The USDA MyPlate illustrates the five food groups(fruits, vegetables, grains, protein, and dairy) that are the building blocks for a healthy diet using a familiar image - a place setting for a meal. To find out more check out: https://www.choosemyplate.gov/.
You can find dairy, egg, and honey ingredients in some of our products.
Yes, we currently offer a variety of gluten free breads. You can purchase our gluten free bread at any major retailer that Franz distributes product to or you can purchase online at www.franzglutenfree.com.
We offer online ordering of our gluten free products. You can purchase online at www.franzglutenfree.com.
We only offer online ordering of our gluten free products because of the extended shelf-life. The majority of our products have a shorter shelf life so that does not offer adequate time for shipping while maintaining the best quality of the product.
Our sodium steroyl lactylate is derived from soybean oil, which is not an animal product. We do offer vegan breads! Every vegan option is labeled.
When it comes to storing bread, the refrigerator is your worst enemy. Did you know that bread actually goes stale faster in the refrigerator than it does at room temperature. The best way to keep bread at its best is to keep it at room temperature for a day or two, then wrap it up and freeze it for long-term storage.
The modified atmosphere packaging that we use is designed to extend the shelf life of the Best-By-Date on the product when the product remains sealed. When still sealed, the product does not require freezing. Oxygen is pumped out of the bag prior to sealing and replaced with carbon dioxide. Once opened, we do recommend that you freeze the product or at least keep it in an airtight container (like a zip-loc bag or tupperware with the air squeezed out) to prevent mold formation since this bread has no preservatives. Our recommendation is that once you open the package, pack one or two slices in a zip loc sandwich bag and freeze them. This will make the product easier to thaw and preserves the quality.
Most of our bakeries are peanut and tree nut free. There are two bakeries that produce nut breads currently and our cookies are also produced in a facility that handles nuts, but most of our other products are produced on nut free production lines. Contact us at email@example.com for the latest information since nut bread production can move from bakery to bakery.
No, we use fungal enzymes derived from fungus which is neither animal nor vegetable but a species of its own.
Our products are available in most major grocery stores in Oregon, Washington, Idaho, Alaska, Montana, and parts of Utah, Wyoming, and Northern California.
You can contact us through our website on the Contact Us form or email firstname.lastname@example.org. Please include your location and a phone number where you can be reached.
The number of slices for each loaf depends on the pan size and the slicing width (which is standard at 9/16” of an inch thickness for the baking industry).
The pans we have are standard size and work in each of our bakeries with the conveyor belts and other processing equipment.
Since our bread is not destined for sandwiches alone, the extra slice might be used in these ways: