Malt & Grain – Dark Multigrain concentrate
Baking premix to produce Organic 5-Grains bread with oil seeds
Ingredients
Oat flakes*, rye flakes*, millet*, barley groats* corn semolina*, wheat protein*, soy grits*, sunflower seed*, flax seed*, wheat flour*, fibre (apple fibre*), thickener (E412*), wheat malt*, flour enhancer (ascorbic acid E300, baking enzymes) * from certified organic production – DE-Eco-001 All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Normannen – Norlander Bread Mix
Baking premix to produce Wheat bread
Ingredients
Rye flour, sunflower seed, wheat flour, rye grits, soy grits, rye malt, wheat protein, flax seed, salt, wheat sourdough dried, emulsifier (E471), acidity regulator (E330, E262, E270), thickener (E412), dextrose, vegetable oil (rapeseed), soy flour, sugar, spicery, flour enhancer (E300, backing enzymes) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Pan Luciane – Meditaranian breadmix, concentrated
Premix with native oil for individual baguette and mediterranean specialities
Ingredients
Wheat flour; Iodised salt; Dried wheat sourdough; Wheat gluten; Stabiliser: Guar gum (E 412); Extra virgin olive oil; Dextrose; Emulsifier: Lecithins (E 322); Acidity Regulator: Diphosphates (E 450); Vegetable oil; Malted barley flour; Lactose; Flour Treatment agent: Ascorbic acid (E 300); Enzymes; Flavouring. May contain traces of Egg and Soya
Pro Protein Breadmix – Low Carb high Protein
Baking premix to produce albuminuos wholemeal wheat bread with oilseeds and soy products
Ingredients
Soy (flour, grits, protein), flax seed, wheat protein, wheat wholemeal flour, sunflower seed, sesame, fructose, wheat wholemeal sour dough dried, cacao deoiled, spicery, flour enhancer (baking enzymes (Xylanase, Protease)) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Roggenfix – For Rosted Rye Bread
Powdered Bread Mix containing Rye Flour and Rye Meal 20-80% dosage
Ingredients
Rye flour; Rye meal; Dried rye sourdough; Rye germ bran; Wheat malt flour; Emulsifier: Lecithins (E 322); Acid: Citric acid (E 330); Dextrose; Salt.
Roggenschrot Fein (Whole Fine Rye)
Rye groats fine / Rye wholemeal groats fine
Ingredients
Rye groats (100%)
Roggenschrot grob (Crushed Rye)
Rye groats crude / Rye wholemeal groats crude
Ingredients
Rye groats (100%)
Scha BioSchwabenkon Orga Premix – Organic Wholegrain Spelt Bread
Baking premix to produce Organic spelt wholemeal bread
Ingredients
Spelt wholemeal flour*, spelt wholemeal flakes*, spelt wholemeal sour dough dried*, barley malt*, sunflower seed*, fibre (apple fibre*), cane sugar*, sea salt, potato flour*, thickener (E412), acidifier (E296) * from certified organic production All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin
Schapfen Bio Basis Funfkorn 35% – Organic 5 grain Bread
Baking premix to produce Organic 5-Grains bread with oil seeds
Ingredients
Oat flakes*, rye flakes*, millet*, barley groats* corn semolina*, wheat protein*, soy grits*, sunflower seed*, flax seed*, wheat flour*, fibre (apple fibre*), thickener (E412*), wheat malt*, flour enhancer (ascorbic acid E300, baking enzymes) * from certified organic production – DE-Eco-001 All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Schwabenkorn – Spelt wholemeal Bread
Baking premix to produce Wholemeal spelt bread
Ingredients
Spelt (wholemeal flour, wholemeal flakes, wholemeal sour dough dried, wholemeal groats, wholemeal flour from germinated spelt wheat), sunflower seed, barley malt, potato flakes, rice flour, sugar, salt, dextrose, barley wholemeal flour, fibre (apple fibre), thickener (E412), fructose, corn flour, acidifier (E296), sunflower seed flour, acidity regulator (E262) All emulsifiers in use are of vegetable origin. All oils and fats in use are of vegetable origin. All enzymes in use are of bacterial or fungal origin.
Vollkornmix – Rye based bread
Finished mixture for rye wholemeal bread with dried rye wholemeal sourdough and whole meal pellet for a dough without source or brewing unit.
Ingredients
Whole rye grit; Dried whole rye sourdough; Wholemeal rye flour; Whole wheat flour; Vegetable oil: Rapeseed; Dried barley malt extract.