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ReportageCreativelifestyles

CookingThe apple ofyour pie

TravelCycle along the Danube

yourlifethe Schär magazINe for a taSteful lIfe

� yourlife

@schärBaking made easy

cookingThe apple of your pie

Well-beingAll about apples

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three unbeatable specialists

Readers, we all know that life is not always simple. Sometimes life hits us with such huge sur-prises that we have to be able to react flexibly by making creative changes and adjustments. We have made this process of change the topic of our new YourLife magazine, which I am pleased to be able to welcome you to today. There are, of course, many other interesting topics in this issue. One of these is also related to change and creative design: flour. To all intents and purposes, the white wheat flour that we are

all so famil-iar with is a brilliant i n v e n t i o n . When used with yeast it is excellent for baking bread, and it also works

really well when combined with baking powder. As I said: to all intents and purposes. This is be-cause wheat flour contains gluten and therefore, unfortunately, it cannot be used by people with the coeliac condition.

For years we have therefore been providing gluten-free flour mixes which replace wheat flour. They are all definite "flour stars" that don't just do their job simply and efficiently but also, more impor-tantly, they are delicious. There is nothing we can do to make our flour mixes any better. Ex-cept, that is, from changing their names and packaging. In keep-ing with the main theme of this issue we have therefore made some changes and are now proud to present our re-designed flour range: "Bread-Mix" (Mix B) is the name of our flour mixture for making yeast dough. The special-ist for sweet baking is our flour "Mix Pâtisserie" (Mix C) flour.

I hope that you will enjoy our flour mixes and also the current edition of YourLife.

Ulrich Ladurner

Hieronyma climbed Kilimanjaro

Dana with her son Tylor

Musician

Sabine Schöttle

yourlife �

reportage

research & developmentFlour and starch

You & usBasic ingredient - flour

Editorial staffSchär Communication and PRElisabeth KuppelwieserWinkelau 9, I-39014 Postal, [email protected]: eurocom Translation Services GmbHLayout: ConzeptaPrinting: Lohs GesmbH International10

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We thought we would launch straight into our key idea for this issue by taking a look at four people who have been given a completely new lease of life thanks to their in-creased energy levels. They have also succeeded in making their lives more worthwhile, and more excit-ing. Naturally gluten-free:

It's 10:30 on a Saturday evening, and we're on a stage somewhere in Ger-many. Sabine Schöttle is just warming up because she and her band "Home-made" are whipping the crowd into a frenzy. What none of the fans know is that Sabine has coeliac condition. But she's not showing any signs of tired-ness. It's well past midnight when she and her band finish their celebra-tions after the gig. However, it hasn't always been like this. Sabine suffered from gluten intolerance for a long time before she was finally diagnosed in 2004. However she got over the initial shock very quickly. "My life is now more fulfilling than ever before".

at the summit of success

Hieronyma Six, from Holland, ful-filled one of her dreams by conquer-ing Mount Kilimanjaro in Africa. She has also had the coeliac condition for 10 years and didn't know what was wrong. "There were days when I couldn't even manage to walk to the end of the road".The Hieronyma was also diagnosed with coeliac con-dition at a late stage. However, she got to grips with the gluten-free diet immediately. Soon she felt so fit that she started planning how to achieve her lifelong mountaineering dream. "The recipe for success was to stick to the diet, both before and during the climb." This enabled her to complete the biggest adventure of her life with-out any problems.

Books to make you feel good

The American, Dana Korn, has gone through some very different adven-tures. She doesn't just help her own son to cope with coeliac condition

life's champions

- many other families have also ben-efited from the experiences of this de-termined woman. As far back as 1991 she founded R.O.C.K. (Raising Our Celiac Kids), has published several books on this topic and founded a company that advises food produc-ers, restaurants and people who have just been diagnosed.

Nothing but action for the ironman

Holger Lüning gets a buzz from sport. The bigger the challenge, the more satisfaction he gets – and Holger Lüning is an ironman triathlete. In October, Holger is going to Hawaii to compete in the Ironman World Championship. For many, this is an incredible achievement - even more so when you consider that Holger has had the coeliac condition since 1995.

