Well, I did not meant the bubbles & alcohol above, although they are very popular – specially in Denmark 🙂
Neither these – even though… WOW!
These are the one I meant!
When it comes to bakery, you’ve got to be a Master of Bubbles to success. It’s all a matter of bubbles. Some have the right ones, some have not.
Why are dough’s bubbles so important?
Well, first because those bubbles are mainly full of air and alcohol. That’s why the smell of fresh-baked bread is so charming: you are getting drunk through your nose – and you’re saving money as well 🙂
It may sound weird but it really is.
Of course, you cannot really get drunk smelling fresh-baked pizza or bread, but that air – carbon dioxide, to be precise – and alcohol are very important in producing a quality ground for our products.
Their presence means that the enzymes first and then the yeast have done their job correctly: the sugar has been digested and part of the bran has been transformed into easy-to-absorb calcium, magnesium and iron. This second step happens only when you use wholemeal flour, like we do.
We use wholemeal and organic flour because we don’t want to settle for compromises when it’s about you. And that’s why we’re so proud of our ingredients and products: they’re tasty & healthy, what else?