ReseaRch & development: Baking without gluten

InteRvIew: The importance of the right diagnosis

aRt oF cooKInG: Baking bread in an automatic baking machine

On a visit to the master bakers ...

the schäR maGazIne FoR a hIGheR qualIty oF lIFe

XvI year - 11/2009 - schär no. 38yourlife25 yea

rs Master bakers of gluten-fr

ee p

rod

uct

s

Bread is one of the most important glo-bal food products. In many cultures, bread is even regarded as a religious symbol or a symbol of life. This issue is all about bread. We make ten varieties of naturally gluten-free bread for you - gradually brought to the highest qual-ity standard. We have developed a new recipe for Pane Casereccio and Panini. Both now taste fresh and soft even with-out toasting.

This time for our news report we rose bright and early at 5:45 to meet in Burg-stall. Let's sneak a peek over the shoul-ders of our team of bakers!

"We care" is the slogan we have been using recently as an expression of our tradition and attitude. What do we want our slogan to communicate to you? The answer is quite simple. "We look after you because you are important to us!" To us, "We care" means that we are not just continually striving to improve and enhance our products, we also have you in mind when we are working. We have been active in the field of coeliac condi-tion for more than 25 years. Our research centre is also addressing every aspect of

gluten intolerance. It is not only the qual-ity of our products that is important to us, it is also the well-being of our custom-ers - be it in regard to the development or improvement of our product range, to services such as recipes, information on living gluten-free and travel tips, or to the new sales outlet locator. We are there for you - we care!

And finally an idea for a snack: Succumb to the new, sweet products in our range. Try Pausa Ciok and Petit and let us know what you think!

Sincerely, Ulrich Ladurner

LegAL nOTICe: Schär Communication & PR | Winkelau 9, I-39014 Burgstall, Italy | www.schaer.com | yourlife@schaer.com

editorial

Contents

Dear reader,

news report: On a visit to the master bakers 3@schär: new delicacies from Schär 6art of cooking:Baking bread in an automatic baking machine 8Recipes: Homemade bread 9

8

3

12In the prime of life:When bread bites back 11Research & development:A constant challenge: Baking without gluten ... 12Interview: The importance of the right diagnosis 14

14

2 yourlife

Monday morning at 5:45. The meeting point is Schär in Burgstall. The smell hits you even before the bakery door opens. It is one of yeast, of fresh, warm bread, of flour. The only real difference to a traditional bakery is the scale of the establishment. The pastry bowls are on the floor and have rollers. A grown man would easily have enough room in them. The dough is mixed by a powerful machine and the oven is several metres in length. This is where gluten-free bread for the whole of Europe is baked. . .

. . . on a visit to the master bakers at schär - baking tradition paired with expertise

Early in the morning at six o'clock … news report

25 years M

aster bakers of gluten-free

pro

du

cts

yourlife 3

Despite the larger scale of the bakery, the spirit with which bakers go about their work is the same as that which drove tra-ditional baking from the very beginning. It is the passion and enjoyment in pro-ducing a natural, living product, a prod-uct which is almost as old as the history of mankind: bread. But also in making a product which is also something very special: naturally gluten-free bread. This is because baking bread without glu-ten is certainly not easy and has very special require-ments. This fine art is only mastered by very few, whose decades of experience and tradition in the art of gluten-free bak-ing can literally be felt in the bakery at-mosphere .

the masteR baKeRs maKe It peRsonal

The night shift is preparing to hand over. The early shift starts in 15 minutes at 6:00. günther, the team leader, is one of the first to arrive and does his rounds. Before he starts, he walks alongside the long oven, checks production and enquires how the night shift was. He will do this again at the end of the working day.

