Divison 40

Potato Bread Mix

Ingredients

NA

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.

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.

Premix for production of corn bread and rolls

Ingredients

Corn (88%) (Semolina, Pregelatinized flour, Flakes); Wheat gluten; Vegetable oil: Palm; Sweet whey powder; Emulsifier: (Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E 472e), Lecithins (E 322)); Sugar; Acidity regulator: Sodium acetates (E 262); Flavouring; Acid: (Citric acid (E 330), Lactic acid (E 270)); Enzymes; Flour treatment agent: Ascorbic acid (E 300).

Malted Multi Cereal and Multi Grain bread mix concentrate in smaller doses

Ingredients

Wheat flour; Puffed wheat; Sesame seed; Dried wheat sourdough; Rye flour; Rye flakes; Salt; Roasted barley malt flour; Barley malt extract.

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.