Photo: Wenche Aale Hægermark © Nofima

Project Year 2017

Make way for the Telemark kling

 Innovation, consumer and sensory sciences  

Three entrepreneurs, who currently each run their own bakery business, have established a joint side line, with the goal of selling Telemark klings all over Norway.

Independent bakers Gro Hommo (Lega), Ane Underberg (Heimebakeriet) and Inger Marie Bakås (Skreppa) have worked together to come up with a variant of the traditional Norwegian soft flatbread “kling” that they all agree on. There are many traditions and experiences to take into account in this development process. At the same time, they are all going to continue baking their own klings separately.

“Making artisanal klings is hard work and time-consuming, because the production process involves many steps. One of the most cumbersome steps is soaking the kling after it has been cooked,” explains Gro Hommo of Lega, who initiated the product development collaboration.

Experimenting in Nofima’s bakery

Together with Nofima baker André Løvaas, the three entrepreneurs have tried to find ways to simplify the production process, without compromising on taste, texture or appearance.

Another challenge is preserving the fresh flavour: making klings with a long shelf life that nevertheless taste freshly baked, even though they have been stored for a while.

“Traditionally, klings were dried for storage. Now it is more common to freeze them, but it would be better if they could be refrigerated rather than frozen,” says Inger Marie Bakås of Skreppa.

In the Nofima bakery, the artisanal bakers and André try out many different dough recipes. They roll out dough, cook, stretch, study and taste, but it is never quite right. The kling is too dry, or tasteless, or too sticky. Adjustments are made, and even more dough combinations are tested.

They add different ingredients to find out how they affect the dough. What happens if we add, say, more sugar, or eggs, or cooked semolina?


“These experiments show us how the different ingredients affect both cooking times and properties such as taste, texture and appearance. Seeing and understanding what the different ingredients do is a great learning experience. This visit to Nofima has been incredibly instructive and interesting, it’s simply priceless,” says Gro Hommo.

Trial and error pay off, because towards the end of the day at the Nofima bakery, the bakers break into big grins. They can hardly believe it; it is a real Eureka moment. For at last, the bakers know that they are on the right track for a really good dough – it is easy to work with, and the flavour, texture and appearance are all up to scratch.

“People have great expectations of us and this project in Telemark, and the Western Telemark business nursery is helping us with our development work. Since the visit to Nofima we have continued developing the recipe, and we really feel that we are on the right track now,” says Gro Hommo.

Visit scheme for local food producers

The days at Ås are part of the visit scheme for local food producers. The visit scheme is a unique offer where local food producers can work one-on-one with an expert on a specific issue.

“Through the visit scheme, small businesses can also experience team work on resolving a problem or product development. The visit scheme gets very good feedback, especially because it can be tailored, which in turn motivates producers to seek help and support from experts,” explains Stine Alm Hersleth at Nofima, project manager for the competence network for local region East.


Facts: The competence network for local food

Local food producers can receive help with development and wealth creation. Five competence hubs cover the whole of Norway and arrange courses, seminars, networks, study tours, internships and visits, adapted to the companies’ needs.

Kompetansenettverk Lokalmat Øst

Kompetansenettverk Lokalmat Øst

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