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THE RAPS CUSTOMER MAGAZINE AUTUMN 2017 HOT DOGS FROM THE FAR NORTH

The Scandinavian – traditional or reinvented – is more popular than ever

CREATIVE TREND RAPS INSIDE CULINARY A NEW TRAVELLING NORTH WIND CULTURE TO TASTE Scandinavian cuisine is wildly Butcher’s Manifesto brings Visiting the popular and a source of together butchers from all & Festival much inspiration around the world EDITORIAL

“ALWAYS AT THE

ORIGIN OF TRENDS.” CUSTOMER PORTRAIT

Scandinavians are trendsetters – and not only in the lifestyle sector. We too were at this year’s Copenhagen Cooking & Food Festival, JUST ME AT, A lot of culinary inspiration comes from the North as well. Modern hot on the trail of innovation and new trends and taking a closer Scandinavian cuisine has its finger very much on the pulse, despite look at Nordic cuisine. You can read some of what our RAPS expert seeming quite understated at times. reported on page 10. But it is not just Scandinavian innovation which SEASONING & LOVE is providing ample inspiration in German and deli counters, That is why we took a closer look at Scandinavian trends, and this it is their culinary classics as well – see pages 4 to 7. You too can edition of INSIDE is all about the North. Take for instance Trüffel­ take advantage of this diversity of ideas to create your own offerings jagd – the Truffle Hunt, a pioneering event run by the Adalbert Raps with a Nordic touch. Foundation, which took on an international flavour in August when

TOKEN CHARGE € 3,50 it was held in Copenhagen. Around twenty delegates spent three We hope you enjoy the read. intensive days in the Danish capital investigating the future of the THE RAPS CUSTOMER MAGAZINE AUTUMN 2017 Mr Museth, you are a trained butcher and Our natural, homemade products are sold butcher’s trade (page 11). And an exciting future it is: initiatives HOT DOGS FROM THE FAR NORTH have been working for years as a top at prices most people can afford, because The Scandinavian hot dog – traditional or re-invented – like the Butcher’s Manifesto (page 9) and Grrls Meat Camp is more popular than ever and in catering. How did you get into your that is part of the Folkets Madhus philosophy. (page 12) show just how many enthusiastic people are proudly profession? I also place a lot of emphasis on traditional ­plying their trade, preserving artisan methods and passing them Sascha Thaens I discovered my interest in cooking when methods of preparing meat, such as cold- on to younger generations. Director Sales Management & Strategy

