pastry Switzerland

...Piece of 70g, carton frozen in dough. Ingredients: Puff pastry (white flour (wheat), water, unhydrogenated vegetable fats and oils (palm, rapeseed), wheat starch, invert sugar syrup, iodized table salt, emulsifiers (E471, E475), preservatives (E200, E202), acidifiers (E270, E330)). Ham CH 20% (pork shoulder, water, nitrite curing salt, table salt with preservative E250, sugars (glucose, starch...

... Cie AG supplies Swiss bakers, pastry chefs, and confectioners, as well as related industries, with the finest almond and hazelnut pastes and bread flour mixtures. The company has been ISO 9001 and BRC certified since 2004. The actual milling operation was discontinued in 1989, and the original mill building was extensively renovated and modernized. Thanks to its excellent location – close to the highway and the airport – many regional, national, and international companies have rented space in the prominent building.

In 1963, Oskar Kunz, a tinkerer and gourmet with four completed vocational training programs - chef, baker, pastry chef, and butcher - had a vision: he wanted to process garden-fresh herbs in the summer without drying methods, so that they could retain their unadulterated aroma even in winter. For about 10 years, he developed a method. He patented it and eventually sold it to his business...