text: You won't find any preservatives, flavour enhancers or colourings in our gluten free bread. What you will find is genuine sourdough and high-quality, gluten free power-grains. This lays the foundation for gluten free bread that not only tastes great, but also provides those who enjoy it with valuable nutrients.
  The star of our breads is our homemade, naturally gluten free sourdough. Sourdough fulfils several purposes. Not only does it provide a particularly pleasant taste; its fantastic baking properties also make it easier to completely dispense with preservatives.
  While the use of preservatives would prolong shelf life and improve appearance and taste, they are suspected of causing reactions including headaches, diarrhoea and nausea, particularly in sensitive people and young children. It is for this reason that we have always refused to use them.
  In Schar gluten free breads, no preservatives or any number of other unnecessary additives are used for the benefit of your health.
  If you store our breads in a bread box, please use the resealable label or an airtight bag, which will keep the bread fresh for about three days.
  The best way to keep our bread for an extended period is to freeze it and thaw the individual slices or the loaves of bread as needed.
  Bread is life! What could be more delicious than biting into a freshly baked, fragrant slice of bread? Everyone wants to be able to really enjoy good bread - especially those with coeliac disease. But without the elastic properties of the adhesive protein gluten, baking bread is a real challenge. We offer delicious gluten free bread with real sourdough for a flavour experience that you can't get just anywhere!
  Some of our breads contain sourdough, these include the Schar Gluten Free Baguette, Schar Gluten Free Mini Baguette, Schar Pane Casereccio and Schar Gluten Free Hamburger Buns. The other bakery products are also preservative free through the use of innovative packaging!
  Sourdough is one of nature’s great inventions. This delicious base for bread is created during the natural fermentation of a mixture of flour and water. It is traditionally used with rye, as otherwise the rye bread would remain flat and hard. The same happens when baking with gluten free flours. To prevent this we also use sourdough (gluten free of course) made according to a traditional, completely natural recipe, in which the yeasts continue to multiply even after baking.
  Many food scientists argue that this long fermentation process makes sourdough a more nutritious option. The lactic acid produced during the fermentation process allows your body to more readily absorb important nutrients including iron, zinc and magnesium, folic acid and B vitamins. The starches present in sourdough also appear to be more slowly digested and converted in to sugar, slowing the release of glucose into the bloodstream.
  During the resting period at room temperature, lactic acid bacteria and yeast naturally develop in the sourdough, making it possible to bake the dough. The result is tasty baked products with a moist crumb and crispy crust.
  Sourdough ensures a higher degree of acidity, the higher the acidity, the lower the pH value. It is said that the acidity gives the typical flavour to bread and pizza and the pH bakes it. Depending on the strain, the lactic acid bacteria contained in the sourdough protects baked goods against mould and increase its shelf life.
  Due to its natural rising properties, sourdough also reduces the use of yeast. More sourdough therefore means less need for yeast
  The lactic acid bacteria contained in sourdough break down complex carbohydrates into digestible components and make minerals and trace elements easier for the human body to process.
  The most valuable of all ingredients in a loaf of bread is time! It's not just our Master Bakers that know this; you can taste the difference quite clearly. Your digestive system will also be happier with a bread whose dough has had enough time to prove and rise. Fresh spring water, rice and maize are the main basis for our bread doughs. High-quality ingredients such as millet, quinoa, sorghum, buckwheat and chestnut flour are then added.
  It’s all in the blend: the right mix of cereals and grains ultimately gives the bread its unmistakable character. Some of our breads are wonderfully crispy, others velvety soft - but all have a unique flavour. Kernels are a wonderful addition to any bread: they are naturally full of flavour and give the bread the desired bite. They are also rich in a variety of important nutrients, polyunsaturated fatty acids and dietary fibre. We only use salt very sparingly as a flavour carrier, because less is often more here. And - last but not least - sourdough is of course our super ingredient! With the help of all these delicious, high-quality ingredients, the bread dough is then slowly and thoroughly kneaded. We then let it rest and finally bake the loaves very slowly and deliberately. The dough unfolds its full aroma and develops - with absolutely no gluten - an elasticity like conventional breads!
  
  Control through the supply chain: the exporter has control of all supply chain arrangements for livestock transport, management and slaughter. All livestock remain in the supply chain
  Exporters are required to have an ESCAS in place for all feeder and slaughter livestock. ESCAS does not apply to export of breeder livestock. In order for the department to consider a NOI (and CRMP for sea) for approval, exporters must have an approved ESCAS in place for the relevant market.
  The Australian Government released a report on ESCAS on 21 January 2015. The report looks at the effectiveness of ESCAS from its introduction in July 2011 through to 30 November 2014 in delivering animal welfare outcomes and facilitating trade. The report also includes facts, data and practical examples of how ESCAS has been implemented for different markets.
  Animal welfare: Conformity to OIE animal welfare recommendations for animal handling and slaughter in the importing country
  An exporter’s submission for approval of an ESCAS must demonstrate that livestock in the supply chain will be handled in conformity to OIE recommendations for animal welfare, up to and including the point of slaughter. The ESCAS submission must include results of an independent audit, to demonstrate conformity to OIE animal welfare recommendations throughout the proposed supply chain.
  The ESCAS submission must clearly describe the exporter’s system for control of all supply chain arrangements for livestock transport, management and slaughter. These arrangements must ensure that livestock remain within the supply chain. The ESCAS submission must give supporting evidence of those control arrangements.
  agreements between the exporter and importer/operators confirming animal welfare, control and traceability requirements can be met, or
  other documents - a management strategy or similar that outlines how ESCAS outcomes of animal welfare, control and traceability will be met.
  The ESCAS submission must clearly demonstrate that the exporter can trace all livestock through the supply chain. Traceability requirements for cattle and buffalo are different from those for sheep and goats.
  The ESCAS submission must demonstrate that individual animals can be identified and located at any point along the export supply chain, from the point of loading the vessel up to and including the point of slaughter in the importing country. The system of identification is at the discretion of the exporter, but it must:
  The department requires exporters to submit a declaration (EAN2014-11) at the time of submitting each Independent Performance Audit Report for cattle and/or buffalo ESCAS, signed by a person nominated in management or control of the livestock export business, confirming that the animals remained/remain within the approved supply chain.
  Australia’s identification system for sheep and goats is flock-based to a property. It is not based on individual animal identification as is the case for cattle and buffalo. For this reason, exporters must implement a system of animal traceability based on counting and reconciliation of animals at all points along the supply chain.