With the applications for large breads and the new quark ball creations with poppy seed and hazelnut, backaldrin brings an intensive and strong taste to iba 2023.
Large loaves
Bread is more than just a food, it's a pleasure: the smell when it emerges fresh from the oven, the crunch of the crispy crust and the succulent, full-bodied taste provide a real feast for all the senses. All of this becomes even more special when served as a large loaf, which is why backaldrin is coming up with new, grandiose variations on large loaves.
Large loaves are slow-dough fed - in other words, cooled to a core temperature of 5 °C and then fired directly into the oven. The dough load of about 2.2 kilograms means that the bread has to be baked longer, which results in a number of advantages: The longer baking time means that more aromatic substances can develop. Large loaves are therefore marked by a more intense and toasty flavour. The crust becomes strong, whereas the crumb remains wonderfully succulent and dries out less quickly. Large loaves therefore retain their fresh taste for a long time.
In light of the many advantages, backaldrin has now further developed well-known products and is unveiling them at the iba in a new guise as large loaves.
Spelt has been a staple ingredient in bakeries for a long time now and is very popular with many consumers on account of its mildly nutty taste. backaldrin combines this ancient grain with rye to create My Spelt-Rye Bread, now also available in a large loaf format: Spelt-rye Bread Grandiose. PurPur® bread is also available as a new large loaf. PurPur® Bread Grandios is a real asset to any bakery. Produced from the new purple wheat, which is rich in tradition, this bread gives an interesting change from conventional cereals. Purple wheat also contains around ten times as many anthocyanins - secondary plant compounds - as ordinary wheat. The excellent baking properties of PurPur® bread ensure that preparation is uncomplicated.
The new products ChickpeaMix and RapsMaxMix can also be used to make large loaves of bread. Regardless of which variety you like best, however, they are all big, hearty, delicious and nutritious. Every bakery adds artistic and delicious accents to the bread shelf thanks to the new large loaves from backaldrin.
New Curd ball creations
While production of ‘Berliner’ doughnuts reaches its peak during carnival, curd balls remain in demand all year round and keep the frying systems going even during the summer: they are handy, easy to carry around and taste just heavenly thanks to Curd Ball Mix OP. Since the producer of baking ingredients is constantly on the lookout for new sweet temptations, it has now introduced two new variations.
The more classic version is the nut-nougat curd balls. The mass is refined with hazelnuts to create an irresistible taste, after which it is baked as normal, filled with soft nougat cream and rolled in a hazelnut mixture. It's no surprise then that the light and airy curd ball is often devoured in just one bite.
The poppy seed and raspberry curd balls are a more creative alternative - similar to sweet dumplings. The mass is first enriched with ground poppy seeds and rum flavouring, then rolled in a poppy seed mixture whilst still warm and filled with raspberry jam for the crowning touch - an unbeatable combination that evokes a ski lodge flair in your mouth.
This pleasantly fluffy and succulent mouthfeel is still maintained the next day, because Curd Ball Mix OP gives excellent freshness. The balls can of course also be refined with other fillings such as fruit fillings, vanilla cream and the like - creativity knows no bounds, as backaldrin proves.