A total of six master bakers are responsi-ble for production. They are assisted by other employees. The master baker

has responsibility for the entire production cycle, from making the dough to the fin-ished baked bread. Today Pane Caserec-cio and Ciabattine will be made.

only natuRal pRoducts aRe used FoR maKInG bRead

Bread from Schär is naturally gluten-free, meaning only selected raw ingredients

such as maize and rice from moni-tored contract farming are used (see the news re-

port in the last issue) - and of course no preservatives are used. State-of-the-art piping systems feed the flour and spe-cial baking mix for the different varieties of bread to the scales, which accurately measure the ingredients. The recipes for the individual bread varieties - a strictly guarded secret, of course - are entered into the computer. This guarantees that every item of bread tastes the same. We can only reveal this much: these are ex-clusively natural ingredients that must undergo not just one, but multiple qual-ity checks before being converted into bread.

After delivery, individual raw ingredients are held in quarantine until tests show that they do not contain any gluten. Only then are these raw ingredients approved

for use.

a lIvInG pRoduct

As soon as the required amount of flour and baking mix for the recipe (Pane Casereccio and Ciabattine in our case) is in the bowl, günther adds water and checks the dough method. Another portion of yeast is swiftly added. "The mix must harmonise. This is the only way we can attain our customary flavour." even when adding the ingredi-ents, which make each variety of bread from sourdough or yeast

dough, waiting for the correct time so the dough does not sag is crucial. All of the skills and experience of the master baker are called for here. The dough is then kneaded, rolled, shaped according to recipe, placed on the metal tray and then again left to stand for fermenting. From here the bread then moves on to the heat of the oven. It rises briefly one last time in the hot air. The skill of the baker is again called for here be-cause only the correct temperature pro-vides the right colour and desired crust.

"And that temperature is what we give it - after mixing the starter culture, gluten-free flour and water, 16 whole hours for the sourdough! For the bread to arrive freshly baked and flavour some at your table, and to also be easily digestible, we have taken advantage of an old tradition and use natural sourdough in addition to yeast for many recipes." Sourdough makes the dough airy and fluffy and lends the bread a delicate, aromatic, typically acidic fla-vour. Bread baked with sourdough also stays fresh longer and is less susceptible to mould.

a taste oF oven-FResh bRead eveRy houR

At the end of the oven, where the wonder-fully smelling, fresh, warm bread comes out, a display board with multiple areas (divided into 24 hours) documents the baking process. This where the bakers regularly check the colour and shape of their ready-baked bread and also sample it. A piece is also put aside to test the ap-pearance, flavour, core temperature, etc. of the bread. By doing so, the quality check can retrace the baking process hour by hour: Are the rolls or is the bread too dark or too light in colour? Do they have a shape they are not supposed to have? Is the temperature not right? each individual step can be clarified and traced back to the raw ingredients if need be. Only masterpieces are allowed to leave the premises.

5.45: the wonderful smell of freshly

baked, oven-warm bread

news report

4 yourlife

news reportgood things need time and Schär takes its time in guaranteeing the quality of our bread. In everything: preparation, fermen-tation, baking and afterwards. When the freshly baked bread leaves the oven, it is a long way from being ready and needs to stand and cool for almost two hours again before moving on to final inspection and packaging. Only then are the master bakers at Schär certain that everything is in order and the fresh bread can take its place on shop shelves.

wIth heaRt and soul . .

The bakers at Schär previously worked in "normal" bakeries. They agree that the difference between now and then is the special relationship to their gluten-free product and the associated responsibil-ity. georg, the head of production, hits the

good things need time: Knead-ing, fermentation, baking . .

BAKIng THe TRADITIOnAL WAy

georg, a master baker from the very beginning of Schär, rec-ollects, "Back then, 25 years ago, a lot was different. We had one small oven which four bakers used to bake the bread. But that wasn't all. We were also encouraged to introduce new ideas and refine recipes. We only made a few types of bread, and the taste and texture were nothing like they are today. Many things were more difficult, even the sourcing of raw ingre-dients. everything was still in its infancy back then. now we are 'all grown up', with wisdom, experience and brilliant ideas for the future," he says smiling. Today, the production of ten different bread varieties (small bread, loaves, Pane Casereccio, white bread and grain bread) and various pastries is split between six master bakers and other assistants. Our own research department is working continually on new ideas and recipe improvements. This is also the reason why Schär is the market leader in europe and now has a market presence in the USA. But traditional skills have been used for baking for more than 25 years now. For bread, this is most noticeable in the dough method, which allows for the natural rhythm of yeast and milk bacteria cultures.

nail on the head: "All our employees put their heart into their work and can identify with Schär. That is my bread, my product." A baker starting work at Schär must learn a great deal in addition to the baking skills he or she already possesses, such as becoming familiar with the new raw ingredients and the peculiari-ties of baking with gluten-free flour. "The new employee has considerably greater

responsibility in making gluten-free bread than with the production of conventional bread. It is precisely this that makes our work so interesting," explains günther.

