backaldrin is setting a vegan trend at the iba exhibition 2023 with the aim of making delicious and universally popular baked goods enjoyable for every type of diet.
The increasing demand for plant-based products can be felt in all sectors. This is because an increasing number of people now care deeply about the climate, resources, the origin of food as well as their own eating habits. This leads to consumers becoming more selective when choosing their food. Amidst this development, plant-based products represent an excellent alternative to conventional diets and are no longer the exclusive preserve of "vegans". backaldrin has recognised this trend and is expanding its vegan line.
Vegan fillings
No matter whether they are filled with poppy seeds, hazelnuts, walnuts or cold cream: baked goods containing fillings are in high demand, as they add the finishing touch to many sweet delicacies. These fillings, however, are usually made using egg and milk products due to technological and sensory factors. This has meant that the vegan clientele often had to make do without the pleasure of fillings - until now, because backaldrin now offers vegan fillings for that special treat.
The vegan fillings from backaldrin are not only quick and easy to prepare, they also remain particularly stable during baking, enrich bakeries and offer their customers more choice. This makes the vegan cold cream perfect for preparing vegan filling and baking creams for sponge cakes, Bienenstich, Danish pastries, doughnuts and desserts. It is freeze-stable and is remarkable for its excellent contour stability.
The nut and poppy seed fillings give Danish pastries, strudels and ring cakes a well-rounded and full flavour - the high proportion of poppy seeds and nuts in the basic ingredients contributes to this. These vegan mixtures are available as dry fillings.
Vegan yeast dough
The new vegan fillings from backaldrin make yeast dough pastries an absolute highlight on the dining table. Whether fine hazelnut strudel, delicious poppy seed strudel or walnut strudel – the variations are extensive and leave nothing to be desired. Yet for the baked goods to be vegan throughout, the yeast dough must also meet the vegan requirements. HTK Soft is ideally suited for such a production. This basic baking substance makes vegan yeast dough an absolute hit: both the taste and the texture hardly differ from the original.
Even at low doses, HTK Soft can be used to concoct elastic and dry doughs that exhibit good fermentation stability and an appealing volume. The result is soft, succulent crumbs that captivate thanks to their perfect freshness.
Vegan doughnuts
There is also a vegan alternative in the world of ‘Berliner’ doughnuts now. The new BerlinerMix vegan from backaldrin makes it possible for "Berliner" doughnuts, traditional doughnuts and filled "Berliner" sticks to be made without any animal products, all the while retaining the authentic taste and texture that everyone knows and loves.
BerlinerMix vegan is the optimum solution for any bakery looking to offer its customers plant-based alternatives. With a simple dose of 7.5 parts wheat flour plus 2.5 parts of the Mix, bakers are able to produce traditional doughnuts with little fat and a light bite. The product's pleasant pastry colouring makes the vegan doughnut a real feast for the eyes while looking confusingly similar to a classic one. The excellent freshness keeps the fluffy feeling in the mouth for a long time. This is true even if they have been frozen beforehand. Doughnuts can be filled with the vegan cold cream that backaldrin has to offer.
CakeMix vegan
Regardless of whether you prefer classic favourites or new flavours - the CakeMix vegan makes delicious cakes to suit special dietary requirements. From juicy fruit cakes to enticing berry cakes, apple nut cakes, Donauwelle through to exotic creations such as the coconut-passion fruit slice - CakeMix vegan makes it possible to create a huge range of delicious vegan cakes that are bound to please every palate.
The benefits of CakeMix vegan convince across the board. Its straightforward use requires only the addition of water and cooking oil, a quick stir and it's ready to pop into the oven. The mass is also easy to work with and can be spread well.
The finished cakes has an impressively stable texture and excellent crumb structure. The fine and uniform pores ensure an exceptionally good feeling in the mouth when chewing. The special recipe also keeps the cakes particularly moist and fresh for a long time.
