We love bread. It characterizes everything we do. Many homes enjoy our products in the morning, for lunch and dinner.
That trust makes us humble and we work hard to maintain it every single day. Baking with love means caring about the ingredients, our employees, our customers and our common resources.
We’ve been baking bread for over 140 years and would love to share our knowledge about bread and baking. Everything from useful tips for home bakers to interesting facts about bread, storage, health and nutrition.
Everyone has different tastes – and that's wonderful. We want to be a helping hand for everyday life filled with good moments and flavours. Our bread makes every meal better. We have everything from keyhole-labelled, unsweetened bread to Gifflar (pastry) and Krisprolls (Swedish toasts). There’s something for everyone in our range.
Enzymes are a type of protein found in plants and animals that trigger processes without being consumed themselves. Grain kernels include several enzymes that are active when the kernels germinate. One of them, amylases, has been added in the baking process for many years. This allows starch in the flour to break down into sugars and to make the bread more moist and give it better volume.