"Also," add bakers Markus and Chris-tine, "the relationship to the product is a

completely different one because this is not just any old bread. We are producing a very special bread for very special con-sumers and we are proud of that!"

25 y

ear

s Ma

ster bakers of gluten-free

pr

od

uc

ts

yourlife 5

@schär

Saltí: The gluten-free party kingLightly salted and irresistibly delicious thanks to a new recipe: This light cracker is the star of any party, adds fun to eve-nings in front of the television and makes car journeys seem shorter. Just pop them in your mouth and savour the taste! Lac-tose and wheat-free!

Pausa Ciok: The new, small chocolate tartletnot only a wonderful treat for the kids: Delicate sponge cake filled with a delicious milky cream filling and covered in cocoa icing – it’s hard to imagine a more tempting snack. not only gluten and wheat-free, but also without colouring and with oodles of milk in the cream filling! best enjoyed fresh from the fridge!

Pane Casereccio: The original is only available from the gluten-free master bakerThe new, improved recipe means that our Pane Casereccio, made from natural sourdough and with a hearty strong taste, is even fresher and more luscious. not only does it taste like real Pane Casereccio, it can also be enjoyed straight from the pack without toasting and stays fresh for a long time. Ideal for enjoying at home, on holiday and for snacks between meals.

Petit: Delicious aroma in a convenient size

A perfect flavour, a crunchy bite and a convenient size: the new Petit has everything that goes into making a classic. These biscuits with an extra fine buttery aroma are already packed in conveniently sized portions, which make them an ideal sweet snack to pack for sport, play and when out and about.

6 yourlife

@schär

Mini-Baguette: The little baguette in a convenient packThe little baguette in a convenient packReady, steady, bake! Become a master baker at home. Bake the new mini baguette in just 5 minutes and eat it with some-thing sweet or savoury. now you can enjoy it even more, thanks to a new recipe and con-venient individual packaging!

Ciabattine rustiche: New

multi-grain bread rolls for oven baking

In the mood for fresh, crispy Ciabattine? no problem. Simply

place the bread in the oven and enjoy a deliciously smelling

Ciabattine in just 5 minutes. Discover the new multi-grain Ciabattine - oven-fresh!

Twinny: Chocolate snack with a bite

First the delicate, creamy milk chocolate quite literally melts away on the tongue, then the crunchy, crispy waffle layer follows: Opposites really do attract and they combine perfectly into one in the new Twinny. The sweet crunch delight for two - almost a shame to share.

Panini: A practical companion when you’re out and about

These classics amongst Schär bread rolls are great at any time of day, no matter where you are. Simply remove them from the convenient keep-

fresh pack and enjoy them straight away - in the office, at school, on an outing or on the road. Thanks to our new recipe, they are now even softer and tastier and stay fresher for longer.

yourlife 7

6:30 a.m. The alarm clock goes off. And even before you open your eyes, you can smell the seductive, irresistible scent of freshly baked bread. A dream? No! I will show you how this is done very easily...

art of cooking

Fresh bread stirs emotions and memo-ries. Of home, of Mum's homemade bread. Hardly anyone can resist this smell and the desire to take a bite of crispy bread still oven-warm. There's no need to, either. Baking is child's play with our Bread-Mix ready bake mixture, even for non-experts

who do not yet have the confidence for yeast dough. For use in a baking machine or in a normal baking oven.

waKe up to the smell oF FResh bRead

even you can become a master baker with a baking machine. And with no effort at all! With a baking machine, the bread mixes and bakes itself and the machine can be pre-programmed such that the white loaf really is ready for breakfast at 6:30 on the dot when the alarm goes off. All you need do is add the ingredients

and set bread type, baking mode, degree of browning and time, and that's it. The machine does everything else by itself.

