{"id":3800,"date":"2025-05-27T14:55:38","date_gmt":"2025-05-27T14:55:38","guid":{"rendered":"https:\/\/richemontplus.com\/?post_type=fachblatt&#038;p=3800"},"modified":"2025-09-01T13:57:05","modified_gmt":"2025-09-01T11:57:05","slug":"norway-relies-on-craftsmanship","status":"publish","type":"fachblatt","link":"https:\/\/richemontdev.wp-experten.org\/en\/blog\/norway-relies-on-craftsmanship\/","title":{"rendered":"Norway relies on craftsmanship"},"content":{"rendered":"\n<div class=\"wp-block-create-block-colored-text-block\"><p id=\"colored_text\">With the H\u00e5ndverksbakeri brand, Norway relies on artisan businesses that work with skilled professionals, lived craft traditions and local products. In addition, the Norwegian Health Authority has set a goal for the population to eat more whole grain products.<\/p><\/div>\n\n\n\n<p><br><em>Listen this article as a podcast:<\/em><\/p>\n\n\n\n<figure class=\"wp-block-audio\"><audio controls src=\"https:\/\/richemontplus.com\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Norway_s_Daily_Bread.mp3\"><\/audio><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-bakeries-in-norway\"><br><strong>Bakeries in Norway<\/strong><\/h3>\n\n\n\n<p>There are six large bakeries in Norway, which account for the majority of the market. Three of these businesses belong to supermarket chains. Furthermore, there are around 60 &#8220;artisan&#8221; bakeries that own several outlets. Unfortunately, the number of small artisanal bakeries is steadily declining, while large companies continue to grow. Some of them have expanded the production facilities nationwide. Other bakeries rely on new concepts and produce a large part of their range in the shop. One example of this is the Godt Brod bakery (<a href=\"http:\/\/www.godtbrod.no\">www.godtbrod.no<\/a>).<\/p>\n\n\n\n<p>Norwegian craft bakeries account for around 20% of the market share \u2013 all other baked goods are purchased from the large companies. The Norwegian bakeries process around 70% of local grain, about 30% is imported (mostly from the EU). In Norway, the grain fields are mainly found in the region around Oslo, in the very southeastern part of the country (Innlandet, Viken, Vestfold og Telemark, Agder). The grain processed into bread and baked goods is divided roughly as follows: 80% wheat, 15% rye, 4% oats and 1% barley.<\/p>\n\n\n\n<div class=\"wp-block-media-text is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"567\" src=\"https:\/\/richemontplus.com\/wp-content\/uploads\/2025\/05\/Richemontplus_FA_Norwegen_A2-1.jpg\" alt=\"Richemontplus_FA_Norwegen_A2\" class=\"wp-image-4505 size-full\" srcset=\"https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A2-1.jpg 800w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A2-1-300x213.jpg 300w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A2-1-768x544.jpg 768w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A2-1-600x425.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<p>Traditionally, whole grain bread is eaten for breakfast in Norway. Cheese and ham are also served. The population loves sweet food, which is why Danish pastries and sweet rolls are available even in the morning.<\/p>\n<\/div><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p>A typical holiday pastry is the Julekake (Christmas bread with fruit). This is also often eaten hot with salty butter, accompanied by brown cheese or jam. But the most popular festive pastry is the Kransekake (ring cake). It is eaten on the national holiday or at large family celebrations, such as Christmas or weddings. The gluten-free pastry consists of several layers of baked marzipan rings stacked ontop of each other and coated with a powdered sugar and egg white glaze.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-the-bread-scale\">The bread scale<\/h3>\n\n\n\n<p>The bread scale was developed in collaboration with the Norwegian Health Authority, the Norwegian Food Safety Authority and the Consumer Council. The implementation is voluntary for the flour and bakery industry. Companies that are members of the BKLF (Baker- og Konditorbransjens Landsforening) or have concluded a contract with them are authorized to use the bread scale. The baking industry fully supports this label, which is why almost all companies are participating.<\/p>\n\n\n\n<p>The bread scale indicates the percentage of whole grain and bran in relation to the total amount of flour in the bread. The label can be used for both packaged and unpackaged products. The labeling system does not include the content of seeds, nuts or other ingredients that may additionally affect the fiber content of the bread.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"914\" height=\"566\" src=\"https:\/\/richemontplus.com\/wp-content\/uploads\/2025\/05\/Richemontplus_FA_Norwegen_A3-1.jpg\" alt=\"Richemontplus_FA_Norwegen_A3\" class=\"wp-image-4506\" srcset=\"https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A3-1.jpg 914w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A3-1-300x186.jpg 300w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A3-1-768x476.jpg 768w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A3-1-600x372.jpg 600w\" sizes=\"auto, (max-width: 914px) 100vw, 914px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em><strong><em>The bread scale is divided into four categories:<\/em><\/strong><\/em><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Extra whole grain bread: 76 \u2013 100% total flour or whole grain<\/li>\n\n\n\n<li>Whole grain bread 51 \u2013 75.9% total flour or whole grain<\/li>\n\n\n\n<li>Semi-whole grain bread: 26 \u2013 50.9% total flour or whole grain<\/li>\n\n\n\n<li>Fine bread: 0 \u2013 25.9% total flour or whole grain<\/li>\n<\/ul>\n\n\n\n<p>The purpose of this bread scale symbol is to provide consumers with important and useful information to encourage increased consumption of whole grain products. For example, whole grains are an important source of fiber and contain various vitamins and minerals that the body needs. Whole grains are also good for digestion and can reduce the risk of various lifestyle diseases.