We use only the best grains from the year’s harvest at our regional grain crop. We rely on the best varieties and the strictly controlled cultivation of the grain. What does that mean?
Cultivating regions for sustainable milling
- Verification of origin down to the farmer’s field
- Short transportation routes
- Regional cultivation
- Designation of the fields
Regular field monitoring
- Regular field monitoring
- Fertilisation as needed and necessary plant protection only after intensive monitoring of the plants. “As little as possible” is our principle.
Premium grain varieties
- Cultivation of high-quality varieties of grain that have been tested for years
- Permanent quality assessment, including before the harvest to determine the quality of the crop.
- Analysis and health assessment of the grain
We also pursue a strategic objective to this end. Modern grains are heavily bred, or “hybridised”.
We address current suspicions that this is one of the causes for humans’ sensitivity to gluten by specifically promoting the cultivation of old varieties of ecologically sensible grains, thereby laying the foundation for all of our products.
It speaks for itself that this controlled cultivation occurs solely in the regions of Germany. We thus demand a ban on glyphosphate in the European community and trust the legislators when it comes to parameters and stipulations.
Sustainably harvested, regional grain is transported to our STEINMETZ mills via short routes. There it is carefully pre-cleaned and assessed for quality. The grain is then ultimately gently cleansed of non-nutritious, outer components with naturally vitalised water. This process is only performed manually.
The result is one of the cleanest and most premium grains. It is thoroughly cleansed of dirt and environmental toxins, and is thus highly digestible from the very start. Our analysis values are extraordinarily good. They fall exponentially far below all legal limits, or they lie below detection limits. This is where the unique flavour of our products originates, as the bitter substances and poor taste are removed.
This is why STEINMETZ whole-grain always tastes better.
We use especially careful milling processes at our STEINMETZ mills. With these methods we produce the valuable whole-grain included in each of our products. At the same time we grind our grain into top-grade flour with particularly good traits and nutritious values. Our mills strive for sustainability and energy-saving processes. State-of-the-art technology is used to pre-clean the grain, e.g. scanning each individual corn and corresponding sorting with regard to eligibility for the STEINMETZ process.
Every STEINMETZ product is based on a health- and enjoyment-oriented recipe. We are real “sticklers for principle” when it comes to abstaining from additives. This is because we only accept ingredients that Stefan Steinmetz himself was familiar with, and which he permitted for purposes of his STEINMETZ 1892 purity principle.
Yet our recipe-based mindset is actually quite simple.
All you ever need:
STEINMETZ pure flour, whole-grain, and only the best ingredients!
All recipes are based on the time of the dietary reform and your desire to give people healthier, more nutritious food.
STEINMETZ products are thus among the few artefacts from German history that are unbiased and very positively proven. Stefan Steinmetz’s ideals as one of the dietary reformers are our maxims for the modern day.
STEINMETZ whole-grain enjoys a wonderful reputation, and in many taste tests it comes out as the clear winner over competitors in terms of flavour. But flavour alone is not the reason why we always use STEINMETZ whole-grain in all of our products. Numerous studies show that consuming whole-grain can help significantly reduce the prevalence of diseases of civilisation.
That is why you will find whole-grain content from 5 – 100 % based on the respective quantity of flour in all of our products. This is how we help consumers enjoy consuming natural vitamins, minerals, and essential fats.
You taste the difference because our STEINMETZ whole-grain is especially aromatic, flavourful, and moist – including in products that you would not necessarily expect to have these traits.
Whole-grain nutrients (all non-guaranteed approximate values)
|per 100 g
||wheat flour (type 405)
||whole-grain flour (type 1700)
Why are the nutrients in whole-grain so important? All nutritionists agree that whole-grain is healthy because the nutrients in whole-grain products like bread, cereal, or noodles simply provide more strength and energy. Blood sugar levels do not decrease to the point that you can no longer concentrate over a long period of time, and energy is provided better and more evently throughout the body.
People who eat whole-grain on a regular basis are not as prone to gaining weight due to a ravenous appetite, and are generally not as overweight. A breakfast that contains STEINMETZ whole-grain allows for blood sugar levels to rise uninterrupted more gradually and for longer periods of time than sweets and wheat flour products low in fibre. The mind becomes more efficient and reactive as the brain is provided with more energy. But there are other health benefits to whole-grain: The minerals it contains, like magnesium, strengthen the nerves and muscles; vitamin E and B-vitamins also support the nervous system and improve concentration. Calcium strengthens the bones and prevents many symptoms of disease from forming. The greater levels of fibre compared to white flours naturally regulate digestion and the metabolism.
