Baking ingredients manufacturer backaldrin presents new and proven bread ideas at the Südback. The Steirer is a very juicy mixed rye bread with spelt, reminiscent of traditional breads. Still going strong, PurPur® purple wholegrain bread, also offers trusted flavour, while the new PrimaPan promises a symbiosis of country bread and juicy ciabatta.

PrimaPan Mix is a new ingredient for the production of mixed wheat bread specialities. The finely aromatic dried durum wheat sourdough lends PrimaPan a mildly sour taste. PrimaPan Mix opens the door to imagination in the bakery. backaldrin’s master bakers have created recipe variations for breads with a weight of approximately two kilograms. They recommend the use of strong wheat flour and slow dough processing, which PrimaPan Mix is ideally suited to, without changing the acid and PH values too much.

Good fermentation stability and oven spring ensure an attractive bread volume. While the crust and appearance are suggestive of country bread, the crumb is comparable to that of ciabatta. With a large pore structure, pleasantly soft and elastic, PrimaPan is much more succulent than other types of Mediterranean bread. It also slices extremely well. Crispy and roughly splintered, PrimaPan’s fine roasted aromas hide beneath a malty crust. At the sight of PrimaPan, bread lovers will be sure to want to take a bite although, with its long-lasting freshness, nothing stands in the way of later enjoyment.

Trusted taste
A second new bread by backaldrin, the Steirer, is a very juicy mixed rye bread with spelt. The Steirer is reminiscent of traditional breads and trusted taste. The lightly sour, fruity flavour rounds off the malty notes. In the basic recipe, with fluid or dried sourdough from backaldrin’s BAS range, one part SteirerMix is added to one part flour. Individual souring with one’s own sourdough culture is also possible. SteirerMix is well suited to both the direct and Slow Dough® methods. The dough can also be industrially processed without problem. The wild, rustic and strongly baked crust whets the appetite for traditional bread enjoyment. These properties and a juicy, easily sliceable crumb ensure excellent freshness over several days.

More than ten years of pure enjoyment
As all good things come in threes, and because consumers love variety, PrimaPan and Steirer are joined by PurPur® purple wholegrain bread. In 2006 backaldrin presented the PurPur® range, made with the old wheat cultivar, which was rediscovered more than ten years ago. Bread and rolls made with PurPur wheat are characterised by their unique taste, long fresh-keeping and an unusual colour. backaldrin offers a wide range of recipes from wholegrain bread and PurPur® bread roll ideas to PurPur® ciabatta and bars. In a newer recipe with a particularly long dough process, the purple wholegrain bread once again shows its strength.

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