Not to be forgotten are the ingredients. They also make up an essential part in a bread dough that makes all the difference.

#2 The best ingredients from our homeland

- Best Cereals from the Swabian Alb, ground by the Straub Mill in Geislingen and delivered fresh every week.

- Activated drinking water in spring water quality additionally revitalises the doughs, causing the flour's own enzymes and the yeasts to work at full speed. This has a positive 1:1 effect on the taste, freshness and digestibility of the baked goods.

- 9 different, Homemade starter and sourdoughs - also in wholemeal and organic quality - offer maximum flexibility to ensure freshness, an optimal taste profile and natural mould protection in a natural way.

- Seeds only in the very best quality and in the best possible purity. For example, pure Styrian pumpkin seeds instead of cheap goods from China. Your body will be happy to receive plenty of vitamins and minerals.

- Puff pastry and yeast doughs are made exclusively with German brand butter instead of cheap margarine made from palm fat. For a fine and unique flavour.

- Source pieces: Seeds are swollen with water for a whole night for natural freshness and better digestibility.

- Scalding and cooking pieces: Flours or groats are boiled with four times the amount of water, resulting in significantly more freshness and flavour, without artificial swelling flours and thickeners.

- Fresh milk from German dairies: for baking is a matter of course for us. Fresh deliveries three times a week make it possible for us to completely dispense with dried whole milk powder. This makes the regional farmers happy and our Kauderer dough says thank you and rewards it with a full-bodied taste.

- Our homemade Gold seedlings:
20% of the grain exchanged for our home-made golden sprouts results in about 12 times the amount of vitamins and minerals in our baked goods, compared to pure wholemeal baked goods. Apart from the explosion of vitamins and minerals, the sprouting process offers other advantages:
Phytic acid in wholemeal baked goods is very hard on many people's stomachs. During the germination process, this is broken down to around 95%. This has two decisive advantages:
- Top digestible baked goods and no stomach complaints at all.
- 100% bioavailable, the vitamins and minerals are available to the body.

Your master baker Albrecht Kauderer