Le Moulin du Pivert Twibio

In Mediterranean restaurants flatbread is often served with fresh salads. In contrast to the comparatively young rye bread and wholemeal bread, the flat white bread has a history of over 6,000 years. In the Near East grain has been cultivated for about 10,000 years, but originally the grains were simply eaten pure. It was only later that people crushed the grains with the help of stones, mixed them with water and consumed them as porridge. The discovery of the flatbread was a pure coincidence. When the men of a village sat at the camp fire and told each other stories, a bowl of porridge slipped out of the hand of a goatherd and covered the hot stones at the edge of the fire. The result was the first baking attempt in the history of humanity. With the flatbreads that we know today this primeval bread had only little in common. Since it consisted only of coarsely ground grains and water, it was only edible warm. As soon as it cooled down, it became as hard as a rock. Due to finer flour and ovens with a uniform temperature, the breads improved.

The first fluffier doughs came from ancient Egypt. Supposedly they were discovered by chance as well. With a few jugs full of porridge, a slave girl went to bake bread. However, she did not empty all the jugs, but left one of them in the sun. When she noticed her mishap, the dough had already begun to ferment. Since grinding grains by hand was very hard work, she did not want to throw away anything of the porridge. So she baked it anyway. While baking, the bread suddenly began to bloat. The finished bread was a lot fluffier than the ones before. In this way, the sourdough was invented. The sourdough principle is relatively simple: The fresh dough is mixed with already fermented dough. This guarantees a reliable fermentation, since the sourdough ensures that the necessary microorganisms are present. The process of leavening bread remained almost unchanged for centuries. Even today most of the bread is baked with sourdough.

While sourdough ensures that the bread gets somewhat fluffier, there are also types of doughs that are not supposed to raise. The best example of this is short pastry. Bakers also call it 1-2-3-dough. The three ingredients sugar, butter and flour are needed in a ratio of 1:2:3. Short pastry is rather firm and is usually baked without raising agents. It is not elastic and does not shrink after rolling out. Short pastry is especially used for sweet biscuits and cakes. In contrast to other types of dough, it does not absorb liquid immediately when it is used with fresh fruits, for example. It is therefore ideal for the base of an opulent fruit cake or a juicy cream dessert. And because the dough remains sealed, you can even make small pastries and fill them with a sweet content.

Enjoy a delicious break in between. For more than 30 years, the family-run French company Le Moulin du Pivert has been producing fine pastry products in a traditional and yet newly interpreted way. The filled Twibio Organic Cookies in the form of a bar are available in five vegan varieties with best ingredients from certified organic farming. The Twibio Organic Cookie Bars with Strawberry Filling are equally popular with young and old. Fruity strawberry puree and aromatic cinnamon make the biscuit the ideal companion for the breakfast or coffee table. The varieties Raspberry or Blueberry are fruity-tart: The fruit puree also gives the filling a wonderful color. Do you like it a little more exotic? Then the Twibio Organic Cookie Bars with Mango Filling are the right thing: Tropical-fresh mango puree is covered with delicate short pastry. Cocoa fans should try the variety Chocolate with aromatic cocoa powder, chocolate chips and crunchy hazelnuts. Each Twibio pack contains six individually sealed cookies. With Le Moulin du Pivert Twibio you can enjoy a sweet little piece of France at home.