1 portion Ingredienser: 1 st Liba Bröd Original 1 tsk olivolja 1 st vitlöksklyfta 2 dl grönkål 1 krm svartpeppar 1 krm salt 1 msk créme fraiche 1 1/3 dl parmesan 1 tsk citronsaft 1 msk parmesanflarn
Gör så här: 1. Sätt ugnen på 230°C 2. Skölj grönkålen noga innan du steker den. Häll i olivolja, vitlök och grönkål i stekpannan. Tillsätt därefter salt och peppar. 3. Bred créme fraiche jämnt över brödet innan du häller över 1 dl parmesan. Lägg därefter på den steka grönkålen, och sedan resten av parmesanen. 4. Grädda pizzan i mitten av ugnen på galler med bakplåtspapper i 5-6 minuter, eller tills dess att brödet fått en gyllenbrun färg. 5. Ta därefter ut pizzan och häll över citronsaften.
2020 has been a tumultuous year, to say the least, and we welcome 2021 with open arms! It is with great #gratitude and humility that we enter the new year.
During this past year, we have all had to face many #challenges, and as a company, we are happy to have endured. In 2020 we produced bread and focused on strengthening our bakery and study opportunities on international markets.
Nothing of this could have been made possible without our #customers, and all of our fantastic #colleagues. Together, we have baked and exported bread, delivered throughout Northern Europe – something that we are incredibly proud and thankful for.
Going forward, we hope for a year where we hopefully can be close, laugh, eat great food and enjoy life in the company of each other yet again, the way we love!
To describe how Liba Bröd was created, and how we came to be the biggest oriental flatbread producer in the north. From the sun-drenched slopes of the Qalamoun mountains of Syria to the coastal capital of Lebanon, Beirut – all the way to Gothenburg, western Sweden.
The history of Liba Bröd and its legacy stretches across several generations, continents, and culinary traditions. When the# founder of the company Nasif Fadel came to Sweden from Lebanon back in 1988 together with his wife Rita, he decided to do what he does best – bake flatbread.
With a will to #succeed, and important support from his brother Salem and his wife, Nasif opened his bakery in Gothenburg in 1992. At the time, there were no machines that could handle the process of baking our oriental flatbread, which led Nasif and Salem to burn the midnight oil drawing up blueprints, constructing and conducting experiments with different solutions.
Nasif Fadel, grundare av LibaBröd
Eventually, they figured out exactly what was needed to bake the oriental flatbread they had set their minds on baking. Today, we are still baking our bread in that very same bakery. Well, it has certainly grown in size over time, and the area of the entire complex covers 6000 square meters after our building expansion in 2018.
Not only have we grown in size, but also in numbers! Today, Liba Bröd employs over 100 people who bake, #export, administrate, and make sure that our bread is delivered all around the north. In 2019, we baked over 73 million single flatbreads.
Knowing that so many people are enjoying the products that we love and put our love and effort into is an immense pride and happiness that is hard to describe.
Zero Waste is a term that has seen widespread popularity during the past years. But, what does it really mean, and how do we over at Liba Bröd choose to interpret it?
For a product to fulfill the requirements of having the potential of being a #ZeroWaste product, it has to be crafted thoroughly with aspects like planned lifecycle in mind.
Our slogan is “One bread, endless possibilities”. A freshly baked flatbread from us can be used in an enormous amount of ways. Furthermore, we are very proud of the fact that our flatbreads are 100% free from additives, as the entire idea behind the product is that it can and should be utilized in a variety of ways during its shelf life. When the expiration date starts closing in, naturally the elasticity of the flatbread will be reduced due to no added additives. This is the perfect opportunity to make delicious pizza, chips or finger food – just to name some examples.
In doing this, we open up the possibilities for our flatbread to be consumed in their entirety, and in several ways without adding additives. For us, that is what a great application of the term Zero Waste implicates, and it surely is fitting for what we all know as the bread of endless possibilities!
We have chosen to supply our operation and production with #bioenergy, a source of energy that is completely carbon dioxide neutral.
Making the choice to use bioenergy naturally comes with many benefits, but the greatest of them all is that it is a 100% #renewable source of #energy, and that it lets us make use of the earth’s waste and residual products.
Bioenergy reduces our single largest source of carbon dioxide #emissions and provides us with a sustainable source of power for future production.
As a company, we have a great responsibility towards our planet. This is one in a series of environmentally-focused #investments to reduce our effect on the climate, and to join the path towards a more #sustainable world.
We take great pride in delivering good, safe and qualitative products in Scandinavia.
In addition to the #knowledge, tradition and art of bakery, there is a lot of work behind the scenes that is needed in order to do what we do. That is why we spend a huge amount of time and resources on quality and food safety. Behind every single piece of bread, there is a wide array of different safety routines, controls and #certificates. We want to make sure that the way we bake and deliver is of absolute top-class, and to keep doing that, every process is imbued with this way of working. From purchasing to baking, packaging, handling and delivery to store.
Liba Bröd is FSSC certified as a company. One huge and honorable #certificate, which requires continuous and hard work, with zero exceptions.
All of this is proof that we maintain the high standard within our area, and something we are incredibly proud of.
