Mämmi: Difference between revisions

[[Image:Mämmi-2.jpg|thumb|250px|Mämmi with cream and sugar]]

 

 

Mämmi is traditionally made of water, [[rye]] flour, and powdered [[malted]] rye, seasoned salt, and dried powdered [[Seville orange]] [[Zest (ingredient)|zest]]. The mixture is then left to sweeten naturally before being baked in an oven until set by the [[Maillard reaction]]. After baking, the mämmi is chilled for three to four days before being ready to eat.<ref>Nordic Recipe Archive [http://www.dlc.fi/~marianna/gourmet/mammi.htm "Mämmi "]</ref> Unlike traditional mämmi, which is left to sweeten naturally, commercially made mämmi is usually seasoned with dark [[molasses]]. Traditional mämmi has an aromatic and sweet flavour, consisting of just 2% sugar or less, whereas commercially produced mämmi can contain as much as 20% sugar and therefore is much different in flavour. Mämmi has up to 10% protein and is rich in trace elements.{{Citation needed|date=April 2017}} Traditionally, mämmi was stored in small bowls made of [[birch bark]] called ''tuokkonen'' or ''rove'', the appearance of which is now mimicked by commercial packaging.