Regional pumpkin seed for baking

Suitable for baking - Sensors - Advantages:

Optimal adhesion: due to its small size and extremely flat property, the adhesion to the pastry is optimized.

 Colour stability: due to the light design, an optimal colour result is achieved after baking.

Versatile application: perfect for a wide range of products such as baked goods, snacks and cereals, both for decorative and sensory reasons.

Color and appearance: light green, oval and flat, unpeeled pumpkin seeds with a matte to glossy surface.

Taste: aromatic, pithy and slightly nutty, with a high protein and fibre content.

Proven quality: bred from the Styrian oil pumpkin and thus also the same ingredients (e.g. high proportion of polyunsaturated fatty acids, high Vitamin E content)

 Regional cultivation in Austria and Europe

 Improvement of the CO2 balance by reducing transport distances (comparison GWS from China)

Grown without shells and slightly darker in color

Holistic production: everything from a single source – seed, harvest, processing – in cooperation with Alwera AG