Benefits:
➔ Richness of grains and whole grain flours
➔ Dough stability and large volume of the finished product
Benefits:
➔ long-lasting freshness of baked products
➔ distinct taste and aroma of bread
➔ appetizing “golden” crumb color obtained by adding natural rye malt
➔ natural crust color
➔ increased dough performance
➔ increased dough tolerance for machining
➔ maintaining the proper acidity of the bread
Benefits:
➔ produced based only on natural ingredients
➔ wholemeal bread production process made easy
➔ long-lasting freshness of baked products
➔ High quality of the product
➔ high performance of the mix
Benefits:
➔ produced based only on natural ingredients
➔ long-lasting freshness of baked products
➔ appetizing appearance of the baked goods
➔ High quality and efficiency
➔Original taste and aroma of the baked goods, thanks to the unique combination of wheat sourdough and barley malt
Benefits:
➔ wysoka zawartość błonnika pokarmowego 8,3 g na 100 g
➔ Natural ingredients – clean label
➔ Interesting, original taste – thanks to the barley and rye malt
➔ Moist and even crumb
➔ The bread maintains freshness for a long time
➔ Unique taste and aroma of natural baked goods
➔ easy to use
➔ The addition of flaxseed and sunflower seeds, which are a valuable source of polyunsaturated fatty acids, fiber, vitamins B and E
minerals
Benefits:
➔ produced based only on natural ingredients
➔ rustic appearance of bread
➔ delicate milky taste and subtle aroma
➔ long-lasting freshness of baked products
➔ High quality of the product
Benefits:
➔ grains make up to 50% of the mix: flax and Chia seeds (Spanish sage)
➔ source of fiber and high of Omega-3 fatty acids content (1.6 g alphalinolenic acid (ALA) / 100 g of bread)
➔ produced with natural ingredients
➔ appropriately moist and elastic crumb, full of grains
➔ distinct taste and aroma of bread
➔ High quality of the product
➔ high performance of the mix
Benefits:
➔ high content of folic acid (331 μg in 100 g of finished product)*
Folate:
– help in the proper production of blood,
– help in the proper functioning of the immune system,
– they contribute to the reduction of tiredness and fatigue,
– they contribute to the growth of maternal tissues during pregnancy
➔ high content of fiber (6.9 g per 100 g of finished product)
➔ source of protein (13 g per 100 g of finished product)
protein helps in maintaining:
– muscle mass,
– healthy bones.
*2 kromki chleba Znakomity pokrywają dzienne zapotrzebowanie na kwas foliowy osoby dorosłej wg RWS **(200 µg).
**Dzienna Referencyjna Wartość Spożycia witamin i składników mineralnych dla osób dorosłych.
Benefits:
➔ natural ingredients
➔ moist, full of grains crumb
➔ long-lasting freshness of the finished product
Benefits:
➔ long-lasting freshness of rolls
➔ rolls with a high content of dietary fiber and protein
➔ beneficial effect on the digestive system (rye fiber helps in the proper functioning of the intestines)
➔ Traditional, natural taste and aroma
➔
Benefits:
➔ the bread is especially recommended for diabetics and patients with postprandial hypoglycemia.
➔ bread is a source of protein and high in dietary fiber
➔ low glycemic load of bread slices
➔ high grain content
➔ long-lasting feeling of fullness
➔ unique taste and aroma
Benefits:
➔ long-lasting freshness of rolls
➔ unique taste thanks to the high content of grains
➔ elastic crumb and thin crust
➔ the grain content in the mix is 74%, which is 16% in the baked product
