QUESTIONS AND ANSWERS If you have a question about our products or production please feel free to e-mail or call us. Below are several examples of our most common questions and answers. Do your products contain nuts? No. We only use almonds in the bakery. Do your products contain trans fats? Today, Hägges does not use any fats that contain industrially manufactured trans fats, in other words, no partially hardened vegetable oils. Fact background: Trans fats do exist naturally in small amounts of milk and meats from ruminants. Trans fats are also created during industrial processing of fats. For example, a vegetable oil can be hardened to obtain other characteristics, normally to gain a firmer consistence at room temperature. During incomplete hardening (partial hardening) trans fats can be produced. In Denmark, industrially manufactured trans fats may constitute a maximum of 2 percent of the total fat in a product. These regulations do not apply for trans fats that exist naturally in, for example, milk fat. Hägges products lie under this limit. What is your most sold item? Layer cakes. What confection have you baked the longest? Almond cookies, which have been baked since 1957, one year after the bakery opened. Do you only use vegetable raw materials? No, egg powder, egg paste and also skim milk are used in certain cookies, but otherwise the rest of the raw materials that are used in cookies are vegetable products. Do you use gene-modified raw materials? No. Is it possible to freeze your soft pastries and confections? Yes, absolutely! You can definitely store pastries in the freezer - it can be good to have access to fresh buns and cookies when you have unexpected visitors. How is your packaging sorted and recycled? The hard trays are made of PET (polythene), or PS (polystyrene) and are sorted as hard plastic. The surrounding soft plastic film is made of PP (polypropylene). The bags for Almond buns are made of PE (polythene). This packaging can be thrown in regular household garbage. When they are incinerated they primarily form carbon dioxide and steam. Do Hägges cookies get mouldy? Mould spores are everywhere all around us, but more so in the summer (and then primarily during the dog days of summer) than during the rest of the year. Mould can develop if there is moisture on the surface of the product. To reduce the risk that Hägges products get mouldy, we have taken several different actions: - Clean air in the bakery. We pump in 30,000 cubic meters of filtered air per hour into the bakery. The air is purified in special micro-particle filters, which take away all types of spores before the air goes further into the bakery via the ventilation. Inside the bakery, the pressure is above that of the atmosphere, in other words, the excess air is pressed out through all door openings and in that way we maintain a very clean air environment. To check that the air is actually pure, we regularly put out culture dishes, which are then sent to a laboratory each week to be checked. - Clean hands. We have clear and defined hygiene procedures in the bakery, for example, we always wash our hands before we enter the premises and we wear a hairnet and protective overall. When we touch products we use protective gloves. - Protective packaging. The air that baked goods are packed in is pure (see above). The packages are airtight (except for the Almond buns) and this hinders the surrounding air from getting to the cookies. In practice, the cookies will never mould as long as the packaging is unopened. - Small amounts of conservatives. We use approved conservatives, which are added in small amounts. When you open a package, the product is exposed to the air from the environment around you, which more or less always contains mould spores. In order for the product to be able to remain fresh until the expiration date (in case you don't eat all the cookies at one time) we add small amounts of approved conservatives.