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The Durr farm proposes a broad pallet of dairy products and pork-butcheries.
Volumes with believed milk, reduced, aromatized according to the seasons with the garlic of the bears or the fénugrec, burekas are prepared and refined on the spot.
We also produce many dairy products: yoghourts with believed milk, thin, aromatized, creams serves, natural blanks, soft white cheeses or with grasses, fresh creams, butter, and our speciality Probiotic' K.
Our pork-butcheries are elaborate according to our receipts by a specialized workshop. Our range is rich of about thirty products which are as many specialities: gendarmes, country bacon, braised ham, pie in crust, fleischnake |
New:
Preparations for flammées tarts
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In partnership with Gerard Burg, the Durr Farm proposes from now on tart funds and preparations for flammées salted and sweetened tarts to you.
You can download here the councils of implementation.
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Patented dairy speciality of the farm Durr, the PROBIOTIC' K is a delicious dairy produce containing an original association of various traditional probiotic stocks and cultures EM1 of Pr alive Teruo Higa to strong concentration in the consumed product. Probiotique is an alive food which is established like a normal host of L internal of the living being and contributes to a better digestive functionality. The work of scientific research undertaken for 25 years has allotted to probiotic many virtues (establishment and stabilization of a métaflore at the healthy individual, reduction of the intestinal disorders, role of inductor of growth, improvement of resistance to the disease by stimulation of the immune system, reduction in the cholesterol level in the blood serum). The dextrogyre lactic acid (L+) produced by these bacteria is quite assimilable by our metabolism. The probiotique one is used as nutritive support with a digestive flora strongly threatened by the modern life (antibiotics, conservatives, dyes, stress, anguishes, etc ). |
the PROBIOTIC' K |
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Preparations
for bread |
They are produced containing flour of corn white, greyish-brown or complete and of intended ingredients
to give a bread of regular and optimal quality and to vary savours and the presentation.
Why this new offer produced?
Very largely widespread in Germany where for certain artisanal mills the sale of preparation exceeds that of flour alone, it makes it possible a growing number of hearths (>15%) to make their bread for varied and complementary reasons: substantial economy, pleasure of creating and of eating its bread. But the development of this type of product is especially due to the diffusion of small machines at low prices (starting from 30 ). In this case it is enough one minute to pour in the mussel the preparation, tepid water, yeast and/or the leaven and to start: 3 with 10:00 after, the bread is cooked. That does not prevent truths bakers house to knead, let raise and cook with the furnace.
More of the preparations in bio manufacture:
The value baker of a corn (aptitude to make a good bread) depend on the variety of corn and the conditions of culture. In conventional culture, the content of gluten (protein) is supported by the contribution of nitrate fertilizer soluble at the stage montaison of the cereal (April). This contribution is not authorized in organic farming; and in spite of the use of mixture in culture of old varieties (Hardy, Rémy camps, Capitole.) of very good value baker, the contents of proteins reach a maximum between 10.5 to 12%, which requires the contribution of gluten bio and Acerola (cherry very rich in vitamin C originating in South America) in order to replace the ascorbic acid systematically used into conventional to obtain an ideal and regular flour for panification.
The mixture is declined starting from more or less complete flours possibly added with seed and German wheat or rye flours, making it possible to vary the taste and the aspect.
In short: The preparation makes it possible each one to obtain as of the first time a good bread, to ensure the qualitative regularity of it, and to gain in times of setting opens some.
With the Durr farm, we use the flour resulting from our mixture of varieties to high value baker. The grinding and the development of the mixture certified by Ecocert are ensured by a small artisanal workshop of the country of Bade.
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The range is composed of 4 varieties: natural wholewheat bread, half-complete bread with the German wheat, clear bread with three seeds, and half-complete bread with potato. We also propose a dehydrated yeast bio ready with employment. |
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