{"id":7959,"date":"2012-05-02T10:27:41","date_gmt":"2012-05-02T08:27:41","guid":{"rendered":"https:\/\/www.essig.at\/senf\/"},"modified":"2021-06-24T08:26:28","modified_gmt":"2021-06-24T06:26:28","slug":"mustard-2","status":"publish","type":"page","link":"https:\/\/www.essig.at\/en\/mustard-2\/","title":{"rendered":"Mustard"},"content":{"rendered":"\t\t
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\"Fischerauer
Fischerauer Essig und Senfproduktion<\/figcaption><\/figure>\r\n

Traditional mustard preparation – our gourmet mustard<\/h2>\r\nThe art of making mustard is an old and traditional craft. Many things have been forgotten; recipes, spice mixtures, but also the craft itself.\r\nWe, Andreas and Martina Fischerauer revived this craft more than 10 years ago with our pattern-protected pumpkin seed mustard. New and old recipes are composed to noble gourmet mustard, which impresses your senses.\r\n\r\nThe fine, creamy consistency and perfect seasoning is achieved in a stone mill. Of course all our mustards are produced with our own fruit vinegars and according to our own recipes. So you always have the uniqueness of our quality in every mustard anew.\r\n\r\nWe invite you to take a virtual walk through the world of the finest mustard varieties.\r\n

\r\nOur Philosophy<\/h3>\r\nWe are committed to enjoyment with all our senses. New and old recipes have been composed into fine gourmet mustard varieties that are guaranteed to impress your senses, smell, taste and feel.\r\n\r\nThe traditional now almost forgotten craft of mustard production is revived with perfection in our vinegar centre. In our small mustard mill we produce our gourmet mustard with much love and care according to traditional and new recipes.\r\n\r\nThe ingredients, such as spices, mustard seeds, etc., come from our own production and from local producers, as it is also important to us to create an awareness for products from Austria and the region. This and the noble taste distinguish us from all other mustard producers.\r\n

\r\nWhat is important to us:\r\nFree of preservatives<\/h3>\r\nThrough the natural ingredients of mustard, mustard preserves itself. But that’s not all: It is also important to us that no preservatives are used in any food produced in our company.\r\n

\r\nfree of colouring and flavouring agents<\/h3>\r\nNature draws with the most beautiful colours. Pastel colours from light cream to a light brown for most mustard varieties. But there is also yellow due to the colour of the turmeric root and a delicate green-brown among the herbs.\r\n

\r\nFree of thickeners<\/h3>\r\nMustard seeds have a high swelling capacity and thicken during the grinding process itself. Therefore it is not necessary to add thickener to the mustard.\r\n

\r\nFree of emulsifiers<\/h3>\r\nThe fineness of mustard is achieved by grinding in the stone mill. But mustard is not an emulsion. Therefore a slight leakage of liquid may occur again and again. This can be easily stirred in again.\r\nAnd all this in harmony with nature.\r\n

\r\nA brief history<\/h2>\r\nThe use of mustard seed is an old method of conservation. The use of mustard powder for preservation was already known to our ancestors. It was previously used especially for preserving meat and disinfecting food. Mustard production itself dates back to about the 10th century in France, where a main area for mustard can still be found today.\r\n

\r\nThe mustard plant<\/h3>\r\nMustard is differentiated according to its colour and origin. Mustard belongs botanically to the group of cruciferous plants. For mustard production, white (yellow, brown) mustard seeds (Sinapis alba) and black mustard seeds (Brassica nigra), as well as Sarepta (Brassica juncea) are usually distinguished. It flowers yellow and needs a moderate, not too humid climate for ripening.\r\n\r\nThe seeds are obtained before the pods burst. In Europe, brown mustard is mainly cultivated. The dry mustard seeds are tasteless and develop their typical spicy taste only after contact with water and vinegar. In yellow mustard the main flavour carrier is the glycoside sinalbin, in black mustard seed the pungent tasting and pungent smelling ally legume oil.\r\n\r\nMore about the mustard plant\r\n

