List of products by brand Rösle

Innovation, optimised function and perfect design - these are the most important characteristics that Rösle combines in its products and thus ensures countless great hours in the kitchen or at the barbecue. The German company is known for super quality and elegant design. New products are also developed here time and again, the well-known is reviewed, further developed and improved. This is how indispensable tools for the kitchen are created.

In addition to a wide range of tools for cooking and baking, you can also find everything you need for grilling at Rösle. There is also a large selection of tableware. In addition to optimal function, the company also focuses on the joy and togetherness that comes from cooking.

The beginnings of the business looked quite different from what one would expect. Kitchen utensils were not manufactured at that time; instead, products for construction and roof drainage were produced. From 1888, Karl Theodor Rösle manufactured these with a few employees in his small craft workshop in Marktoberdorf. This is in the Allgäu, an area in Bavaria.

Even then, innovation was one of Rösle's great strengths and technological innovations were welcomed. Due to the rapid acceptance and incorporation of new industrial production methods as well as the first functional and profitable machines, Rösle was always competitive and became more and more well-known. With this success, the product range was expanded, and from 1903 cookware was also produced.

The founder of the company died at an early age, and his wife Viktoria took over the business. She also ran the business with great success and a few years later their two sons joined them. As the production needed more and more space, it was moved to a larger factory near the old location but a little outside the city centre. This is still the main location of the company today.

Products for the kitchen and those for roof drainage were still produced and sold in the same factory. This eventually changed, at the beginning a separation of names took place. While RÖSLE remained the brand for all kinds of kitchen utensils and crockery, the roof drainage components were now sold under the name GRÖMO, which stands for Gebrüder Rösle Markt Oberdorf. Then followed the spatial division by a second factory and finally the legal separation. However, the two now independent companies were still connected.

In order to organise this better, the RÖSLE GROUP was founded. It is a higher authority over GRÖMO, the RÖSLE GmbH & Co. KG and the most recently added company Frank Bauelemente. Today, this organisation is still run by the same family.

Rösle is particularly proud of its location and various awards. The Allgäu is a popular tourist destination and therefore has a large tourism industry. However, this also actively involves the numerous local businesses and promotes close cohesion. In this way, the Allgäu shows itself to be an important business location but also a great holiday resort.

Over the years, Rösle has repeatedly received great awards and prizes. With innovative, noble and practical designs, the company has inspired the cooking, baking and grilling world countless times. In addition to awards for individual products, Rösle has also received several awards as a company. This includes, for example, the award as Brand of the Century in the "German Standards" edition. There, several brands are honoured, each of which is considered the leader in its product category.

One design that particularly inspires us is that of the flat whisk. With it, small quantities can be whisked until frothy, where the whisk would otherwise hardly be able to dip in. But we use it even more often for making caramel. The parallel bars prevent the sugar from sticking to the whisk. The flat shape also allows the wires to be dipped deeper to melt away any residue. This means that the caramel can be gently stirred without any problems.

Creamy caramel for pralines

140 g granulated sugar
170 g whole cream
50 g butter softened
1 pinch fleur de sel

Cover the bottom of a small pan just with sugar, keep the rest ready in a bowl. Now melt it over a high heat. As soon as the first crystals start to liquefy, sprinkle a little sugar on top and reduce the heat. At the same time, heat the full cream in another pan. Keep adding a little sugar so that it melts quickly but does not yet darken.

As soon as the quantity allows, stir carefully with a flat whisk. When all the sugar has melted and is a nice light brown colour, you can add the butter and stir quickly. Make sure that the caramel at the edge does not stick together, you can easily reach this with the flat whisk.

Then add the hot cream directly in small sips and stir well in between. This produces a viscous, smooth caramel without lumps. Refine it with a little fleur de sel and pour it into a piping bag. Let it cool well before using. The caramel is suitable as the liquid centre of a cake or macaron, for chocolates, chocolate bars and filled bars.