I tested the Kenwood BM350 automatic bread baking machine for you, made of

premium quality stainless steel with a separate gluten-free programme, and am thrilled by it. Fourteen different (knead-ing and baking) programmes for different bread and dough varieties. A 58-minute quick bake programme. Three levels of browning: light, medium and dark, pre-programmable up to 12 hours. Capacity: 500 g, 750 g and 1000 g. Operation is

child's play and the end product a delight!

sweet, savouRy, substantIal, lIGht . .

There are no limits to your sweet and sa-voury fantasy with the automatic baking machine: pumpkin seeds, nuts, olives, to-matoes, dried fruit, fresh fruit, cinnamon. you can augment the base dough as your heart desires. Read the operating instruc-tions to find out whether the ingredients should be added immediately or after a specific pre-baking time. Individual bread creations are particularly suited to sum-mer picnics and garden parties.

"Keeping bread in a ter-racotta mould keeps it fresh for longer."

Anyone baking bread in a normal baking oven should mix the dough in a food proc-essor. This is quicker than using a hand-mixer (use a dough hook!) and the dough is guaranteed to be smooth. Preparation is also simple in this case, if a little more time-consuming. To ferment, I shape the dough on the baking tray and then place it in the oven, preheated to 40 degrees, for 30 minutes. It is important that the oven is preheated after fermenting and before the bread goes in for baking. This makes the bread crispier.

I have compiled a recipe selection on the left which is bound to appeal to all lovers of freshly baked white bread.

good luck and enjoy your bread!Oscar

IMPORTAnT BASIC RULeS:

Always put liquid ingredients into the container first.1. Measure ingredients accurately (electronic kitchen scales)2. Always add yeast (or sourdough) last.3. Do not add yeast (or sourdough) together with salt.4. Add bread seasoning depending on required flavour: it makes the bread 5. flavoursome and rich in variety.Addition of fruit, nuts or seeds: always when the acoustic signal sounds. The 6. dough hook will grind up the ingredients if they are added too early.Immediately remove the bread from the tin after baking and allow to cool on 7. a cooling rack.The end product depends on local conditions (soft water, high humidity, 8. elevation, properties of the ingredients etc.) So keep your spirits up if it doesn't work first time!Changing ingredient quantities: note that proportions must match the original 9. recipe. Use lukewarm ingredients when baking immediately. If you bake using a preset 10. time, i.e. overnight, ingredients should be cold so the yeast does not ferment too early.

Baking bread is child's playthe machine does it all itself when using the bread-mix baking mixture.

"For anyone baking bread in the oven: preheat and do not forget to place a

small bowl of water at the bottom of the oven."

8 yourlife

Linseed bread

Almond bread Tuscan white bread

French bread

Ingred

ients350 m

l water

10 g sug

ar350 g

Schär B

read-M

ix/Mix-Pane

20 g olive oil

7 g d

ry yeast (12 g fresh yeast)

50 g d

ried tom

atoes, cut into small cub

es50 g

(black) olives, p

itted and

chopp

ed

Method

Place all of the ing

redients (excep

t the tomatoes and

olives) into the b

aking m

achine in the order g

iven ab

ove and start the p

rogram

me.

Add

tomatoes and

olives to the baking

mix w

hen the acoustic sig

nal sounds.

This bread

goes w

ell with Italian

meats and

cheeses such as Parm

esan, Gorg

onzola, Sorp

ressa and

cured m

eat.

Tuscan white b

read

for Kenw

ood b

aking m

achine3 h

Prog

ramm

e: gluten-free; Fill q

uantity: 750 g

Ingred

ients250 m

l water

100 ml m

ilk5 g

salt 20 g

butter

250 g S

chär Bread

-Mix/M

ix-Pane100 g

coarsely ground

buckw

heat flour30 g

honey100 g

finely ground

almond

s7 g

dry yeast (12 g

fresh yeast)

Method

Place all of the ing

redients into the b

aking m

achine in the ord

er given ab

ove, select prog

ramm

e and

start.

