yourlife 16th year - 11/2010 - Schär No 40
THE SCHÄR MAGAZINE FOR A HIGHER QUALITY OF LIFE
The art of creating sweet masterpieces… RESEARCH & DEVELOPMENT: Products put to the test SPECIAL: Please don’t cheat!
Editorial
Dear reader, The sweeter things in life are the subject of our news report, in which we take you on a short inspection of the Schär bakery. Our master pastry chefs explain how our constantly expanding and diverse range of sweet treats is created by a team of experts as well as the role that chocolate, the king of all sweet vices, has to play. Speaking of chocolate: this issue’s recipe pages feature extra-chocolatey recipes and, what’s more, we have added a new chocolatey product to our range of sweet treats. Look out for the new Ciocko Sticks made of delicious shortbread and covered in an especially generous chocolate coating. Finally, there is some more good news from our Schär Club, which now has more than 22,000 members in 114 countries. In future, YourLife will also be available as an online magazine, meaning that we can help protect the environment and you can read interesting articles and information about new products before the print version is even published. What’s
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In the prime of life: Exploring eastern Europe/ widening gluten-free roads
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Special: Please don’t cheat!
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Research & development: Products put to the test
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LEGAL NOTICE: Schär Communication & PR | Winkelau 9, I-39014 Burgstall, Italy | www.schaer.com | yourlife@schaer.com
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more, many articles will be accompanied by audio and video material. Simply click on these exciting extras to find out more.
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I hope you enjoy reading the latest edition of YourLife. Best wishes, Ulrich Ladurner
Contents
News report: The art of creating sweet masterpieces…
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@Schär: New sweet treats from Schär
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Art of cooking: Want to have a gluten-free party? Look no further!
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News report
The art of creating sweet masterpieces… Who said sweet treats were sinful? Certainly not our master bakers and those of us with a sweet tooth. Our talented bakers know just how much care and artistry is required to create delicious gluten-free treats. Let's take a look behind the scenes at our delicious-smelling bakery… astically about how baking is a treat for all the senses. Today, for instance, a real expert would be able to detect Pepitas and Mini Sorrisi. JUST LIKE AT HOME, ONLY BIGGER
Master baker at work!
When the wind is blowing in the right direction, you can tell which sweet treats our bakers our working on from a long way away. “A well-trained nose can even
work out exactly which products are being produced that day,” reveals Peter, Head of Production at Schär in Dreihausen (Germany), speaking enthusi-
When you enter the bakery, you can‘t help but ask yourself whether this is paradise. This is the place children dream about: biscuit dough mixing bowls so big that you could almost take a bath in them, countless baking tins in all shapes and sizes, and waves of delicious aromas which make your mouth water. The bars of chocolate used to make the chocolate biscuits and chocolate coatings are a true feast for the eyes. They look just like normal bars of chocolate, only they weigh between 15 and 20 kg! “Here, we bake in the same way as we do at home,” the baking team tells us, “just on a much larger scale”. Each time that they sample a freshly-baked biscuit, our bakers check to ensure that it really does taste homemade. Even after many years‘ baking experience, “you never get tired of the taste of a biscuit straight out of the oven,” smiles Peter, whose favourite sweet treats are chocolate ones, because this expensive raw ingredient provides “the most exquisite finish to any sweet dish”. The team bakes an enormous range of biscuits around the clock on four different oven lines – everything from single and double-decker biscuits, cookies, to all manner of other biscuits, both with and without a chocolate coating, with a filling
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Our bakery’s latest creations
or without. The team also takes great care to package the biscuits in an attractive way. Of the different packages available, the team‘s favourites are the luxury packages in which the products are carefully packaged in individual portions or trays. ARTISTRY COMBINED WITH THE BEST INGREDIENTS Baking without gluten is an exciting challenge because it is the gluten which usually holds the dough together. The team is convinced: “What we do here is a real art form. You can imagine how difficult it is to design a dough which sticks together.” Gluten-free baking is not only very different from conventional baking in terms of technology,
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it also requires detailed research to find new ingredients and develop new recipes. This research is the responsibility of the Schär Research and Development Centre at the Area Science Park in Trieste. Before a recipe is approved for production at the Dreihausen bakery, a number of hurdles have to be overcome including: the selection and designation of raw ingredients, finding the ideal combination of ingredients, conducting objective sensory tests with trained testers and, last but not least, organising Schär Sensory Club tastings in which consumers of gluten-free products in various different counties give their opinion on the new sweet product. The main priority is always to achieve the best-possible taste using carefully selected ingredients. “We don‘t produce products in bulk; therefore we use extremely high quality raw ingredients , some of which we make ourselves.” Consequently, our baking team is convinced that “our products are not only good for consumers with special dietary needs; they also contain many ingredients which make for a
