From sweet treats for breakfast to savoury snacks for after work
Nothing creates a sense of anticipation in the morning quite like the aroma of freshly baked rolls. Organic bread and rolls, biscuits, crispbread, crackers and chips for a quick snack between meals cater to a wide range of tastes. Many baked goods come in practical packaging and are easy to keep in stock. Gluten-free products and wholegrain varieties complement the classic selection and offer plenty of choice for breakfast, break-time and snacks on the go.
are delicate, gluten-free waffle leaves with a fine cocoa cream filling. The crispy chocolate waffles are ideal for tea and coffee and also taste great pure...
Corn biscuits with dark chocolate and a hint of cinnamon. Enjoy this crispy and tender candy with a cup of coffee, tea or just in between...
Lactose free corn biscuits with natural bourbon vanilla flavouring. Enjoy this crispy and tender candy with a cup of coffee, tea or just in between...
is crunchy, fluffy and gluten free waffle bread. It is ideal with sweet and savory toppings and also tastes great when eaten pure...
are delicate, gluten free cocoa cookies with cream filling. The crispy and chocolaty cookies are ideal for tea and coffee and also taste great pure...
for creative and gluten free tartlets. Ideal for garnishing with fresh fruit or other ingredients. The package contains 6 tartlets...
Fluffy snacks with savoury Gouda cheese. This cheese snack contains, among other things, corn starch and has been refined with paprika powder. Enjoy this snack with the whole family...
Spelt is one of the oldest cultivated cereals. Its strong spelt protects the grain naturally from environmental influences. Enjoy the rusks made from this ancient grain with savoury or sweet toppings, for breakfast, breaks or for supper...
are crisp, golden yellow corn chips made of cornmeal and sunflower oil, finely tuned with a seasoning mix of coriander, fenugreek, chili and other spices. Experience fiery celebrations or cozy evenings by the fire together with the crisp corn chips...
are triangular, golden yellow corn chips made of cornmeal and sunflower oil, refined with a spicy paprika mix. Enjoy the crispy tortilla chips either pure or with a spicy-fruity salsa dip or a creamy cheese sauce...
is a crisp, golden corn snack made of corn flour and sunflower oil. Refined with precious sea salt. Enjoy the salty and crunchy snack pure or with a spicy, fruity salsa dip or a creamy cheese sauce...
are small triangular, crisp corn chips made of cornmeal and sunflower oil with aromatic and spicy sour cream and onion flavour. A crispy and hearty corn snack for any celebration or for a cozy evening at home...
are delicious flat breads made from wheat flour which can be stuffed, rolled or fried. The round tortilla wraps are particularly popular in Mexican cuisine. Create your own finger food by filling the thin flat breads with vegetables, meat, sauces or cheese...
are fluffy flat breads made from wheat flour with wheat bran. Enjoy the round tortilla wraps either with a hearty filling of vegetables, meat, sauces or cheese, or also as a sweet variety with fresh fruits and fruity jam...
Flavoured biscuits with apple and cinnamon made from Italian Solina wheat, an ancient wheat variety with a special character. The recipe does not contain any eggs or butter, while cinnamon and apple pieces provide a spicy, fruity flavour. Ideal for breakfast, with coffee or for an enjoyable break in between...
Oat flakes meet sultanas, dried apple pieces and hazelnuts. Crispy biscuits, to be enjoyed with coffee or as a snack for in between...
Senatore Cappelli wheat was chosen for this classic piadina - one of the oldest and most aromatic durum wheat varieties in Italy, which gives the thin flatbread its characteristically intense, nutty flavour. Baked with extra virgin olive oil and packed in three pieces, it is the uncomplicated basis for everything that combines tradition and go...
Crispy biscuits made from Italian Cappelli wheat, an ancient summer wheat variety, with fine chocolate chips. The recipe does without butter and eggs and favours the high-quality properties of Cappelli durum wheat. A delicious chocolate treat for between meals, on the sofa in the evening or on the go...
Chocolatey cocoa biscuits with an intense flavour, a delight for all lovers of dark chocolate. Baked with Italian wheat flour, the simple recipe contains no eggs or animal fats. A delicious snack for between meals, in the evening on the sofa or on the go...
Chocolatey cocoa biscuits with crunchy chocolate chips - a real treat for all chocolate lovers. Made from Italian wheat flour, the recipe contains no eggs or animal fats. The intense chocolate flavour makes the biscuits a delicious snack for between meals, on the sofa in the evening or on the go...
The shelf life depends on the individual product. Due to their low moisture content, crispbread and crackers often keep for several months, while bread should usually be consumed within a few days. Vacuum packaging or modified atmosphere packaging can extend shelf life without the need for preservatives. Organic bread generally does not contain artificial preservatives. Instead, natural sourdough, certain salts and a long dough fermentation process help to extend its shelf life naturally. The best-before date indicates how long unopened products retain their typical properties when stored correctly.
The main difference lies in the flour used: wholemeal bread is made from flour that contains all parts of the grain, including the outer layers and the germ, whilst wheat bread is mainly baked from flour made from the inner part of the grain. As a result, wholemeal flour naturally contains more fibre and minerals than white flour. The two types of bread also differ in taste and texture: wholemeal bread usually has a stronger flavour and is often denser, whilst wheat bread is generally milder and lighter in texture.
Bread stays fresh for longer when stored at room temperature in a dry place away from heat, for example in a bread bin or linen bag. The refrigerator is generally less suitable, as bread can dry out and become stale more quickly there. Once cut, the exposed surface should be well covered to reduce moisture loss.
For people with gluten intolerance, baked goods made entirely from gluten-free flour alternatives such as rice flour, maize flour or buckwheat flour are suitable, for example gluten-free bread, rolls or biscuits. Under EU regulations, products may only be labelled ‘gluten-free’ if their gluten content does not exceed 20 milligrams per kilogram. The AOECS label on the packaging provides a reliable guide when making your choice. If you have coeliac disease, it is also advisable to consult a doctor or a dietitian.
Freeze any bread you do not need immediately in individual portions, preferably sliced. That way, you can defrost exactly the amount you need when required, whilst the rest of your supply remains protected and doesn’t go stale unnecessarily.
