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The Secret of Purple Grain
Purple Wheat was first introduced to the baking world at the iba 2006. In the meantime, bakery products made of Purple Wheat are already being eaten in 40 countries around the world. The colour, history and taste of Purple Wheat make it unsurpassed and unequalled. Almost forgotten for centuries, purple wheat is about to take the baking world by storm. The grain, which originated in East Africa, is also being cultivated again in Austria. In particular, consumers have been attracted by its colour. However, people have not only been lured by its appearance, but, in fact, primarily by the effects attributed to this precious grain. Natural anthocyanin glycosides, or secondary vegetable ingredients contained in the purple-coloured husk, are responsible for the typical colouring. Characterised as free radical scavengers, they have attractted a great deal of attention in the medical profession. "As if that was not enough, purple wheat also distinguishes itself by its robust natural taste", Peter Augendopler points out.Valuable purple wheat is also the key natural ingredient to be found in the pre-mix for backaldrin’s Purple Wholegrain Bread. 10 kilos of Purple Wheat Mix, 8 kilos of water and 0.2 kilos of yeast are the ingredients required to ensure pure enjoyment. The Purple Wholegrain Bread is nutty, juicy and tasty. Its rustic crust, a tender and soft texture with light purple colouring and a consistent, pleasant porosity, ensure that anyone would really love to take a hearty bite of the bread right after having a look at it. "Up until now, we have not encountered such a lusciousness in wholegrain bread", says an enthusiastic Peter Augendopler. "Even after two days, it tastes as fresh as if it was just taken out of the oven".