healthy, balanced diet”. In terms of taste, our products are in no way inferior to their non gluten-free counterparts. “The butter biscuits, for example, have been a fantastic success.” Another favourite with our team are the new Ciocko Sticks with their delicate shortbread centre and special chocolate coating. “The mixture of plain and milk chocolate gives these biscuits a real kick.” WITH CARE AND UNDERSTANDING Peter and his team are “their” products‘ biggest fans. “We work very closely together. With gluten-free products you have to take much more care and be very diligent when handling the ingredients.” Comprehensive, tight controls form a fundamental part of the team‘s day-today work; ensuring that every employee understands the importance of quality is a task which the team takes very seriously. Even the slightest defect is reported immediately, from the raw ingredients through to the end product. “The first biscuit that comes out of the oven must look and taste exactly the same as the last.” To ensure that they are always up to date, our bakers take part in training sessions each month during which they learn about gluten-free and allergenfree work practices as well as any developments in the areas of quality and hygiene. “Everyone puts their all into their work and feels personally responsible
News report
for the quality of our products. Safety and customer satisfaction are our number one priorities.” The bakers at the Schär bakery in Dreihausen work around the clock from Monday to Saturday. The three shift operation not only enables us to meet the large demand for glutenfree biscuits and sweet products, but also helps to protect the environment. “It takes 45 minutes for an oven to reach temperature and uses a large amount of gas, electricity and air pressure. The situation is similar when itt comes to slowly shutting the machines down.” EACH TO THEIR OWN: THE FOUNDATION OF VARIETY “Sweet products have e us scale always formed an importt Baking on an enormo ant part of our range. Even Ladurner, who advocates sweet treats people who have to follow a particular as “food for the soul” – provided that diet should be able to treat themselves to something sweet without having to they are “enjoyed in sensible amounts” worry,” says Dr. Schär President, Ulrich of course. Over the years, the popularity of sweet specialities among consumers with coeliac condition and these consumers‘ input in the development of new products has led to the creation of an enormous variety of different products. In order to meet this growing demand, the Schär bakery was relocated to Dreihausen four years ago. Today this bakery produces exclusively biscuits and sweet products. Ulrich Ladurner, one of Schär‘s visionary pioneers, remembers the early days well: “We began to produce our own products 25 years ago.” Our Savoiardi sponge fingers were the first sweet masterpieces produced by Dr. Schär and the starting point for the development of our own technology. Back then, our team of just three bakers made these first biscuits out of egg, rice flour and cornflour by hand. “Industrial scale production began in 1990,” because there was increasing interest on the Italian market – which was Schär‘s main market at the time – in certain traditional products such as Frollini biscuits. Since
then, our product range has expanded over time to incorporate many national specialities and favourites: the Italians are fond of their Frollino, just as the Spaniards love their Galleta Maria and in German-speaking countries everybody loves the classic butter biscuits. The preferences and requirements of particular groups have a major role to play in the development of our products. For instance, children prefer something chocolatey such as the much-loved Gris&Ciok – incidentally the first glutenfree product of its kind on the market. Schär also seeks to accommodate the requirements of people with coeliac condition and other additional allergies by producing not only wheat-free products, but also lactose-free products. Whether it is sandwich biscuits, cookies or extra chocolatey treats, our aim is always to ensure that everyone, both young and old, can enjoy their favourite gluten-free biscuits.
Play audio material in the Schär Club at www.schaer.com
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@Schär
Our sweet masterpieces In recognition of the exceptional quality of their most recent creations, we have awarded our master bakers a heart-shaped masterpiece award made of chocolate. The fact that we value the artistry of our bakers is also reflected in our advertising, which pays homage to the creative genius of those old unforgettable masters: just as Raffael and Botticelli took their art to the hig-
hest level, our master bakers put all of their heart, dedication and d skill into creating tin ing g their own delicious elil ci co ou us works of art. The fact Th he fa act c tthey he ey have been created te ed by true tru rue e masters mast ma ster st ers er s is clear to see. D Delight elig el ight ig ht iin n ir irre irresistible re esi sis stib st stib ble e treats, favourite cl c classic assi as sic c bi b biscuits scui sc uits sa and nd nd
exciting e ex x new creations! Discover D Di s the sweeter side o a gluten-free life with the of sweet s swee sw wee masterpieces from Schär. Schä Sc hä är. r. Details of all our De masterpieces can be found masterp at ww www.schaer.com/ masterpieces/ m
Mini Sorrisi: cocoa sandwich cookies with milk-cream filling The smaller version that is still big news! Like its big brother, Mini Sorrisi also truly hits the spot. A crunchy chocolate biscuit with the finest cream filling and a touch of vanilla that will quickly make you ask for more.
