The history of 3 GLOCKEN and its deep connection to the region of Baden began in Weinheim in 1884 with the laying of the foundation stone for the first steam noodle factory in the region. As one of the first and largest German pasta brands, 3 GLOCKEN with its 3 sub brands, Gold Ei Landnudeln, GENUSS PUR and “Die mag ich”, represents careful production and selected ingredients. You can only make the best pasta out of the best ingredients and thus enjoy them to the most.
The brand 3 GLOCKEN comprises of the following products:
Birkel is the best known brand of German pasta. About nine million households trust the high quality and large selection and buy Birkel products. Even in 1874 the brand surprised pasta lovers with innovative ideas, new products and inspirational pasta recipes.
Because Birkel is confident: Pasta is imaginative.
The brand Birkel comprises in the pasta segment of the following product lines:
Birkel pasta made from pure durum wheat is the perfect pasta for sauces. It is produced traditionally using bronze moulds which roughen the surface of the pasta and making it ideal for gathering sauce.
Birkel Minuto and Birkel Minuto XXL – the quick pasta power.
Birkel Minuto provides quick new energy in the daily routine, be it at work, at home or out and about. The tasty light pasta power in the classic pot size is available in six mainly vegetable flavours. They appeal particularly to lovers of pasta who want from time to time a light snack and a smaller portion size. Birkel Minuto XXL is for the larger appetite and offers concentrated pasta power which also satisfies a hungry man. The entire Birkel Minuto range is free of flavour enhancers, preservatives* and colour additives.
Pasta sauces from bolognese through to vegetarian.
Nudel up “harvest fresh tomatoes” was developed for lovers of vegetarian tomato sauces. The special thing is that thanks to a very short processing time of only 48 hours this sauce offers the full pleasure of freshly harvested tomatoes. The tomatoes grow on sun-kissed fields in the open air until they are fully ripened and have therefore reached the peak of their natural aroma. It is only then that they are harvested, selected carefully several times and made into fresh pasta sauce very near to the fields where they were grown. To allow for a particularly good taste the sauce is heated as little as possible – a particularly sparing and natural process.