70% wheat flour, 30% Kamut flour bio.
Look in the baking room...
The production of "Schüttelbrot" begins with the preparation of a very soft dough. After short rest time the baker with skilled hand forms round dough-forms which weigh according to size of the end product between 50 and 200 gr. These dough-forms must "cook" 15 till minutes and, besides, level on about 3 cm of thickness.
Then the final form originates while shake - an amazing technic which requires talent and exercise: dough-form for dough-form is put on an easily floured round wooden board. The baker turns it fast in the circle and, besides, throws the dough permanently easily upwards. This loosens the dough and makes in at the same time more and more level. Already after few seconds he has the desired circumference as well as a thickness of only some 0.5 cm. Now it goes in the oven. With 230 ° C. the "Schüttelbrote" are ready at 15 to 30 min. They must cool down well so that the last remainder of humidity escapes.
It is more rationally of course to squirt the dough-forms by machine on an oiled baking sheet where they completely melt without shake alone. However, after the baking appears that hand-shaken bread is really different. One recognises it by the dark spot in the middle ("Herzerl"), in the rough flourished back and by the especially crunchy bite. And because manual labour has its price, making crisp bread costs traditionally more.
The hand-shaked crisp bread is packaged in still very fresh condition and still contains rest humidity, hence, we recommend to take the bread already some days before the consumption the packing and to let be at a distance a little bit.
Manufacturer portrait: Rabanser Bakery in Barbian The Rabanser Bakery in Barbian is a renowned bakery with a long tradition in the heart of the idyllic municipality of Barbian in South Tyrol, Italy. It has been a fixture in the region for many decades and stands for high-quality baked goods and excellent customer service. The history of the Rabanser bakery dates back to 1948, when it was founded by Johann Rabanser. Since then, the family business has been passed down generation to generation and has become one of the best-known bakeries in the region. The Rabanser family attaches great importance to artisan traditions and only uses first-class ingredients the region to always offer their customers fresh and tasty baked goods. A special highlight of the Rabanser bakery is its wide variety of products. fresh-smelling breads and rolls to delicious cakes and pastries and special South Tyrolean specialities such as Schüttelbrot and apple strudel, the bakery offers a wide selection to suit every taste. The master bakers at the Rabanser bakery are known for their craftsmanship and their flair for the perfect consistency and taste of their baked goods. The Rabanser bakery attaches great importance to sustainability and environmental awareness. For example, regional ingredients are preferred and the use of additives and preservatives is avoided as far as possible. In addition, attention is paid to a resource-saving and environmentally friendly method of production. In addition to the excellent quality of its products, the Rabanser bakery is also known for its friendly and courteous customer service. The team at the bakery always takes time for the individual wishes and concerns of their customers and is happy to advise them on the selection of suitable baked goods. The Rabanser bakery is not only a bakery, but also a popular meeting place in Barbian. In their cosy café area, customers can enjoy the fresh baked goods over a cup of coffee or tea and meet up with friends and family. All in all, the Rabanser bakery in Barbian is a true institution known for its first-class baked goods, its artisan tradition and its excellent customer service. It is a place where quality and enjoyment take centre stage, offering customers an unparalleled bakery experience.
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