backaldrin is always on the lookout for new ingredients for innovative bread and pastry ideas. Chickpeas and rapeseed provide that special taste and "crunch" for the iba 2023 exhibition.
ChickpeaMix
Chickpeas were already being cultivated in the Near East in the Neolithic period 8,000 to 10,000 years ago. They are now consumed all over the world, since the spherical legumes are true all-rounders: the high protein content makes the chickpea a staple food in many countries and especially popular in vegetarian and vegan cuisine. Your gut will thank you - experts say that regular consumption of chickpeas promotes digestion thanks to the fibre content. So it's all the better that the peas can also be processed into flour, from which excellent breads, pastries and the like can be conjured up. backaldrin made sure not to let this opportunity slip by and integrated the chickpea into its unique bread and pastry ideas.
ChickpeaMix features a unique combination of chickpea and sesame flour and constitutes an excellent source of vegetable protein. Whether as small baked goods, flatbread, baguette or large loaf - the mix can be used to bake bread and pastries featuring an excellent taste profile, which is why the creations at backaldrin also bear the names “My Favourite Bread” or “My Favourite Rolls”. The mild, slightly sweet and nutty taste of sesame is perfectly highlighted by the earthy note of the chickpea flour, lending the baked goods a slight reminiscence of oriental cuisine.
Yet the benefits of the ChickpeaMix reach far beyond the delicious taste. In addition to simple dosage - one part mix to two parts flour - it also integrates excellently into machine dough processes and is suitable for all dough processing types, including long-time dough processes. The ChickpeaMix also ensures very good freshness and is ideal for preparing vegan snacks.
RapsMaxMix
Bright yellow rapeseed fields are always a familiar sight in spring. Rapeseed is traditionally used to produce cooking oil primarily. backaldrin is now changing that. The bakery ingredients producer introduces rapeseed to the world of bread and rolls in the form of RapsMaxMix and ensures that every bakery shelf is innovatively enhanced.
Rapeseed contains a perfect ratio of omega-6 and omega-3 fatty acids, something that is rarely found and is usually associated with fish. The clean label product from backaldrin combines the nutrient-rich rapeseed with durum flour, wheat sourdough, linseed and gold of pleasure seeds as well as barley malt extract to create a taste sensation that captivates with a slightly peppery and mild mustardy note.
RapsMaxMix can be used in the most varied applications: from large loaves of bread to baguettes and small baked goods to mini ciabatta. There are so many ways that the RapsMaxMix can be used, since it is suitable for all types of dough processes.
The "crunch" that the rapeseed gives to bread and pastries is also something special. The dosage is as follows: Ten parts flour to four parts mix.
