Benefits:
➔ natural ingredients
➔ bread with a high fiber content, which supports proper metabolism
➔ The finished product is a source of magnesium, protein and zinc
➔ the bread has a high content of vitamin E, manganese, copper and phosphorus
➔ unique taste and aroma thanks to the pumpkin flour
➔ crispy crust
➔ the bread maintains freshness for a long time
➔ intense flavor thanks to the barley and rye malt
➔ moist and even crumb
Benefits:
➔ the bread after applying the paste has a crispy crust and a unique appearance and texture
➔ the mix contains carefully selected ingredients
➔ it works well with various bread varietie
➔ it enriches the taste and aroma of the bread
➔ easy to prepare
➔ efficient to use
Benefits:
➔ 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)
Benefits:
➔ original taste thanks to the addition of ground and whole caraway seeds
➔ extended freshness of the bread
➔ unique taste and aroma as well as a crispy crust
➔ simple and easy-to-apply recipe
➔ possibility of use in various recipes
➔ repeatability of the finished product
➔ the bread is a source of dietary fiber
➔
➔ high phosphorus content helps maintain healthy bones and teeth
➔ high copper content helps with the proper functioning of the nervous system
➔ the product is marked with the "Clean Label" sign
Benefits:
➔ simple recipe - easy to prepare, no complicated ingredients required
➔ versatile - perfect for baking mould bread and rolls
➔ efficiency and high rise - Delivers excellent rise and volume with minimal effort
➔ cost-effective - Combines quality and value, ensuring economical usage
➔ porous and dark crumb - distinctive texture with visible grains, perfect for ketogenic diets
➔ soft crust - contributes to longer freshness of bread
➔ freshness up to 3 days - thanks to the right structure and formula, which limits rapid dryin
➔ recommended to people on a ketogenic diet with a low carbohydrate content of only 9 g per 100 g
➔ high protein content - 28 g per 100 g, contributes to the growth of muscle mass and maintenance
➔high fibre content of 6 g per 100 g, supports proper digestive healt
➔ source of potassium and zinc - essential elements for health
➔ high content of phosphorus, magnesium, copper and manganese - supports body functions
➔ high content of Omega-3 fatty acids
Benefits:
➔ based on purely natural ingredients
➔ intended for bread coloring and aromatizing
➔ it gives the bakery products an intense, malty flavor
➔ influences the performance of the dough and increases the freshness of the final product
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➔ ensures high quality and good product performance
Benefits:
➔ It prevents the development of potato disease and mold
➔ It regulates the acidity of the baked goods
Tradi’Blend – Specialized mix with the addition of yeast Trad’i Blend is a specialized yeast base for baking traditional and rustic bread. Trad’i Blend contains the highest quality dried yeast for optimal fermentation; additives with a specific action to improve the quality of the dough and selected fermentation aromas for a wonderful taste. Triple action […]
Devitalized sourdoughs are live sourdoughs with inactive biomass The devitalization process extends the shelf life of the product to 12-18 months, while maintaining all aromatic properties. These types of sourdough are produced on the basis of appropriate substrates, which can be combined to obtain unique aromatic profiles. PRACTICAL They are added directly to the flour, […]
