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.
The fine milk chocolate with a core of tenderly melting milk cream and light, crispy wafer ensures unique and unforgettable moments of pleasure.
The Caldiff apple distillate is made with the aromatic and tasty Gravensteiner apple; In the distillation process we follow a very ancient method carried out in bain-marie stills. The particular flavour of Caldiff is assured by its slow maturation in barrique.
It has a fine and delicate aroma, full-bodied, elegant and racy on the palate. These are the secrets that make the Chardonnay a suitable accompaniment for fish and white meat dishes.
Kofler Speck is a South Tyrolean family enterprise with passion for bacon, sausages and meat products. After traditional and transmitted recipe refined generations and with very modern processing technologies we produce for over 30 years decent bacon, spicy Kaminwurzen (smoked sausages), Gselchtes (smoked cattle ham) and other high-class specialities.
Blossom honey is a mixture of the nectar of different blossoms. This honey can vary every year strongly. Because this honey crystallises relatively fast, he is stirred well creamy. This honey has a striking fresh aroma, and an aftertaste after mint. It is suited very well to sweet tea.