With its unique colour, flavour and benefits, turmeric is the word on everyone’s lips. backaldrin continues the trend by presenting bread and roll creations with the new KurkumaMix at Südback 2017, bringing the typical colours and unmistakable taste of the spice to the bread range.

Turmeric, also known as yellow ginger, Indian saffron and yellow root, has been used in Ayurvedic medicine for thousands of years. It is known for its digestive and anti-inflammatory effects. Naturally rich in curcumin, the intense yellow of the turmeric rhizome adds a fresh touch of bright gold to backaldrin’s bread and roll creations. What starts as a feast for the eyes is completed by the unmistakable, mildly spicy taste of turmeric.

backaldrin’s master bakers have created a variety of recipes with the new KurkumaMix. As with the other recipes, the dosage of KurkumaMix when making Pointed Kurkuma Baguettes is five percent on flour. In the Kurkuma Baguette with Sabia, the golden spice meets the unique blend of basil seeds, camelina seeds, linseeds, chia seeds, potato flakes and corn flour. The versatility of KurkumaMix paves the way for creativity. The dough can be shaped to an assortment of eye-catchingly yellow bread and rolls.

Excellent fermentation stability and a good oven spring ensure an attractive volume and pronounced bloom. The colour of the crumb alone – from ochre to deep shades of egg yolk yellow – awakens a culinary sense of adventure. The crumb is soft, elastic and juicy and melds the typical colour and unmistakable taste of turmeric.

Sabia meets spelt
Sabia, the seed and flake combination presented by backaldrin at Südback 2016, again plays a leading role in a new recipe creation in 2017. In Sabia Spelt Sticks, the typical flavour of spelt is paired with the lightly peppery, spicy flavour rounded off by notes of leek, characteristic of Sabia by backaldrin.

All recipes and further information on the products and recipes described can be found in the online baking consultancy.