Vollkornmix  is a bread mix consisting of cracked rye grain, whole meal rye flour and sour dough for German Schwarzbrot & Pumpernickel. It offers highly nutritious, fiber-enriched goodness, delivering a tasteful flavor, moist crumb, and an extended shelf life.

Designed for artisan bakeries, hotel bakeries, and industrial bread production, Vollkornmix simplifies traditional rye bread manufacturing while ensuring consistent bakery performance and authentic European bread quality.

Key Technical Benefits

• Rye-Rich Composition: Formulated specifically to handle the unique enzymatic properties of rye flour.

• High Fiber Content: Uses whole-grain components to meet the demand for “Clean Label” and healthy bakery products.

• Traditional Flavor: Delivers the classic “Pumpernickel-style” acidity and earthy notes without a lengthy fermentation process.

• Dough Stability: Provides superior structural support for heavy, grain-dense doughs.

Usage

• Dosage: 30%-100% (depending on desired rye intensity).

• Ideal for: Heavy whole-grain loaves, rye rolls, and multi-seed fitness breads.

FAQ

What is Vollkornmix used for?

Vollkornmix is used for producing German-style rye breads such as Schwarzbrot and Pumpernickel.

What ingredients are included in Vollkornmix?

It contains cracked rye grain, wholemeal rye flour, and sourdough components.

Is Vollkornmix suitable for artisan bakeries?

Yes, it is suitable for artisan bakeries, industrial bakeries, and hotel bakery operations.

What type of bread can be produced with Vollkornmix?

It is ideal for wholegrain rye bread, dense European rye loaves, Schwarzbrot, and Pumpernickel.

What are the advantages of Vollkornmix?

It simplifies rye bread production while delivering authentic rye flavor, moist crumb texture, and long-lasting freshness.