Without alm

onds, this b

read can

also be used

for toasting.

Alm

ond b

read

for Kenw

ood b

aking m

achine3 h

Prog

ramm

e: gluten-free; Fill q

uantity: 750 g

Ingred

ients350 m

l water

5 g salt

20 g b

utter350 g

Schär B

read-M

ix/Mix-Pane

20 g honey

7 g d

ry yeast (12 g fresh yeast)

Method

Place all of the ingredients into the b

aking machine in the

order given ab

ove, select programm

e and start.

The butter can b

e replaced

by

the same am

ount of olive oil if you d

o not want to use any anim

al fats. This also g

ives the bread

a m

ore distinctive flavour.

French bread

for K

enwood

baking

machine

3 hP

rogram

me: g

luten-free; Fill quantity: 750 g

Ingred

ients350 m

l water

150 ml m

ilk10 g

sugar

5 g salt

30 g b

utter500 g

Schär B

read-M

ix/Mix-Pane

10 g d

ry yeast (15 g fresh yeast)

3 g b

read clover

50 g linseed

s

Method

Place all of the ingredients (except the linseed

s) into the b

aking machine in the ord

er given above and

start the program

me. Ad

d the linseed

s to the baking m

ix after the acoustic signal sound

s (after the rising phase).

Linseeds can b

e swap

ped

for the sam

e quantity of any other

suitable seed

s, such as sunflower

seeds, p

ump

kin seeds and

even nuts.

Linseed b

read

for Kenw

ood b

aking m

achine1 h 30 m

in.P

rogram

me: g

luten-free; Fill quantity: 750 g

In the prime of life

A father’s story

I always thought that the mothers in our association were the only ones who bear the burden of gluten-free diets in the fam-ily. Until I heard the story of one dad: “When I heard our baby’s diagnosis, I was shaken. I was thinking: what will she be able to eat? Will we ever understand her condition? Is it just a phase? And what will happen if she ever eats the ‘wrong’ type of food? I soon discovered that all of these questions do have answers. And if I want my child to have the correct attitude towards the restrictions, then I’ll have to be the first to obey the rules.” He knew that he was doing the right thing when he read a school story written by his brave girl: “I suffer from coeliac condition. I am small and quite thin for my age. I can’t eat breaded meat, milk, bread, pasta, cakes, cookies and biscuits. I don’t eat food from the school canteen, so in the morning be-fore school, my mum makes a sandwich for me. The condition doesn’t really bother me. I’m happy!” And when he managed to make the first gluten-free cake for his daughter, he felt something really special inside. “Coeliac condition has become just a way of life for us. We simply care for our darling daughter and keep an eye on what she eats.”

“Cured childhood disease”

Iva is a young woman who has had a rocky road to get to where she is today, a picture

of health. Her problems began in 1973 when she was just one year old, having been di-agnosed with coeliac condition. She was on a gluten-free diet for 8 years and then began to eat normally again. There were no changes and she had no major difficul-ties for a while, so everyone said she was cured. But she was still thin, sickly and sen-sitive. When she was 19, the intestinal prob-lems re-appeared. Specialists diagnosed chronic intestinal inflammation, followed by Crohn’s disease. A number of years of acute inflammation, remission, anti-inflammatory drugs and corticosteroids followed. When she asked the doctors whether it could be coeliac condition again, she was told “no, but everyone would do better to stick to a gluten-free diet.” Iva became pregnant at 28, and her life moved in a new direction. She even began to enjoy her health and it seemed that the Crohn’s disease was in remission. However, her health declined after the birth. She suf-fered from leg oedema, terrible joint pain and a recurrence of her intestinal problems – which meant that she had to start taking corticosteroids again. “Shortly after that,” she explains, “my mother found an article in the glas Istre newspaper which stated that coeliac condition was not a children’s dis-ease. That made me realise what my prob-lem really was, and I began a new healing process. I found the Istrian Coeliac Associa-tion, and they gave me the phone number of Dr. Peršić, a gastroenterologist at a children’s hospital in Rijeka, from whom I received ex-act instructions on what to do in order to ob-tain the correct diagnosis. I’ve now done all the tests and confirmed the diagnosis. I’ve followed a strict gluten-free diet for seven years now and I have never felt better. I am finally healthy and life is beautiful. I am infi-nitely grateful to the Istrian Coeliac Associa-tion and Dr. Peršić for their help.”