Sabine, Hieronyma, Dana and Holger show us all that we can "shape" each new day with lots of creativity. Here's to life!

Creative lifestyles

"Ironman" Holger

Hieronyma climbed Kilimanjaro

Dana with her son Tylor

Musician

Sabine Schöttle

@schär

The huge snack campaign for young connoisseurs. Milly playing football, on her skateboard or playing music. Do you know all of her hobbies already? Then get yourself some crunchy Milly Friends biscuits! With Milly Magic Pops even breakfast is chocolaty and delicious. From now on you can also collect the funny Milly Memories - there's one on each packet. Delicious when you're out and about and also great at home: The scrumptious Gris&Ciocc grissini with soft chocolate dipping cream in a practical tub that you can take anywhere.

great snacks for the little ones

� yourlife

Crusty bread, delicious biscuits, successful roux - naturally gluten-free flours without wheat starch are nothing new at Schär. However from now on they will be available in new packaging with new names, and will be easier to use than ever before: "Bread-Mix" (Mix B) is the name of our flour mixture for making bread and yeast dough. The specialist flour for sweet baking is our flour "Mix Pâtisserie" (Mix C).We have exactly the right thing for every recipe, and cooking will never be a problem with our flours!

flour power!

freshly baked onto the plate

Try the new Ciabattine in a practical four pack. The tempting Italian Ciabattine bread roll smells as mouth-watering as if it was fresh from the bakery. Whenever you want one just heat it up in an oven for 10 minutes and then enjoy immediately. It's even lactose-free!

cooking

dough is a bit of a challenge. Knead "Mix Pâtisserie" flour (Mix C), water and oil into a smooth dough. The dough must be left to stand for quite a while during the cooking process. Incidentally, the strudel will be espe-cially good if you roll the dough out as thin as possible once it is ready. A mix-ture of apples, cinnamon, raisins and toasted breadcrumbs is added to the dough. The dish is best served with vanilla sauce or custard.

When baking you have an almost un-limited selection of delicious types of dough. Quark dough and choux pas-try to name but a few. If this has whet your appetite then have a look at our website. You'll find a whole host of recipe ideas at www.schaer.com.

The apple is not just one of the oldest fruits on earth, it is also one of the most interesting and most adaptable. When used in cakes and all other kinds of sweet items, it gives a juicy fresh flavour with a particularly aromatic taste. As is the case for all fruits, it is impor-tant that it is as fresh as possible because that is when the vitamin and nutrient content is at its high-est. You can tell if an apple is fresh by looking at its stalk, which must not have dried out.

apples at the ready!

There are so many ideas and recipes for apples in comparison to other fruits. Cook them till soft or leave them firm, have them sweet or sour. How about a puree or a compote? Or adding a finishing touch of cloves, cinnamon or vanilla? Then again you could stick to tradition and have them in a cake, shortcrust pastry yeast or quark dough. And let's not forget that Grandma's apple pies and crumbles still go down very well with today's ap-ple lovers.

first in shortcrust pastry...

There are no limits to your baking dreams. If you like traditional styles it's probably best for you to use short-crust pastry, which can easily be made from sugar, butter and our "Mix Pâtis-serie" (Mix C) flour. Simply combine

the well chilled butter with the sugar, then add the flour. Done! So don't wait another second to try out our ap-ple biscuits on page 11.

...then in yeast dough

Yeast dough is just as versatile as short-crust pastry. But you do need slightly more skill to be able to make it. The important thing is that the ingredients are mixed together in the right order and that the dough is left to stand for long enough. If you ensure that there is a constant room temperature and pay attention to the corresponding rising times then there is no reason why you won't be successful. The new Schär flours mean that baking is child's play. An example of a particularly delicious recipe is the yeast dough apple bread on page 11.

