It’s not always necessary to go on a road trip; Mediterranean specialties can bring a holiday feeling into any home. With a “Bread Trip Summer Special” in July and August, backaldrin focuses entirely on ideas from the Mediterranean region – from classic ciabatta and a variety of focaccia to a reinterpretation of Mediterranean classics.
A true Mediterranean all-time classic, ciabatta is crisp, light and airy, making it just right for hot summer days. With Ciabatta Mix 10%, backaldrin has been offering reliable quality for Italian enjoyment for many years: classic ciabatta and many other Mediterranean wheat bread specialties are thus consistently good as well as easy to make. Baked goods have a typically large pore structure, the distinct taste of wheat sourdough and very good fresh-keeping.
In contrast, the Italian baked goods are given a new facet with Durum 100, which backaldrin presented for the first time last year. The clean label mix is based on durum wheat, predominantly known for pasta production. The finely aromatic durum wheat flour lends baked goods a very particular flavour. Durum 100 is especially good for use in long-time dough methods, and recipes vary in shape and size from ciabatta or rose-shaped dinner rolls to focaccia. The durum specialties impress with their attractive volume and a pastel yellow colour thanks to the high carotenoid content of durum wheat. The shades vary depending on the type of flour that is added, with the general rule being the lighter the base product, the more beautiful the colour.
PrimaPan Mix is excellent for use in mixed wheat bread specialties, and here dehydrated durum wheat sourdough also lends a mildly sour taste. Best results are achieved when using taste-intensive wheat flour and long-time dough processing. The excellent fermentation stability and good oven spring ensure an appealing bread volume. While the crust and visual appearance are reminiscent of typical country bread, the crumb is more suggestive of ciabatta. It is large-pored, pleasantly soft and elastic, but far juicier than other Mediterranean breads. Plus, it offers excellent cutting stability and long-lasting freshness.
With Sabia, backaldrin’s versatile “raw material tool”, all types of baked goods can have a Mediterranean flair. The mixture combines basil seeds, camelina, flax seeds and chia seeds with potato flakes and maize flour. The result is a unique, intense taste experience. Bread and rolls have slightly peppery-spicy notes with a hint of leek, for example in Sabia Mediterrano, a recipe suggested by the backaldrin master bakers. As varied as its flavours, so versatile are its uses: Sabia can be used as a soak-piece in any dosage, but it can also be used as a decorative sprinkling. With this natural raw material, backaldrin offers bakers a versatile tool that is equally well suited to light or dark breads and rolls, regardless whether made with wheat or rye.
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