Gluten-free baked goods in best artisan tradition

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Bartholomew Hensley
6 years ago
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1 Expansion of the bakers product range Gluten-free baked goods in best artisan tradition Serving suggestion

Offer your customers gluten-free baked goods in excellent quality Flaxseed Bread 500 g juicy crumb very similar to rye-bread in taste and aroma mild taste good fresh-keeping high in fibre, precious

2 Offer your customers gluten-free baked goods in excellent quality Flaxseed Bread 500 g juicy crumb very similar to rye-bread in taste and aroma mild taste good fresh-keeping high in fibre, precious fatty acids (omega-3 fatty acids, alpha-linolenic acid) alpha-linolenic acid helps to maintain a normal blood cholesterol level Golden Linseed Bread 500 g soft and juicy crumb very similar to wheat-mixed bread in taste and aroma mild taste good fresh-keeping high elasticity high in fibre, precious fatty acids (omega-3 fatty acids, alpha-linolenic acid) alpha-linolenic acid helps to maintain a normal blood cholesterol level Seed Bread 500 g seeds: pumpkin seeds, linseed kernels, sunflower seeds mild taste with seeds juicy crumb very good fresh-keeping crispy crust Potato Bread 500 g with potato flakes mild taste juicy crumb very good fresh-keeping crispy crust 2

3 All gluten-free baked goods made by BÖCKER are based on carefully selected ingredients and contain sourdough. For the pleasurable experience of your customers we recommend to prepare each baked good according to the specific product information. The baked goods are packed individually (bread rolls 4 pieces). This guarantees the gluten-free state of the products. NEW! Bread Rolls 4 x 65 g soft and juicy crumb very similar to wheat-bread rolls in taste and aroma crispy crust mild taste good fresh-keeping high elasticity Seed Bread Rolls 4 x 75 g soft and juicy crumb appetising seed-aroma full-flavoured taste of freshly roasted seeds good fresh-keeping high elasticity 3

Become a gluten-free for health- 1,5 % coeliac disease 10% gluten sensitivity 1% wheat allergy 5% nutrition-conscious 4% families of affected people The intolerance of gluten (cereal protein), as it

4 Become a gluten-free for health- 1,5 % coeliac disease 10% gluten sensitivity 1% wheat allergy 5% nutrition-conscious 4% families of affected people The intolerance of gluten (cereal protein), as it appears in wheat, rye, spelt etc., is called coeliac disease. This already affects 1 2 % of the population. For those affected it can prove difficult to find tasty gluten-free breads and baked goods when they go shopping. Other customers, who do not suffer from coeliac disease but still want to avoid gluten, are conscious of their nutrition and take care of their health. According to studies, around 23 % of all customers are open for the topic of health and well-being. They connect this topic with naturalness, health, protection from harmful ingredients in terms of existing illnesses, and the principle of better for me (Consumers Choice 2007 and 2009). 4

trendsetter oriented gourmets The need for gluten-free food increases.

due to the high requirements surrounding the production process.

5 trendsetter oriented gourmets The need for gluten-free food increases. Not every baker can produce and offer gluten-free breads and baked goods to their customers due to the high requirements surrounding the production process. Quality-oriented bakers can now join this interesting market with the new gluten-free programme by BÖCKER. Offer your customers tasty and safe gluten-free breads and bread rolls in true artisan quality. Your competitive advantage for the nutrition of your customers: gluten-free baked goods in artisan quality ready for the whole family. 5

6 Ernst BÖCKER GmbH & Co. for gluten-free baked goods Serving suggestion 6

KG your reliable partner Since the beginning of sourdoughproduction at BÖCKER in 1910 it has been the aim of Ernst BÖCKER GmbH & Co. KG to improve the taste of breads and baked goods with sourdough.

7 KG your reliable partner Since the beginning of sourdoughproduction at BÖCKER in 1910 it has been the aim of Ernst BÖCKER GmbH & Co. KG to improve the taste of breads and baked goods with sourdough. The positive attributes of sourdough were transferred to gluten-free breads and baked goods. The advantages of sourdough Numerous research projects and the in-house product development at BÖCKER have found that sourdough can improve aroma and texture of gluten-free breads. It has a positive effect on the aroma compounds in glutenfree raw materials. Additionally, the use of sourdough can improve the shelf-life of gluten-free breads and baked goods. Gluten-free baked goods made from best raw materials Gluten-free raw materials like rice flour, corn flour, bean flour, potato flour, potato starch and linseed have proven advantageous for the production of gluten-free breads. The baked goods have a short list of ingredients and need no preservatives. They partially contain precious omega-3 fatty acids and have a high amount of fibre. The packaging safely gluten-free Gluten-free breads and baked goods by BÖCKER are delivered in ovenproof packaging. This packaging secures the status of gluten-free and protects from contamination with gluten-containing materials. The small bag inside the packaging absorbs oxygen in a natural way. Therefore, the freshness of the bread can be guaranteed without using preservatives. Production at BÖCKER hygiene held high The breads and baked goods are produced according to the latest hygienic standards in a separate production plant. The baked goods carry the gluten-free icon according to the most current European regulations. 7

Ernst BÖCKER GmbH & Co. KG Ringstraße 55-57 32427 Minden Germany Tel.

8 Ernst BÖCKER GmbH & Co. KG Ringstraße Minden Germany Tel Fax

Natural sourdough for best fermentation flavour

Natural sourdough for best fermentation flavour Sourdough natural aroma on cereal basis BÖCKER: ferments, manufactures and ships worldwide For the production of sourdoughs BÖCKER uses only cereals and