Particularly sophisticated with vanilla sauce

Those who like something slightly more sophisticated can try out the ap-ple strudel. You can really spoil your guests with this popular Austrian des-sert. Admittedly, making the strudel

there are mouth-watering apple reci-pes from christine Prantl, hotel mair am turm, www.mairamturm.com, on page 11.

yourlife �

The apple of your pie

an apple a day keeps the doctor away

It's a well-known fact that apples are healthy. However, an extensive study in the USA with over 180,000 participants uncovered some surprising results: The natural pigments in apples, flavonol, prevent the formation of cancer cells. Eating three apples a day could con-siderably reduce the risk of cancer.

the oldest toothbrush in the world

The day is long, espe-cially for oral bacteria. Just eat an apple every now and then between meals. If you do, not only will it clean your teeth, it will also en-sure that you have fresh breath thanks to its fruit acids and fibres. The ap-ple could even be called the oldest toothbrush in the world, and it does this job much better than any dental chewing gum.

fancy some apple peel tea?

Apple peel is often just thrown away. But it is in fact more versatile and use-ful than you might think. When dried, it can be used to make a delicious tea or when fresh you can cover it in wa-ter and leave to soak overnight – this produces a wonderful and healthy alternative to coffee which is calming for the nerves and helps you get to sleep at night.

well-being

fresh from dawn till dusk. If your skin needs a helping hand, rub half an ap-ple over your face every morning. You will notice that it helps to tighten up your skin and keep it from drying out.

apples hold the key to eter-nal youth: apple & lemon ointment

If only we could get rid of liver spots! This might not be possible, but you can at least counteract them with an apple & lemon ointment. Grate a sour apple, e.g. a Granny Smith or Bramley, add 2 tablespoons of lemon juice and 50 ml orange flower water. Apply the mixture once a day. You won't have to wait long to see the results: if used re-peatedly the liver spots will naturally get considerably lighter.

fresh ideas for a fresh com-plexion: the apple & flour facemask

Fresh air and sunlight are in par-ticularly short supply over the win-ter months. We can immediately see the effects of this in our tired, sickly complexions. On these kinds of days you should indulge your skin a lit-tle: mix a finely grated apple with a tablespoon of Schär flour and a tea-spoon of honey. Apply the mask and leave it to act for approx. 30 min-utes. Soon your skin will not only be healthier, it will also look fresher and more radiant.

applesAll about

wwwWant to know more about ap-ples? the website www.ronnieappleseed.co.uk contains lots of information on the different types of apples in europe.

Summer is over and there's change in the air. For example, it is not just sports that kick off in autumn, this time of year is also when some very healthy fruits come into season.

The apple has been like a thread run-ning through the history of human-ity - from Adam and Eve right up to the present day. Even the ancient Germanic tribes knew about its pow-ers and enjoyed its taste. The apple has a long history and many stories have been written about the apple. From Snow White and Aphrodite to William Tell, the apple always found a way to get in on the act. But it is not just its attractive curves and per-fect aroma that have made the apple so popular - its effect on health and well-being is also very important. The apple helps improve digestion, tightens the skin, provides energy and can even help prevent cancer. It is truly multi-talented, and does itself proud in the health and fitness area in addition to winning points for its medicinal properties and taste.

Work wonders with half an apple: skin treatment

The sun, cosmetics, ageing - we put our skin through a lot every single day, so it's no wonder that sometimes it needs a little bit of help to keep it looking

� yourlife

yourlife �

reportage

Boiling pasta water at gale force 5You all voted online for who should have the opportunity to take part in our exciting Feel Free mission and on 2 June 2007 it was finally time to set sail. The two winners, Zuzu and Didi, couldn't wait to start the Feel Free sailing trip from the harbour in Palma. From there, they sailed around the Mediterranean for a week on the De Maria. Matteo the skipper, the crew, the dolphins, the towns and the unforgettable sunsets were just some of the highlights.

You can read all about the adventure and the personal impressions of the two winners at www.schaer.com/feelfree.

travel tip WaNteD:

have you been on an interesting holiday? We'll publish your story! [email protected]

Cycling holidays are the latest craze, and they are also simple and inexpensive. We have a suggestion that will give you lots of variety and fresh air along the way - the Danube cycle path in Austria, one of the most popular cycle paths in Europe. In June 2007, 13-year old Roberto cycled part of the path with his father. The pair took a week to cycle from Passau in South-ern Germany to Vienna. They cov-ered an average of 50-60 km a day. They hadn't made any fixed plans or reservations but everything ran as smooth as clockwork.