grandfathers get it, too

Coeliac condition is definitely not just a chil-dren’s disease, as granddad Rudolf can tes-tify. We usually hear the phrase “my child has got coeliac condition” but I’d never before heard about grandfathers getting it! But this is exactly what is happening more and more often. Adults or even senior citizens can also discover a gluten intolerance. Here is Rudolf’s story: “I am 74 years old, and my stomach has always hurt, ever since I can remember. All my life I was dogged by pain and horrendous attacks that would last for hours, and at night I was woken up by acid reflux. nobody knew what was wrong with me, I just had countless gastroscopies. Drugs helped for a short while, and then it’d be back to square one again. Four years ago I be-came seriously ill - I couldn’t eat anything, my health was deteriorating and I only weighed 40 kg. However, one doctor suspected the possible answer to all of this: coeliac condi-tion. It turns out I have had it all my life and I just didn’t know. At the age of 70 I found myself faced with a big change in life. Fortunately, the Coeliac Association helped me, gave me a baking machine, special flour and most importantly, armed me with knowledge. Today I am gener-ally in good health; but I can’t ignore the fact that I am an old man, and cannot recover as quickly as someone younger. I sometimes re-flect on how much less pain I would have had in my life if I had learned about my condition sooner.” Rudolf is satisfied because at least his pain was reduced, but he still emphasises that the only way around the issue is to have the answer to everything.

These are three stories from Istria, three genera-tions, three people, who along with many others, bring their joy of living to the Coeliac Associa-tion. even though we don’t meet up in person that often, we can still be found on our internet forum: www.celijakija-istra.hr/forum.

Do come and join us - exchange ideas and chat.

Marina JADREJČIĆ

The Istrian Coeliac Association made the largest gluten-free cake in the world

This is Istria, our Croatian beauty.

Iva can now live a healthy and happy life

When bread bites back true stories about the road to happiness - three generations, three views and one common goal for quality of life.

Although small, Istria has a large association of wonderful peo-ple, united by their coeliac condition. Over the years, we have been linked with festivals, tours and projects.

yourlife 11yourlife 11

Just why is it so difficult to make good bread without gluten? Bread rolls rising nicely and loaves not collapsing are at-tributable first and foremost to gluten. Baking without gluten requires consider-able experience and a complex fallback system. Flavoursome products can be made without gluten nevertheless. This fine art requires the perfect combination of experience and continual innovation. the meanInG oF bIndInG pRoteIns

The two gluten components "glutenin" and "gliadin" can bond a huge amount of water and hence provide the dough structure for bread and pastries. glu-ten, a protein, is therefore also called "glue". The dough can be formed elas-tically and forms fine pores during the baking process.

even though Schär has been making gluten-free bread for over 25 years, de-veloping a new variety is a big challenge every time. no replacement has yet been found for gluten, the protein in wheat grain which gives normal bread not only its texture but also its familiar taste. The challenge therefore is to develop a recipe which combines the perfect quantities of different natural gluten-free raw ingredi-ents to produce a dough which satisfies all requirements: one which is not too

A constant challenge: Baking without gluten ...

Ten vARIeTIeS OF nATURALLy gLUTen-FRee BReAD

“De gustibus non disputandum est.” There's no accounting for taste. This applies especially to bread. White or wholemeal, soft or crispy — everybody has personal preferences when it comes down to daily bread. For you to be able to acquire the taste of your very own gluten-free bread, we offer a selection of ten naturally gluten-free varieties: baguette, duo, panini, pan carré, ciabattine and the sweet version bon matin for lovers of white bread, or for those who prefer something more substantial, Rustico, sunna, ertha and the new pane casereccio.

