How is Harmonica ghee made?

1. We take organic cow’s milk – full-fat, as it is milked, unhomogenized, with cream.
2. We skim the milk to obtain cream with a fat content of over 37%.
3. We pasteurize the cream briefly (95°) and, once cooled, leave to mature for at least 8 hours.
4. The cream is churned until lumps of butter form, and the buttermilk is separated
5. It is strained.
6. It is divided into large molds (butter)
7. To make ghee, we melt the butter until the water evaporates
8. Then it is strained thoroughly and poured into glass jars.

What is kefir?

Kefir is believed to have originated among the Turkic, Mongolian, and Tibetan peoples of Central Asia. It is traditionally made from fresh milk, to which kefir grains are added and left to ferment, resulting in a slightly sour drink rich in probiotic bacteria and yeast. Harmonica kefir is made from fresh harmonica milk and a special kefir starter culture containing numerous beneficial lactic acid bacteria extracted from kefir grains. It undergoes fermentation for at least 12 hours. This contributes to the specific taste and intense aroma of kefir, the development of numerous beneficial bacteria, the reduced lactose content, and the breakdown of milk proteins into easily digestible proteins (peptides and amino acids).

Where does the Harmonica milk come from?

From the very beginning, our milk has come exclusively from two certified organic farms in the Troyan Balkan Mountains. One is located in the village of Belish, and the other in Dobrodan.

Why does our yoghurt NOT meet Bulgarian state standarts?

At harmonica, we consider the state standard for milk to be outdated, and we believe that we have surpassed it in the following areas:

1. According to the state standard, dry milk may be added to yogurt, as long as this is indicated on the packaging. We do not add anything other than starter culture.
2. According to the state standard, the containers must be made of polystyrene, while we believe that polypropylene is a more suitable plastic for food, as it does not allow plastic particles to migrate into the milk.

The role of calcium chloride

According to legal requirements, the use of calcium chloride is mandatory in the production of white cheese. Cheese used to be made from raw milk, which naturally contains sufficient calcium. After the ban on the use of raw milk and the need to work with pasteurized milk, calcium dichloride is necessary to restore the natural balance between calcium and protein in milk. This ensures the structure of the product and prevents the cheese from crumbling. 0.5-0.6 liters of calcium dichloride is added to one ton of milk. Don’t worry, it’s not harmful!

Why is our yoghurt NOT in glass jars?

For now, we have no plans to use glass jars until Bulgaria has a system in place for their collection and reuse. We will change the packaging if a manufacturer of cardboard or biodegradable yogurt containers appears. Until then, it is very important that you support us by disposing of the containers separately so that they can be recycled. We currently use polypropylene (PP 5), which does not allow particles from the packaging to migrate into the food.

How do we treat the soil and the plants?

Natural fertilizers are used to nourish the soil and plants, pesticides from natural sources or traps are used to reduce pests. Weeds are pulled out instead of being poisoned with chemicals. Plants aren’t treated with artificial fertilizers, synthetic herbicides, or genetically modified organisms (GMOs).

Fermentation and its benefits

Fermented foods in our daily diet have an important function—they are an easy and accessible way to obtain beneficial bacteria. You know that they are essential for maintaining the balance of the microflora in the intestines. Fermentation is a process in which certain substances (sugar, lactose, carbohydrates) placed in the right conditions are broken down by bacteria or other microorganisms. This process increases the content of valuable substances in the foods that undergo it and makes them easier for our bodies to digest and absorb.

Why do we add sugar to our syrups, isn’t it harmful?

It is true that our syrups contain more sugar, but this is due to the nature of the product we make. Syrups have traditionally been a way for people to preserve some of the summer fruits so that they can enjoy them during the winter months. Adding sugar to fruit juice stops fermentation and preserves it. We use the same method to make our syrups. It is recommended to dilute with water in a ratio of 1:7. If you are concerned, simply do not use too much.

Why does it say 3.6% on the milk package, isn’t it full-fat?

We do not control the fat content of our fresh milk and our yoghurt with green and purple caps.
It reaches you full-fat, just as it is milked. We write 3.6% on the packaging because that is what the law requires.

The fat content varies depending on the season; in winter it can reach 4.4%, but it is never below 3.6%. We are sure that cows are the best experts on milk and its fat content, so we don’t interfere with their work.

Why doesn’t yoghurt go bad after the expiration date?

