Finns love rye bread, now as a long version – is Vaasan Pitkä Ruis the longest rye portion bread ever?

Finns who love rye bread have got a new treat now that Bake Off bakery company Lantmännen Unibake has launched the Vaasan Pitkä Ruis rye portion bread to challenge wheat baguettes and paninis.

Rye bread has established its position as the most loved bread in Finland due to its delicious taste and high fiber. According to the Finnish Bread Information association Finns eat over 15 kg of rye bread in a year. Rye bread has now an opportunity to challenge wheat baguettes and paninis by offering a great Finnish rye alternative. 85% of the rye in Vaasan Pitkä Ruis is wholegrain rye and the bread is topped with poppy seeds. It is excellent as a cold sandwich or a warm panini.

The Finns eat the most rye of all nations, so the Vaasan Pitkä Ruis, which has been baked with sourdough, will surely charm the Finnish foodies. Consumers are increasingly driven by ecological factors and the origin, in addition to taste and price. Vaasan Pitkä Ruis is a Finnish choice as it is baked always with 100% Finnish rye at the Joutseno bakery in Lappeenranta.

The Rye Panini with Vaasan Pitkä Ruis  Pitkä Ruis filled with rustic ham and Black Label Emmentaler cheese is at its tastiest warmed in a bread grill. Just warm until the cheese has melted!

10 portion

10 pcs Vaasan Pitkä Ruis portion bread
500 g mustard mayonnaise
50 g rocket salad
600 g Black Label Emmentaler cheese slices
900 g sliced rustic ham

Spread the mayonnaise on the bread slices. Make the sandwiches and warm them in a bread grill until the cheese has melted. Serve as warm!

Read more about the product and recipes at www.lantmannenunibake.fi!

Artickle: Lantmännen Unibake

In Kivikko, Helsinki, Salico manufactures vegetable products for retail stores, restaurants, fast food chains and the public sector. Salico is Finland's leading company in the production of pre-processed fresh vegetables and fruits. Salico's modern production facilities are located in Kiviko, Helsinki, where certified production complies with strict quality requirements. Salico's brands are SallaCarte in the HoReCa sector and Tuorekset and Greendeli in the retail stores.

Responsibility strongly guides Salico's operations and is taken seriously by the company, as its success directly affects the company's loan interest rate. Salico's corporate responsibility strategy sets goals for food, the environment and people, and is based on the UN Sustainable Development Goals. From a food perspective, the focus is on health, safety and reducing food waste. In environmental matters, the carbon footprint, the use of packaging materials and water consumption are measured. People are vital to Salico's operations and we strive to take special care of the well-being of our staff. Salico stands out because the company is truly committed to achieving its goals. The company's bank loan has recently been converted into a bond, the terms of which are based on the realization of our sustainability goals. If the targets are not met, the interest rate on the loan will rise. The indicators to be monitored are the reduction of carbon dioxide emissions, the commitment to reducing emissions in accordance with climate science and the reduction of food waste.

Salico feels it is important to build its operations on a sustainable basis, economically, socially and ecologically. The factory uses a lot of water to keep the quality promise of fresh and fresh vegetables. In order to better control water consumption, the factory is equipped with non-contact automatic taps to reduce water overflow. This measure resulted in monthly savings of one million liters. In addition, heat recovery for refrigeration equipment has been introduced at the plant. The factory premises will have to be kept at a temperature of + 4- + 6 ° C all year round, which means that the investment will not require external energy to heat the property until the outdoor temperature drops below -5 ° C.

Salico aims to address food waste primarily through efficient production planning. In addition, product development aims to develop products that minimize losses. Cauliflowers and broccoli are good examples. The stems of these vegetables are nutritious, but very typically end up in debris. Salico has also been able to utilize the stem parts and use them, for example, in wok mixes or multi-purpose rice / crumbs. However, some cutting losses will have to be delivered as biowaste, which will be processed into biogas in Mäntsälä.

Salico’s processed fruit and vegetable products have many positive effects: they enhance the performance of professional kitchens, are healthy food, and follow humanity’s aspirations toward carbon neutrality.

Text by Salico