When the loaves of the Hofpfisterei you know what you eat in their natural sourdough breads learns the consumer exactly what handles Munich, June 8, 2009 you are, what you eat this wisdom is so well-known, so consumers know rare today, what’s in their food. Not so with the Hofpfisterei. The ingredients of our breads are no secret, says Hofpfisterei Executive Director Nicole Stocker. Every consumer should question what’s really in our food. Therefore, the Hofpfisterei is the good ingredients, from which their natural sourdough breads are baked in the Center.
For generations, enjoyer of original Pfister can “-Broten assured that only the best ingredients are used for the production of natural sourdough bread. If you are unsure how to proceed, check out Technology author. So, the 30 Pfister bread varieties exclusively from organically-grown grain, which mainly originates from Bavaria, are baked. Its quality is constantly monitored the grain prior to processing in the company’s Eco mill in Landshut for about 240 residues examined. And similar to the components of Pfister eco bread are strictly regulated the purity of beer: the traditional natural leaven into three levels 24 hours to mature before it is baked into bread and goes over the counter, consists of flour, water and salt. This means that no additives are used for the Pfister eco – farmer breads. Our main variety, the Pfister eco Sun, only water, organic sunflower seeds and sea salt stuck in addition to 90 percent organic rye and ten percent organic wheat flour”, says Nicole Stocker, her extended family leads the Hofpfisterei now in its third generation. All Pfister eco – farmer bread of Hofpfisterei are baked twice long over mild heat. This creates the juicy crumb and strong crust with a very fine flavor in the the Hofpfisterei stone ovens.
Who has never tried a Hofpfister bread, should bring to be sure”, Nicole Stocker recommends. The special quality you can taste at the first bite.” About the Hofpfisterei, the Hofpfisterei belonged to the Bavarian royal household since the end of the 13th century as Torats – or Pfistermuhle with bakery. Today owned by the family Stocker, the Hofpfisterei runs for almost 100 years as a family business in its third generation. Meanwhile 150 branches has the Hofpfisterei to a Munich-based, i.e. “Bavarian institution”. Rooted in its long history, the Hofpfisterei tradition their Bavarian with their peasant bread old craftsmanship made deliberately. 25 years ago, we began to switch to operation on pure organic bread. Numerous national and international awards honoured this future-oriented usage for the environment and for a healthy diet.