\r\nThe traditional processing and regional ingredients<\/h3>\r\nWe use different proportions of yellow and black mustard, depending on the type of mustard. From the mustard seeds with the other ingredients water, vinegar, salt, sugar or honey produced in house and our own spice mixture a mash is produced.\r\n\r\nAlready during the mashing process, the typical mustard taste develops, which is then intensified by the grinding process. After an appropriate mashing time, the raw mustard is ground accordingly between two millstones. The mustard seed absorbs the liquid and the consistency of the mustard is determined. The regional ingredients, the self-produced fruit or wine vinegars as well as the high-quality spices make our mustard unique.\r\n

Which varieties are available?<\/h3>\r\nAt present we have 131 varieties of mustard in our range, whereby between 30 and 35 varieties are always available. As a highlight of the house and a typical product of the region, pumpkin seed mustard is also our oldest mustard variety.\r\n\r\nChilisenf for lovers of hot dishes, Styrian white sausage mustard as an exclusive ingredient for mild meat dishes and light sausages, honey mustard for fish and for lovers of sweet dishes are almost always available. Our pear mustard with dried pears is a local speciality. The current programme with all varieties can be found in the online shop at any time.\r\n

\r\nWhere is our mustard available?<\/h3>\r\nEither visit us at the vinegar centre, order the mustard online or visit one of our resellers.\r\n\r\n \r\n\r\n \r\n\r\nMahlvorgang noch verst\u00e4rkt wird. Nach einer angemessenen Maischezeit wird der Rohsenf dann zwischen zwei Mahlsteinen entsprechend vermahlen. Dabei nimmt die Senfsaat die Fl\u00fcssigkeit auf und die Konsistenz des Senf wird festgelegt. Die regionalen Zutaten, die selbst produzierten Frucht- oder Weinessige sowie die hochwertigen Gew\u00fcrze machen unseren Senf einzigartig.\r\n\r\n\"\"\r\n

Welche Sorten sind erh\u00e4ltlich?<\/h3>\r\nDerzeit haben wir 131 Sorten Senf im Programm, wobei zwischen 30 und 35 Sorten immer erh\u00e4ltlich sind. Als Highlight des Hauses und typisches Produkt der Region ist der K\u00fcrbiskernsenf<\/a> auch unsere \u00e4lteste Senfsorte. Chilisenf f\u00fcr die Liebhaber von scharfen Speisen, Steirischer Wei\u00dfwurstsenf als exklusive Zutat f\u00fcr milde Fleischspeisen und helle W\u00fcrste, Honigsenf f\u00fcr Fisch und f\u00fcr die Liebhaber von s\u00fc\u00dfem sind so gut wie immer erh\u00e4ltlich. Unser Birnensenf mit D\u00f6rrbirnen ist eine lokale Besonderheit. Das aktuelle Programm mit allen Sorten k\u00f6nnen Sie jederzeit im Online Shop<\/a> nachlesen.\r\n

Wo ist der Senf erh\u00e4ltlich?<\/h3>\r\nEntweder besuchen Sie uns im Essigzentrum<\/a>, bestellen den Senf online<\/a> oder Sie besuchen einen unserer Wiederverk\u00e4ufer.\r\n\r\n \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Senf Geschenke und Sets Feinkost Essige Edle \u00d6le Traditional mustard preparation – our gourmet mustard The art of making mustard is an old and traditional craft. Many things have been forgotten; recipes, spice mixtures, but also the craft itself. We, Andreas and Martina Fischerauer revived this craft more than 10 years ago with our pattern-protected … mehr erfahren<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-7959","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/pages\/7959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/comments?post=7959"}],"version-history":[{"count":7,"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/pages\/7959\/revisions"}],"predecessor-version":[{"id":13731,"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/pages\/7959\/revisions\/13731"}],"wp:attachment":[{"href":"https:\/\/www.essig.at\/en\/wp-json\/wp\/v2\/media?parent=7959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}