Bakels inspiration
JOIN THE TREND TRAIN FOR WHOLE GRAIN
THE FANTASTIC BENEFITS OF WHOLE GRAIN
Meet consumer demands for healthier breads with Bakels bread bases
A healthy trend
WHOLE GRAINS’ FANTASTIC BENEFITS Covid-19 has affected the consumers habits and buying behaviour. Large shifts have occurred and the consumer has under 2020 shown a considerable interest for products related to health and well-being, compared to earlier surveys. No other food type promotes our health to such an extent as whole grain. It satisfies our hunger for longer and the whole grain helps the digestion of food. It is also good for our blood fats and our blood pressure and it gives us a smoother blood sugar curve. Scientific studies show that the people who eat a lot of whole grain products, and who in general have a healthy lifestyle, runs less risk of suffering from heart & vascular diseases. Research also shows that whole grain prevents type 2 diabetes and certain forms of cancer.*
HEALTH IS ON CONSUMERS’ MIND
*Source: Brödinstitutet, Sweden
WHOLE GRAIN FACTS • When baking with whole grain and whole grain flour, you get all the parts of the grain the the bread itself. In the shell and sprout there is most of all: useful vitamins, minerals and dietary fibre.
• Whole grain is the factor that has the best preventative effects against lifestyle diseases such as cardiovascular disease, type 2 diabetes, and certain forms of cancer.
• To be able to label a loaf of bread as whole grain, then at least 22% of the bread’s total weight be whole grain.
• Whole grain has a positive impact on your blood sugar curve, cholesterol levels and blood pressure.
• Whole grain can be whole grains, crushed grains, flakes or ground to whole grain flour.
• Whole grain nourishes the good intestinal bacteria that in many ways contributes to strengthening our immune system and promotes a good mental health.
• The whole grain holds all the grains’ vitamins, minerals and all the fibre. Whole grain is a good source if iron, calcium, magnesium, folate (folic acid) and antioxidants such as vitamin E and phenols. • Whole grain saturates well and can help you to retain a healthy weight.
Bake whole grain bread
WITH BAKELS BREAD BASES We have created recipes for healthy and tasty whole grain bread that you can bake with help from our most popular bread bases.
THE CONSUMER HAS A FOCUS ON HEALTH
20% 25% 31% 41%
are interested by food that improves the immune system. * prefer bread which provides health benefits. * want bread with a higher fiber content. * think that it is important that what they eat promotes digestion. *
*Sources: Mintel – Attitudes towards Healthy Eating (UK – February 2020), Mintel – Bread inc. Impact of Covid 19 (UK – September 2020).
”BÄSTA BAS” WHOLE GRAIN INGREDIENTS Water Whole grain wheat flour Bakels Bästa Bas Wheat flour strong Whole grain rye flour Black baking syrup Bakels Dry Yeast
1200 g 700 g 600 g 300 g 200 g 100 g 15 g
PRODUCTS IN THE RECIPE
66% 39% 35% 18% 12% 6% 0,8%
METHOD Mixing time: 6 minutes on low speed, approximately 2 minutes on high speed. Rest time: 20 minutes. Proving time: 50 minutes. Steam: 8 seconds. Baking temperature: 240/190°C, depending on the size and shape. Baking time: Approximately 40 minutes, depending on the size and tin.
Art nr: Bakels Bästa Bas 3924 Art nr: Bakels Dry Yeast 2972
CONTAINS 25% WHOLE GRAIN
”RÅGER” WHOLE GRAIN INGREDIENTS Water Whole grain wheat flour (powerwheat) Bakels Råger Wheat flour strong Black baking syrup Bakels Dry Yeast
1100 g
61%
METHOD Mixing time: 10 minutes on low speed, approximately 2 minutes on high speed. Dough temperature: 26°C. Rest time: 20 minutes.
800 g 500 g 500 g 100 g 15 g
44% 29% 29% 6% 0,8%
Proving time: 50-60 minutes. Steam: 8 seconds. Baking temperature: 240/190°C, depending on size and shape. Baktid: 400 g i inskuvad 5x2 ca 40 minuter.
PRODUCTS IN THE RECIPE Art nr: Bakels Råger 3959 Art nr: Bakels Dry Yeast 2972
CONTAINS 25% WHOLE GRAIN
”CHIA & OAT” WHOLE GRAIN METHOD
INGREDIENTS Water Whole grain wheat flour Bakels Chia & Oat Wheat flour strong Bakels Dry Yeast
1100 g 900 g 600 g 200 g 15 g
64% 53% 37% 12% 0,9%
Mixing time: 6 minutes on low speed, approximately 2 minutes on high speed. Dough temperature: 26°C. Rest time: 20 minutes. Proving time: 50 minutes. Steam: 8 seconds.
