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Bread Sel des Alpes It’s called the ‘white gold of the Alps’: Swiss Alpine salt from the Bex Salt Mines in Vaud. This salt has been surrounded by rock for millions of years and is extracted using moun- tain water. The salt mines in Bex have been producing salt using green energy from the local hydropower plant for more than 500 years. This process results in one of the purest salts in the world. It is a raw in- gredient that aligns perfectly with our Bachmann philosophy: high-quality, local and healthy. Leaven Bread made with high-quality leaven stays fresh for longer, tastes superb and is very wholesome. This dough consists of water, flour and lactic acid bacteria that are mixed at 30°C for 24 hours. The next step involves mixing the leaven with the bread dough. Following this process means that our bread doesn’t need raising agents, emulsifiers or artificial flavourings. Vacuumbaking: www.confiserie.ch/vakuumbacken Sel des Alpes: www.confiserie.ch/sel-des-alpes Bread with additional value: www.mehr-wert-brot.ch Vacuum baking Customers want bread to stay fresh for a long time, and be as healthy and delicious as possible. We’ve been able to fulfil these wishes by using vacuumbaking in collaboration with the company Cetravac. This technique has revolutionised baking, as part of the process takes place without heat, which means that fewer nutrients are lost. And because less water evapo- rates from the dough, your bread stays fresh for longer. 58