About herzberger bäckerei
As one of the largest organic bakeries in Europe, herzberger bäckerei has stood for high-quality organic baked goods since 1992. We combine our basic attitude to sustainable management with the aim of producing only the best food.
Our philosophy is to produce high-quality food in a healthy working environment with responsibility for people and the environment.
In this way, we contribute to the conservation of natural resources. In our working community, we strive to turn the everyday into the extraordinary for our customers every day.
What makes the everyday extraordinary?
Our product selection is consistently designed for high organic quality.
We bake with flour from our own mill
We leave nothing to chance, especially when it comes to the flour we use. This prompted us to acquire our own mill, the Sauer Mühle near Bamberg, in 2012. This allows us to adapt the quality of the flours we use to our individual requirements. Where possible, we work with regional farmers (indicated by the organic-with-a-face label) and give you planning and livelihood security through long-term contracts.
We use water from our own well
We are fortunate to have our own well with first-class water quality not far from our bakery premises. We channel the water, which comes from a depth of 270 meters, through a specially developed water tower before baking, which simulates a mountain stream by means of flow and fall sections and special flow forms. The water, which is enriched with oxygen in this way, has a positive effect on the loosening of the dough and the freshness of our baked goods.
We do not use technical enzymes
For us, organic quality not only means using raw materials from organic farming in the production of our baked goods. We have also developed our recipes so that we can dispense with technical enzymes, as their effect on the human body is still largely unexplored.
We promote the cultivation and use of "old" seed varieties
For us, the production of organic baked goods does not begin in the bakery, but in the field. This is why we promote the cultivation and use of "old" grain varieties, which have a particular effect on the taste of our baked goods due to their processing quality. 100% of our spelt products are baked from old spelt varieties, which are particularly digestible and give our products their fine, nutty taste.
We work without genetic engineering
Organic products are also products without genetic engineering. We are convinced that genetic engineering contradicts the fundamental values of organic farming. Genetic engineering methods concentrate solely on the genetic structure without taking into account the organism or the system within which an organism functions.
We give our products time
Our breads are baked with a three-stage natural sourdough. This takes up to 18 hours until it is ready. The three-stage sourdough ensures an even, pleasantly porous crumb and good looseness. It is more filling and more digestible thanks to the natural, long fermentation process.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of company presentation. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.