<\/p>\n\n\n\n<p>The label has been around since 2017 and has led consumers to eat more whole grain bread, with an upward trend. Before the introduction of the bread scale, the consumption of whole grain bread was just under 50%. 100% whole grain bread remains unpopular. However, mixed breads containing between 50 and 75% whole grain can attract many consumers on a regular basis.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-artisan-bakery\">Artisan bakery<\/h3>\n\n\n\n<p>To protect Norway&#8217;s traditional artisan baking heritage, the national trade association has developed the label &#8220;H\u00e5ndverksbakeri&#8221;. Bakeries that use this label are recognized training establishments, have a high proportion of skilled workers in production, maintain artisan traditions, make baked goods from scratch and use Norwegian ingredients. With this certification, the association wants to make it clear to consumers which bakeries help to preserve the tradition of Norwegian-quality craftsmanship. To date, 32 establishments across the country have been awarded this label.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-waagan-bakery\">Waagan Bakery<\/h3>\n\n\n\n<p>The traditional Waagans bakery in Tynset, known throughout \u00d8sterdalen, has been in business for 75 years and has been awarded the &#8220;H\u00e5ndverksbakeri&#8221; distinction. The business is now run by Anna Flemsahterhauf, the third generation of the family. The former nurse took over her parents&#8217; business in 2018 and has not regretted her career change for a minute. She is proud to train apprentices in baking and confectionery at her business and to work with her team to revive old recipes and try out new ones.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"801\" height=\"566\" src=\"https:\/\/richemontplus.com\/wp-content\/uploads\/2025\/05\/Richemontplus_FA_Norwegen_A4-1.jpg\" alt=\"Richemontplus_FA_Norwegen_A4\" class=\"wp-image-4507\" style=\"width:840px;height:auto\" srcset=\"https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A4-1.jpg 801w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A4-1-300x212.jpg 300w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A4-1-768x543.jpg 768w, https:\/\/richemontdev.wp-experten.org\/en\/wp-content\/uploads\/sites\/2\/2025\/05\/Richemontplus_FA_Norwegen_A4-1-600x424.jpg 600w\" sizes=\"auto, (max-width: 801px) 100vw, 801px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-terms-of-use-of-the-handverksbakeri-label\">Terms of use of the H\u00e5ndverksbakeri label<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Label users must be approved training companies.<\/li>\n\n\n\n<li>They employ 50% skilled personnel.<\/li>\n\n\n\n<li>50% of the products must be handmade.<\/li>\n\n\n\n<li>Label users must employ Norwegian and Nordic raw materials and offer a product suitable for the &#8220;New Norway&#8221; label.<\/li>\n\n\n\n<li>In order to use the label, businesses must be members of the Bakers\u2019 Association.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><em>Sources (original in Norwegian):<br><a href=\"http:\/\/www.bklf.no\">www.bklf.no<\/a>, <a href=\"http:\/\/flesland-markedsinfo.no\">flesland-markedsinfo.no<\/a>, <a href=\"http:\/\/www.lantmannen.com\">www.lantmannen.com<\/a><\/em><br><\/p>\n\n\n\n<p><em>Written, edited and published by: Richemont Centre of Excellence<\/em><\/p>\n\n\n\n<p><em>This report was produced in close collaboration with Urs R\u00f6thlin, former Head of Bakery at Richemont <em>Centre of Excellence<\/em>.<\/em><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Norway relies on craft businesses that employ skilled professionals, uphold traditional craftsmanship, and use local products.<\/p>\n","protected":false},"featured_media":4508,"parent":0,"template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"fachblatt_cat":[238],"fachblatt_author":[],"class_list":["post-3800","fachblatt","type-fachblatt","status-publish","has-post-thumbnail","hentry","fachblatt_cat-countries-and-cultures"],"acf":{"rel_select_rezepts":"","rel_select_products":[{"ID":1862,"post_author":"12","post_date":"2025-05-06 14:12:56","post_date_gmt":"2025-05-06 14:12:56","post_content":"<h4><strong>Wholemeal rye bread online course - rustic, healthy &amp; flavourful<\/strong><\/h4>\r\nIn the wholemeal rye bread online course from richemontplus.com, you will learn step by step how to bake a hearty wholemeal rye bread with a dense, moist crumb, aromatic crust and great flavour at home or at work - ideal for health and quality-conscious bakers.\r\n\r\n<strong>Course content in detail:<\/strong>\r\n<ul>\r\n \t<li>Dough management with wholemeal rye - hydration, sourdough or yeast utilisation<\/li>\r\n \t<li>Kneading techniques &amp; autolysis - for a fluffy texture despite wholemeal<\/li>\r\n \t<li>Proofing timing &amp; temperature control - for the best crust formation<\/li>\r\n \t<li>Moulding &amp; incision technique - rustic appearance<\/li>\r\n \t<li>Baking with steam - for a crispy crust<\/li>\r\n \t<li>Cooling &amp; storage - maintain freshness without cutting<\/li>\r\n \t<li>Serving suggestions - with cheese, spreads or as a snack<\/li>\r\n \t<li>Bonus material included: PDF with recipe, technique guide &amp; certificate of participation upon completion.<\/li>\r\n<\/ul>\r\n&nbsp;","post_title":"Whole grain rye bread","post_excerpt":"","post_status":"publish","comment_status":"open","ping_status":"closed","post_password":"","post_name":"roggenvollkornbrot","to_ping":"","pinged":"","post_modified":"2025-12-01 13:01:14","post_modified_gmt":"2025-12-01 12:01:14","post_content_filtered":"","post_parent":0,"guid":"https:\/\/richemontplus.com\/?post_type=product&#038;p=1862","menu_order":0,"post_type":"product","post_mime_type":"","comment_count":"0","filter":"raw"}],"is_sticky":true},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - 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