KornMix direct KornMix ct e r di Premix for the production of and rustic bread and baked products in direct baking processes.
Kornspitz KornMix direct Recipe Dough: 5.000 kg wheat flour 1.800 kg KornMixdirect (1802) 4.000 kg water (approx.) 0.250 kg yeast 0.150 kg salt 0.150 kg Kaiser Master (1143) 11.350 kg dough WG-338 Preparation: Knead the ingredients together to create a medium consistency dough. Briskly shape the dough into round pieces with the winding machine, roll them in rye flour and put them on baking trays. At 3/4 proofing, cut diagonally twice, sprinkle with caraway / salt, and bake on a medium heat with steam. Recommendation: Mix the KornMixdirect slowly with water for 3-5 minutes in the dough kneader. Processing: Mixing time: Mixer: Dough temperature: Dough rest: Scaling weight: 4 6 minutes at low speed 7 10 minutes at high speed Spiral mixer 28 30 C 5 10 minutes 2.200 kg (30 pieces, 0.073 kg each) Baking temperature: Baking time: 230-240 C 16-18 minutes Service: For any questions, your contact person and our hotline at the telephone number +43 7224 8821 are ready to assist you at any time. www.backaldrin.com
KornMix direct Kornspitz Sales arguments Kornspitz has a high proportion of fibre over 6 per cent making it higher than most mueslis. A fresh, crunchy Kornspitz for breakfast or as a savoury "Bakers' Snack" with ham and cheese for between meals is a valuable contribution to the kind of balanced, fibre rich diet that is recommended by experts. Starch and carbohydrates in cereal products are gradually broken down into their sugar components by the digestive system. They therefore provide valuable energy over an extended time period. Tasty: Kornspitz provides a smell and taste experience: 'aromatic', 'malty', 'nutty', 'roast' such are the descriptions. Kornspitz has its carefully selected, aromatic ingredients to thank for its fine and pleasant flavour, such as ground wheat malt, Austrian soya products and rye sourdough. Kornspitz gains its dark colour naturally from its valuable ingredients, such as rye flour and the meal. Kornspitz stands out thanks to its low glycemic index. A research project at the Institute for Nutrition Sciences at the University of Vienna showed Kornspitz has a peak index value of 43 per cent. It is therefore substantially below the threshold of 55, enabling it to be enjoyed by figure conscious people who are on the so-called 'Glyx Diet'. Kornspitz is a source of vegetable protein. Over 12 % of its energy comes from the vegetable protein that is contained in the ingredients. Kornspitz is absolutely ideal for freezing and baking. Whatever happens it is always a good idea to have a crunchy Kornspitz in your cupboard! Nutritious information (according to the Directive 2008/100/EG) Protein 9.4 g Caloric value 250.6 kcal average value (approximately) 2.5 g 43.6 g Ingredients: Wheat flour, water, shredded wheat, shredded rye, yeast, wheat bran, soybeans (-shred, - flour), linseeds, shredded wheat malt, rye sourdough dehydrated, toasted rye- and wheat flour, salt, baking improver (emulsifier: E472e and rapeseed lecithin), spices. Allergenic substances: cereal containing gluten and cereal products, soya and soya products. Dietary fibre 1 Protein 2 Caloric value thereof saturated fatty acids thereof sugar Sodium 7.6 g / 100 g 9.4 g / 100 g 250.6 kcal / 100 g 1058 kj / 100 g 2.5 g / 100 g 0.5 g / 100 g 43.6 g / 100 g 1.4 g / 100 g 0.7 g / 100 g Possible nutritional claims according to the Health Claims regulation (EG 1924/2006): 1 High proportion of dietary fibre 2 Source of proteins
KornMix direct Corn baguette Recipe Dough: 5.000 kg wheat flour 1.800 kg KornMixdirect (1802) 4.250 kg water (approx.) 0.250 kg yeast 0.150 kg salt 0.150 kg KaiserMaster (1143) 11.600 kg dough WG-316 Preparation: Knead the ingredients together to create a medium consistency dough. Shape the cut dough into a baguette with the winding machine, flour liberally and/ or sprinkle on Seed Mix (1303) and place on baking trays. At 3/4 proofing, cut diagonally several times and bake on a medium heat with damper. Leave to thoroughly bake through! Processing: Mixing time: Mixer: Dough temperature: Dough rest: Scaling weight: Baking temperature: Baking time: 5 6 minutes at low speed 7 10 minutes at high speed Spiral mixer 27 29 C 10 15 minutes 0.300 kg 230-240 C 25 minutes Service: For any questions, your contact person and our hotline at the telephone number +43 7224 8821 are ready to assist you at any time. www.backaldrin.com
