Backaldrin: Muesli on the go

Muesli on the go

With muesli bread, backaldrin has brought the muesli theme into the bread sector and is responding to the growing number of consumers who want to eat more healthily.

Muesli Bread is a yeast-free whole grain oat bread with wheat and spelt flakes and puffed corn for crunch + The basis of muesli bread – a yeast-free wholemeal oat bread – is Muesli Bread Mix. In addition to oats, the mix contains rye, wheat and spelt flakes, puffed corn for the crunch, as well as citrus fibers, apple juice powder, coconut flakes and chokeberry pomace, which all combine to deliver a characteristic, typical muesli taste. The final product has a high fiber content and is low in saturated fat. Based on this premix, bakers can produce muesli bread or muesli bars. The taste and characteristics of the bread or bar can be varied by adding nuts, candied or dried fruits, honey, chocolate, or other ingredients. The finished bread keeps fresh for a long time and can easily be pasteurized as sliced bread.

The product’s target group is consumers who are mindful of their health, want to eat a wholesome diet, and value a sufficient supply of dietary fiber, vitamins and minerals. The concept behind this idea was for the Austrian baking ingredients manufacturer, backaldrin, to bring the topic of muesli into the bread sector. The result was, as it were, muesli ‘to go’. In this respect, it is not surprising that breakfast is the target meal, as the product keeps you full for a long time and provides the necessary energy for the day. Bread with wholemeal cereals is equally suitable as a snack between meals, even without toppings. A muesli bar is the ideal option as it can be taken everywhere by the consumer, for example to sporting, school or other activities outside the home.

In backaldrin’s experience, some bakery customers use muesli bread specifically for social or sporting events. It signifies a health-conscious lifestyle.

To make the basic dough, only water or milk needs to be added. For that ‘something extra’, the backaldrin master bakers recommend the use of milk. After all, muesli and milk belong together. If almond milk is added, the product remains vegan. There are no limits to the number of individual flavors that can be created. backaldrin’s master bakers have developed three recipe variations. For more information, visit www.backaldrin.com.

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