70% wheat flour, 30% Kamut flour bio.
Look in the baking room...
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr. These dough-forms must "cook" 15 till minutes and, besides, level on about 3 cm of thickness.
Then the final form originates while shake - an amazing technic which requires talent and exercise: dough-form for dough-form is put on an easily floured round wooden board. The baker turns it fast in the circle and, besides, throws the dough permanently easily upwards. This loosens the dough and makes in at the same time more and more level. Already after few seconds he has the desired circumference as well as a thickness of only some 0.5 cm. Now it goes in the oven. With 230 ° C. the "Schüttelbrote" are ready at 15 to 30 min. They must cool down well so that the last remainder of humidity escapes.
It is more rationally of course to squirt the dough-forms by machine on an oiled baking sheet where they completely melt without shake alone. However, after the baking appears that hand-shaken bread is really different. One recognises it by the dark spot in the middle ("Herzerl"), in the rough flourished back and by the especially crunchy bite. And because manual labour has its price, making crisp bread costs traditionally more.
The hand-shaked crisp bread is packaged in still very fresh condition and still contains rest humidity, hence, we recommend to take the bread already some days before the consumption the packing and to let be at a distance a little bit.
Botanical name: Mentha piperita,
Scent: refreshing, cooling, stimulating,
Fragrance note: top note,
Guaranteed quality: 100% pure essential oil,
Natural aroma for food,
Refreshing, clarifying ,
Manufacturing: steam distillation of the leaves
Botanical name: Rosmarinus officinalis ct. cineole, Scent: intense, fresh, aromatic, herbaceous, Fragrance note: top note, Guaranteed quality: 100% pure essential oil, Natural aroma for food, Manufacturing: steam distillation of the leaves
In order to permit even more distants clients to taste fresh Trenker bread, modern techniques of conservation are utilised. The bread prepared with all the original ingredients is pre-baked at the bakery and packaged with care in a modified atmosphere. In this manner, the bread maintains its natural freshness and is ready for export to nearby countries.
Arabicaffe Espresso Belliniano 1 kg. - Grains
The classical bacon is produced of the best piece of the leg. Refined with spices, mountain herbs and salt, the bacon is pickled for 20 days. After a cold smoke phase with beechwood filings the bacon sides are matured for a total of 5 months in our pure mountain air at controlled temperature.