I was a child. I still remember clearly the first . © Butcher’s Manifesto CREATIVE CUISINE TREND RAPS INSIDE CULINARY A NEW TRAVELLING NORTH WIND MEAT CULTURE TO TASTE Scandinavian cuisine is wildly Butcher’s Manifesto brings Visiting the popular and a source of together butchers from all Copenhagen Cooking much inspiration around the world & Food Festival I ever made: Irish . I was twelve CONTENT news or thirteen years old and I found it very In my opinion, it is the only way of achieving exciting to take responsibility for the cooking. the right flavour intensity and protecting Customer Portrait page 3 I remember the meal being an absolute the meat against drying out. This particular Michael Museth success – not least because it sparked my craft is at risk of dying out completely, and passion for good food. it was not easy to find a qualified master smoker. That is why I am keen to look after Counter of Ideas page 4 You founded Folkets Madhus. Can you tell us and pass on traditional production methods. Hot, hotter, hot dog what the aims of that initiative are? It is one of the reasons why I founded Folkets Madhus aims to inspire people to Butcher’s Manifesto (more on page 9). Creative Cuisine page 6 eat better and cook for themselves. Being More than just köttbullar & able to cook food is, after all, an essential Mr Museth, thank you for talking to us. skill in life. We are especially keen on Haase Hendrik © working with children. We want to improve International page 8 PIONEER OF A NEW EATING CULTURE future generations’ relationship with Where the pepper grows food. This is very easy to achieve: if a child Michael Museth from has digs a out of the ground itself, and almost twenty years of experience in Trend page 9 then is involved in preparing it, cooking catering and butchery. He worked as A new meat culture with it and tasting it, that child will learn an entrepreneur and ran a café and to appreciate the food. Folkets Madhus a delicatessen in the Danish city of is a place where this can happen: the . Folkets Madhus in Copenhagen is RAPS Inside page 10 establishment has a garden where we grow the headquarters of his catering company, © Hendrik Haase Following up on Danish trends our own . and it also offers space for many workshops and events such as Trüffel­ People Inside page 11 VISIT US AT SÜFFA 2017. Folkets Madhus also has its own butchery. jagd – the Truffle Hunt. Folkets Madhus What are the founding principles of your is Museth’s contribution towards the Truffle Hunt goes international 21 to 23 October 2017, booth 9B26 in Hall 9. craft? building of a community of good food, one The meat and products we use in which connects people across borders. Panorama page 12 SÜFFA in Stuttgart is ’s ­biggest our ­“Markt­frisch” range, an exciting new our catering and sell in our shop are made His other initiative, Butcher’s Manifesto, Grrls Meat Camp fair for the butchery industry and its concept involving creative convenience without additives. brings together artisan butchers from all SMEs, and RAPS will be there again solutions and lots of fresh ideas for your Only meat, seasoning and love are used. over the world in a similar way. this year. We will be presenting you with deli counter. Most of the meat comes from local farms. © Butcher’s Manifesto 2 INSIDE INSIDE 3 COUNTER COUNTER OF IDEAS OF IDEAS Shopping at a Swedish furniture store often ends with a hot dog – which is partly why the sausage-in-a-bun has become symbolic of OUR Scandinavian snacks. But the hot dog is in fact more typically Danish. BEST RECIPES Sold from a “pølsevogn”, or sausage-cart, it consists of a grilled or boiled sausage, traditionally served with , , ­, roasted or raw and slices of sweet pickled . HOT DOG STYLE The like to enjoy it with cold milk. Recipe number: 7000714 So it is little wonder that the hot dog is the source of inspiration for (serves ten) some unusual creations in Copenhagen, where the pølsevogn has INGREDIENTS: been part of the streetscape for over 80 years. You can celebrate the 10 hot dog buns, 63 g 20 g mustard diversity of this popular at the Copenhagen Cooking & 10 frankfurters, 50 g 2 g LEAF-TIPS, Food Festival and do a good deed at the same time: at the Top Dog 500 g gravlax FREEZE-DRIED Charity, each of the invited chefs prepares a hundred of their own hot 80 g SHALLOT (1091439-001) dog creations. The public are allowed to try them all out, and a jury CREAM 90 g blackberries consisting of celebrity chefs and culinary critics chooses a winner. (1696989-002) 100 g lettuce mix Proceeds are donated to the humanitarian aid organisation CARE 200 g BUTTER FLAVOURED Danmark. SANDWICH CREAM (1697872-002) Wieners are a real must at the hot counter. So why not make use of their street food potential as well? RAPS can help you, not only by METHOD: providing a wide range of flavoursome seasonings which you can use Heat the frankfurters in simmering, not boiling water. Preheat an to make your , but also with creative ideas and derivations oven and briefly heat through the hot dog buns. Mix the ­BUTTER that allow you to present your customers with a varying, attractive ­FLAVOURED SANDWICH CREAM together with the mustard range of snacks at your hot food counter. For instance, it is very and DILL LEAF-TIPS, FREEZE-DRIED and stir until you achieve easy to transform a hot wiener into a classic Danish hot dog served a smooth dill and mustard cream. Remove the hot dog buns from in a fluffy bun with typical toppings and create added value and the oven, spread them with the SHALLOT SANDWICH CREAM and differentiation without too much effort or cost. But even the basis of line with lettuce. Take the frankfurters out of the water and place the hot dog can be creatively varied: instead of a sausage, you can put them on the lettuce, then arrange the gravlax along the frank­ delicious into the bun, and voilà, there you have a twist on furter. Garnish with dill and mustard cream and blackberries. HOT DOG another Scandinavian classic: the köttbullar hot dog. And because GRAVLAX is so big in the North, we have created a recipe for hot dog with There are more delicious recipes STYLE . There is virtually no limit on what you can do with hot dogs. in our recipe database at www.raps.com. Why not try out your own creative compositions?

