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Cereals

2 loaf of bread

Cereals

Fields of wheat, barley, rye, oat and rice have been a staple of a European diet for centuries. These age-old ingredients have been reincarnated from generation to generation to satisfy new tastes and food trends, without sacrificing vitamins, carbohydrates, oils, proteins and fats. The quality taste of EU cereals is reinforced by standardised inspections, aimed at preventing food-borne disease or contamination, as well as a recent uptick in the percentage of organic farming land in the EU.

SWEDEN-Upplandskubb

Upplandskubb PDO

Upplandskubb PDO is a traditionally produced rustic bread from Uppland, Sweden. It is made from local rye and wheat flour, and is boiled in a water bath rather than baked which means that the bread has no crust. Its texture is fine and compact and somewhat sticky on the inside, with small cavities. The bread is produced in a cylindrical shape with a diameter of 16-23 cm. This means that a slice is a segment of a circle.

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