Showing 13–24 of 26 results

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.

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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.

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Oat Flakes Big 25Kg Schapfen

Oat Flakes

 

Ingredients

Oat wholemeal flakes (100%)

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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

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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.

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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.

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Roggenschrot Fein (Whole Fine Rye)

Rye groats fine / Rye wholemeal groats fine

 

Ingredients

Rye groats (100%)

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Roggenschrot grob (Crushed Rye)

Rye groats crude / Rye wholemeal groats crude

 

Ingredients

Rye groats (100%)

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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

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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.

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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.

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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.

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