only keeps in aromas and flavours, but also contributes to hygiene: All the pathogens left behind by dust and handling, from the opening of the carton in the store through to check-out, are removed in the kitchen. The inside bag keeps the bread fresh down to the last slice and can be used at home to pack sandwiches for lunch or for storage.