Backaldrin

Preparations

Kornmix

For making seed breads.

Spelt with grape

For making a different spelt bread with grape seed flour.

Spelt and honey

For making spelt bread with a mild honey taste.

Pur Pur Mix

For making wholemeal bread with purple wheat.

MaizeMix

For making cornbread.

RyeMix

For making rustic rye bread.

Life Power Mix

For making bread with quinoa and amaranth.

Chia Mix

For making chia seed bread.

Vegipan

For making unleavened seed bread.

MammaMia

For making rustic bread with vitamins and minerals.

Bible Mix

For making Bible bread or ancient bread.

Rustic

For the elaboration of varieties of rustic bread.

Actipan Pro

For the production of products with a high content of wholemeal flours, fibers and proteins.

Sabia

For making bread with different aromas and flavors.

Streusalz

Salt to decorate.

Urkorn

For making ancestral seed bread.

Protein Bread

For making protein bread.

Pastry

Spelt cake

For making wholemeal spelt cakes and pastries.

Viennese Cake Mix

For making cakes.

Premium Muffin

For making muffins.

Urkorn Cake

For making cakes bases.

Deluxebiskuit

For making cakes and sponge cake sheet

Sacher Mix

For making the real Sacher cake and chocolate cake.

Brownie Mix

For making brownie.

Donut World Wide

For the production of doughnut.

Zitrobella

Natural lemon granules.

Fondant

Fondant powder for the manufacture of fondant, glaze paste, fillings, etc.

Improvers

Saturnus LC

Powdered concentrate improver for all types of processes.

Artipan

Powdered improver for making bread and pastries.

Contropan

Powdered improver suitable for controlled and delayed fermentation.

Stablebake

Enzyme powdered improver for making bread and pastries.

Bas light

Inactive liquid rye sourdough.

Bas T

Dehydrated inactive rye sourdough powder.

XXL Fresh

Substitute for inactive sourdough.

Quellstar

Heat treated flour (rye and corn).

Bio

Bread:

Kornmix Bio

For making seed breads bio.

Ancient Grain Bio

For making ancestral seed breads bio.

Pur Pur Mix Bio

For making wholemeal bread with purple wheat bio.

Spelt wholemeal Mix Bio

For making wholemeal spelled bread bio.

Pastry:

Cake Mix Bio

For making cakes bio.

Spelt cake Bio

For making wholemeal spelt cakes and pastries bio.

Improvers:

Ferma GU Bio

Powdered improver bio for all types of processes.

Ferma GU 3% Bio

Powdered improver bio for making bread and pastries without ascorbic acid.

Improver 3% Bio

Powdered improver bio.

Bast T Bio

Inactive dehydrated wholemeal rye sourdough bio.

Bas W Bio

Inactive dehydrated wheat sourdough bio.

Others:

Quellstar Bio

Heat-treated flour (bio wheat).

Rogana Bio

Toasted rye malt flour bio.