How did the Organic Kanne Bread Drink® come into being?

The products around the Organic Kanne Bread Drink® are manufactured since 1981 according to a patented process. The required lactic acid fermentation takes place in large fermentation tanks. During the month-long fermentation process, natural vitamin B12 and a unique bacterial species, the "bread acid bacteria", which are composed of different lactic acid bacterial strains, are produced. The well-known medical journalist Professor Hademar Bankhofer calls this the "elite group of lactic acid bacteria".

Also originating from this production process is a mildly acidic powder which is available under the name Kanne Bio Enzyme Fermented Grain®. It containsan average of 2.0μg vitamin B12 per 100g, and is ideal for upgrading of various foods, muesli or sauces.

Once the fermentation is complete, the Organic Kanne Bread Drink® is checked by the in-house quality control and later by an independent laboratory and then bottled.

Production and shipping

Today, the Organic Kanne Bread Drink® is not only valued in and around Lünen. It can be found in many health food stores, health food stores and supermarkets throughout Germany. In addition, the shipping department packs daily packages of products that can be ordered in our online store, and sends them by mail directly to our customers.
And not only at home but also abroad, the Organic Kanne Bread Drink® and the other Kanne products are enjoying growing popularity. Regular shipping containers are loaded, which are then shipped, for example, to the whole of Europe, Korea or China. Organic Kanne Bread Drink®is now popular and available worldwide in many countries.