If the yogurt is unopened (has not been exposed to the outside environment, air, or bacteria), was produced under strict hygiene conditions, and is stored according to the instructions on the packaging, it can last up to 6 months from the date of production. However, we give it a 20-day shelf life because after that, the number of live bacteria in the tub decreases.

What do the codes on the eggs mean?

Every egg in the store has a red stamp with a number code. Here’s what the code means.

Code 0 – eggs from hens raised in organic farming
Code 1 – eggs from hens raised in free-range conditions with access to open spaces
Code 2 – eggs from hens raised in a barn
Code 3 – eggs from hens raised in cages

The term „free-range hens“ does not guarantee their „happiness,“ freedom, or the quality of their eggs. It simply means that during the day the birds are outdoors and have 4 square meters of space to roam. However, despite the clean air, they may be treated with preventive medication, the soil may be treated with pesticides and chemical additives, and the hens’ feed may contain GMOs.

Organic farming ensures that hens are raised naturally, in harmony with nature. They are fed only organic feed, are not treated preventively with medication, and are not kept in cages. The soil on which they walk is not treated with pesticides or chemical additives.

All this determines the quality of the egg, which, whether boiled or baked, remains one of the best and most valuable foods we can eat.

How does cow husbandry affect milk quality?

Good taste starts with caring for nature on the farm. The origin of milk is one of the key factors determining the quality and taste of the products made from it.

Conventional milk production uses Holstein cows. They are usually kept indoors, without sunlight or a natural environment, and with almost no exercise. As a result, they often get sick. Antibiotics are used to treat them, which affects their milk.

Harmonica milk comes from Montbéliarde cows. They are suitable for breeding in semi-mountainous areas and climates, as they have healthy hooves and a muscular body, which protect them from injury and disease. These are cows that we can safely describe as happy – in the summer they graze freely on the wild semi-mountainous pastures of the Troyan Balkan. The pastures on organic farms are not sprayed with pesticides or fertilized with artificial fertilizers, meaning that the cows’ food is completely clean. This is reflected in their milk.

What do harmonica tahini contain?

Only seeds and nuts – that’s all.
That is why their quality is extremely important. It depends greatly on the storage conditions. In organic production, the nuts are stored unpeeled with their shells and placed in vacuum bags. This allows them to reach us without containing any harmful or dangerous chemicals. In conventional production, nuts are stored and transported in containers treated with various chemicals and insecticides.

Why do we NOT use the terms raw and unrefined sugar?

We believe that the terms raw and unrefined sugar are misleading, giving the impression that you are consuming an unprocessed product.
The truth is that the production of every type of sugar, from molasses to invert sugar or sugar syrup, begins with the same process – refining.
Refining also means purification or filtering. The aim is to remove ingredients or impurities that affect the microbiological composition and content.

The process can be done by machine – with a filter or by heating and using extra chemicals. The factory we work with uses sugar from Cuba, which comes in big blocks and is melted down during production. The melted sugar goes into centrifuges that separate the crystals from the molasses.

Depending on the strength and duration of the centrifuge, different grades of sugar are obtained. The lightest sugar (white < 45 IU) is expensive because it is not widely available, as it is only produced in the best factories in Europe and the USA. Next is Super Light < 250 IU, and the most popular is Extra Light < 500 IU. Then, between 600 and 1400 IU is Golden Sugar, followed by Demerara (between 1400 and 2000 IU). Muscovado is sugar with molasses added for color. Different types of sugar are suitable for the production of different products. Dark, molasses sugars such as muscovado and demerara are not suitable for anything other than individual packaging. Due to their high moisture content, they are prone to the development of undesirable microorganisms. In conventional production, the use of raw sugar is not recommended because it is not safe. In organic production, it is permissible but not recommended. Raw sugar is sugar with low polarisation (99.5 is the limit above which sugar is defined as raw by customs laws).

Apart from customs standards, there is no other official regulation defining what raw sugar is. Raw sugar contains ash, residues, dirt, and debris, so additional processing is necessary. We changed the labels to stimulate such discussions. We believe it is important for people to understand clearly when it comes to the production process and when a term becomes a marketing ploy with no technological basis.

What is the difference between elderberry and elderflower?

The elder tree (Sambucus nigra) is the most widespread and is used to make lemonades and syrups. At harmonica, we produce two syrups from elderberry: elderflower syrup and elderberry syrup. They are great for diluting with water or soda and can be enjoyed daily in moderation.

