How is bio Bertyn seitan made?

Bertyn starts with Finnish and Italian organic spelt, or organic Manitoba wheat. The type and quality of the organic spelt or wheat is of key importance to Bertyn seitan’s unique flavour. Bertyn seitan producers are professionals who aim at retaining maximum energy and flavour in the Finnish or Italian spelt or Manitoba wheat during the entire manufacturing process. First, the spelt or wheat flour is kneaded into a dough and subsequently rinsed for about an hour, alternating cold and mildly warm water. The rinsing process eliminates many of the carbohydrates (sugars), leaving a high-protein dough. The organic seitan is then portioned into ball-shape pieces and cooked for about one hour to become Bertyn seitan. The result forms the basis of the various seitan preparations in the Bertyn range.

Bertyn doesn’t start from wheat or spelt gluten, but instead is made of organic wheat or spelt flour. That is one of the characteristics of Bertyn seitan and the reason why connoisseurs call Bertyn seitan the “filet mignon among seitans”. Additionally, we don’t use any ordinary wheat flour; we deliberately opted for organic Manitoba wheat and an organic spelt originating from Italy or Finland.

Want to make seitan at home? Want to make your own organic seitan?

Making seitan requires quite a bit of skill and time. But it can be done. YouTube contains several videos that demonstrate how to make your own seitan. Making organic seitan starts with organic flour. Here are a few demos.