Bamberger (pastries)
A Bamberger or Bamberger Hörnla is a Danish pastry similar to a croissant . It is known in Upper Franconia under the name "Bamberger". In Bamberg itself and in the Haßfurt area , the pastry is known as "croissant" or "Hörnla".
The original Bamberg potatoes based on a lightweight, with milk produced yeast dough , the overnight out is. The next day, several layers of butter are drawn in . The butter content is at least 20 percent, based on the total flour . Fats other than those found in butter and milk are not permitted. The wrapped dough blank is elongated in its basic shape. The Bamberg croissant can be recognized by the high proportion of crust and the butter-colored crumb pattern; it's slimmer than the croissant.
"Bamberg croissants have to be baked with pure butter", stated the Bamberg Regional Court in 1977.
literature
- 100 years of the Bamberg Bakers 'Guild, Festschrift of the Bamberg Bakers' Guild, Bamberg 1987
- 600 years of the Bamberg bakery trade - contributions to the history of the bakery trade in Bamberg, Alfred Seel sr., Publisher of the Bamberg City Bakers Guild and the Bamberg Trade Association 1373, Bamberg 1973