The herbaceous elder (Sambucus ebulus), also known as elderberry, is known for its antioxidant properties, described by our naturopaths. In folk medicine, elderberries are considered the best natural immune booster. We produce elderberry syrup with honey, which is registered as a dietary supplement with a recommended daily dose. We do not heat the ingredients above 40 degrees to preserve their valuable qualities. Research conducted at the University of Food Technologies in Plovdiv has proven its high antioxidant activity. As a powerful antioxidant, it has a beneficial effect on the body’s natural defenses.

Can elderberry syrup be taken by children under 6 years of age?

All dietary supplements that affect the immune system are recommended for use by children over 6 years of age. It is believed that by the age of 6, children’s immune systems are mature and the risk of allergic reactions is minimal. At the discretion of the parent and/or after consulting a pediatrician, elderberry syrup with honey may also be consumed by children under 6 years of age.

What is the difference between probiotics and prebiotics?

Probiotics are microscopic living organisms that help balance our gut flora and keep good bacteria in the majority.

Prebiotics are food for good bacteria. They help new good bacteria settle and multiply.

What is the difference between probiotics and prebiotics?

Probiotics are microscopic living organisms that help balance our gut flora and keep good bacteria in the majority.

Prebiotics are food for good bacteria. They help new good bacteria settle and multiply.

What is the difference between the three types of harmonica sesame tahini?

All harmonica tahini contain valuable substances that support the body. Whichever type you choose, you will enjoy a unique taste and high nutritional value. But what is the difference between them?

White tahini. Made from hulled sesame seeds. The seed coat is removed beforehand, so the taste is not as bitter as the two whole-grain tahinis. It has the mildest and „sweetest“ taste. It contains more fat than the other two tahini, making it ideal for high-fat diets. It is great for use in desserts, sauces, and savory dishes due to its strong, distinctive sesame flavor.

Whole grain tahini. It is made from ground whole seeds, in which the fiber is preserved. A great ingredient for raw desserts, smoothies, various snacks, etc. The high fiber content improves bowel function, stimulates peristalsis, and also promotes a good balance of bacteria. Its overall beneficial effect on digestion ranks whole grain tahini among the top recommended foods for a healthy gut. It has a strong flavor and a characteristic bitterness that goes well with fruit, honey, and sweet and sour sauces and dishes.

Whole grain black tahini. Undoubtedly one of the most interesting products in terms of both appearance and nutritional value. Comparative studies between different types of sesame seeds show consistent data that black sesame contains significantly higher amounts of antioxidants and minerals. This is no coincidence, as we know that antioxidants are most abundant in dark and intensely colored foods. Because of its valuable qualities, it has been traded at a high price since ancient times. Its taste is rich and deep, so we recommend using it in dishes where it is the main accent.

Which fats are saturated and which are unsaturated?

Fats are divided into two types according to the length of their chain:

• saturated
• unsaturated

Saturated fats are of animal origin. Examples include lard, butter, and ghee. They are suitable for cooking at high temperatures, including frying. Their chain is shorter and therefore more stable when heated. What does this mean? They will not oxidize when heated for long periods of time and at high temperatures, which is what happens when frying. Oxidation leads not only to the loss of their beneficial nutritional properties, but also to undesirable chemical reactions. Once they pass the smoke point, the structure of the fats changes and toxic compounds are formed which, once in our body, definitely do not make us feel very good.

Unsaturated fats are of plant origin. They are divided into polyunsaturated and monounsaturated.

• Polyunsaturated fats are suitable for dressings. Cold-pressed vegetable fats are good for seasoning salads and adding to ready-made dishes. Such oils include safflower oil, flaxseed oil, etc.
• Monounsaturated fats are more resistant to heat treatment and oxidation due to heating than polyunsaturated fats. Fats with a higher percentage of monounsaturated fatty acids are suitable for cooking, but not for frying. They can be used for sautéing and baking. Examples of vegetable oils with more monounsaturated fats are high-oleic oil and olive oil.

Which fats are called trans fats?

Hydrogenated fats or trans fatty acids do not occur naturally in nature. They are produced by humans to extend the shelf life of the products in which they are used.

