Bread with basil seeds Innovative “raw material tool” with seeds and flakes
backaldrin brings a new raw material for bread and rolls into play. A unique blend of seeds and flakes, Sabia opens up new worlds of flavour, fragrance and colour.
The innovative creation can be used either as a soaker or as a sprinkling. The versatile “raw material tool” for bakers paves the way to experimentation, while Tiger Glaze provides a tasty and attractive finishing touch.
Basil seeds are closely related to chia seeds, and both are considered to be superfoods. In international gastronomy and food preparation, they are all the rage. Now, with a unique combination of seeds and flakes, backaldrin also brings their benefits to bakery products. Sabia combines basil seeds, camelina seeds, linseeds and chia seeds with maize flour and potato flakes. The result: a new and noteworthy taste experience. Sabia lends baked products a nutty undertone, balanced with lightly peppery-spicy notes, and a hint of leek subtly completing the palate. This symphony of flavours is further complemented by an intensely fresh bouquet.
Sabia can be used, in any dosage, as a soaker during dough preparation or as a decorative sprinkling. With this natural raw material, backaldrin gives bakers a versatile tool that is suitable for all light and dark, wheat and/or rye breads and rolls. The product’s great versatility paves the way for creativity. For example, Sabia can be experimented with in classic wheat bread rolls as well as in new varieties of bread. backaldrin’s development bakery has already fine-tuned a few recipe ideas using the innovative raw material. As evidence of their work, the master bakers will present Sabia Mediterrano bread and bars, made with CiabattaMix, as well as two varieties of small bakery products made with RyeMix, weighing in at approximately 250 g and 90 g each.
All variants are characterised by unique spicy flavour notes. Basil seeds, camelina seeds etc. lend the juicy crumb a granular texture while the crust is a magnificent play of colours, from earthy to yellow-ochre tones. The overall impression is further enhanced by the mottled effect of backaldrin’s Tiger Glaze on the surfaces of the bakery products. Tiger Glaze supports crust formation during baking and ensures long-lasting crispness. In terms of both taste and appearance, it is the perfect finishing touch to the new creations.
The combination of seeds and flakes also nutritionally enhances the bakery products. Because of the oil and spice seeds, they are rich in valuable polyunsaturated fatty acids. Basil seeds, camelina seeds, linseeds and chia seeds have a notable swelling capacity as a result of their high fibre content. Sabia already contains salt, so there is one less thing to take into account for different recipes and dosages.
backaldrin Bread Sommelier Ignaz Haider:
Flavour profile and food pairing
The lightly peppery, spicy flavour is rounded off by notes of leek and complemented by earthy shades of ochre. The slim and compact shape is perfect for presenting small delicacies. I recommend the crispy Sabia small baked goods as an accompaniment to antipasti. They also pair excellently with leafy salads, transforming the softness of the salad leaves into a completely different taste experience. Enjoy with a glass of Green Veltliner; the wine’s overwhelmingly fresh bouquet of white pepper and tobacco mixed with citrus and fresh fruit makes for a wonderful pairing.
All recipes and additional information on the products can be found in backaldrin’s online baking consultancy.