SHALLOT SANDWICH CREAM PROD. NO.: 1696989-002

A sweet-and-spicy flavour with roasted shallots and , creamy, orange colour with shallot pieces.

Goldwuerstchen WIENERWURST AND FRIENDS PROD. NO.: 1000271-008 There are recipes for producing this popular classic sausage A powder seasoning for producing frankfurters with a pepper, in our recipe database at www.raps.com. HOT, HOTTER, and paprika flavour.

DID YOU KNOW?

Butcher Johann Georg Hehner is 1847 said to have been the first to place Frankfurt a sausage in a bun, in 1847. hot dog on the Main The classic hot dog is popular with young and old, Scandinavians love hot dogs: in Norway, and offers lots of potential for inventive variations. HOT DOG sausages are wrapped in “lompe”, a type of KÖTTBULLAR STYLE flat made of flour and potatoes. (Nr.: 7000713) And the hot dog is, believe it or not, the national in . Reykjavik’s hot AVAILABLE IN OUR dogs are unusual because the sausages are RECIPE DATABASE made of lamb and beef.

4 INSIDE INSIDE 5 CREATIVE CUISINE CREATIVE CUISINE

UNSERe besten REZEPTE

ROAST BEEF WITH , MORE THAN JANSSONS FRESTELSE & BEANS WITH

Recipe number: 7000710 (serves ten) KÖTTBULLAR & INGREDIENTS: SCANDINAVIA & FISH 1.8 kg beef sirloin in 2 g , GROUND a single piece (1000821-001) NORWAY GRAVLAX WITH DILL 36 g PEPPER 2 g WHITE PEPPER, AND MUSTARD SAUCE ONTARIO (1694270-001) GROUND CRISPBREAD “Gravet laks” is marinated in salt, pepper, 900 g beans (1000844-001) sugar and dill, and often served with the 300 g sliced bacon 200 g Edam cheese familiar dill and mustard sauce. Local ingredients, bold flavour compositions and quality before quantity: 10 g savory, rubbed 9 g CRYSTAL SALT Scandinavian cuisine has its finger on the pulse. 10 g CRYSTAL SALT (1693449-001) (1693449-001) 50 g butter 250 g shallots JANSSONS FRESTELSE JANSSONS FRESTELSE 100 ml port “Janssons frestelse” is a type of gratin 1 kg potatoes 500 ml water made of potatoes, onions and cream which 300 ml cream 60 g SAUCE is popular throughout Sweden. Anchovy 100 g anchovies (1039830-001) Scandinavian countries set a lot of lifestyle trends in sectors like fillets give it its special taste. 2 g NUTMEG, GROUND 150 g fashion and design. But their cuisine has also been booming for (1000832-001) a number of years. The trigger for this culinary revolution was DENMARK WITH POTATOES surely “” in Copenhagen, which was named the world’s best METHOD: four times and won the hearts of many connoisseurs The of Denmark is “torsk”: Brown the sirloin on a high heat, season with STEAK PEPPER with its offbeat ideas. But the Scandinavians give a creative spin cod with boiled potatoes and mustard ONTARIO and press in the seasoning. Roast in a fan oven until to simple things as well. Take the latest food trend from the sauce. pink inside with a core temperature of 54 °C. Dice the shallots North, called “smorging”. The word comes from the Swedish finely, sauté them in butter and deglaze with port. Add water “smörgasbord”, which is a plentiful, lushly arranged buffet that and ROAST BEEF SAUCE. Finally, refine the sauce with fresh turns a light meal into a special experience. Scandinavia has blueberries. Blanch the beans in salted water, refresh them much more cuisine to offer than just meatballs with cranberry in ice-cold water and season with CRYSTAL SALT and SAVORY, sauce. RUBBED. Line them up in 90 g bundles and wrap in bacon. Fry in a pan until crispy on all sides. Peel the potatoes and slice Because RAPS is always on the lookout for the latest trends, them thinly. ­Season the cream to taste using NUTMEG, GROUND, we were on location at this year’s Copenhagen Cooking & Food ­CARDAMOM, GROUND, CRYSTAL SALT and WHITE PEPPER, Festival (see page 10), looking closely at the food scene for some GROUND. Layer the potato slices in a tray, place anchovies inspiration so that our recipe ideas and products are as fresh between the layers and pour over the seasoned cream. Sprinkle and creative as ever. with Edam and bake in a fan oven. Cut the roast beef into slices, apportion the potato gratin with it and serve together with the So, what’s so appealing about Scandinavian cuisine? bacon beans and blueberry sauce.

