Naturalness is more in demand today than ever before. backaldrin responds to this trend and presents a completely new product for contemporary artisan baking at the Südback 2019. The sponge dough starter, FeraFerm, is based on natural wild yeasts and is suitable for use in a number of creations. In contrast, with Muesli Bread Mix, the international family business also presents a new yeast-free treat.

 

Naturalness is in greater demand than ever. Consumers are more conscious of nutrition, generally better informed and more demanding of originality. With FeraFerm, backaldrin presents a sponge dough starter based on natural wild yeasts. In this way, the international family business responds to the trend towards rediscovered, traditional starter dough methods, which leaven the dough without the addition of baker’s yeast. As they occur spontaneously in nature, original yeast strains were not specifically bred. In FeraFerm, the yeasts have been propagated by multi-stage fermentation and then gently dried in a special process so that their activity is maintained. The sponge dough starter contains no baker’s yeast additives and is declaration-friendly.

In baking, the use of wild yeasts brings incomparably rich flavour and texture. Thanks to special processing, FeraFerm can be used in a variety of baked goods. The sponge dough method ensures optimal swelling and woolly doughs, which can be worked up well. A pronounced aroma and excellent crumb elasticity impress in the enjoyment of bread and rolls made with FeraFerm. At the Südback, backaldrin presents a selection of ciabatta, from aronia and turmeric to durum, as well as mixed wheat and rye breads.

 

A new start to the day

With the new muesli bread, made with Muesli Bread Mix, backaldrin presents a yeast-free wholegrain oat bread that is ideal for breakfast. It contains a special blend of cereals for bread, which includes oats, wheat and spelt flakes, puffed maize, rye, citrus fibre, apple juice powder, coconut flakes and chokeberry pomace. The bread has a high fibre content and is impressively low in saturated fatty acids. The well-balanced mixture keeps you fuller for longer and gives you the energy you need for the day ahead. For the basic dough, only the addition of water or milk is necessary; additional ingredients depend on particular taste preferences. The backaldrin master bakers present two varieties: nut-raisin and chocolate milk. There is, however, no limit to the number of individual creations possible. Muesli bread has an impressive shelf-life and can also be pre-sliced and pasteurised. The mix can also be used to make muesli bars, which are perfect as a snack between meals.

 

Ancient grains, Durum and classics

Urkorn waffles and pancakes with a variety of toppings can be tasted at the confectionery counter. These titbits are made with UrkornCake Mix by backaldrin, which proves that ancient grains are also perfect for sweet treats. “My UrkornMix”, containing emmer, einkorn and khorasan in combination with smoked sourdough, produces a deliciously juicy sliced bread. Bread rolls made with Urkorn Concentrate hold the taste of emmer, einkorn, spelt and wild rye, while the crispy Durum grill sticks, made with backaldrin’s “Durum 100”, show that durum wheat is also ideally suited to baking. In addition, backaldrin’s classic Kornspitz, spelt curd balls, Berliner and donuts are also on offer at the exhibition stand.

 

backaldrin at Südback 2019 from 21 to 24 September: Messe Stuttgart, Hall 6, Stands C51 and C52