Rye, water, salt. Baking bread using only three ingredients sound simple, in fact it is not.
The perfection of PEMA bread occurs by accuracy and slowness.
Accuracy in the choice of grain which grows in the region and its cultivation is controlled regularly from the sowing to the harvest. It is cleaned and gentle milled wet with pure spring water from the Fichtelgebirge.
Slowness in the preparation of natural sourdough. Baking at low temperatures and after the baking: PEMA bread can rest for 24 hours before it will be packaged.
The way to simplicity is a way without short cuts and tricks. Every step requires care. PEMA focuses on the essentials.
“Simplicity is a result
Friedrich von Schiller
© PEMA Vollkorn-Spezialitäten • Heinrich Leupoldt KG • D-95163 Weissenstadt