We've gathered together the questions that we are most often asked. If you can't find the answer to your question here, please do get in touch with us.

Bread and baking

  • Does Pågen bake gluten free bread?

    In order to be able to bake gluten free bread, you have to isolate the gluten free products from any other bakery products containing gluten. This is because wheat flour 'flies' around in the air. There are currently no gluten free breads on offer in Pågen's range.

  • How many top and bottom halves are there in a bag of Swedish toasts?

    Our Swedish toasts, Pågen Krisprolls / Pågen Skorpor, are first baked as small bread buns that are then divided into two halves and baked in special ovens. Once the finished top and bottom toasts come out of their respective ovens, they are mixed and packeted. A bag of Swedish toasts may therefore in theory contain just as many top halves as bottom halves, but of course distribution may vary.

  • How do you put the filling into Pågen's muffins?

    The cream filling in Pågen's filled muffins is injected into the muffins through a thin tube.

  • What is meant by the term 'fermented flour'?

    Fermented flour is a type of wheat sourdough or quick dough that has been left to rise and then dry. The fermented flour contributes to the taste and shelf-life of the bread.

  • Why is Pågen's bread sliced?

    We see it as a good service to you as a consumer, to provide our bread ready-sliced. It's easier and safer, rather than wielding the bread knife every time you want a slice of bread. For us at Pågen, it is important to provide good service and make your daily life that bit easier.

  • What is sourdough?

    Baking with sourdough has a number of advantages. The bread is moister, stays fresher for longer, is less crumbly, has a better texture and a richer aroma and acidic taste. The bread is also less sensitive to mould. Making a sourdough involves mixing wheat and/or rye flour with water into a loose dough which then stands and rises. Within the sourdough is formed lactic acid, acetic acid and aromatic compounds of the natural micro-organisms called acid bacteria.

  • What is a raskdeg, or quick dough?

    Making a quick dough is an old baker's tradition. Raskning is a baker's word meaning rising. A quick dough is the pre-dough which will rise and then be mixed with the other ingredients and the flour. Quick dough is used to give a more rounded flavour to the bread.

  • What is an emulsifier?

    An emulsifier is essentially a fat that makes it easier to mix oil with water. Pågen only bakes using vegetable emulsifiers.




  • What is Pågen's thoughts on the sludge fertilisation of arable land?

    Pågen is, just like the Swedish Society for Nature Conservation (SSNC), vehemently against the sludge fertilisation of arable land, and as per our contracts, we use only flour from wheat and rye that has grown on land that has not been fertilised with waste sludge.

  • What is Pågen's position on straw shortener?

    We never bake using wheat that has been treated with straw shortener, even if it is currently permitted in Sweden.

  • Does Pågen use palm oil in any of its products?

    The environmental and social impact of large-scale palm oil production has emerged as a major issue for the food industry, and increased demand for palm oil has been at the expense of valuable tropical forests. This is not something that we at Pågen want to contribute to. We comply with the WWF’s recommendations not to boycott palm oil because it is part of many people’s livelihoods and is a resource-efficient crop if it is grown in the right way. We are naturally also a member of the WWF’s Roundtable on Sustainable Palm Oil (RPSO) initiative, which seeks to promote sustainable production of palm oil. During 2016, we have switched to solely using palm oil from certified plantations, i.e (Certified, Segregated Palm Oil (CSPO).

  • I'm vegan - which products can I eat?

    Our standard bread is baked without milk or egg. Some of our snack breads and muffins are baked with egg and milk. Read more about the specific products here on the website.

  • I am diabetic - which Pågen breads are suitable for me?

    Loaves rich in fibre, with the Keyhole symbol and with a low sugar content are suitable. Individual recommendations are hard to provide. Look at the nutritional information on the packaging or here on the website to determine whether a bread is suitable for you.

  • Should I avoid bread that has enzymes in?

    No, enzymes or amylases break down starch into sugars and is found naturally in small quantities in grain kernels. Amylases are added to baking in order to make the bread more moist and give it better volume.

  • Why are enzymes/amylases used when baking bread?

    Amylases are found naturally in the grain kernel. Amylase has been added to baking for many years. This allows the starch in the flour to break down into sugars. This makes the bread more moist and gives better volume.

  • What are enzymes?

    Enzymes are a type of protein found in plants and animals, and which and triggers processes without being consumed themselves. Grain kernels include several enzymes that are active when the kernels germinate. Bread baking uses a type of enzyme called amylase. This helps in the baking process to make the bread more moist and give it better volume.

  • Do you use preservatives in your standard bread?

    No, all our standard bread is baked without preservatives. The bread's freshness is entirely down to excellent hygiene in the bakeries.

  • What are E numbers?

    Some ingredients such as additives have an identification number which is the E number. The 'E' means that the EU (European Union) has approved the additive. The number is an identification number issued by the EU that is specific to each additive.

    Each additive used in foodstuffs must be approved by the Swedish National Food Agency. Only additives which are of value to consumers or which are necessary for handling the foodstuff are approved. Examples of E numbers are E450 and E500 which are two different types of raising agent.

  • Where does the flour come from that is used in your products?

    We buy most of our grain from local, Swedish farmers, close to our own mill, Farina, which in turn is close to our bakery. Farina grinds virtually all of the wheat flour and rye flour used in our products. Thanks to Farina, we control the whole chain, from grain to bread.

  • What is meant by the term 'unsweetened' bread?

    Unsweetened means that the bread has not been baked with any sugar or syrup to obtain a sweeter taste. Sweetened bread is very common in Sweden and can be quite a shock to an unaccustomed palate! However, there may be a small quantity of sugars present from other ingredients, such as those found naturally in the flour. Sugar is also present in ingredients such as malt or wort. A certain amount of sugar is used during rising and a bread is therefore considered to be unsweetened as long as no sugar is added in addition to that used during the rise. Consequently, it is entirely natural for an unsweetened bread to contain 2-4 g of sugars per 100 g. The Product Guide on our website indicates which of our products are unsweetened.

  • What is an emulsifier?

    An emulsifier is essentially a fat that makes it easier to mix oil with water. Pågen only bakes using vegetable emulsifiers.

  • Do you bake using the fibre Inulin?

    Pågen products do not contain Inulin or any equivalent. We bake using ingredients from grains that are a natural source of dietary fibre. The most common are wholemeal flour, wheat bran and chopped wholemeal rye.


  • How do you avoid mould in your bread?

    We are very careful about hygiene in our bakeries. With a scrupulously clean environment, we avoid mould spores getting into our bread. Baking with sourdough and fermented flour also helps keep the bread fresher for longer and reduces the risk of mould.

  • Can bread be frozen?

    Bread works very well frozen. Make sure it is in a well-sealed good quality plastic bag. Pågen's own bread bags are ideal.

  • What is the best way to store the bread so that it stays fresher for longer?

    Bread is always best kept at room temperature and in a sealed plastic bag. You shouldn't keep your bread in the fridge, as it ages quicker - i.e. the bread goes hard.


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