Quality you can taste

Bread and apple strudel with the South Tyrolean seal of quality

Crispy, tasty and natural. South Tyrolean bread and South Tyrolean apple strudel have been permitted to bear the South Tyrolean seal of quality since 2005. To achieve this standard, the bakeries must meet strict quality criteria.

What are the most important quality criteria?

At least 75 percent of the flour must consist of South Tyrolean grain
Preparation according to traditional recipes and methods of South Tyrolean bakeries

Apples and butter are sourced from the region
Margarine is not allowed

Only natural ingredients are used
At least 60 percent of the ingredients must be sourced from the region
Preservatives, flavour enhancers and other chemical additives are not permitted
Subject to regular checks by an independent inspection authority

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South Tyrolean bread and apple strudel in numbers

Approx. 50

farmers cultivate about 350 tons of South Tyrolean grain across more than 85 hectares.

Approx. 20

bakeries and pastry shops bake bread and bakery specialities with the South Tyrolean seal of quality.

Approx. 15

bakeries and pastry shops produce apple strudel with the South Tyrolean seal of quality.

Approx. 85,000

kilograms of apple strudel with the South Tyrolean seal of quality are purchased by consumers every year.

kilometres is the length of all apple strudels baked if they were all lined up in a row! That’s equivalent to the distance from Bolano/Bozen to Meran/Merano.

of all South Tyrolean apple strudels are prepared with shortcrust.

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How is South Tyrolean bread baked?

The history of South Tyrolean bread varieties stretches back centuries. This is why bread with the South Tyrolean seal of quality is produced using traditional and natural methods. Depending on the variety, bakers season their bread with either fenugreek, caraway, coriander or fennel. Only natural loosening agents such as yeast or natural sourdough may be used. The sourdough comes from the in-house bakery. The result: an aromatic, strong bread taste and a soft crust. By the way, bread prepared with sourdough is considered easier to digest and has a longer shelf life.

What's in South Tyrolean apple strudel?

Apple strudel with the South Tyrolean seal of quality gets its taste from a variety of natural flavours and ingredients such as apples, sultanas, pinoli pine nuts, cinnamon and other spices, sugar, crumbs, nuts or almonds and butter. All ingredients are natural and together form one of the region’s most typical desserts: South Tyrolean apple strudel.