Bakels presents
NATURAL INGREDIENTS TO IMPROVE YOUR BREAD
TTT – A NATURAL PROCESS WITH CEREALS FROM SWEDEN TO IMPROVE YOUR BREAD
The consumer requests products that are based on natural ingredients and with a short ingredient list. An increased focus on health and a demand for transparency are the foundations of the consumer’s choice. Today’s consumers want products with a clean label more than ever before and expect the food and bakery manufacturer to deliver it. They are even willing to pay a higher retail price for products made with ingredients they recognize and trust. With our natural and innovative TTT products made from pure wheat, rye, barley and oats, it is possible for you to prolong freshness, improve softness and extend shelf life of your bread assortment, without adding any E-numbers. Removing ingredients that strengthen, stabilize and preserve food creates a challenge to maintain food safety, long shelf life for your bread and other breadenhancing qualities. With TTT you can ensure that the qualities of your bread remains. In fact, using our TTT products gives your bread assortment even more benefits that the consumer values highly.
73% 89% 34%
of Spanish and 65% of French consumers said that they are more likely to trust a food/drink product if packaging explains where the ingredients are sourced.* of consumers in the UK have said that they think that fewer ingredients in a product the better.* of food and drink products launched in Europe between July 2018 and June 2019 featured a natural claim.* * According to market researcher companies Haystack and Mintel. Mintel’s definition of a natural claim is: No additives/preservatives, GMO-free, organic, wholegrain and all-natural products.
TTT – A NATURAL PROCESS WITH CEREALS FROM SWEDEN The TTT process is a completely natural process for heat treatment of cereals, which does not apply any chemicals or other additives during the processing of the raw materials. The process parameters TTT represent the Swedish words for Time (Tid), Temperature (Temperatur) and Pressure (Tryck).
Time (Tid) Temperature (Temperatur) Pressure (Tryck)
TTT products have a very high water absorption capacity; up to two and a half times their own weight. This makes more moist and less crumbly bread because a greater amount of the starch in the flour is being bound up. The higher moisture content also gives greater dough yield and, because these products are preblanched and do not need to be warmed, they can be mixed directly with the dough in cold water. As little or no time is needed for swelling, even more production time is saved.
WHY YOU SHOULD CHOOSE TTT SOFT VALUES • The products are all of pure vegetable origin and free from GMO. • Enables you to offer clean label products. • Gives multiple health benefits to your baked goods, such as highfibre, natural vitamins and minerals.
PRODUCT VALUES • Having a water binding capacity five times higher than conventional flour, these functional ingredients maintain bread’s moisture and softness. • Enhances the quality of thawed frozen products due to the fact that there are many more water molecules vibrating, giving the finished bread a higher quality – with fewer crumbs and staying fresh for longer. • The products are free from enzymatic activity. • Provides reliable dough consistency throughout the baking process. • Can replace milk in your recipe as oats contains more fats than other grains (Halfie M160). • Thanks to the TTT process, the kernels are soft and chewy and there is no risk for harming teeth.
ECONOMIC VALUES • The high water binding capacity significantly increases the dough yield and therefore saves the baker money. • The cereals are heat-treated in a completely natural process, which considerably cuts down production time as no scalding of the grains is then required.
DISCOVER OUR RANGE OF NATURAL AND FUNCTIONAL FLOURS & GRAINS TTT products are avaliable in three grades: flour, groats and cut (choppped) kernels. These, together with the correct amount of liquid, are added to the unchanged original recipe.
Flour 0,16 mm – M160
Barley & Oats 2654 Barlie S3000 2647 Hafie M160
Rye
Groats 1,5 mm – G1500
2650 Roggie M160 2651 Roggie G1500
Wheat
2646 Wheatie M160 2649 Wheatie S3000
Cut kernels 3 mm – S3000
Bakels Sweden AB | Box 13099 | 402 52 Gothenburg, Sweden +46 (0)31 755 35 00 | info@bakelssweden.se | www.bakelssweden.se | @bakels.sweden