Research & development

tradition & innovation in two steps

sticky, is light, rises easily and has a taste in line with current trends.

It is for this reason that Schär has been running its own R&D laboratory in the in-ternationally recognised Area Science Park in Trieste since 2003. Ten research and development experts, together with laboratory technicians (most with a de-gree in food technology), are engaged in various research projects in all aspects of naturally gluten-free foodstuffs and in re-search into new raw ingredients. Our lat-est product, Pane Casereccio with natural sourdough, was also developed in Trieste and is the result of meticulous research lasting many months.

IdentIFyInG and ImplementInG sensoRy pReFeRences

The expectations of bread depend on the consumer's preference: by and large that the product is soft, light, crispy and seeded with essentially its own inherent taste. The goal posts were set high for the latest creation, Pane Casereccio: a bread that tastes homemade, baked according to ancient master baker tra-ditions with the typical consistency and the powerful, slightly acidic taste of farm-house bread.

even breads go in and out of fashion. Today's consumers make different de-mands to those 20 years ago. The chal-

12 yourlife

A constant challenge: Baking without gluten ...

Research & development

The Pane Casereccio should taste like bread with dough that was

rolled with a rolling pin, sprinkled with flour by hand and rolled into

shape.

lenge is therefore to seek out trends whilst developing new varieties. They differ in taste, ingredients, nutritional value and shape, but they all have one thing in common: they are the result of intensive research, continually oriented towards current trends and the particular requirements of the consumer.

InnovatIon and cRIteRIa FoR sKIlled woRKmanshIp

The main goal in the development of the new Pane Casereccio was the applica-tion of skilled w o r k m a n s h i p criteria. The new bread was to exhibit all of the characteristics and the typical flavour of a tradi-tional Pane Casereccio worked by hand. It was to be tasteful and substantial, the perfect accompaniment to hearty dishes or part of a wholesome meal. It was first a question of selecting raw materials and finding a suitable combination of these ingredients to attain properties similar to wheat flour. For Pane Casereccio, the research team chose a combination of buckwheat and rice flour following sev-eral trial runs and agreement from the bakers in production (see also news re-port, p. 4 onwards).

test aFteR test untIl all RequIRements aRe satIsFIed

In the laboratory trials, different parame-ters of the trial dough must be analysed: viscoelasticity of the dough, fermenting characteristics, consistency and airiness of the baked bread, etc. The texture and taste of the end product undergoes a sensory examination by tasting special-ists in accordance with DIn (Deutsches Institut für normung), the german Insti-tute for Standardisation. Some of the objective criteria are softness, nutritional

content, consist-ency (grainy by and large), the taste of milk, of yeast, of buck-wheat/rice, acid-ity and any po-tential aftertaste

which has an overbearing effect on other tastes. Test after test is conducted, first in the laboratory and then in production until all requirements are satisfied. Pa-tience is often stretched to the limit until the product is finally developed.

Then there is only one more hurdle to overcome before the new product is launched on the market: the consum-er. Our bread is even "coeliac tested", meaning that a group of people affected by coeliac condition continually test the

latest product samples before they are available to buy. This completes the constantly changing cycle at Schär.

yourlife 13

Interview

The importance of the right diagnosisAn interview with Jernej Dolinsek, MD PHD

Dr Jernej Dolinsek knows how important the correct

diagnosis of coeliac condition is.“

coeliac condition is one of the main topics covered by the work of Jernej dolinsek, paediatrician/gastroen-terologist from the paediatric de-partment of the maribor university medical centre. besides regular di-agnostic work and research in the hospital, in the past few years he has also given lectures about coeliac condition in many eastern european countries and is currently involved in a project called cd medics, which has the important role of raising awareness among medical profes-sionals in the region.

