Juicy malt grains or seeds as well as aromatic malt flours and coarse malts together with a little sourdough and salt combined in a paste that can be processed immediately and is storage stable – these are the PASTE FOR TASTE products! With them, bakeries have no limits when it comes to refining baked goods – and in the simplest possible way. What is inside the practical pastes and what influence do the individual ingredients have? Let’s take a closer look at this using the example of PASTE FOR TASTE SPELT.
Whether for hearty bread, crusty rolls, airy baguettes or delicious confectionery baked goods. Whether made from wheat, rye, oats or spelt, these IREKS pastes are ideal for all types of baked goods. Thanks to the flexible quantity of addition of 10 to 40 %, an individual flavour intensity can be achieved – regardless of whether the pastes are added right away during dough preparation or kneaded into the finished dough. The long swelling and gentle fermentation of the ingredients as well as the packaging in the vacuum bags enable optimum storage stability. Our PASTE FOR TASTE range is therefore a perfect opportunity for bakeries to offer customers new and exciting flavour experiences, especially with increasing production capacity utilisation and the ongoing shortage of skilled workers.
FYI: Our expertise in the topic of the raw material spelt is made up of many different modules along our entire value-added chain. This means, we can produce all the spelt raw materials ourselves and pack a lot of IREKS expertise into our PASTE FOR TASTE SPELT.
Did you like the article? You can find more news about the IREKS Group in our new magazine 1856.