Manufacturer of deep-frozen Carinthian noodles in traditional handcraft with certified production

Brunner GmbH

Lessnig 2, 9753 Lind/Drau (AT)New on Amplifa

ca. 25Employees

40 g / 80 gPiece weight (raw weight)

About BRUNNER

Brunner GmbH is a family business from Lind in the Drau Valley in Carinthia, specializing in the production of Carinthian noodles (filled pasta pockets) in a wide variety of flavors and sizes. Founded by Albin and Günter Brunner, the manufactory combines traditional recipes with certified food production. Products include cheese noodles (Kasnudeln), meat, spinach, tomato-mozzarella, potato, porcini, wild garlic, pumpkin seed and dried pear noodles (Kletzennudeln) as well as Schlutzkrapfen. The pasta pockets are crimped by hand or machine, shock-frozen at -196 °C without pre-cooking, and machine-packed in PE bags. Only strictly selected natural ingredients are used, predominantly from Austria; palm oil is avoided. The products are frozen convenience items for the catering industry and wholesale, and are distributed throughout Austria.

Site: Lind/Drau
Processes: Shock freezing / deep freezing at -196°C (without pre-cooking), Machine packaging (PE bags: 50 pieces à 40 g or 25 pieces à 80 g raw weight), Crimping (hand-crimped – manual sealing of the pasta pockets with an ornamental dough edge), Machine crimping (machine crimping/sealing of the pasta pockets), Production of Carinthian noodles / filled pasta pockets in various flavors and sizes, Shock freezing (-196°C), Machine packaging, Production for catering and wholesale
Materials: Potatoes (puréed), Quark (Topfen), Smoked pork (over beechwood), Leaf spinach, Parmesan, Tomatoes, Mozzarella, Porcini mushrooms
Certificates: IFS Higher Level, IFS Food Higher Level
Employees: ca. 25
Industries: Food/Wholesale, Catering

01
Recipe and ingredient selection (predominantly Austrian raw materials)
02
Dough and filling production
03
Hand crimping or machine crimping
04
Shock freezing at -196 °C (without pre-cooking)
05
Machine packaging in PE bags
06
Distribution via wholesale in Austria

Ingredients and Packaging

Potatoes (puréed)

Base of the fillings, among others for cheese noodles, potato, porcini and wild garlic noodles.

Quark (Topfen)

Core ingredient of the traditional Carinthian fillings, e.g. cheese noodle and dried pear noodle.

Smoked pork (over beechwood)

Filling of the Carinthian meat noodle.

Leaf spinach, Parmesan

Filling of the spinach noodle.

Tomatoes, mozzarella, basil

Filling of the tomato-mozzarella noodle.

Porcini mushrooms, wild garlic, pumpkin seeds, cream cheese, dried pears

Further filling ingredients of the product range variants.

PE (polyethylene, packaging bags)

Bags with 50 pieces à 40 g or 25 pieces à 80 g raw weight.

Sites

Lind/Drau

Production and administration

Part weight / size: 40 g or 80 g per piece (raw weight)
Lot size: PE bags with 50 pieces à 40 g or 25 pieces à 80 g
Materials: Pasta dough, potatoes, quark, meat, vegetables, herbs; PE packaging

Shock freezing system (-196 °C)
Machine packaging

Products

**Carinthian cheese noodle (quark, brown mint, herbs)**Hand-/machine-crimped · Frozen convenience

**Carinthian meat noodle (pork smoked over beechwood)**Hand-crimped, 80 g · Frozen convenience

**Spinach noodle (leaf spinach, quark, Parmesan)**Hand-crimped, 80 g · Frozen convenience

**Tomato-mozzarella noodle (vegan)**Crimped · Frozen convenience

**Potato noodle (puréed potatoes, vegan)**Crimped · Frozen convenience

**Porcini noodle (vegan)**Hand-crimped, 80 g · Frozen convenience

**Wild garlic noodle**Crimped · Frozen convenience

**Pumpkin seed noodle (pumpkin seeds, cream cheese)**Crimped · Frozen convenience

**Dried pear noodle (Kletzennudel)**Hand-crimped, 80 g · Frozen convenience

Inside the production

Production in the manufactory in Lind/Drau

Founders Albin and Günter Brunner in the manufactory kitchen

Carinthian cheese noodle with asparagus ragout based on a recipe by Thomas

Historical records and ingredients of the Carinthian noodle

Industries

Food/WholesaleCatering

Processes & technical limits

Processes	Tolerance	Max. part	Weight	Lot size	Materials
Shock freezing / deep freezing at -196°C (without pre-cooking)Food	–	–	40 g/piece – 80 g/piece	–	Pasta dough, Potatoes, Quark, Pork, Spinach, Porcini mushrooms, Wild garlic, Pumpkin seeds, Dried pears (Kletzen), Tomatoes, Mozzarella, Herbs
Machine packaging (PE bags: 50 pieces à 40 g or 25 pieces à 80 g raw weight)Food	–	–	40 g – 80 g	25 pieces/bag – 50 pieces/bag	PE (packaging material)
Crimping (hand-crimped – manual sealing of the pasta pockets with an ornamental dough edge)Food	–	–	80 g/piece – 80 g/piece	–	Pasta dough
Machine crimping (machine crimping/sealing of the pasta pockets)Food	–	–	40 g/piece – 40 g/piece	–	Pasta dough
Production of Carinthian noodles / filled pasta pockets in various flavors and sizesFood	–	–	40 g/piece – 80 g/piece	–	Potatoes, Quark, Brown mint, Herbs, Smoked pork, Leaf spinach, Parmesan, Tomatoes, Mozzarella, Basil, Porcini mushrooms, Wild garlic, Pumpkin seeds, Cream cheese, Dried pears, Sour cream, Chives

Additional services

Shock freezing (-196°C)Machine packagingProduction for catering and wholesale

Reference customers

Landhaus Bacher, Mautern (Thomas Dorfer, head chef – named as testimonial)

Quality

The company's highest maxim is the constant observance of the highest possible freshness, quality and product safety; this is documented by years of certification according to IFS Food (Higher Level).

Evidence	Lind/Drau
IFS Food Higher Level

History

1753
The Carinthian noodle is first mentioned in documents in Spittal (historical background of the product).
1487
Paolo Santonino mentions filled pasta during a journey through the Drau Valley (historical background).
2017
The company flyer mentions approx. 25 employees; the product range includes, among others, pumpkin seed and wild garlic noodles.