Your Baking Consultant
Viennese Baking Tradition at the Gulfood 2008
Asten (Austria), Dubai (UAE), February 24, 2008 -- Also in 2008, backaldrin is presenting its products, led by the Kornspitz, Europe's most successful brand-name roll, at the Gulfood in Dubai, United Arab Emirates. backaldrin is a leading manufacturer of baking products in Europe, offering more than 400 different baking additives and improvers, as well as premixes for bread, rolls and pastries. At the Gulfood, the company is presenting its entire product range with a series of new products and highlights: Purple Wholegrain Bread, the new products Bagelino and Viennese SacherMix, and the flagship brand Kornspitz.
"Crispy, flavoursome and rich in fibres" – this short description best depicts what has emerged as an export hit from Austria. The Kornspitz was developed in the year 1984. "The original recipe continues to remain unchanged, and the Kornspitz tastes the same way it has always tasted", explains Peter Augendopler, backaldrin's owner and the inventor of the Kornspitz. Following its world premiere in 1984, nothing could stop the continuing rise in popularity of this tasty roll, until it ultimately became the most successful brand-name roll in Europe. Consumers in 60 countries do not want to do without their Kornspitz, eating a total of 4.5 million of these rolls each and every day.
The Kornspitz contains a balanced mixture of high-value natural ingredients: rye and wheat flour, bruised rye, wheat and soy grain, wheat malt, linseed and salt. Due to the high proportion of bruised grains, the Kornspitz contains all the valuable ingredients found in the grain. The proportion of fibres is about 7 per cent, which is even higher than that found in most types of granola or muesli. 24 years after the launch of the Kornspitz, backaldrin is about to create another internationally successful baking brand, with its acclaimed PURPUR (Purple Wheat).
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 36 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 attracted 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".
Bagelino – Freshly Baked Bread, Round the Clock
Bagelino, the newest bread innovation from backaldrin, promises to provide a special particular freshness. Bagelino is a mixture of baguette bread and ciabatta, and wins over any bread fans due to its innovative concept, which guarantees freshly baked bread right out of the oven at any time at all – in a simple and quick process. The new product is half baked before offered for sale, and can keep for three days at room temperature or for up to three months when frozen. The completely new approach to baking allows the customer to put the bread in a preheated oven together with its specially developed aroma packaging. The fresh, crispy warm bread can be served after baking for 10 - 15 minutes. The aroma bag not only preserves the taste, but makes annoying bread crumbs in the oven a relic of the past. With Bagelino, consumer can enjoy fresh bread from bakers at home, at any time they may desire.
Premium Wheat Mix, the main ingredient in Bagelino, can also be used to prepare numerous other premium quality baked goods, namely wheat and mixed wheat bread, ciabatta, sandwiches or baguettes. Premium Wheat Mix is suitable for all kinds of processing, and moreover, is without E-numbers.
Sacher Cake and Other Classic Cakes Made from Viennese Sacher Mix
"As a genuine family-owned company, we thought that the classic Viennese cake should definitely also be included in our product portfolio. After a long period of product development work, we are more than satisfied with the results. The Viennese Sacher Mix does full justice to the original cake", backaldrin owner Peter Augendopler says in explaining the historical development of this new product creation. In this way, Sacher or chocolate cakes as well as other pastry products can be made quickly and easily. Egg and water are added to the basic recipe of the Vienna Sacher Cake, stirred with a mixer for two to four minutes and then baked for about 45 minutes.
The Viennese Sacher Mix offers versatile and flexible applications, and is suitable with all chocolate bottoms. Pastries made with this mix maintain their freshness for a long time, ensure good baking results time and again, and captivate fans of baking products due to their top Sacher Cake quality. backaldrin has also developed numerous recipes based on this new raw material for baking, for example Viennese chocolate squares or brownies.
backaldrin at the Gulfood 2008 trade show, booth Z3-112, hall ZA
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