Softgrain are tender sprouts, grains and seeds that have been infused with liquid sourdough so you can create grain breads from a wide variety of doughs.
For consumers, healthy bread is wholegrain bread, but there are significant challenges to making good wholegrain bread: balancing grains and seeds, avoiding the fast drying of crumbs, avoiding hard grains, and ensuring there are no off flavours.Luckily, Softgrain has overcome all these challenges with a patented process that infuses the grains straight into sourdough. The result is a superior taste, prolonged freshness, as well as improved nutritional and health features. Rich in fibre, minerals and vitamins, Softgrain bread is good for your bones and teeth, and helps your metabolism, immune function, nervous system and heart function.
A concentrate mix for soft and crusty wholemeal applications that contain a large amount of fibre from wheat bran and give better in nutritional value than white breads
A specialty powder mix for production of traditional dark rye bread both soft and crusty applications offering you source of fibre and great taste from rye
Soft’r Melting technology is an improver solution that allows you to create the perfect melting texture for medium and sweet bread applications, from the day they are made to the end of their shelf life.
Puraslim is a radical change for the soft and sweet bread industry. This innovative range of mixes and improvers increases the cost-efficiency of bread production while keeping breads outstandingly tasty and fresh. Bread made with Puraslim has fewer calories and less (saturated) fats.
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Sensory Analysis allows to translate consumer wishes, perception and preferences into recipes and process specifications.
