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..★ Mini Vegan Christstollen Organic, 250g
Herzberger Mini Vegan Organic Christstollen
IngredientsWHEAT FLOUR *, sultanas *, margarine * (vegetable oils * and fats * (palm *, sunflower *), water, emulsifier: sunflower lecithin; salt, lemon juice concentrate *), SOY DRINK VANILLA * (water, peeled SOYBEANS *, raw cane sugar * , Vanilla extract *, sea salt), water from own well, ALMONDS *, citron * (lemon peel *, corn syrup *, salt), orange peel * (orange peel *, corn syrup *, salt), MARZIPAN * (almonds *, raw cane sugar *, water, Invert sugar syrup *), cane sugar *, yeast *, chia *, rum, rock salt, spices *. Decor: margarine * (vegetable oils * and fats * (palm *, sunflower *), water, emulsifier: sunflower lecithin; salt, lemon juice concentrate *), raw cane sugar *, decorative sugar * (dextrose *, corn starch *, vegetable fat * (palm *) , Vanilla extract *).
* from certified organic farming
Traces possible: eggs, sesame
Contains: gluten, nuts, soy
Nutritional values per
|Energy value||1705 kJ / 407 kcal|
|Total Fat||19,3 g|
|- Saturated Fat||9,9 g|
|- of which sugar||30,6 g|
(Translated by google) Organic bread and pastries with heart As one of the largest organic bakeries in Europe since 1992 is the herzberger bakery for quality organic bread and organic baked goods. Whether fresh or frozen, partly-baked or fully baked - all products are available for select ingredients, high quality standards and pure taste of organic quality. We produce in a healthy working environment quality food in responsibility for people and the environment. We contribute to the conservation of natural resources. In our community, we strive to make our customers every day the ordinary into the extraordinary. What makes the Daily for the extraordinary? Our product range is consistently designed for high-quality organic quality. We bake with flour from our own mill Especially with the flours used, we leave nothing to chance. This has led us to a separate mill to acquire in 2012. Sauer mill near Bamberg. So we can adjust the quality of the flour we use our individual needs. Where possible, we work with local farmers (visible through the Bio-with-face identification) together and give you through long-term contracts for planning and economic security. We use water from private wells We are fortunate that not far from the site of our bakery own source with excellent water quality can be used by us. The water coming from 270 meters depth is managed by us prior to baking a specially developed water tower, which by flowing and chutes, and special flow forms simulates a mountain. The enriched in this way with oxygen water has a positive effect on the leavening and the freshness of our baked goods. We waive technical enzymes Organic quality means not only to use, in the manufacture of our bakery raw materials from organic farming for us. We also have the recipes developed further so that we can do without technical enzymes since their effect on the human body is still largely unexplored. We encourage the cultivation and use of "old" seed varieties For us the production of organic pastry does not begin in the bakery, but already in the field. Therefore, we encourage the cultivation and use of "old" grain varieties, which differ in their processing quality especially on the taste of our baked goods auswirken.So we bake our spelled products from 100% old spelled varieties which are particularly easy to digest and the fine-nutty taste of our products account. Organically produced products are at the same products without genetic engineering. We are convinced that genetic engineering is contrary to the basic values of organic agriculture. Genetic engineering focus to be considered within which an organization operates solely on the genetic makeup of the organism without or the system. We give our products time Our breads are baked with a three-stage natural sourdough. This takes up to 18 hours until it is finished. The three-stage sourdough makes for a soft, pleasant Porung crumb and a good relaxation. It saturates sustainable and is more digestible by the natural, long fermentation.