Lesaffre Polska – Miejsce innowacyjnych rozwiązań piekarniczych
Lesaffre Polska – Miejsce innowacyjnych rozwiązań piekarniczych
MAXI GRAIN is used for thr production of bread with a low glycaemic index (42,3 %), preapared with the use of sunflower seeds, brown flaxseed, oat flakes, pumpkin seeds, chickpea seeds and rye flower.
This mix is perfect for the production of rye grain bread. Due to its rich health benefits, such as its high content of vitamin E, fibre, Omega – 3 fatty acids, unsaturated fats, magnesium, manganese, copper and phosphorus, as well as its uncanny taste, it is one of the most sought – after types of bread by consumers.
It is an ideal type bread for people struggling with high level of cholesterol, because by replacing staurated fats in the diet with unsaturated fats, we help to maintain normal blood cholesterol levels. It is also a source of protein, zinc and potassium. The bread is also low in carbohydrates.
Maxi Grain is distinguished by its high moisture content and long-lasting freshness. It is simply good, natural bread and the mix guarantees the stability of the dough during the preparation process and the repeatability of breads. What is important – the product is also branded with a “Clean label”.
➔ interesting, original flavour – obtained thanks to a durum wheat starter
➔ moist and even crumb
➔ The bread maintains freshness for a long time
➔ aromat naturalnego pieczywa
➔ simple preparation thanks to quick and easy application
➔ grains make up 89% of the blend, giving 47% of the grains in the finished product
➔ naturalny skład mieszanki – czysta etykieta
➔ bread with a low glycaemic index 42.3%* (confirmed by research and certification of the Department od Dietetisc od the Warsaw University of Life Sciences)
➔ high content of vitamin E, fibre, omega-3 fatty acids, unsaturated fats, magnesium, manganese, copper and phosphorus in bread
➔ bread a source of protein, zinc and potassium
➔ the alpha-linolenic acid (ALA) naturally contained in the bread helps maintain normal blood cholesterol levels. Beneficial effects occur when 2g of ALA is consumed daily (approximately 3 slices of bread)
