The hotel chain sells the ingredients of its heated porridge to its customers.
Lapland Hotels’ famous porridge needs can be bought at the reception. Pasi Liesimaa
The breakfast table of the hotel chain Lapland Hotels has a much-praised hit: long-simmered oatmeal. It has even been claimed as the best in the world.
Luxury porridge is not cooked from just any flakes, but its raw material is made from oat grains delivered to the hotel chain on behalf of Helsingin Mylly. Although the company’s products are also sold to consumers under the Myllärin brand, these grains are not available on store shelves.
However, Hittipuor can be cooked at home as well – if you buy what you need from the chain’s hotel. The grain has been on sale for a few years.
– Customers repeatedly asked if they could also buy porridge to prepare at home, and we wanted to answer this wish. Now you can continue the porridge experience even after visiting the hotel, says Lapland Hotels’ regional director of city hotels Leena Turunen by e-mail.
It is reported from Lapland Hotels that domestic ingredients are preferred in the chain’s restaurants. They are ordered from small producers. The popular porridge is just one example of this. Pasi Liesimaa
40 euros per kilo
However, the price of the experience is rather salty. A 150-gram bag of grains on sale costs 6 euros, which makes the price per kilo 40 euros.
It feels expensive, at least compared to basic porridge. The cheapest oatmeal in S grocery stores costs less than one euro per kilo. However, they cannot be directly compared to oat groats, which require a longer cooking time, from which hotel porridge is cooked.
However, S and K group stores sell broken oat groats from the Kinnari farm in Gotholle, which can be used to brew porridge.
In the S group’s online store, the price per kilo of an 800 gram bag is 5.34 euros, and in the K group it is 5.91 euros. In the farm’s own online store, a kilo bag costs 4 euros.
The Krann farm in Nurmijärvi, on the other hand, sells oat groats suitable for stewing porridge in its own online store at a price of 4.30 euros per kilo.
This is how it is justified
What is the pricing and package size of Lapland Hotels’ porridge needs based on?
– The packaging size is designed to be as practical as possible: one bag makes porridge for two people. It is suitable both for personal use and as a present or gift, Turunen describes.
According to him, the pricing takes into account the product’s high-quality raw materials, domesticity and the fact that it is a finished package familiar from a hotel breakfast.
Turunen says that domestic ingredients and small producers are preferred in Lapland Hotels’ restaurants. Amupalapöyti’s Hurmos oatmeal porridge was originally developed for the restaurant of the chain’s hotel on Helsinki Boulevard.
Helsingin Mylly’s oat mills were chosen as its raw materials because they met the chain’s quality requirements and were suitable for making this particular porridge.
A 150-gram package makes porridge for two people. The manufacturing process is slow, and its instructions can be found on the side of the bag. Pasi Liesimaa
How is it made?
In addition to the right ingredients, you also need time to make hittipuro. It is not boiled quickly with heat, but is prepared in two steps.
The chain has published on its website an instruction for a portion suitable for two people, which is as follows:
Hurmos porridge
1st step:
2 dl of oatmeal
8 dl hot water
7 g / 2 teaspoons of salt
Mix the ingredients and put in the baking dish. Cover the baking dish with foil. Simmer in the oven at 110 degrees for about 3 hours until the grains have opened and the liquid has been absorbed into the grains. Allow to cool. Continue making the porridge when it has cooled down. You can also do this step the night before.
2nd step:
Add to the base:
3 dl red milk
15 g / 1–2 tsp butter
Mix all the ingredients together. Cover with foil. Place in the baking dish in the oven at 110 degrees and let it simmer for another hour or so, until the consistency is porridge-like. Take the porridge out of the oven and let it simmer on the table for another 10 minutes. Stir and enjoy.
But what if there are more diners, or if you just want to brew a bigger batch at once?
Then you can rely on this instruction previously published by Iltalehti, which makes 4–6 portions. Instructions are also available Mikko Takalan, Sami Rekolan and Tommi Anttonen From the Puoro book:
Porridge porridge
(for four to six delicious mouthfuls)
Base made the night before:
250 g oat groats
0.5 l of water
1 tablespoon of salt
1. Steep in a 100-degree oven for 4 hours.
2. Put the porridge base in a cool place overnight.
In the morning, add to the porridge base:
1 l of red milk
50 g of butter
1. In the morning, milk and butter are mixed into the porridge base. Let it simmer in the oven.
2. Simmer slowly for 20–30 minutes.
According to the instructions published by Kinnari farm Oatmeal porridge can also be prepared on the stove. However, the largest porridge to be made must be boiled for 45–60 minutes.