PRODUCTS IN THE RECIPE Art nr: Bakels Chia & Oat Bread Mix 3991 Art nr: Bakels Dry Yeast 2972
CONTAINS 30% WHOLE GRAIN
Baking temperature: 240/190°C, depending on size and shape. Baking time: 35-40 minutes, depending on size and shape.
”JOGGA BREAD” WHOLE GRAIN
METHOD
INGREDIENTS Water Whole grain wheat flour Bakels Jogga bread Wheat flour strong Bakels Dry Yeast Bakels Lecimax Bread
1200 g 1000 g 500 g 150 g 15 g 10 g
72% 60% 32% 10% 0,9% 0,6%
PRODUCTS IN THE RECIPE Art nr: Bakels Jogga bread 3990 Art nr: Bakels Dry Yeast 2972 Art nr: Bakels Lecimax Bread 1904
CONTAINS 35% WHOLE GRAIN
Mixing time: 6 minutes on low speed, approximately 2 minutes on high speed. Dough temperature: 26°C. Rest time: 20 minutes. Proving time: ca 50 minutes. Steam: 8 seconds. Baking temperature: 240/190°C, depending on size and shape. Baking time: 35-40 minutes, depending on size and shape.
”GOURMET BASE” WHOLE GRAIN
METHOD
INGREDIENTS
Mixing time: 6 minutes on low speed, approximately 2 minutes on high speed.
Water Whole grain wheat flour Bakels Gourmet Base Whole grain rye flour Bakels Dry Yeast
1300 g 1200 g 500 g 200 g 15 g
65% 60% 29% 12% 0,8%
PRODUCTS IN THE RECIPE Art nr: Bakels Gourmet Base 4001 Art nr: Bakels Dry Yeast 2972
CONTAINS 42% WHOLE GRAIN
Dough temperature: 26°C. Rest time: 20 minutes. Proving time: ca 50 minutes. Steam: 8 seconds. Baking temperature: 240/190°C, depending on size and shape. Baking time: 35-40 minutes, depending on size and shape.
BAKELS BREAD BASES The recipes in our whole grain series are baked using some of our most popular bread bases.
3924 BAKELS BÄSTA BAS Gives a tasty, coarse and moist bread. Sourdough made of both rye and wheat gives the bread a tasty sourdough taste. Contains sunflower seeds and flax seeds. Storage: To be stored dry and not above +25°C (max 65% humidity).
Allergens: contains gluten (WHEAT, RYE, BARLEY)
Packaging: 20 kg bag
Shelf life: 9 months
3959 BAKELS RÅGER The base gives a dark and fibre rich bread with a great rye taste and sourness from the rye sourdough. Storage: To be stored dry and not above +25°C (max 65% humidity).
Allergens: contains gluten (WHEAT, RYE, BARLEY)
Packaging: 20 kg bag
Shelf life: 6 months
3990 BAKELS JOGGA BREAD A bake-stable and tasty bread base for coarse bread. Contains, among other things; malted wheat flakes and fibre-rich bran. Storage: To be stored dry and not above +25°C (max 65% humidity).
Allergens: contains gluten (WHEAT, RYE, BARLEY)
Packaging: 15 kg bag
Shelf life: 8 months
3991 BAKELS CHIA & OAT BREAD MIX A base with the super seed; chia and the useful oat. Even contains graham flour, cornflakes and flax-seeds. Storage: To be stored dry and not above +25°C (max 65% humidity).
Allergens: contains gluten (OAT, WHEAT, GRAIN)
Packaging: 20 kg bag
Shelf life: 8 months
4001 BAKELS GOURMET BASE A base with a unique character, excellent for own seasoning. Contains, among other things; yellow flax-seeds, oats and cornflakes. Storage: To be stored dry and not above +25°C (max 65% humidity).
Allergens: contains gluten (OAT, WHEAT, RYE, GRAIN)
Packaging: 20 kg bag
Shelf life: 12 months
For more inspiration Visit our website Follow us on Instagram Subscribe to our YouTube channel See our browsable magazine on Issuu
info@bakelssweden.se | www.bakelssweden.se | @bakels.sweden