Want more info? Read more here. https://www.healthgrain.org/
STEINMETZ products do not include anything that does not belong.
We consistently and uncompromisingly abstain from modern technological additives of any sort. This applies both to our product recipe as well as the individual ingredients used in the recipe.
Our top priority is always the quality of the ingredients in accordance with our STEINMETZ 1892 purity principle. We are always assessing them for quality and look solely for especially good ingredients. Quality is always more important to us than cost.
Organic products allow additives that we at STEINMETZ are neither familiar with, nor allow!
Here is an overview:
Permitted additives in organic foods: agar-agar, E-406 algin, E-400 alginic acid, alpha-tocopherol, E-307 ammonium carbonate, E-503 annatto, E-160 b argon, E-938 ascorbic acid, E 300 calcium carbonate, E-170 calcium chloride, E-509 calcium citrate, E-333 calcium lactate, E-327 calcium phosphate, E-341 candelilla wax, E-902 carbon dioxide, E-290 carob gum, E-410 carrageen, karragheen, furcelleran, E-407 citric acid, E-330 delta-tocopherol, E-309 gamma-tocopherol, E-308 glycerin, E-422 guar gum, E-412 gum arabic, E-414 gum tragacanth, E-413 helium, E-939 karaya, E-416 lactic acid, E-270 lecithin, E-322 magnesium carbonate, E-504 malic acid, E-296 nitrogen, E-941 oxygen, E-948 pectin, E-440 potassium alginate, E-402 potassium carbonate, E-501 potassium disulfide, E-224 potassium hydroxide, E-525 potassium lactate, E-326 potassium nitrate, E-252 potassium nitrite, E-249 potassium tartrate, E-336 silicon dioxide, E-551 sodium alginate, E-401 sodium carbonate, E-500 sodium citrate, E-331 sodium ferrocyanide, prussiate of potash, E-535 sodium hydroxide, E-524 sodium lactate, E-325 sodium-L-ascorbate, E-301 sodium nitrate, E-251 sodium nitrite, E-250 sodium tartrate, E-335 sulphur dioxide, E-220 talcum, E-553 b tartaric acid, E-334 tocopherol, E-306 xanthan gum, E-415
But what do we do at STEINMETZ?
We simply get rid of all of the additives. We also abstain from anything that could be sensible from a technological perspective, but which does not improve the quality of our products. Stefan Steinmetz set the bar for us. What he knew and used in 1892 remains the foundation of our recipes to this day. That is why you will never find STEINMETZ products that cannot be made without modern additives.
WE ARE UNCOMPRIMISING ON THIS PRINCIPLE!
Some examples of our mindset:
You can’t have lye pretzels without lye
Our purest soda lye, used long ago for baking, completely dissolves during the baking process but also provides the unique, great flavour.
An old traditional product – that’s what we like. But here you won’t find any additives that you can otherwise find on most lists of ingredients (mono- and diglycerides, guar gum, etc.).
Sea salt isn’t necessarily sea salt
We prefer to use natural sea salt in our products. Like many other sea salts, this does not come from cheap springs currently suspected of containing micro-plastic anti-caking agents. We only use top-quality salt from tested springs.
Canola seed oil instead of canola oil
Before being pressed for oil, we at STEINMETZ shell the canola seeds and eliminate any environmental toxins and bitter compounds, like we do with our grain. Of course, we only use golden-yellow, premium canola seed oil and no cheap raffinate in our products.
Orange juice instead of citric acid
Looking at the list of ingredients often gives the all-clear. You can see citric acid included in the ingredients and think it tastes like citrus juice. Nonsense! The citric acid used is a product of Chinese biotechnology, and can also be a result of genetic engineering. We do not use this substance and instead trust the power of natural citrus juice – orange juice.
We are happy to answer any further questions about the STEINMETZ 1892 purity principle.
We produce in modern facilities that manufacture sustainably and very carefully for us under the greatest quality standards. Along with publicly recognised auditing agencies, these companies are also assessed by STEINMETZ auditors. We specifically promote our partners’ sustainability and are constantly assessing them for overall efficiency.
We especially value energy-efficient production. We only work with facilities that have special experience with and knowledge of the respective product. In accordance with our compliance standards, our contracts also include the agreement to adhere to the legal regulations for the employees. Product highlights are designated on packaging and flyers with meaningful icons so as to give the customer a quick and simple means of orientation.