Organic Breadsticks With Tomato and Pepper "Ecopal"

  Our Ekopal breadsticks come from Trikala in Thessaly and are the best snack for every moment of the day! They are the only ones that have been fermented with flour of 5 cereals (wheat, barley, oats, rye and corn). In addition to biologically certified raw materials, they are fermented without butter, eggs and milk. Thus, they are ideal for vegetarians and vegans. Finally, they do not contain sugar and palm oil, offering another shield to protect our health.

     You will find them in original, practical and recyclable packaging that keep them fresh to the last!

Extra tip:  Add to these organic & Vegan breadsticks, vegan feta cheese or traditional feta and the result will lift your senses!

PRODUCT INGREDIENTS

  Wheat Flour, Water, Sunflower Oil, Barley Flour, Corn Flour, Oat Flour, Rye Flour, Petimezi, Vinegar, Tomato Juice, Concentrated Tomato Juice (9%), Florin Pepper (5.51) Baking agent: sodium bicarbonate (soda).

 Organic product.

HISTORY BEHIND THE COMPANY

  Since May 2016 but also with experience in the field of organic products since 2005, the company OIKOPAL, produces in its facilities, in Trikala Thessaly, organic cookies, organic breadsticks and traditional organic pasta. 

   With a sense of responsibility, a spirit of innovation and high goals and values, the experienced and well-trained staff supports and promotes the principles of healthy eating, both in the domestic and international market.

   The company is controlled and certified by the DIO Organization. The audit concerns the application of the European Regulation (EC) 834/2007 for organic products. The control also concerns the application of the standard of Health and Safety of Food ISO 22000: 2005 - HACCP. 

HISTORY ”FROM GOLD”BEHIND THE PRODUCT

    In Ancient Greece, when they talked about rusk products, they talked about "Dipyrite Bread". Dipyrite from the composition of the ancient greek words "two" and "fire" as he entered the fire twice. In fact, the technique of its preparation was such that the aim was to remove any trace of moisture. The ultimate goal was to serve the needs of people who wanted to travel far. And such was the success of the new crunchy product that spread across the lengths and breadths of the world. Thus, we find it in other languages and countries with the names "biscotte" or "biscuit" for the French, biscoctus for the Latins and "biscotto" for the Italians.

  In the Middle Ages, crunchy buns finally find their eternal name. They are called "rusks" of honor due to Paxamas, the wise man from Boeotia who proposed the double baking of bread and gave us one of the most delicious patents! Thus, Paxamas, the "Celementes" of antiquity who wrote many gastronomic books, introduced us to the rusk that came to star even in historical events! We find it even in the hold of warships when the Venetians brought ammunition to the Cretans. But also in World War II, the nut was a staple food for the guerrillas in the occupied mountains.

  From then until today, many years have passed and with them many historical events and many changes in diet. The rusks, however, and their "siblings", the breadsticks, remained a basic element in the daily life, especially of the Greeks. From the base of Cretan salads to the easy snack that is eaten at any time, the nut products are the foundations of the Mediterranean diet along with the oil, the olive and the mizithra.