"I wanted to prove to my son that he can still have a normal life even though he has coeliac condition", explained his father Maurizio. Roberto was only diagnosed with coeliac condition a few months ago but he already has a good idea of what it means because his mother also suffers from it.

They packed ample supplies from home, even though this was not abso-lutely essential because you can easily buy gluten-free products the whole way along the route. Otherwise the motto "straightforward and flexible" applied. As it turned out they didn't have any problems. Wherever they went there was always a selection of gluten-free products and alternatives to choose from.

A hearty breakfast in the morning en-sured that they had the necessary energy reserves for each day's stage. Between meals they had various sweet snacks and lots of fresh fruit.

"For our lunch we bought a picnic along the way. Then in the evenings we found ourselves a nice restaurant. I got the feel-ing that Roberto was really pleased with our first gluten-free cycling trip".

They packed as little as possible, and had clothes in one side of the cycle bag, and always had something sweet within reach in the other. The pair reached Vienna after 6 days filled with countless impres-sive views. They returned home by train because unfortunately they didn't have enough time to cycle back, or even to the end of the Danube cycle path in Bratis-lava (Slovakia).

One thing is clear for Roberto: "It was exhausting but great fun. After all, we did cycle about 345 km, and I would really like to do another cycling trip next year. I don't know where we'll go yet but this time we'll definitely take my mum too".

Read more about Roberto's cycling trip at www.schaer.com

Gluten-free nature trailRobeRto's cycling tRip FRoM pAssAU to ViennA

breathtaking views of the Danube

feel freetravel

DoN't mISS out oN aNYthINg:

Info, tips and the next promotion...apply now atwww.schaer.com/feelfree

more than 100 places where you can buy gluten-free products en routeIn health food shops and in chemists. Details of retail outlets can be found at www.schaer.com

gluten-free food en routeGasthof Krenn, Willersbach 40, A-3323 Neustadtl an der Donau, Tel.: +43 (0) 7412 52678, [email protected].

Austria

milly4kids

Toffee's great. But first you need to wash the apple thoroughly and remove the stalk. Then push a wooden stick into the apple.

toffee apples

DO YOU KNOW WHO THESE LITTLE PICKLES ARE?

It's as easy as pie! Just write the answers in the boxes. Then put the letters in the order of the numbers to

make the solution sentence.

Solution sentence:

6

5

2

F1 3

5 6

1 2 3 4 5

Stir a bit of sugar, lemon juice and water in a pan and boil it all together until the mixture thickens. You could even use gluten-free food colouring to make it that bit more exciting.

Now dip the apple in the hot toffee and turn it around until the apple is evenly coated with the syrup.

Then dunk it into ice water so that the toffee dries quickly. Then place the apple on a lightly greased plate and leave it to dry.

Or if you want to make them even yummier you could coat them with nuts or chocolate chips.

there are more recipes for kids atwww.schaer.com

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there are more recipes for kids atwww.schaer.com

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get INVolVeD:

our magazine is called “Your life”.

this is a good reason to share your experiences with us.

Write to us: [email protected] to prepare t

asty, fresh food

British emigrant Cassie Ma-leya, who recently founded the Bulgarian Coeliac Charity to raise awareness of coeliac con-dition across Bulgaria, recounts her first attempt at baking glu-ten-free bread at the age of 46 – with the help of Schär "Bread-Mix" (Mix B).

tasty, home-cooked food

“My husband Frank and I love to entertain and don’t allow the fact that we are both coeliacs to stop us from providing tasty, home-cooked meals for our guests. Frank normally does the cook-ing in our household and makes the most wonderful cakes. Even our non-coeliac visitors enjoy his gluten-free cooking as it’s always light and tasty and contains as few additives as possible which really suits the Bulgarian attitude towards food, that it should be ‘ultra fresh, straight from plant to plate’.”

Just like a normal loaf

“When Frank had a series of mini strokes I was faced with a di-lemma. There is no ready-made wheat and gluten-free bread in Bulgaria, so I found myself having to bake my first bread, five years after being diagnosed with the coeliac condition.