It is not entirely dissimilar to , which is why it is There are more delicious recipes easy to adapt and convert to our local tastes. Every Scandinavian Roast beef Sauce in our recipe database at www.raps.com. country offers its own specialities, but what makes them stand Prod. no.: 1039830– 001 / 002 out is the close connection to nature and a strong tendency to Instantly soluble sauce containing beef, paprika and follow the seasons. Local products are given preference. Typical flavouring as well as a special thickener which thickens even ingredients – seasonal vegetables, game from the region and of when cold. TYPICALLY SCANDINAVIAN SALMON STEAK ON PEA PURÉE a lot of fish – are prepared in a low-fat way but with a lot of WITH POTATO flavour. The Scandinavians are however not afraid to try out some interesting flavour compositions. Meat with berries must be the This recipe can be found in our recipe database, STEAK PEPPER Ontario most familiar and popular of them. RAPS’ seasonings and hearty venison CRAN- Dill CARDAMOM ­numbered 7000721. Prod. no.: 1694270-001 BERRIES offer the perfect complement to sweet and fruity flavours. And if you want to serve your dishes in the authentic Scandinavian Coarse seasoning for all kinds of steak. Includes coarse sea way, go for a minimalist yet appetising aesthetic. salt, brown sugar, black and green pepper, and a touch of .

6 INSIDE INSIDE 7 TREND

INTERNATIONAL WHERE A NEW THE PEPPER GROWS MEAT CULTURE

RAPS’ raw materials expertise begins with the farmers in faraway lands Butcher’s Manifesto is a manifesto for butchers with a vision for the future – and ends with our technologically advanced processing. and it is a movement dedicated to quality and tradition.

The number of artisan butchers in Europe has declined drastically over the past ten years. This has endangered many traditional methods and the quality products that go with them. That is why, in August last year, 25 activists from different backgrounds ran a pioneering “Meat Summit” at the Copenhagen Cooking & Food Festival where they developed and signed a very important manifesto. The Butcher’s Manifesto was drawn up during an intensive workshop under the leadership of Danish butcher Michael Museth (interview page 3). Its five guiding principles have been distilled from an ongoing discussion about quality, training, craftsmanship, tradition and – last but not least – consumers.

At RAPS, quality begins with raw materials. No fewer than Passionate butchers from all over the world are united in 1,100 of these raw materials from all over the world are used their desire to preserve knowledge of traditional techniques THE GUIDING PRINCIPLES to manufacture RAPS products. That is why we are always on and hand it down to younger generations. Other important OF THE BUTCHER’S MANIFESTO the lookout for suitable and that fulfil our quality aspects of the Manifesto include using natural ingredients and We honour the valuable traditions standards. Some of these we obtain from local contract growers, handling animals with respect. Participants are proud of their of butchery. others directly from their countries of origin. Some of the butcher’s trade and wish to help it achieve a new reputation 1. countries are exotic, faraway places that offer ideal conditions for while attracting young people to the profession and securing We insist on honest and transparent cultivating high-quality products. the future of artisan butchery. The results of these efforts 2. approach to meat. include exceptional quality and high-grade products which We promote the exchange of Quality is something we care a lot about. The focus is not just ­benefit a broad range of people. knowledge and expertise. on raw materials and end products, it is on how we interact That is why, from the very first step, we rely on partners we know 3. with the people who are responsible for growing the materials. and trust. It is also why RAPS’ Managing Director Florian Knell But the Butcher’s Manifesto is not just a shared aspiration to We represent a craft that is the joyful Healthy interactions are all based around direct, personal and Holger Popp, Head of Procurement, travelled together to process meat responsibly. The signing of the Manifesto represents 4. expression of tradition and innovation. contact with farmers on location as well as their families and Cambodia, Vietnam and Thailand in June to visit pepper farmers the first foundation of an international network of butchers. We lead the conversation about village communities. We maintain long-standing, personal and their plantations. Raw materials expertise, after all, begins Its guiding principles have been constantly developed and responsible consumption of meat. connections in the countries of origin, which is what gives us such at the farmers on location – and for RAPS, that is a matter for re-considered in numerous courses, workshops and gatherings, 5. an exceptional global network. And these relationships enable us management. and the ­network is growing steadily. The Butcher’s Manifesto to offer our customers a wide range of raw materials at all times, offers an ideal platform through which to exchange and acquire as inde­pendently as possible of harvest-related fluctuations. knowledge over and above national and cultural boundaries – for the benefit of the future of the trade. Sustainability has been one of our guiding principles for decades. We try to improve the working and living conditions of everyone involved by shortening the distances between producers and buyers. A major aspect of this is adhering to defined HOW CAN I GET INVOLVED? specifications. We also insist on a high level of transparency so that we can reliably track production phases along the Any farmer, butcher, cook, activist, artist or other person value-added chain. We use a wide range of highly developed active in the field of artisan meat processing can become technologies to subsequently ensure that our end products part of the network, regardless of age or gender. To do so you are of the required purity and quality. All these activities help must ascribe to the five guiding principles of the Butcher’s us guarantee a consistent level of quality and safety which Manifesto and you must be proposed by an existing member complies with the requirements of the market, and which you, (alternatively you can present yourself and your trade at our customers, know and expect of RAPS. [email protected]). Pictures: © Hendrik Haase, Butcher’s Manifesto 2016

