The best ingredients for bread and specialty baked goods.
Regiokorn fosters the regional value chain, from farmer to mill to baker. Primarily, the artisan bakers use flour made from regional grains (mainly rye and spelt) to make traditional breads, including the Vinschger Paarl “pair” bread, Breatl rye bread, Schüttelbrot rye flatbread and wholegrain bread. If regional grain makes up at least 75% of the flour, the bread is permitted to bear the South Tyrol seal of quality. This seal also guarantees that the quality of the bread exceeds legal requirements, and that no additives such as preservatives or emulsifiers are used during its production.