Pausa ciok: for sweet-toothed gourmets of all ages
You can also view our complete product range at www.schaer.com/products/
Not only a wonderful treat for the kids: tender sponge cake with a delicious, milk-cream filling and covered with cocoa icing – a snack couldn’t be more seductive. Not only are they free from gluten and wheat, but also free from artificial colouring, and they’re absolutely cram-packed with a cream filling containing oodles of milk!
The new Sorrisi: even bigger and better! Great for sharing or a sneaky snack: our new Sorrisi are not only bigger, but also taste twice as good thanks to our new recipe. Between the crunchy twin biscuit layers hides a delicious chocolate cream filling – all naturally gluten-free.
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@Schär
Petit: a fine aroma in a convenient size A perfect flavour, a crunchy bite, a convenient size: the new Petit has everything that goes to make a classic. The cookies with the extra fine butter aroma are already individually packaged, which make them an ideal sweet snack to pack for sport, play and when when out and about.
Wafers al Cacao: a favourite biscuit no matter how old you are! A favourite treat no matter how old you are, which you just won’t be able to get enough of: the delicate wafers made from exquisite gluten-free ingredients melt in the mouth and are topped off to perfection by the delicious chocolate cream filling.
Biscuits with chocolate: Ideal for between-meal snacks or for those who just want to nibble on something sweet.
Twin B Bar: the chocolate snack with a bite First of all, the creamy-smooth milk chocolate literally melts on the tongue, then comes the crispycrunchy wafer layer: opposites really do attract and have now united to become a perfect whole in the form of the new Twin Bar.
Ciocko Sticks: who said chocolate was sinful? They‘re finally here! The new gluten-free Ciocko Sticks with extra chocolate will satisfy even the sweetest tooth. These scrumptious, crunchy shortbread biscuits are surrounded by a sinfully delicious chocolate coating. Just one small tip: make sure you find a really clever hiding place for these Ciocko Sticks!
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Art of cooking
Want to have a gluten-free party? Look no further!
Register for the Schär Club to gain exclusive access to our 650 recipes at www.schaer.com/club-benefits/
It’s not every day you get a chance to celebrate, so you have to make the most of it. You want to be able to relax and enjoy your party; in this issue I will show you how you can give your family, friends and, of course, yourself a real gluten-free treat without too much effort. So let‘s get the party started! Whethe Whether it’s someone’s birthday, a visit from friends, birthda a hou housewarming party or a gra graduation, there are always plenty of reasons to celebrate. When everyone’s celebra in a good goo mood and spirits are high, hig nothing, not even a glu gluten-free diet, should dampen the party mood! damp A SPONTANEOUS PA PARTY You’ve decided to throw an impromptu party at your house, on your balcony or in your garden? No need to panic! With a little improvisation and willingness to experiment, as well as my simple practical tips, you can easily organise a fantastic, stressfree party with delicious food – all glutenfree of course. To satisfy those peckish feelings between meals and to enjoy that laid-back lifestyle when you hit the beach in summer or the slopes in winter, it is always a good idea to stock up with plenty of Crackers, Grissini, Saltí or Fette Croccanti as a practical alternative to bread. Wrapped in a serviette and served in a glass, these attractive bread sticks will make a great impression at your impromptu party. Add some Crackers in a colourful basket or bowl, et voila! You have gluten-free snacks ready to serve. On your way ay home, pick p up some drinks and some gluten-free sa sausages or unmarinated meat, such as stea steaks or chicken breast, to barbeque, grill or sh shallow fry. Add colour to the table with so some colourful salad and raw ve vegetables – peppers, gherkins and tomatoes gher taste great in summer, tas while fennel, cauliflower wh and carrots are good a winter options both for w dipping and in salads. dip AN EVENING WITH FRIENDS A If you are planning a smaller party, I would recommend that you choose a menu which
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does not contain any gluten, so that you can enjoy your party without any worries. Surprise your guests with tasty snacks and side dishes from our recipe pages, such as our delicious “quick pan-fried bread”, or browse through the Schär Club pages at www.schäer.com. During the warm summer months, Spanish “Pan con ajo” makes a fantastic welcome canapé: simply make diagonal cuts in some gluten-free Baguettes or Mini-Baguettes (as if you were cutting slices) and fill them with garlic butter. Bake them in a preheated oven for five minutes and in no time at all, you have a canapé which tastes great straight from the oven. Depending on the main dish, rice, risotto, rosemary potatoes or grilled polenta all make fantastic side
dishes. When organising bigger events or attending someone else’s party, it is best to designate a gluten-free area of the kitchen or to set up a separate barbeque and serving table exclusively for gluten-free food. When inviting your guests, let them know that there will be a separate gluten-free area. It is best to prepare dips and salad dressings yourself. Olive oil with chopped garlic makes a great dip for vegetables or salads and is easy to prepare; alternatively you could make a simple butter or quark and yoghurt-based dressing with herbs and salt, or a quick Liptauer dip with paprika, chives, onions and garlic. If your guests ask what they should bring, suggest drinks, grilled vegetables, undressed salads or a fruit salad for dessert.