Different approaches

“The diagnostic approach in eastern europe varies dramatically between different regions. There are some countries which have access to the latest diagnostic tools, but there are also regions and whole countries where only few centres are in a posi-tion to make use of these tests. There is also a large gap between these re-gions as regards the number of diag-nosed patients, or rather as regards the perception by medical profes-sionals about the prevalence of coe-liac condition. It is still very common to hear it being said that coeliac con-dition is extremely rare and that it is a “Western” disease. However, I have the feeling that this attitude is about to change. Quick dissemination of the latest information in the field of

coeliac condition research will certainly have a major impact on this. Sometimes I got the impression that a lack of solid medical facts presented in the native language was a major ob-stacle for changes in per-ception of the disease. Once this is overcome, there is a rapid im-provement in diagnos-tic approach,” Jernej Dolinsek explains in describing his experi-ence of diagnosing coeliac condition in eastern europe.

Changing perceptions

In this region coeliac condition is still treated as a childhood disease. “Adults are still overlooked in almost every case,” Dolinsek explains. “This can also be seen in all european coun-tries, but the gap in adults between the onset of symptoms and final di-agnosis has been much improved in many regions. It is also common to see a patient who does not appear with typical symptoms to pass several diagnostic procedures before some-one thinks of coeliac disease as the underlying cause of all the problems. It is therefore extremely important to stress that the disease is not merely a children’s disease causing chronic diarrhoea, but a systemic disease which can affect many organs and can become apparent at any age.”However, alongside these common factors, there are also differences be-tween countries. What are these dif-ferences and which countries dem-onstrate a higher awareness about coeliac condition?

Recognising coeliac condition

“Countries which have a long tradi-tion in coeliac condition diagnosis and are able to use all the available diagnostic tests, are also those where medical professionals are very much aware of the fact that the disease has many faces and can affect people at any age,” says Dolinsek. “Sadly, how-ever, there are many countries that

still have a long way to go. There are still regions which claim that there are only a few children per 100,000 typi-cally affected by the disease, and no other coeliac patients exist. Know-ing what is really the case, this must mean that all the others who suffer from the condition are overlooked,” explains Dolinsek. This could be be-cause of a lack of testing and also because of the simple fact that ex-perts do not even consider coeliac condition when confronted with cer-tain symptoms. “Once you think of a disease as being a common one, you will find the right tools to deal with it - for instance you will look up which tests are available. So maybe test-ing does not happen only because of economic deprivation, but also be-cause no one considers them to be particularly beneficial.”

Raising awareness

In Jernej Dolinsek’s opinion, there is one thing which will improve the current sit-uation and that is increased awareness. “Awareness of the true burden of coeli-ac condition worldwide, of the availabil-ity of very reliable tests on the market, of the many faces of coeliac condition and finally of the fact that by a strict glu-ten-free diet, which is nowadays much more accessible for every patient, a person with coeliac condition can live a very productive life. The number of those diagnosed is increasing. That is the fact,” says Jernej Dolinsek. “Many would agree that 1% is a very reason-able figure, and one which is backed by many studies. But I have the feeling that this is not only because we have bet-ter diagnostic tools - it is more complex than that. Certainly better testing does play an important role, but a major role is also played by the many experts and patient societies which have brought about a greatly increased awareness about the disease. We must not forget that the most effective treatment of the disease, namely with a strict gluten-free diet, has improved the quality of life of so many young coeliac sufferers in the past. For example, coeliac patients no longer fear having their own families any more, and can bear the increased risk of passing the disease onto their children,” concludes Dr. Dolinsek.

14 yourlife

30 min. easy

Simpleyoghurt cake

...and this is how you do it

Beat egg white until peaks are formed. In another bowl, stir the egg yolk and sugar into a creamy mixture, then add a pot of yoghurt, the sieved flour and the baking powder.

Slowly stir with a wooden cooking spoon (no mixer) into a dough with uniform consistency.

Then fold the egg white (already beaten) slowly into the dough just formed.

Grease the baking tin and dust with flour. Bake in the oven at 180°C for the first 10 minutes, then at 150°C for the rest of the time.

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020304

You need:250 g “Mix Pâtisserie” (Schär Mix C) 125 g sugar 125 g yoghurt (1 pot) 2 eggs 1 pack of baking powder

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