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OUR VEGAN PRODUCT VARIETY UNDER THE “GRÜNKRAFT” BRAND

WITH “GRÜNKRAFT”, EXPERIENCE THE NEXT GENERATION OF VEGETABLE PRODUCTS

Here, there’s something for everyone. Whether it’s about innovative recipes, about an entirely new taste sensation, about conscious nutrition, or about sustainability. We offer a home for everyone.

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OATS MEETS NATURE/FRUIT

WITH ORIGINAL BAVARIAN OATS

For our new yoghurt alternative “Oats Meets Nature” / “Oats Meets Fruit”, we exclusively use Bavarian oats, for even in our ingredients we want to remain as regional and as close to home as possible. And even if we introduce it only now: the positive properties of oats have been well-known since the Early Bronze Age. Eating oats helps maintain a normal cholesterol level and doesn’t cause the blood sugar level to rise so much after a meal, since oats contain beta-glucans and unsaturated fatty acids.
Other great things contained in oats are zinc, magnesium, iron, biotin as well as vitamins B1 und B6. But the best thing about our Bavarian oats is the great taste, coupled with a good conscience.

 

 

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Bauern-scheibe

WITH PRECIOUS OLIVE OIL

Our new “Bauern-Scheibe” [farmer’s slice] by “GrünKraft Pur Pflanzlich” is made on the basis of premium-grade olive oil. This novel, purely vegetable cheese alternative thus doesn’t need any hydrogenated fats at all. After all, those are fats the human body cannot metabolize properly. They are conducive to obesity and coronary heart disease. But the main reason for using olive oil, apart from its containing healthy unsaturated fatty acids, has been – as always with Bauer – our high claim to taste.

STEP BY STEP

OUR VEGETABLE YOGHURT ALTERNATIVE BASED ON OATS

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GRINDING

When our regional suppliers deliver their Bavarian oats, it is dry, if it has been stored properly. That’s why, in a first step, it is taken to a grinding chamber, there mixed with water and ground into a soft pulp in order to get the right texture.

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ENZYMES

The Bavarian oats starch which has thus formed is now broken down into smaller components, especially maltose (also called malt sugar). This is achieved by adding natural enzymes. The result is a natural sweetness. This all happens in so-called enzyme tanks.

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SEPARATION

In the next step, called separation, the loose hulls, i.e. the bran, is separated from the oats proper. What remains are loose fibres, also called beta-glucans, our Bavarian oats base. It is full of macronutrients like carbohydrates, fat, and protein, and is thus an excellent energy source.

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INGREDIENTS

This would be it already, but of course we want to give our Bavarian yoghurt alternative based on oats its very personal touch and its very special taste. That’s why we now add various fruit preparations in the flavour variants of Peach-Passion Fruit, Blueberry, Strawberry, or Cherry.

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AN GUADN! (DIG IN HEARTY!)

Before packing this delicious product, we make it storable. Again, this is done in an utterly natural way, by pasteurizing. In the next step, the little fat droplets are broken down during homogenisation. We thus make sure that the liquids are mixed evenly and that your eating pleasure is ensured.

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