TIPS FOR GLUTEN-FREE PARTY FUN: > Use a separate cooking area or barbeque for the gluten-free food. > Prepare an any dips and sauces yourself. Not only can you be sure that they are gluten-free, but they are also healthier and taste better. > Dress salads with vinegar and olive oil or home-made dressings. > If you are holding your party outdoors, colourful Chinese lanterns and tea lights in bowls always create a fantastic impression. > Surprise your guests with exciting decorations: for example, in summer, you could place small painted pots of herbs or cress on the table. Your guests can then pick some and sprinkle it on their food.
If you are the guest: > Let your host know that you have to follow a gluten-free diet and will bring your own gluten-free food and beer. > Take your own marinated meat and sausages along to barbeques. > Use your own cooking utensils. > Take along some gluten-free Crackers, Grissini or bread. > Offer to make a salad dressing, so that you know the salad is ok for you to eat. > Take your own seasonings and sauces along with you. The Schär Club contains some fantastic recipes that you can try out at home. Have a look at www.schaer.com. > Before leaving for the party, prepare some potatoes and vegetables ready to be cooked in the oven. Just brush some foil with olive oil and wrap around half-cooked potatoes or raw vegetables, with herbs if you prefer.
SPICY BRIOCHE DOUGH PESTO SWIRLS
CHOCOLATE SLICE WITH APRICOTS
QUICK PAN-FRIED BREAD
CHOCOLATE AND MARZIPAN TORTE
SPICY BRIOCHE DOUGH PESTO SWIRLS
A 2 - 3 hours
Roll out with the aid of the silicone sheet. Wrap with cling film and place in the freezer for 1 hour. Then carefully cut into slices with a serrated knife. Place on a baking tray lined with baking paper and brush with the egg yolk/milk mixture. Bake at 230°C for approx. 10-12 min. until golden brown.
Preparation Dust the dough with flour and roll out and fold over 3 times. Divide the dough into two halves and roll out into a 20 x 24 cm rectangle on a floured silicone sheet. Spread with half of the pesto. Sprinkle half of the chopped pine nuts over this.
Filling: 1 jar of pesto, 40 g pine nuts, 1 egg yolk and 1 tbsp milk for brushing, course salt for sprinkling.
Preparation time: 20 - 30 min | Resting time: 1 hour 40 min | Baking time: 10 - 12 min
Ingredients Starter mixture: 100 g butter, 20 g Schär Bread Mix - Mix B. Yeast dough: 250 g Schär Bread Mix - Mix B, 1 large pinch of salt, 5 g dried yeast, 30 g soft butter, 1/8 l milk, 1 medium sized egg, 1 egg yolk, flour for kneading.
Preparation To make the starter mix, knead the butter well with the flour and roll out into a rectangle between two layers of cling-film. Cool for 30 min. Mix the flour with salt and dried yeast. Heat the milk and butter to approx. 40°C. Add the liquid with the egg and egg yolk to the flour mixture and knead for 3 to 4 minutes to form a smooth dough. The dough should come away from the sides of the bowl. Roll out the dough on a floured silicone sheet. Place the starter mix in the middle of the sheet. Fold the dough over this. Allow to rest for 10 min.
