The agave plant thrives in Mexico's very dry climate. The producer of our agave inulin follows the social standards of Sedex. The harvest is carried out in elaborate handwork. The spiky leaves are cut off, chopped and then ground. Agave inulin binds the cereal flakes into fine clusters, reducing part of the sugar. Agave inulin consists of 90% dietary fibre and thus supporting digestion.
We source our organic apple pieces from Switzerland and from the South Tyrol. In years when the harvest is not so good we use apples from other neighbouring countries so that we have enough apple pieces of the required quality. In order to preserve the vitamins and the light flesh colour of the apples, our apple pieces are gently dried at low temperatures. Sweet and sour apples have a stronger, more intense taste when dried than purely sweet apples. The varieties Idared, Rewena and Jonagold are suitable for our müesli.
The supply level for sunflower oil in organic quality, is very low in Switzerland, at around 25-30%. Therefore, we purchase this ingredient primarily from Romania and other EU countries. We need the sunflower oil for the baking process of our müesli making them very crispy. Since the oil is heated, we use a special type of oil (high oleic). As the fatty acid pattern is very stable against oxidation, the oil helps our müesli to have a longer shelf life. Despite the many good properties of sunflower oil, we use as little as possible.
The organic spelt flakes in our müesli originate from Switzerland and nearby European countries As we use wholemeal spelt, it contains a variety of important nutrients including a higher iron and magnesium content, e.g. compared with wheat. They also contain vitamins A and B, a large amount of fiber and a high percentage of protein.
Our Organic three-grain flakes are made from three different grains. They are all Swiss origin: half from emmer wheat and a quarter each from forest perennial rye and einkorn wheat. Emmer is one of the oldest cereal crops and is the ancestor of wheat and spelt. It has a higher protein content than wheat and more dietary fibre. One characteristic of it is the strong flavour. Forest rye is an original, robust country variety. With its nutty, spicy, aromatic taste, it noticeably enhances our three-grain flakes. Einkorn is also one of the oldest and most robust cereal crops. Compared to normal wheat it convinces in terms of protein content, fibre and minerals, as well as its nutty taste.
We produce our organic crispies in-house: By using pressure and heat the blended rice, corn, Swiss wholegrain cereal mixture and sugar are pressed into oval-round shapes. Afterwards the small balls are dried and then coated with malty syrup, which makes them wonderful crispy.
We source our hazelnuts from Turkey, as Swiss hazelnuts only cover 20% of the domestic need. We use high-quality hazelnuts from the ""Happy Hazelnut Project"". By supporting this project, which ensures organic quality since 2014, we focus on sustainably produced hazelnuts thus making a local contribution to a sustained hazelnut cultivation. We improve both working and living conditions in Turkey's hazelnut plantations: The farmers are trained and certified, and harvest workers and their families live in well-developed accommodations while children attend school during their parents' working hours. www.happyhazelnut.ch. The hazelnuts are hand-selected and roasted at bio-familia in Switzerland.
The whole wheat-flour used in our müesli originates from Swiss wholegrain wheat and rye. The high proportion of husks in whole wheat-flour gives it a stronger taste. The content of vitamins (B1, E), minerals and fibers is much higher compared to light flour.
Whole cane sugar is made from the juice of sugar cane. The grass plant only grows in tropical and subtropical areas, in our case in Paraguay. Its characteristics are a caramel-like colour and malty taste. Because it is unrefined, the valuable minerals and the full aroma are preserved.
Our sea salt, which we only use sparingly, comes from France and Italy.
Have you heard of our new pure balance Ancient Grains & Apple Crunchy Müesli? In this product, we use three ancient Swiss Knospe-certified organic grains: emmer, perennial rye and einkorn. Find out more about these native ancient grains.
Emmer (also known as 'hulled wheat') is one of the oldest grain varieties and is a predecessor to wheat and spelt. Its well-known wild form has only been re-cultivated in Switzerland, in small quantities, since 2016. Emmer grains have a strong, full-flavoured taste. They have a higher protein concentration than wheat and contain more fibre. They also provide precious carotenoids such as beta carotene, for instance, which functions as an antioxidant.
Perennial rye, also known as wild rye, is another ancient, robust species. It can grow more than two metres tall, is highly winter-resistant and has a nutty, aromatic, full-flavoured taste. As an ancient variety of rye, perennial rye contains 50% more dietary fibre than regular rye. However, perennial rye also boasts a sizeable concentration of protein, trace elements and B vitamins, making it a valuable ingredient in our three-grain flakes. Plus, perennial rye also loosens up the soil, thereby providing a good basis for vegetable cultivation.
Like emmer, einkorn is one of the oldest types of grain in the world and played a highly significant role as far back as the Neolithic period. Einkorn is a robust and undemanding plant, but has only been re-cultivated in Switzerland – in tiny quantities – since 2016. Einkorn also has a higher protein concentration and lots of valuable carotenoids, along with dietary fibre and minerals. Einkorn has a slightly yellow hue due to its high concentration of beta carotene.
Städte Bern & Zürich inkl. Agglomerationen, Stadt Luzern, in Teilen der Kantone OW/NW.
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