Protection Association - Dresdner Stollen

quality certificate

The Stollen must contain the following contents materials:
wheathflour 405 or 550, yeast, full milk or full milk powder, crystal sugar, fresh butter, candied lemon peel, candied orange peel, sultana, almonds sweetly and bitterly and/or marzipan, lemon bowl paste, salt, icing sugar, spice and liquor.

The following contents materials must be contained related to 100% flour:

  • 50% fresh butter
  • 65% Sultana
  • 20% candied lemon peel and candied orange peel
  • 15% almonds sweetly and bitterly

The camp and warranty terms amount to at least 8 weeks of the day of the production, under the following conditions:

  • 12-15°C as optimal storage temperature
  • 60-70% relative atmospheric humidity

...Our raisin stollen have, with 12 weeks, a clearly longer durability...

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