CHOCOLATE SLICE WITH APRICOTS
QUICK PAN-FRIED BREAD
Ingredients
Preparation time: 15 min| Resting time: 30 min | Baking time: 6 min
Preparation
250 g Schär Bread-Mix, 1 tsp salt, ½ tsp sugar, ½ packet dried yeast, 1 tbsp olive oil, 100 ml lukewarm milk, 100 ml lukewarm water.
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50 min
80 min
Gluten-free marzipan is easy to make at home. In the Schär Club, Oscar recommends using 500 g shelled and ground almonds or almond flour, 500 g icing sugar and 50 g edible rosewater from the chemist or pharmacist. Simply mix the ingredients together and work them into a smooth, pliable dough.
For decoration: 30 g marzipan, 1 tbsp. icing sugar, 2 drops of red food colouring, 4 glacé cherries.
170 g marzipan, 100 g sugar, 1 vanilla pod, a pinch of salt, 6 eggs, 120 g Schär Mix Pâtisserie, 30 g cacao, 100 g chopped dark chocolate or chocolate drops, 200 g dark chocolate glazing.
Ingredients
You can also bake the cakes in a waffle iron. They can also be easily frozen and reheated in a toaster. As an alternative, add dried Italian herbs to the dough or brush the cakes with garlic oil after baking.
Mix the flour and salt in a mixing bowl. Make a depression in the centre. Add the yeast and sugar and about 1/3 of the liquid. Wait for about 10 minutes until the yeast forms bubbles. Add the remaining liquid and olive oil and knead to a smooth dough. The dough should just come away from the sides of the bowl. Cover the bowl with a damp cloth and leave to rest for 10 minutes.
Cut the dough into four pieces on a floured baking board. Form into balls using wet, lightly oiled hands. Press the balls into flat round cakes with your hand. Place the cakes on floured baking paper in a warm place and leave to rise for a further 10 minutes.
Heat a non-stick pan and brush lightly with olive oil. Bake the cakes on each side for about 3 minutes until golden brown.
CHOCOLATE AND MARZIPAN TORTE
Preparation time: 40 min | Baking time: 40 min
Preparation
65 min
Ingredients
A
Preparation
Preparation time: 20 min | Baking time: 30 - 35 min
Melt the chocolate in a bain-marie and leave to cool slightly.
200 g Schär Mix Pâtisserie, 2 bars of plain chocolate, 5 eggs, 200 g butter, 150 g sugar, 1 small packet of vanilla sugar, a pinch of salt, 3 level tbsp. baking powder, 1 large tin of apricots (800 g), icing sugar for dusting, baking parchment for baking tray.
Beat the egg whites until they form stiff peaks and place to one side. Cream together the butter, sugar and vanilla sugar. Gradually stir in the egg yokes until the mixture is light and creamy. Mix together the baking powder and Schär Mix Pâtisserie and stir this and the chocolate into the mixture. Gently fold in the egg whites. Spread the mixture over a baking tray lined with baking parchment. Drain the apricots and spread them evenly over the cake batter. Bake the cake in a fan oven at 175°C for 30-35 minutes and leave to cool on a wire rack. Dust with icing sugar before serving.
The cake also tastes delicious if, instead of apricots, you use sour cherries or any other fresh fruit that is in season!
Break the marzipan (170 g) into chunks and place in a mixing bowl. Scratch out the vanilla pod and add the seeds, 2 eggs, 4 egg yolks and 50 g sugar to the bowl. Beat the ingredients together until the mixture has a creamy consistency. Add a pinch of salt to the egg whites and beat until they form stiff peaks. Add the remaining 50 g sugar and beat a little more. Fold the beaten egg whites into the mixture. Mix the Schär Mix Pâtisserie together with the cacao and sieve into the mixture. Add the chocolate pieces and gently fold into the mixture. Spread the mixture over a springform tin (26 cm) lined with baking parchment and bake in a fan oven at 170°C for approx. 40 minutes. Check the cake is ready using a knife. Turn the cake out of the tin, remove the baking parchment and leave to cool. Glaze the cake with melted chocolate glazing. To decorate, knead the marzipan together with some icing sugar. Sprinkle the work surface with icing sugar and roll out the marzipan. Cut out circles measuring 3-4 cm in diameter and cut these in half. Press them together to form little bags. Place a small piece of glacé cherry inside. Dye the rest of the marzipan with a drop of red food colouring, roll out and cut into small heart shapes.
Milly’s kitchen tip
Muffins
Want to know more? You can also find funny postcards, tricky quizzes and delicious recipes in my world on the internet. Just visit
and off you go! I am looking forward to your visit and to receiving post from you!
40 min.
easy
...and this is how you do it
01 You need: 300 g (10 1/2 oz) Schär “Mix Pâtisserie” Mix C, 125 g (4 1/2 oz) sugar, 3 eggs, 125 ml (1/2 cup) butter, 100 ml (3 fl oz) milk, 2 level tablespoons baking powder, 1 packet vanilla sugar, a pinch of salt, 150 g (5 oz) blueberries (or other fruits)
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Mix the butter together with the sugar, vanilla sugar and salt together until foamy. Add the eggs and the milk and stir well. Sift the flour into the mixture, add the baking powder and mix well. Finally, add the blueberries. Pour the batter into paper baking cups on a baking tray or into muffin tins (either way, fill only halfway up). Bake in a preheated oven at 180° C (350° F / gas mark 4) for 20 to 25 minutes.
In the prime of life
When they ta ke a picture of you, instead of saying cheese , you can say gluten-free!!!
Meeting of AOEC S wor
king group, Helping
coeliacs, in Belgrade
in 2007
Exploring eastern Europe/ widening gluten-free roads “We have to get out there and clearly communicate our wishes and requirements.” That’s Tadej Ornik’s message to anyone who is on a gluten-free diet. He leads the way by setting the best possible example. Tadej Ornik’s reaction to his diagnosis was surprisingly calm and mature for a teenager. “For me coeliac condition was never a disease, but just another way of living.” As he points out with a hint of selfmockery: “I was not driven to the depths of despair; I was given an opportunity to live my life to the full. I believe that those of us who are diagnosed early are the lucky ones, as we don’t suffer any medical problems as a result of coeliac condition, provided that we stick to the diet.” The only downside is that you can’t eat gluten. Nonetheless, when Tadej was first diagnosed over eighteen years ago, the range of gluten-free products available in his home country left something to be desired, as did people’s awareness of the condition. Looking back at the situation he found himself in, he explains matterof-factly: “I had a choice: I could either complain or try to change things.” He took the second option. He immediately put his personal strengths to good use: “I started to work for the coeliac society on projects which focused on communication.” MAJOR STEPS FORWARD Today, life without gluten in south-eastern Europe, particularly in Slovenia and Croatia, is completely different: “The changes over the last two decades have been incredible,” Tadej smiles, pleased with the progress that he himself has helped to bring about. He has been active in the Slovenian coeliac society and also AOECS, and now he is a Schär representative, primarily for eastern Europe,
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and seeks to increase awareness about coeliac condition in the region. “In my home country of Slovenia, coeliac condition is quite well known among the general public, the coeliac society is strong, you can buy gluten-free food in all supermarkets, and restaurants have also started to offer gluten-free dishes.”
Admittedly many other countries in eastern Europe are still a long way off achieving an acceptable standard both in terms of diagnosis and the range of products available to coeliacs. For Tadej this is a challenge which he is only too pleased to tackle!
THERE’S STILL LOTS TO DO!
“Enjoy your gluten-free life and use it to your advantage.” That is the motto of former sports reporter Tadej Ornik. When he was diagnosed with coeliac condition 18 years ago – just as he was starting secondary school – this determined and optimistic young man immediately set out to increase people’s knowledge about the condition. Soon after, he became active in the Slovene coeliac society as the organiser of summer camps, lectures and media activities. He also participated in the “Helping coeliacs” group organised by the AOECS which was developing projects in eastern Europe. Today, he is responsible for organising Schär projects to increase awareness of coeliac condition in eastern Europe. In his free time, this fun-loving amateur cook likes to travel and surf the internet, often seeking inspiration from Oscar’s recipe collection. One of his absolute favourite recipes – Lasagne – is now available in the online edition of the YourLife magazine at www.schaer.com.
For Tadej, there are two separate ‘realities’ when it comes to life without gluten. On the one hand, significant progress has been made in terms of diagnosis and the level of awareness about coeliac condition, in particular in western Europe. On the other hand, coeliacs still face many challenges in their day-to-day lives – particularly when they’re out and about – which we all need to address. “No matter where we are, we need to clearly communicate our wishes and requirements.” This is Tadej’s key message to others with coeliac condition. “Why should we feel like victims, just because a lot of restaurants don´t care about coeliac condition and when we ask for our fish grilled they explain to us that there is just a little bit of flour on it! We can choose coeliac-friendly restaurants, but there is still a long way to go if we are to make some good restaurants coeliac-friendly.” Tadej implores us to keep trying: “If I always choose something that is naturally glutenfree from the menu and never alert them to my needs, nothing will change. But if my friends and I make them aware that we are unhappy each time we visit, at least some will decide to step on the gluten-free road.”
