Ginger Bread Maker - Pirker
(Austria)
Traditional gingerbread benefits from revitalised water 
In Mariazell, gingerbread making has been a tradition since 1655. The best evidence of this success is the family company of Pirker, founded in 1800. Now, Matthias and Waltraud Pirker export their gingerbread, schnapps and honey-bee products all over the world.
They use 60 tons of honey a year, and make 150 tons of dough, to produce more than 60 different kinds of gingerbread.
The raw dough is stored in large barrels for half a year, and the self-fermentation that occurs during this time is very important in keeping the gingerbread of the right texture.
Matthias Pirker sees the high quality of his products as a result of the use of revitalised water. ‘I heard about it at a talk around 10 years ago,’ he remembers. ‘I immediately decided to have the Grander system installed in my company.’
According to the guests of Pirker's coffee shop, they serve the best coffee in town. Those who prefer something stronger enthuse about the smooth taste of the spirits, liqueurs and herb schnaps. Since the investment has paid for itself many times, a Grander water revitalisation system is also being installed in the Hotel Goldener Löwe. | 