Hydrogenation is a manufacturing process that can be partial or complete. The process involves saturating fats with hydrogen at high temperatures and pressures. As the degree of saturation increases, the oil progresses toward complete hydrogenation. This process leads to a change in the original structure of the fats and their physical characteristics – they become harder. The law requires every manufacturer to clearly indicate on the label if they have used hydrogenated or partially hydrogenated fats in their product.

What is high oleic oil?

Harmonica high oleic oil is made from a special variety of Bulgarian sunflower grown near Yambol. Different varieties of sunflower have different types of fats in their composition. It is these fats that determine whether the oil is „more resistant“ to heating or not.
The sunflower seeds used to make Harmonica sunflower oil for cooking are distinguished by their high content of monounsaturated fatty acids. This is what makes it suitable for cooking, such as baking and sautéing.

Why do we use coconut oil in some of our products given it contains over 90% saturated fatty acids?

Coconut oil has a longer shelf life and is more resistant to heat treatment than other vegetable fats such as olive oil, rapeseed oil, walnut oil, sesame oil, and flaxseed oil. We filter it without using chemicals to keep it pure and retain all its nutritional qualities.

Saturated fatty acids play an important role in the human body and should not be excluded from the diet, nor should they be consumed in excess. They are associated with the synthesis of fat-soluble vitamins A, D, E, and K. It is true that some scientists and health organizations recommend limiting the use of coconut oil, but others believe that its consumption has a beneficial effect on cardiovascular activity. There have been and will continue to be scientific studies in one direction or another and trends in nutrition, but what is important to us is sustainable analysis that looks at the history of a food’s consumption. We are convinced that coconut oil is a good alternative to refined sunflower oil when it comes to thermal processing of food.

When we launched our first crackers, they contained organic palm oil and we received criticism. It took us years of trial and error to find the right proportion using coconut oil, but the criticism continued. We stand behind what we do and always try to listen to our customers, who have helped us move forward and grow time and time again.

How are cows inseminated on our farms?

Cows on Harmonica’s organic farms are inseminated in both ways – artificially and naturally. The practice is to inseminate highly productive animals artificially – this is done so that their offspring will also be highly productive. Artificial insemination is often confused with embryo transfer – the two activities have nothing to do with each other. Artificial insemination is a common practice and is completely permitted on organic farms. Raising a bull with very good genetic potential is an expensive undertaking, so not every farmer can have one such breeding animal in their herd. Artificial insemination is carried out using sperm from such animals. They are assessed several generations back based on the qualities of their daughters, and only then can the semen be used for artificial insemination.

What are the ages of the youngest and oldest cows in the herd?

We aim for first calving to occur between 24 and 27 months of age, and no later than 30 months. Therefore, our youngest cows are around this age. The oldest are between 11 and 12 years old.

Where are the dairy farms located and can they be visited?

Our dairy farms are located in the Troyan Balkan Mountains, in the villages of Dobrodan and Belish. Yes, they can definitely be visited; we are always open to visitors. It is best to make an appointment at least a few days in advance, as there is a lot of work to be done on the farms – a specific day and time need to be set. You will be able to look around, talk to the farmers, and learn a lot more about organic farming.

Which harmonica oils are suitable for cooking, and what does smoke point mean?

Fats make up for a significant part of a wholesome diet. Besides fueling us with energy, they guarantee fat-soluble vitamin absorption and proper functioning of our body and organs, i.e., heart, brain. It is crucial to choose carefully which type of fat to use in a dish and how to process it. When we heat them, we need to know which the suitable temperature for each fat is.

The smoke point simply said, is the moment when the fat starts smoking. From then on, its consumption isn’t healthy anymore.

Our advice is to use fats with a high smoke point for cooking ingredients, while fats with a low smoke point are suitable for salads or already-cooked meals. Once the smoke point is reached, fats change their structure, forming toxic compounds.
1. Flaxseed Oil harmonica, cold-pressed (smoke point 107°C). Suitable for salads or already-cooked meals.
2. Cold Pressed Sunflower Oil  harmonica (107°C). Suitable for salads or already-cooked meals.
3. Coconut Oil harmonica (177°C). Suitable for cooking and sautéing. We believe it won’t be tasty for a salad dressing.
4. Cow Butter harmonica (180°C). Suitable for light frying and baking.
5. Ghee harmonica – purified cow butter by harmonica (220°C). Suitable for high-temperature cooking, including frying.