WHO IS TADEJ ORNIK?
Tadej’s favourite recipe “Lasagne” is now available from the Schär Club in the online version of YourLife: www.schaer.com
Special
Please don’t cheat! Keeping to a gluten-free diet is an issue which concerns people with coeliac condition and is also the subject of many studies. Schär’s aim is to improve people’s quality of life through high-quality, safe products and comprehensive services. Failing to keep to a gluten-free diet often leads to the development of unpleasant symptoms. Because of this, most people with coeliac condition are very careful to keep to their diet. Nonetheless, the daily obstacles faced by those with coeliac condition can give rise to unwanted feelings. According to recent studies, these feelings cause people to knowingly commit “dietary sins” more often than might be expected. Not everyone experiences the same painful punishment, but the possible health risks remain the same. COELIAC CONDITION IN FOCUS Numerous studies into gluten-intolerance deal with its effects on different aspects of life and people‘s ability to maintain a gluten-free diet. Particularly when they first adopt a gluten-free diet, people are very aware of its effects on their day-today life. Studies into dietary compliance have produced some interesting results. One area of investigation has been the effects of strict compliance with a glutenfree diet. Strict compliance with a glutenfree diet restricts many aspects of life and the feelings associated with this create a desire to cheat. However, this apparent dilemma is becoming less relevant in view of the increasingly large range of products available and the many other initiatives where the main priority is to give people a better quality of life. QUALITY OF LIFE A gluten-free diet affects all areas of life. Insufficient labelling of foodstuffs and the feeling that it is impossible to avoid gluten often tempts people not to follow the diet as strictly as they should. Our bakers, chefs and confectioners are therefore developing an increasingly wide range of products, which provide complete security and eliminate the feeling of not being able to enjoy food as much as others. Moreover, the Schär “Food Service” project aims to generate greater awareness and understanding amongst people working in various fields. The objective is to ensure that coeliac condi-
tion is not something unknown or out of the ordinary for catering staff on aeroplanes, ships and trains, as well as in schools, public institutions and, of course, restaurants. 100% GLUTEN-FREE How seriously do we really take our gluten-free diet? There is often a wide difference between subjective and objective answers to this question. A study involving both sexes in the USA (Lee) showed that 98 percent of participants kept to their gluten-free diet. However, on closer examination of the different areas of life, the results painted an alarmingly different picture. Exactly where are the weak points? When attending social events (men in 81, women in 88 percent of cases), eating out (men in 82, women in 88 percent of cases) and eating with friends (men in 58, women in 67 percent of cases), people with gluten intolerance are more likely to abandon all good intentions. The reasons, as has already been alluded to, include a feeling of restriction (73 percent), a sense of creating awkwardness for the rest of the group (69 percent), difficulty in complying with the
diet (68 percent) and the simple desire for a more varied diet (45 percent). 33 percent of those questioned also had an issue with the higher cost of gluten-free food.
ANNE ROLAND LEE
Qualified education worker, registered dietician, accredited dietary and nutritional advisor for Schär USA
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Research & development
Products put to the test Dr Schär products go through many different stages on the way to becoming safe, gluten-free, tasty treats. One of these is comprehensive testing by trained tasters: their judgements about the taste, appearance, aroma and quality of a product as well as other criteria are a decisive factor in whether products make it onto our shelves at home. A delicious shortbread biscuit which is delightfully crunchy in the mouth and surrounded by smooth, glossy, delicate, melt-in-the-mouth and exceptionally rich milk chocolate. This, for example, would be the very exacting “requirements profile” for our new Ciocko Sticks. However, before this new gluten-free biscuit variety enters our range of sweet treats it has to undergo a long process.
