Super fruit and ancient grain
Life is colourful and backaldrin’s new products are set to infuse your bakery with fresh vibrancy. While power berry Aronia adds shades of purple to bread, rolls and fine baked goods, Durum brings soft, pastel yellow tones into play. The international producer of baking ingredients continues with the “Urkorn” trend and presents new creations with various types of ancient grain. A range of grab-and-go snack ideas are also on offer.
The aronia berry originally comes from the north-eastern United States. It was already used by Native Americans and was highly regarded as a source of health and strength. At iba 2018, the aronia berry makes a grand entrance in bread and cake creations by backaldrin. The super fruit contains many phytochemicals, a high proportion of vitamins and minerals and has a low sugar content. Red and blue plant pigments give the berry its deep dark red colour, which in turn lends bread and pastries an unusual violet colour.
The new clean label AroniaMix convinces with a wide variety of recipes, from mixed wheat bread, baguettes and ciabatta to brioche, muffins and cakes. Bread and rolls are characterised by a finely splintered crust with subtle notes of caramel and a fluffy purple crumb with a fruity, subtly sweet taste. AroniaMix is also perfectly suitable for use in sweet batters and yeast dough. Application possibilities are unlimited as AroniaMix can be added to any type of bread and roll dough. The recommended dosage is 10 to 25 %, but can be adjusted as desired. AroniaMix not only provides visual appeal, but also enhances baked goods with the valuable components of the power berry.
Another new clean label mix, Durum 100 is made with aromatic durum wheat flour, which gives baked goods a very special flavour. Durum 100 is also particularly good for use in long-time dough processing. Versatile recipes in shape and grammage allow for the easy production of sandwich bread, baguettes, ciabatta, dinner rolls and focaccia, as well as sweet yeast dough. The durum specialities have an attractive volume and a rich golden colour, thanks to the high carotenoid content of durum wheat.
The taste of nostalgia
Ancient grains are as popular as ever, and backaldrin once again presents fresh recipe ideas. In the new My Urkorn Mix, emmer, einkorn and Khorasan are combined with smoked sourdough to deliver as-yet-unknown taste nuances. The power and energy of the grains harmonise with a spectrum of flavours that is second to none. Mildly smoky notes of sourdough are rounded off by the earthy, nutty notes of ancient grains. For this wholegrain multigrain bread, backaldrin offers a basic recipe that allows for different shapes and sizes. Production is simple, as only water and yeast need to be added. The breads can be pasteurised as sliced loaves and thus preserved for several weeks. Another new product in this category is Urkorn Concentrate – made with emmer, einkorn, spelt and wild rye – for the production of bread and rolls. On the sweet side, backaldrin’s confectioners present Urkorn Passion, a new light and fruity recipe idea, made with UrkornCakeMix.
Addressing trends: sport, to-go and in-store baking
As much power as there is in ancient grains can also be found in the “Kornspitz Sport Team”. Because nutrition and sport are an ideal, powerful combination, backaldrin has for many years been involved in professional and amateur sports. For this reason, athletes of the “Kornspitz Sport Team” are guests to the backaldrin stand. They will be available at selected times from Sunday to Wednesday for autograph sessions and discussions on the importance of a balanced diet, which should also include baked goods. Energy and power are also the focus of backaldrin’s snack ideas for the ever-growing out of home consumption. Varied recipes for every day and every taste, made with six different backaldrin products, invite you to the snack counter for an energy boost. When it comes to in-store baking, the new baking agent Top4Shop improves frozen doughs, delivering best possible results from freezer to oven, and making them ideal for chain bakeries.
Innovations, classics and a short visit to the PANEUM
With these and many other ideas in the bag, company owner Peter Augendopler, Managing Director Harald Deller and the backaldrin team look forward to welcoming many visitors to their iba stand in Hall B2. The new products and many classics can be enjoyed over a traditional snack platter. Also the PANEUM – Wunderkammer of Bread, which was opened in 2017, will be represented at the stand. Visitors can expect a visual excerpt of the numerous exhibits that are housed in the PANEUM and that demonstrate the past and future importance of bread in society.
backaldrin at the iba 2018 from 15 to 20 September: Fairground Munich, Hall B2, Stand 110/310