Manufacturing process

The most precious ingredients:
Rye, water, a little salt and plenty of time.

PEMA bread has a special quality that comes from not only the precious ingredients that we use but also through our meticulous production process.
Local farmers, all from within a radius of 30km, deliver their rye directly to us, so we have no need to buy grain from any third-party mills.

Following dry cleaning, the grain is thoroughly washed. The grain begins to swell, releasing the bioavailability contained within.
Bioavailability relates to the proportion of beneficial components which enter the systemic circulation when introduced into the body which is also available to have an active effect.

Cultivating
our own natural sourdough
– a three stage process

To begin with, a mixture of wholegrain rye and water are added to our own self-grown sourdough starter. The ensuing cultures are then left to multiply for some 24 hours whilst the fermentation process begins. Following this, the mixture is then fed with more ground rye and water before being left to prove for a further 24 hours.

Enabling the acidity and the yeast to develop in the correct proportions requires exact temperatures to be observed during each individual stage of the process. This elaborate process is necessary to achieve the desired taste, texture and freshness in our PEMA wholegrain rye bread without the need for additives and preservatives.

The Association of Environmentally Friendly Companies

Checks from cultivation to delivery

We are proud to be a member of the QuB (Qualitätsverbund umweltbewusste Betriebe)- The Association of Environmentally Friendly Companies. The association promotes a coherent environmental management system: companies which are members of the association must adhere to thirteen different criteria which are verified through an independent certification company.

A COMMUNITY PRODUCING QUALITY RYE FOR PEMA

PEMA knows all the farmers who produce rye for them.
The rye comes from a community of producers in and around the Fichtel Mountains. Their fields are farmed responsibly, and thorough checks are carried out consistently from sowing through to harvest. The resulting rye, known as the ‘region’s gold’ is then carefully transformed into our healthy bread.
Contract Farming means:

Annual crop rotation
Free from insecticides and pesticides
A fair price and an acceptance guarantee

advertising on field shows contract cultivation — PEMA contract cultivation

FROM ORGANIC QUALITY
TO THE SEAL OF APPROVAL

We receive our organic rye from farmers who are members of the Erzeugergemeinschaft Ökofranken eG. As a community of organic farmers, they are all members of the associations Bioland or Demeter and thereby dedicated to preserving the cultural landscape through their diverse ecological-economic methods.

DLG seal of quality — DLG PRIZE FOR CONSISTENT PRODUCT QUALITY

Regularly taking part in the DLG’s quality inspections has resulted in PEMA being awarded their highest awards for decades. For many years, numerous companies within the food industry voluntarily have allowed the experts from the DLG to test their products. Following rigorous quality testing, the DLG annually presents the prize for long-standing quality in order to promote long-term sustainability: we have received this award for several decades.

We can ensure our product quality, safety and continual improvement through regular audits adhering to the International Featured Standard (IFS) Food.

Why do PEMA products have two layers of packaging and is that environmentally friendly?

The outer layer (polypropylene) locks in flavour whilst the inner layer (polyethylene) keeps the bread moist even when the outer layer has been removed. Even after a week of being opened, PEMA bread kept in the fridge will remain fresh. The inner packaging guarantees a long shelf life thereby reducing food waste.

Both layers are up to 100% recyclable, according to varying regional waste management policies and should be disposed of responsibly.

picture of PEMA packaging — Benefits of PEMA’s packaging

Rye

Different Flours have different baking properties and correspondingly retain their nutrients differently.