Ingredients:

1.000 g MANTLER bread backing mixture gluten-free rustic brown
1.000 g water
50 g cooking oil
30 g salt
40 g yeast

Decoration: flaxseeds and sesame

Preparation:

All ingredients have to be agitated for 3 minutes with a dough hook.

Dough relaxation: 10 minutes

Put in the dough into backing pans.
Dough insertion: 600g backing pans

Before baking it should be sprinkled with the seeds. It should be pressed a line across the bread with an in cooking oil plunged palette knife.

Dough rise: ca. 40 minutes
Backing time: 40-60 minutes in a pre-heated oven
Backing temperature: 210°C

It is also possible to intermix some spicery, sunflower seeds, pumpkin seeds, etc. as you will.

Recipe for 2 breads (550g):

Ingredients:

500 g : MANTLER gluten-free lactose-free flour
400 g: soy milk or water
50 g: cooking oil
10 g: salt
42 g: yeast

Preparation:

All ingredients should be processed to dough and put in a backing pan or shaped in loafs
Cooking time: ca. 45min in the backing pan
Backing time: ca. 45min in a pre-heated oven
Backing temperature: 220°C

It is also possible to put in bread spicery, nuts, carrots or any kind of vegetable mixtures as you will.

Hint: for a longer conservation of the loaves you can heighten the liquid a little bit (onto 500g) and bake in the baking pan.

Press:

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In the 19th century the mill got independent from immediate hydroelectricity. It increased its capacity first through steam engines and then through purchased electricity from the national grid. The expansion of the Mantler-Mühle started at the end of the 19th century.

In 1925 a serious fire destroyed the mill. In the very same year a new construction was built according to modern aspects.

After World War II the factory was brought two times to state-of-the-art. In 1973 the Hohenbichler mill which is 5km away was leased. In 1982 it was purchased. In 1975 there was erected a newly “Zweibodenmühle” in Rosenburg. In 1982 the new construction of a rye mill took place in Gars and in 1984 it was brought on line. In 1984 it was erected a hulling mill there to hull sunflower seeds and spelt. In Rosenburg and in Gars there exist facilities to process soy for human sustentation. In 1997 the roller mills of the wheat mill were reconditioned. In 1952 and 1968 there were built new elevators with a capacity of 6 300t.

The wheat mill in Rosenburg and the rye mill in Gars are computer-operated so that the grinding operation happens without employees. The performance of the wheat mill amounts 90t in 24h and off the rye mill 30t in 24h.

In 1966 it was started with the manufacturing of ready-made flour under the trade mark of Komplet and after compositions of the company Komplet Abel und Schärfer Germany. Ready-made flours are premixes of flour, sugar, starch, backery improver, shreds, etc. so that the baker only has to add water and yeast for the production of diverse types of bread and pastries.

After the fall of the iron curtain in 1990 there were founded subsidiary companies in Hungary, Slovenia, Slovakia and the Czech Republic.

In 1995 the sales and distribution was outsourced into the newly founded company Komplet Mantler G.m.b.H. & Co KG. Half of the company is owned by Mantler-Mühle Rosenburg Kom. Ges. and the other half by the company Abel und Schäfer Deutschland so that we could assure the worldwide distribution of the Komplet-products and the access to the newest developments in the nutrition science field. Today the Komplet-products can be bought in Europe and all over the world, particularly in the United States of America. The trade mark Komplet has a 30% market share in Austria.

Since the late 1980’s the Mantler-Mühle occupies oneself with food intolerances and developed a gluten-free flour mixture. At first it was sold only in direct sale and through G&M Pharma but since 2002 it is also available in grocery stores.

In May 2008 a completely new facility for the production of gluten-free mixtures is built in Rosenburg.

Since autumn 2009 there is a new gluten-free brown-bread mixture onto the market. This mixture was developed especially for the production of rustic brown breads.

As we are geared to the wishes and needs of our customers we have recognized over 20 years ago that the number of people who suffer from the celiac disease is constantly increasing. So we started with the development of gluten-free flour mixtures. After a long time of trying we assembled all-purpose gluten-free flour with excellent baking characteristics and, moreover, a very well-priced one. Our flour is available in every nameable grocery store in Austria!

Due to the rapid increasing demand on our gluten-free flour we started running a new modern production facility for gluten-free flour mixtures. This computer-controlled facility is completely separated from the remaining flour production, so that we can eliminate any possibility of contamination. There are taken samples out of every produced batch which are examined at AGES. As soon as we receive the results the batch is approved.

There are developed constantly new recipes for cakes, breads and confections of pastry in our backing-lab that we are going to publish on our homepage or in recipe portfolios. We support hospitals, dietetics and diet-assistants with free samples and recipe portfolios for cookery courses.

Due to the cooperation with the Austrian celiac disease-association, many dietetics and conversations with concerned people we figured out that there is a strong demand on rustic bread mixtures. Therefore we came out with a brown-bread mix, especially for the production of loafs of bread.

Moreover we established ourselves on the international market and we export our flour mixtures, which are approved and recommended by every celiac disease-association, into the whole European region.

Our ultimate ambition is customer satisfaction!

The principles of the QM-philosophy:

» Quality realigns on the customer.
» Quality is achieved with help of the employees in all areas and levels.
» Quality enfolds many dimensions which have to be operationalised through specific criteria.
» Quality is not a goal but a process that’s end is not far off.
» Quality doesn’t refer only to products but to services as well.
» Quality assumes to work something out trough energetic acting.

Components of the QM:

» Planning
» Navigation
» Assurance
» Improvement

Our QM-system guarantees for secure high-quality products!

To claim our high demands on our QM-system we are always looking for new and professional problem-solving strategies. The automation of certain operations is for us a matter of course just as the detailed documentation and creation of standards for products and services.

We guarantee the compliance with all legal regulations, licensing requirements and orders as well as the completion of all national and European quality and production standards.

The motivation and intensive further education of our employees is an important and supporting element for the achieving of our goals. Part and parcel of our success is the advantages of a family-owned enterprise with decisions that can be made fast, efficiently and promptly and a cooperative collaboration of all employees.

A-3573 Rosenburg 12

Tel. 02982/2901-0
Fax 02982/2901-30

E-Mail: office@mantler-komplet.at
Homepage: www.mantler-glutenfrei.at

UID-Nr. ATU18273801
DVR: 0017264
Firmenbuch Nr. FN 3999g

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