Page 33 - csong25
P. 33

The history and motto of the Varga Bakery  We have introduced strict and clear rules for the operation of the

                     Varga Bakery began to operate in Mórahalom in 1995. In 2021,   plant: no additives or ingredients artificially produced by man are
                     we have opened our second premises in Ásotthalom, where our   allowed in the bakery. We have even excluded margarine – our
                     handmade goods are produced.             cakes are made exclusively with butter. We are cooking our jams
                     From the very beginnings, we have only used traditional produc-  by hand, with 100% fruit content, and without preservatives.
                     tion methods. The special taste of our products is guaranteed by   Our breads are made using wild sourdough technology, without
                     the traditional sourdough technology, which is one of the main   adding yeast. At the very beginnings – more than four years ago
                     values of our bakery. We are particularly proud of our rye bread   – we created a mother sourdough, which we feed three times a

                     culture, as we have managed to find the taste that we once knew   day. We use this to make the everyday dough, which we leaven
                     from villages and farm ovens.            in the refrigerator after four hours of maturation, thus the bread is
                     Our farm and 100% rye breads are free from additives and dyes,   ready after 18-20 hours of maturation. Thanks to this process, the

                     rich in fibres and minerals, and therefore have a particularly ben-  gluten content of the bread is significantly reduced, the dough


                     efi cial effect on diabetics and people with digestive problems.   is partially pre-digested by the microbes, making it easier for the
                     Our range of products also includes whole grain breads.  human body to digest.
                     Varga Bakery has been operating in Mórahalom for three de-  My colleagues at the plant in Ásotthalom and I believe that we
                     cades, 30 years, and has been committed to using the traditional   are baking truly special and healthy products.
                     yeast fermentation processes ever since.
                     Our long-standing dream came true when we bought the bak-
                     ery in Ásotthalom and created our natural plant for handmade
                     products.
   28   29   30   31   32   33   34   35   36   37   38