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Traditional bread and luscious apple strudel
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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.
kriterien-1

What are the most important quality criteria?

Want to sign up for the seal of quality?
This is how it works
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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.
26
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.
¾
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.
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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.

Typical bread types and their nutritional values per 100 grams

People who care about taste and rich, healthy nutrients buy South Tyrolean bread.
vollkornbrot
Whole grain bread

contains about

  • 40 percent of water
  • 240 kilocalories
  • 1-2 grams of fat
vinschger-paarl
Vinschger Paarl bread
  • 42 grams of carbohydrates
  • 40.9 grams of water
  • 8.7 grams of protein
  • 7.3 grams of fiber
  • 1.1 grams of fat

The creators of South Tyrolean bread and apple strudel

Our producers

harrasser
Panificio Harrasser
Bread and apple strudel
39031 Bruneck/Brunico
baeckerei-moser
Panificio Moser
Bread and apple strudel, Jams
39030 Rasen-Antholz/Rasun-Anterselva
plazotta
Panificio Plazotta
Bread and apple strudel
39057 Eppan/Appiano
baeckerei-rabanser
Panificio Rabanser
Bread and apple strudel
39040 Barbian/Barbiano
baeckerei-schuster
Panificio Schuster
Bread and apple strudel
39024 Mals/Malles
baeckerei-seeber
Panificio Seeber
Bread and apple strudel
39030 Rasen-Antholz/Rasun-Anterselva
stampfl-brot
Panificio Stampfl
Bread and apple strudel
39030 Rodeneck/Rodengo
brot-fritz-felix-logo
Fritz & Felix
Bread and apple strudel
39040 Barbian/Barbiano
ba-ckerei-mayr
M.P.M. Mayr
Bread and apple strudel
39041 Brenner
brot-profanter-logo
Profanter Backstube
Bread and apple strudel
39042 Brixen/Bressanone
brot-ultner-logo
Ultner Brot
Bread and apple strudel
39016 Ulten/Ultimo
pupp-konditorei
Café Konditorei Pupp
Bread and apple strudel
39042 Brixen/Bressanone
klemens
Konditorei Klemens
Bread and apple strudel
39042 Brixen/Bressanone
alberti
Panificio Alberti
Bread and apple strudel
39042 Brixen/Bressanone