6. Sunflower Oil for Cooking harmonica (227°C). Suitable for high-temperature cooking, including frying.

Why do you offer coconut oil and use it in your products since it contains more than 90% saturated fatty acids?

Our coconut oil is cold-pressed. The cold pressing is the gentler way of production, which preserves the beneficial properties. The oil is extracted directly from the coconut copra by pressing. This way of production makes up only 10% of the coconut oil in the world. The specific coconut aroma is removed mechanically by centrifugation with active charcoal and water rather than chemically. Saturated fatty acids serve a significant function in the human body. Excluding them from our diet as well as overusing them is against recommendations. They are linked with the synthesis of the fat-soluble vitamins A, D, E, and K. Some scientists and health organizations recommend limited use of coconut oil. Others believe that its consumption has a beneficial effect on cardiovascular activity. Scientific studies supporting both sides and dietary trends have always existed. Continual analysis of the history of specific food consumption is what matters the most to us. We are convinced coconut oil is an excellent alternative to the refined sunflower oil for high-temperature cooking.

What is inulin?

The inulin we use in several of our products is a natural prebiotic. It’s extracted from the agave plant. The inulin stimulates the development of the beneficial microorganisms in the gut. In food production, it’s used as a structure-building ingredient, while in the intestinal microbiome, it feeds the good bacteria. The white in color, slightly sweet plant substance is resistant to the stomach and small intestine digestive acids. Since the inulin is a soluble fiber (on the way through the body, a gel is created), it doesn’t break down in the upper gastrointestinal tract and reaches the large intestine intact.

What determines exactly how sour our yoghurt is?

Probably you are already aware that harmonica yoghurt is made with live starter cultures from two common strains of lactic acid bacteria (Lactobacillus Bulgaricus and Streptococcus thermophilus) in Bulgaria. They are responsible for the amazing qualities of our yoghurt – its flavor, texture and acidity. The balance between the two bacteria in the yoghurt depends on the temperature and the fermentation period. For example, the Lactobacillus likes warmer temperatures and grows faster at higher degrees. Even just a small rise in temperature can affect the balance in favor of the Lactobacillus. What happens is that the milk becomes sourer like our milk with the purple cap. The Streptococcus gives a milder aroma and a sweeter lighter taste. An example for this is our yoghurts with the green and blue cap. The reason behind this distinct taste lies in the secret of fermentation. We offer different types of milk for every taste preference – either sourer or moderately sweeter, we have something for everyone to enjoy and benefit of.

Flour types explained

The numbers printed on a flour package (type 1000, type 1750, type 1850, type 2000) refer to the percentage of ash content in the flour.
– Type 1000 rye flour contains 1% ash.
– Type 1750 whole-grain rye flour contains 1.75% ash.
– Type 1850 whole-grain wheat flour contains 1.85% ash.
– Type 2000 einkorn flour contains 2% ash.
This percentage explains how much of the bran remains in the flour. Whole grain flours contain a higher quantity of ash.

What’s the difference between organic and conventional flour?

In our crop fields, we don’t use any mineral fertilizers produced by the chemical industry. Only natural organic fertilizers enrich the soil where the grains grow. Unlike conventional agriculture, we remove weed mechanically without applying chemicals. While protecting the grains from pests and diseases, we rely on methods friendly towards the beneficial organisms in the ecosystem.

Before the harvest is over, we treat the warehouses, where we store grains, with substances allowed in organic farming. We take all measures to prevent pests from reaching the grain.

Furthermore, once the grain is in storage, we don’t apply pest control substances to remove the pests. We solely make sure to prevent those insects and animals from accessing the grains. If the need arises, we use only natural substances with no direct contact with the grains. We apply them strictly around the cereal to serve as a pest barrier. After all, not only the pest would eat the grain treated with chemical poison, but we as well.

In everything we do, we aim at setting an example of applying balanced solutions. There is no need for food production to be the most destructive human activity. What is more, we want it to taste good!

Why are probiotics important?

Over 500 different types of bacteria live continuously in our digestive system. They are divided into three main groups:

• pathogenic (disease-causing)
• conditionally pathogenic (which can pass into the first group under certain conditions)
• beneficial (beneficial).

The functioning of the digestive and immune systems depends on the ratio of beneficial and harmful bacteria. Stress, poor diet, antibiotics, lack of sleep, and many other factors can reduce the number of good bacteria. Probiotics help them develop and maintain balance in the body.