I’d read reports of how difficult it was to make bread without gluten but thought I’d try when I disco-vered Schär bread mix in a store in Bourgas. I was really surprised when it came out like a normal sun-dried tomato loaf. I immedi-ately made two more to freeze as I thought I was just having a lucky streak and wanted to make the most of it. But that wasn’t the case – every loaf came out perfect.”

gluten-free favourites

“Since then, I’ve not looked back. I found it easy enough to con-vert our favourite recipes for pancakes and Bulgarian tradi-tional Bundt cakes to gluten-free. Unfortunately because we can only get bread mix in Bulgaria, it is hard to bake normal cakes. We did bring some gluten free flour from the UK when we emigrated last year but it’s almost gone now. We have started using Schär Pepi-tas biscuits as the base for a fabu-

Creative gluten-free traditional dishes

together

lous cheesecake but are still wait-ing for Schär to export the other mixes so we can convert other old favourites like our recipe for chocolate cake.”

lost without Schär

“My bread-baking experience has taught me that I no longer have to rely on my husband. Howev-er, I would have been lost with-out Schär as without the mix I wouldn’t have dared attempt bread-making.

I look forward to doing even more creative cookery with Schär!”

Cassie & Frank, both with coeliac condition....

research & development

�0 yourlife

Flour and starchthe perfect mix of

Corn Rice

Buckwheat

Tapioca

Potato

Bread, cakes and crêpes – so dif-ferent and yet so similar, at least in terms of their basic ingredient: flour. After all, flour is always the basis of the most varied types of dough. Be it firm, stretchy, airy or crumbly - there's nothing you can't do with flour.

Wheat flour covers a whole range of requirements and is therefore the most widely used flour. As a result, finding glu-ten-free alternatives to this versatile prod-uct is one of the big challenges for our research and d e v e l o p m e n t d e p a r t m e n t . In this area we maintain an in-tensive cooper-ation with our marketing de-partment so that we can always be complete ly aware of the needs and requirements of consumers with the coeliac condition.

gluten-free flour

T h e b a s i c p r i n c i p l e i n t h e production of gluten-free flours and starches is finding replacement products that naturally do not contain any gluten. These include corn, rice and buckwheat. Starches, on the other hand, can be obtained from corn, potatoes, tapioca or rice, among others. In general, gluten-free flours are produced from peeled, germinated and ground seeds. Each processing step, i.e. the increasing refinement, loses some of the nutrients and fibres, meaning that

the nutritional value decreases.

Another important topic is the balance between flour and starch in the production of bread. Bread that has a high starch content is usually lighter and rises better than bread made solely from flour. However,

for bread to be perfect it needs more than just a good consistency. The nutritional values must also be correct. The perfect baking mixture is therefore always a compromise between different factors.

the plus points The example of starch makes it clear to see just how complicated individual factors can be. In its

natural state it hardly absorbs any water. The crystalline structure of starch can only be broken down when heat is applied, and only once this has happened can the molecules absorb water. This process is called gelatinisation. Flour not only supports the specific taste of the bread, it also has a number of other advantages in comparison

with starches: it maintains the taste and freshness for longer.

It is important to find the perfect combination of the positive properties of flour and starch in the production of a bread mix. The inclusion of air and the formation of gasses by the addition of yeast, combined with the high viscosity of starches means that a smooth dough is

produced which is both firm and light.

However, if the bread mix contains too much

starch then the dough will not absorb enough water

and the bread goes too hard and will go stale quicker. This will also make the dough itself too runny and therefore impractical to use.

So, it is important to find the right combination. The flour and starch must be in perfect harmony with each other so that the bread not only tastes good, but also looks great, can be kept for a long time and provides the right balance of nutrients. This is what we have been researching and working on at Schär for years, and we continue to do so every day.

Out of all the different foods, flour is and will continue to be the best basic ingredient for baked goods and pasta. In general there is a wide variety of types of flour, all with very different nutritional values, and now there is also a huge selec-tion of naturally gluten-free types of flour.

full of taste and free of gluten

Gluten-free flour can be obtained from many different raw ingre-dients. However, the three most important providers of gluten-free flour are corn, rice/natural rice and buckwheat. As is the case for all types of cereal, corn, rice and buckwheat all contain very high levels of carbohydrate and are therefore important energy sources. The carbohydrates in wholemeal flour and buckwheat are digested particularly slowly and they therefore produce a pleasant feeling of fullness. In ad-dition to carbohydrates, rice and buckwheat are largely made up of high-quality protein and es-sential amino acids. Buckwheat is also one of the best plant-based sources of protein and is charac-terised by well-balanced nutri-tional values and a pleasant nutty taste. Gluten-free types of cereal also contain important vitamins, minerals and trace elements. In addition to magnesium, corn also contains a lot of vitamin E. Rice is rich in B vitamins and magne-sium. Buckwheat contains mag-

nesium, potassium, phosphorous and iron.

Baked goods with the strength of starch

Baked goods such as bread made from gluten-free flours are indis-pensable staple foods for many people. But only when starch is used does the bread take on some particularly important sensory properties. The starch provides a lighter, airy consistency and helps the bread to rise. Starch does not have any particular nutritional value and also does not have a distinct taste, but this is a definite advantage when you consider the number of recipes that require starch. the recipe for success

The decision of whether you use flour or starch in a product is often a compromise which affects the sensory properties and nutritional quality of the product. Finding an ideal, balanced combination of gluten-free flours, starches and other gluten-free ingredients al-lows us to produce gluten-free food which is as similar as pos-sible to the corresponding gluti-nous product both in terms of the nutritional values and the sensory properties. The ideal composi-tion of our flour mixtures means that it is both easy and quick for you to make delicious dough and baked goods such as bread, pasta, biscuits, cakes etc. in your own home.

Basic ingredient - flour

mail@[email protected]

G o o D f o R T h e D i G e s T i o n

A G R e A T s n A C k f o R b e T w e e n m e A l s

apple biscuits

Ingredients 150 g Schär "Mix Pâtisserie" (Mix C), 60 g sugar, 1/2 packet vanilla sugar,

2 eggs, 100 g margarine, 1/2 packet baking powder, 2 apples, 100 g nuts

or almonds, icing sugar

Method 1. Cream together the vanilla sugar, eggs and

margarine. 2. Mix together the flour and baking powder. 3. Peel and core the apple, cut into small pieces and fold into the dough with the nuts. 4. Use a teaspoon to spoon the dough onto a baking tray covered with baking parchment, season to taste with cinnamon and bake in the middle of a preheated oven for approx. 10 minutes at 200°C.

Ingredients 500 g Schär "Bread Mix" (Mix B), 25 g yeast, 250 ml milk,

100 g ground nuts (hazelnuts or walnuts), 50 g butter, 1 egg, 1 pinch of cinnamon, 5 g salt, 400 g apples

Method1. Sieve the flour onto a work surface and make a well in the middle. 2. Dissolve the yeast in the lukewarm milk and pour into the well. 3. Mix it all together with a bit of flour into a pre-dough and leave to rise for 30 minutes. 4. Then knead the pre-dough with the nuts, butter and egg, and the cinnamon and salt until it forms a firm dough. Cover and leave to rise in a warm place for 20 minutes. 5. Peel the apple, cut into small cubes and work into the dough. 6. Mould the dough into a loaf shape and make cuts across the surface. 7. Place the loaf on a baking tray covered with baking parchment and leave to rise for 20 minutes. 8. Bake in a preheated oven (200°C) for approx. 35-40 minutes.

apple bread

Nutrition-related topics

Things will now be even easier in the gluten-free kitchen because

from now on our tried-and-tested range of flour mixes will be in

new packaging, and will have even clearer names: "Bread mix"

(Mix B) is the name of our flour mixture for making bread and

yeast dough. The specialist for sweet baking is our flour "Mix Pâtisserie" (Mix C). We have exactly the right thing for every rec-

ipe, and cooking will never be a problem with Schär's flour mixes!

aPPle BreaD

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aPPle BIScuItS

BAKING IS CHILD'S PLAY