8 INSIDE INSIDE 9 RAPS people INSIDE inside FOLLOWING UP TRUFFLE HUNT GOES ON DANISH TRENDS INTERNATIONAL

Copenhagen Cooking & Food Festival is the perfect occasion Few cities are better suited to host the first international edition for experiencing a wealth of food trends up close. of this innovative event for butchers than the culinary capital that is Copenhagen.

The Adalbert Raps Foundation convened and food for thought. After four fascinating Food events like trade fairs and was a real revelation. To me it is thrilling its Trüffeljagd – the Truffle Hunt – once talks in the morning – including by Jack © B&L MedienGesellschaft, ­festivals offer a lot of entertainment when people give simple food – like hot Marco Theimer again from 20 to 23 August 2017. This Matusek of Raw Republic and Nicole and great eating – but they are above all dogs – a creative makeover and a local time, it had its international debut in the Hasler of “zumfressngern”, a blogger and an ex­cellent opportunity to get lots of touch. It was also very much worth talking Danish capital, Copenhagen. Of course, its nose-to-tail ambassador – participants inspiration. Product manager Jochen to professionals from all over the world. fifteen participants were not searching threw themselves into the hurly-burly of the Birkert took a close look at Nordic cuisine These kind of discussions are what create for precious fungi, but instead for other festival on the second day. The third day of at the Copenhagen Cooking & Food a special community. similarly valuable commodities: ideas, the Truffle Hunt was about getting your hands ­Festival 2017. inspiration and innovation to help prepare dirty at a workshop run by the American What were your most important butchers for a future in which, while butcher, lecturer and author Adam Danforth. Mr Birkert, tell us briefly about your work impressions? competition from still exists, Truffle Hunt participants butchered goats at RAPS. The Danes place enormous emphasis on Rasmussen Flindt Rasmus © genuine craftsmanship once again receives I am a trained chef, a head cook who is appearance, even when it comes to simple the growing recognition it deserves. been working in the for food products. They’re just as concerned © J2C over 20 years. As a product manager at about the aesthetics of presentation as The three-day event began with an opening RAPS, I have the ideal way of applying they are about the quality of a product. at the truffle hunters’ “base camp”, using the “muscle profiling” method, which my knowledge in the food service area, This gives them a love of detail which Michael Museth’s Folkets Madhus. Once means muscle by muscle, taking particular which I’ve been doing for over ten years. reflects in little things – like somebody’s initiated in the details of the Butcher’s care to observe the various structures to That is why I am always on the lookout own mayonnaise recipe for hot dogs. Manifesto – Museth’s set of guidelines for the achieve maximum flavour. The results of for inspiration for new products, as I was An eye for the small things can impart THE BIGGEST SCANDINAVIAN FOOD butcher’s trade (page 9) – delegates were able the workshop were served up the very same recently at Copenhagen. important knowledge. I also noticed that FESTIVAL to chat with members of the organisation. As day. “This edition of the Truffle Hunt showed the boundaries between the professions The culinary culture of Copenhagen a culinary hotspot of world renown and home us just how important it is to exchange of butchery and cooking are less defined and Denmark as a whole has been to many pioneers of the butchery industry, knowledge with people in other countries. It there and that people work hand in hand. celebrated at the Copenhagen Cooking Copen­hagen was a perfect setting for the was especially nice to witness all the team- & Food Festival for the past 15 years. Truffle Hunt, while the Copenhagen Cooking building and the fun people had butchering What does that mean for your work at The Festival is one of the biggest of its & Food Festival which was running at the and making sausages together,” said Olga RAPS? kind in Europe: around 80,000 people same time provided even more inspiration Graf, co-developer of the successful event. The festival showed that it is okay to be visit it every year in August. This Was it a worthwhile trip? a bit bold sometimes. I mean, people often year’s festival was entitled “Breaking Absolutely. What’s special about the show off a bit at events like this one, but ADALBERT RAPS FOUNDATION the New” and the focus was on new Copenhagen Cooking & Food Festival is that’s precisely why we find tomorrow’s . For ten days, foodies that every day has a new theme. I really ideas there. Copenhagen proved that were able to visit 250 events where NEXT STOP: loved the diversity of the Top Dog Charity focusing on freshness and quality is the they could sample, debate and be event (more on page 5). Participants came right way to go. And all that international AMSTERDAM inspired. The festival has a central up with their own sausage creations and inspiration does of course find its way venue but the emphasis is mostly New city, new concept: following the successful Copenhagen edition, surprising fillings. The “pulled lamb” into the development of new products and on including and presenting local the Adalbert Raps Foundation will be running the next international produced by the team from concepts. catering. Truffle Hunt from 8 to 10 October 2017 in Amsterdam. And, for the first time, the event will have hosts: sausage-makers Brandt & Levie will INTERESTED IN OTHER EVENTS? be giving attendees a glimpse behind the scenes of their successful Boccaccesca Food and Festival, company. Bridging borders, developing unusual ideas and coming up 6 to 8 October 2017, Certaldo in Tuscany, with some surprises – all this is on the agenda at this inspirational

