Raw Materials

Wherever possible, wholegrain cereal is used in familia müesli. Wholegrain means that the outer, fibre-rich layer of the grain, as well as the germ bud itself, are used in the product. This aids digestion, the body feels full for longer and is supplied with high-quality oils – without feeling “over-full”. Important vitamins and trace elements can also be found in this layer – vitamin E, B-vitamins, magnesium, calcium and iron among others. The wholegrain content of each individual product is listed in the Nutrient Content table (PDF).

bio-familia recipes are very much based on the philosophy of Dr. Bircher-Benner, the Swiss doctor and “inventor” of Birchermüesli, although of course our choice of raw materials today is also influenced by the latest scientific findings on nutrition and by the demands of our market.

Outlined below are some of the raw materials we regularly enjoy using in our products.

Oats
Oats are one of the indigenous cereal crops and originally came from Scandinavia. Oats provide a lasting feeling of satisfaction and contain high levels of protein and high-grade oil, as well as valuable minerals, such as magnesium and iron. The original recipe developed by Dr. Bircher-Benner uses oats as the only grain.

Barley
Barley is a neglected cereal crop. Large tracts of land in France and Australia are given over to the cultivation of barley and while it is often used in the production of malt and beer, barley flakes can also be found in various types of müesli.

Wheat
In our part of the world, wheat is the grain most often used to bake bread and is the basis of many of our pastry products. It is low in fat and has a high percentage of gluten (protein) which is essential to the baking process although from time to time people can have allergic reactions to wheat. Wholegrain wheat flour has a high fibre content and is also a good source of vitamins and minerals.

Spelt
Spelt is the typical indigenous cereal crop and in shops it is often referred to as “original spelt”. Spelt is an undemanding crop to cultivate and for this reason a very popular “organic” cereal. Many people find spelt easier to digest than wheat and it is therefore used in a host of products and recipes. Spelt is also excellent in the form of flakes and gives a flake müesli a light crunchiness. Puffed spelt also has its fans.

Apples
Our pieces of apple are usually unpeeled as an additional provider of fibre and taste. None of our organic apple pieces are sulphurised and thus have a slightly brownish colour. We use home-grown fresh Swiss apples to make the drum-dried fruit and apple flakes as an ingredient for the classic Swiss Birchermüesli. The apples which we use for our apple “chips” are grown in South Tyrol. In choosing the variety of apple, we tend towards a more acid-tasting apple, which then gives more freshness to the müesli.

Raisins
Raisins add a natural, healthy sweetness to the müesli. There are many different types of raisin, varying in both colour and size. This brings an element of visual variety to the müesli. And if you are not a raisin-lover, you can choose from one of the following familia müeslis: familia Beeren Crunch, familia Choc’X+Bits, familia Spezial, familia fit crisp, familia a.c.e.balance, familia BodyBalance or familia Champion PowerPacks.

Cranberries / Cowberries
Dark red, sweet and pleasantly tart – this is the “American sister” of the lingoberry. What they have in common is their red colouring which contains important anti-oxidants which help boost the body’s immune system. Our cranberries are grown in the USA – the lingoberries come from Northern Europe.

Hazelnuts / Almonds
Hazelnuts and almonds contain a high proportion of mono- and polyunsaturated fatty acids. Both types of nut are roasted in our factory using a traditional method and are then selected by hand. Roasting the nuts gives them a stronger taste, which comes out wonderfully in our various müesli mixtures.