TREND PRODUCTS
EVERY IDEA IS WORTH DEVELOPING
Trend products
One mark of successful bakeries is their high level of innovation. As a partner of the international baking industry we take up promising nutritional trends around the globe and use them to develop creative baking solutions with which our customers can exploit new sales potential. Gluten-free products, ancient grain varieties or clean label declarations: here you will find the latest developments in the baking industry.
Protein
The media regularly reports that protein is important for nutrition. Many dieting concepts are based on increasing the amount of protein consumed, since protein produces a longer-lasting satisfied feeling than do foods high in carbohydrates or fat. This makes protein important not just for power athletes, but for nutritionally aware consumers in general. Foods therefore often advertise their protein content, and today’s consumers seek out high-protein products.
Ancient grain varieties
With the TopBake 1-2-Korn premix we highlight old, indigenous grain varieties. Einkorn (one-grained wheat), emmer (two-grained wheat) and spelt take account of the trend towards naturalness and cultivation within the region. Extend your range easily by including these new specialities with their savoury, slightly nutty flavour.
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Spelt
For many years the cultivation of spelt dwindled in favour of wheat, which is higher-yielding, but in Germany it is now experiencing a renaissance. The growing area is steadily being extended – a sure sign of an increasing demand for spelt products on the part of consumers. Since doughs containing spelt flour are less stable than wheat doughs, our baking premixes and concentrates can be used to optimize their baking performance.
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Clean Label
For many years the cultivation of spelt dwindled in favour of wheat, which is higher-yielding, but in Germany it is now experiencing a renaissance. The growing area is steadily being extended – a sure sign of an increasing demand for spelt products on the part of consumers. Since doughs containing spelt flour are less stable than wheat doughs, our baking premixes and concentrates can be used to optimize their baking performance.
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Gluten free bakery products
Although wheat is one of the world’s most important staple foods, the number of people who do not eat foods containing wheat is increasing. Irrespective of whether purchasing behaviour is influenced by health considerations or by questions of lifestyle: customers are increasingly looking for high-quality alternatives to bakery products containing gluten. Our TopBake Rice and TopSweet Rice ranges offer “guaranteed gluten-free enjoyment” with both savoury and sweet products.