WORKING TO ACHIEVE THE PERFECT TASTE Anyone who has tried baking at home knows that baking is no child’s play – especially without gluten. Our research and development department at the science park in Trieste works steadfastly to create delicious flavours by developing new recipes or improving products
which already form part of our range. New combinations of gluten-free ingredients – both proven and innovative – are continuously experimented with and tested, with the aim of finding the secret to the perfect glutenfree taste. For each product, the process has to be started from scratch. In a final stage, the extent to which a new creation from Dr Schär fulfils the objective “typical taste” requirements (i.e. how similar it is to its non gluten-free counterpart) is evaluated by Schär‘s own groups of tasters using sensory tests. PEOPLE AS MEASURING INSTRUMENTS Some like as much chocolate as possible; others swear by plain breakfast biscuits. The preferences of those with a sweet tooth vary from individual to individual; however when evaluating the taste quality of a product, testers need to always be as objective as possible. That is why Dr Schär organises its own professional tasting sessions to ensure that the data are as reliable as possible. Sensory tests involve scientific measurement and analyse a product against different criteria. The most important measuring instruments in this process are people and their sensory organs. Sensory tests are subject to strict regulations because no matter how
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Research & development Institute for Standardisation) to ensure that the product tasting sessions comply with an internationally recognised standard. As part of the different standardised tests, the panel members must describe the product qualities, rate the products against one another and draw comparisons. For example: for the new Mini Sorrisi recipe, a descriptive test was carried out, whereby the new Mini Sorrisi was compared with its predecessor and a comparable competitor product. This comparison was based on a description of the different characteristics of the biscuit. The most important parameters according to the tasting form were the texture (crumbliness) of the biscuit and the appearance and consistency of the filling, which had to be “creamy”. YOU HAVE YOUR SAY TOO!
impartial and neutral a tester wishes to be in his or her judgement, his or her conclusions can always be subject to influence. The role of psychological factors when evaluating a product should also not be underestimated. An objective evaluation begins with the selection of suitable testers. Generally, a group of eight to twelve testers should be selected who ideally all have the keen senses of a food connoisseur and a talent for identifying and expressing sensory stimuli. At special training sessions, the members of the panel are familiarised with sensory testing methods, refine their ability to identify and remember sensory stimuli through practice exercises, receive training in how to recognise, describe and evaluate the different sensory parameters, and much more. Naturally at the tasting sessions, all possible precautions are taken to ensure the objectivity of the evaluations. The members of the panel may not eat any sweet or strong-tasting foods in the 30 minutes prior to the product tasting. They may also not consume any coffee or cigarettes in this time. Moreover, they are not allowed to wear any perfume or perfumed cosmetics on the day of the tasting session and they should be neither too hungry or too full. Anyone who has a cold or who feels unwell should not attend the tasting session, as illness can reduce sensory stimulation. In the tasting room itself, care is taken to ensure that no discussions take place and that there is nothing which might distract or influence the panel members.
In addition to professional sensory tests, Schär always consults end-consumers to find out whether its new gluten-free products really do taste good. These quantitative judgements are not provided by trained tasters, but they provide useful information about how a product has been received and whether, from a subjective point of view, it tastes better or worse than comparable food products. The tests are carried out by our Sensory Club, which has more than 1,300 members in France, Germany and Italy. DIN recommends using at least 30 participants for consumer tests. Our product samples are sent to 100 Sensory Club members in each country, who carry out a taste test at home and then evaluate, compare or describe the product as they see fit using an online DIN form.
TESTING USING THE SENSES Whenever a new product is developed, a recipe is changed or a check needs to be carried out to ensure that a foodstuff still meets the relevant quality requirements, the panel leader calls his or her tasting group together. Schär has three permanent tasting groups, each with between 10 and 15 members; one is based in Italy, one in Germany and one in France. Every two years, the groups are reformed and the new members are trained. Sensory tests at Dr Schär are conducted in accordance with DIN standards (standards of the German
SENSORY TEST RESULT 5
Softness of the cream
4
Crispiness Crumbliness
3 2 1
Creamy cream
0
Well-rounded fl avour
Grittiness
Golden-brown colour
Appearance of the filling In this instance, a new product has been compared with its predecessor and a competitor product which contains gluten.
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For little
princes
and everyone else
Exciting news: the new Sorrisi have arrived! They are e now even bigger, even more delicious and, thanks to o our new recipe, even more irresistible! Between the e two crunchy biscuit layers hides an unbelievably tastyy chocolate cream filling – all naturally gluten and d wheat-free. A perfect sweet masterpiece which willl delight everyone, no matter how old you are..
Details of all our new sweet masterpieces can now be found at www.schaer.com
NEECIW PE! R
• greatest product diversity • exceptionally tasty products • available throughout Europe
SEN0340
Schär is number 1 in Europe when it comes to gluten-free living: • naturally gluten-free products < 20 ppm • a leader in research • more than 25 years of experience