CIABATTA 10% is a concentrate containing natural wheat sourdough, intended for baking authentic Mediterranean ciabatta bread. The resulting bread has a crispy crust, a unique aroma and a highly porous crumb. The premix is suitable for both artisan and industrial production.
LOW GI BREAD is a grain dough concentrate. Products with a low glycaemic index (from 0 to 55) are digested and absorbed slowly, causing a gradual and prolonged increase in blood sugar levels, which keeps you feeling full for longer. Low GI ingredients contained in the mix: oat flakes, sunflower seeds, linseed, wholemeal flour, fennel. Baked goods made from this mix are rich in fibre (over 6 g per 100 g of bread). Recipe: 10 kg of concentrate per 5 kg of flour.
HIGH-PROTEIN BREAD a grain dough concentrate used to produce bread with a high protein content and low carbohydrate content. This bread contains approximately 75% less carbohydrates and 400% more protein compared to regular bread. The mixture is rich in grains and seeds, such as soy, flax, sunflower and sesame. Plant proteins come mainly from wheat and rice.
MULTIGRAIN BREAD is a premix for baking wholemeal rye bread based on natural rye sourdough. It contains grains and flakes such as sunflower seeds, soya beans, cereals (barley, oats, rye) and hulled wheat. The proportion of grains is 33% in relation to flour, making this mixture a very healthy addition to your diet.
DELICIOUS BREAD is a concentrate used to produce attractive wheat and rye bread with a unique, delicious flavour. The addition of wheat sourdough and powdered yoghurt ensures freshness and a delicate texture. The consistency of the dough allows for the creation of interesting bread shapes. Concentrate dosage: 25 kg per 100 kg flour.
SPELT AND APPLE BREAD this bread mix contains up to 39% spelt ingredients and 7% apple powder. It is a 40% mix for baking spelt bread with a wonderful apple aroma. Its main advantages are: high content of spelt products, good swelling and water binding capacity, moist and aromatic crumb, improved and prolonged freshness, and a distinct apple flavour and aroma. Concentrate dosage: 45%.
LOW GLUTEN BREAD is a concentrate used to make bread with a very low gluten content, where its content does not exceed 0.01g. This bread is intended for customers looking for new flavours. It consists of wheat starch, sunflower seed, flax, soya and skimmed milk powder. When producing low-gluten bread, it is important that the product does not come into contact with gluten-containing raw materials (e.g. flour) in order to protect it as much as possible from cross-contamination with this allergen. It is a 100% mix.
BREAD WITH A GOAT’S MILK a bread concentrate that consists of a dried natural sourdough allowing you to speed up the process of baking a mixed-type of bread from this premix. The addition of goat’s milk rich in amino acids and minerals gives the bread intense aroma and outstanding flavour.
IMPERIAL BREAD a bread concentrate used to make a mixed-type bread based on natural rye sourdough. The premix contains various grains such as: sunflower, soybeans, corn grits and flaxseed. The addition of grains significantly increases its nutritional value which makes the premix especially beneficial.
ITALIAN ROLLS is a concentrate designed for baking tasty, aromatic wheat rolls with an interesting composition of spices: coriander, fennel, basil and garlic. Yogurt powder contained in the concentrate gives the bread softness and freshness. Dosage – 10 kg of concentrate per 40 kg of flour.