Organic bread from natural sourdough
The production of organic bread takes place in eleven standardised steps which must be consistently adhered to and which are subject to strict quality controls:
1st step:
The main ingredient, organic rye, and other high-quality organic ingredients are delivered to the company’s goods inward area. The suppliers are farming cooperatives and agricultural commodities suppliers certified by organic certification bodies.
2nd step:
Each individual delivery is carefully checked by the goods inward inspection team.
3rd step:
Shortly before production begins the rye is ground in our in-house mill. The very gentle process guarantees that important minerals, fibre and vitamins are retained.
4th step:
As a preliminary stage before making the actual bread dough, an organic natural sourdough is started which first has to mature for 24 hours. This gives the bread the typically sour rye Vollkornbrot flavour.
5th step:
The other ingredients are added to the dough according to the recipe. These include oily seeds, cereal flakes, sea salt and yeast.
6th step:
The bread dough is put into tins and passes through a wire mesh oven. After approx. 90 minutes the fresh crusty loaves come out.
7th step:
The finished loaves cool in the bread store for 24 hours.
8th step:
The loaves are sliced in the slicing machine and then portioned and packaged in special wrap. The packaging material is completely recyclable.
9th step:
Laboratory tests are carried out on all items produced according to a range of parameters. This provides constant quality control and ensures that any minor fluctuations in the quality of ingredients can be responded to in good time.
10th step:
The packaged bread is warmed once again in a special oven in order to guarantee the especially long shelf life.
11th step:
The finished organic loaves are labelled and picked and then shipped ready for the shops.
Source: Die Glocke, Gütersloh local paper – issue 01.02.2008