Italy event. A creative raw sausage workshop is also scheduled. Interested © Brandt Levie eat&Style, various weekends and open-minded butchers, farmers and young entrepreneurs in the BE THERE IN AMSTERDAM! in ­October and November 2017 in meat industry are all cordially invited. For more detailed information, and to register, ­Düsseldorf, Munich, and visit www.trueffeljagd.org and Stuttgart www.facebook.com/trueffeljagdraps. The next Truffle Hunt: 8 to 10 October 2017 in Amsterdam

10 INSIDE INSIDE 11 Panorama Pictures: © Kate Hill

The Grrls Meat Camp brings together female butchers who support responsible meat consumption and want to get involved themselves.

Meat may be seen by many as a man’s world, but Kate Hill disagrees. Camp are held worldwide: in the USA, in Australia and of course She teaches how to correctly butcher and process animals – and her in France. Everyone who attends can help each other, inspire each workshops are aimed specifically at women. Born in the USA, Hill has other and talk about the trade. Experts in the team help beginners been living in the southwest of France for the past 20 years, where to butcher meat and make sausages, but they only guide them. There the ancient tradition of charcuterie is still alive. She teaches the art to is no boss at Grrls Meat Camp, and everyone who attends is in charge schoolgirls at her workshops there. Hill can look back on 40 years of of what they themselves do. The aim is not only to convey knowledge experience in catering. In 2011 she founded the Grrls Meat Camp as but also to create places of networking and consolidation. The idea an international network; it has since grown steadily and now has over is to encourage women to take responsibility for their own success 600 members. in an industry dominated by men, by doing things like founding their own companies – an important step in an industry which is lacking The Grrls Meat Camp brings together women from the industry who in new talent – and not only in Germany. Girls and women who are wish to make meat products themselves from scratch and who value interested will find more information on Hill’s website: good meat whose origins they know. Workshops run by Grrls Meat www.grrlsmeatcamp.com.

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