From the dough
to the plate

1. 01

   Dough

   Flour, water, salt. Only Melted Heart gets egg as well. The dough rests, is rolled out and cut into squares — thin enough to see the filling through it. For Nature's Palette, vegetable juice and a little turmeric color the batch before it goes through the roller.

2. 02

   Filling and shaping

   Every square gets its portion and is closed. Four corners to the middle for The Original, triangles for the Hingel line, a flower for Melted Heart. The shape decides the bite, not the looks.

3. 03

   Shock-frozen

   Right after shaping, the batch goes into the blast freezer and is stored at minus eighteen degrees. Freezing through fast keeps the ice crystals small — the dough keeps its structure, the filling its juice. That's why we don't need preservatives: the cold does the work.

4. 04

   Cooked to order

   From the freezer straight into the water, without thawing. Thawing is where dumplings go soft — we skip it. That's why it takes a few minutes longer, and why the dough is still taut when the portion is ready.

That applies to our Manti and the Bulgur Bites. Salads we cut in-house; banana bread and chocolate cake we bake ourselves.