The production of this pure rye bread is an exercise in style.

The north face of a mountain climber or the improbable balance of a soloist.

Traditionally practiced in throughout Germany, Austria, Switzerland, but also in Auvergne or in the French Alps, we find variations of this product. Countries where the conditions of wheat crops were difficult to cultivate because of altitude or climate conditions and where the rye was the main grain of local people.

In the French tradition, the rye bread has a thick and colorful crust and a creamy and honeycombed crumb. The aromas are powerful and with the exceptional shelf life. The 'Tourte' is relatively flat to maintain a meaningful crumb-crust balance.

(In Bavaria, the product is traditionally drier, rounder and less moist. The color is less pronounced and the crust remains fine.)

-Technically, we will be very attentive to the viscosity of the dough.

This viscosity changes with the degradation of pentosans by acid medium pentosanases.

PH control is important for the consistency of the dough.

As the temperature also affects the speed of action of enzymes and enzyme reaction times.