KornMix direct Corn baguette Sales arguments Rustic baguette with a well balanced quantity of oil seeds and meal and an attractive, brown crumb colour. Typical baguette attributes: large pores, soft, juicy crumb, rustic, tender crust. Very nice dough which is ideal for use in dough machines and systems-friendly. Pleasant, rustic bloom. High level of processing and operational safety. Rounded, pleasant flavour. Ideally suited for the half bake method also. Nutritious information (according to the Directive 2008/100/EG) Ingredients: Wheat flour, water, sesame seeds, linseeds, shredded wheat, shred average value (approximately) ded rye, yeast, wheat bran, soybeans (-shred, - flour), shredded wheat malt, rye sourdough dehydrated, toasted, rye- and wheat flour, Protein Caloric value 9.9 g 265.4 kcal 4.6 g 41.7 g salt, baking improver (emulsifier: E472e and rapeseed lecithin), spices. Allergenic substances: cereal containing gluten and cereal products, soya and soya products. Possible nutritional claims according to the Health Claims Dietary fibre 1 8.3 g / 100 g regulation (EG 1924/2006): Protein 2 9.9 g / 100 g 1 High proportion of dietary fibre 265.4 kcal / 100 g 2 Source of proteins Caloric value thereof saturated fatty acids thereof sugar Sodium 1118 kj / 100 g 4.6 g / 100 g 0.7 g / 100 g 41.7 g / 100 g 1.7 g / 100 g 0.8 g / 100 g
KornMix direct Finnenbrot Recipe Dough: 5.000 kg KornMixdirect (1802) 2.500 kg wheat flour 2.500 kg rye flour 8.500 kg water (approx.) 0.200 kg yeast 0.200 kg salt 2.500 kg Sunflower seeds (1664) 21.400 kg dough Processing: Mixing time: Mixer: Dough temperature: Dough rest: Scaling weight: 12 15 minutes at low speed Spiral mixer 20 30 C 20 30 minutes 0.600 kg / 1 l tray Baking temperature: Baking time: 240 C reducing to 200 C 50 60 minutes 70 75 minutes at 1.200 kg (2 litres) BR-163 Preparation: Knead the ingredients together to create a soft dough. Weigh out dough, shape it into lengths, moisten, roll in rye flakes and place in a baking tin, tub or basket. In baking tins with good proofing, in a basket (freely set) with slightly shorter proofing, and leave to bake through thoroughly. Tip: With a 2 litre baking tray, add 2 x 0.600 kg. With freely setting bread, make sure the dough is a little firmer. Service: For any questions, your contact person and our hotline at the telephone number +43 7224 8821 are ready to assist you at any time. www.backaldrin.com
KornMix direct Finnenbrot Sales arguments Finnenbrot contains valuable ingredients such as: rye flour, wheat meal, soya meal, sunflower seeds, wheat bran, linseed, etc. Finnenbrot keeps fresh for a long time. It is a very tasty, juicy bread and it primarily addresses nutritionally aware buyers. Finnenbrot has a high fibre content of over 7 %. Eating fibre-rich food is generally recommended for a balanced diet. The protein in the Finnenbrot is of purely vegetable origin. Over 12 % of the energy in this bread comes from the vegetable protein that is contained in the ingredients. A high proportion of sunflower seeds gives this bread its refined flavour and additionally strengthens its pleasantly granular bite. Finnenbrot goes especially well with a bread or salami snack but it is also great at breakfast with butter and honey. Nutritious information (according to the Directive 2008/100/EG) Protein 9.8 g Caloric value 251.3 kcal average value (approximately) 8.3 g 29.2 g Ingredients: Water, wheat flour*, rye flour, sunflower seeds 12 %, rye flakes, shredded wheat*, shredded rye, yeast, wheat bran*, soybeans (-shred, - flour), linseeds, shredded wheat malt*, rye sourdough dehydrated, toasted, rye- and wheat flour*, salt, spices. *=24 % wheat products. Allergenic substances: cereal containing gluten and cereal products, soya and soya products. Dietary fibre 1 Protein 2 Caloric value thereof saturated fatty acids thereof sugar Sodium 9.6 g / 100 g 9.8 g / 100 g 251.3 kcal / 100 g 1053 kj / 100 g 8.3 g / 100 g 1.0 g / 100 g 29.2 g / 100 g 2.2 g / 100 g 0.5 g / 100 g Possible nutritional claims according to the Health Claims regulation (EG 1924/2006): 1 High proportion of dietary fibre 2 Source of proteins
KornMix direct Corn Croissant Recipe FB - 2152 Dough: 8.500 kg wheat flour 1.500 kg KornMixdirect (1802) 0.300 kg Frigomalt II (2088) 6.600 kg water - cold (approx.) 0.600 kg yeast 0.190 kg salt 0.150 kg margarine 17.840 kg dough Production: Knead the ingredients together to create a medium consistency dough. Use cold water! On 1.000 kg of dough, 0.250-0.350 kg of margarine are folded in with three simple folds with short interim fermentations. Do not fold below 10 mm! Roll out the dough to approx. 3 mm and cut as required. Fill with sweet or savoury filling and shape. Then freeze with half proofing or without proofing. Processing: Mixing time: Mixer: Dough temperature: Dough rest: Service: For any questions, your contact person and our hotline at the telephone number +43 7224 8821 are ready to assist you at any time. 3 5 minutes at low speed 5 7 minutes at high speed Spiral mixer 20 23 C 0 15 minutes Drawing grease margarine: 25 35 % on base dough Folds: 3 simple Roll thickness: 3 4 mm Baking temperature: 235 C (dropping temperature) Baking time: 16 18 minutes www.backaldrin.com
KornMix direct Corn Croissant Sales arguments Corn croissant is a slightly darker croissant with kernels and meal and is therefore ideal for the entire snacks segment whether sweet or savoury. Perfect honeycomb-like structure. Tender, flaky crust, stable crumb, great cutting attributes. Stays fresh for a long time; does not go stale easily. Suitable for dough processes with delayed proofing and interrupter proofing. Ideally suited for deep freeze storage. Nutritious information (according to the Directive 2008/100/EG) Protein 6.8 g Caloric value 371.5 kcal average value (approximately) 21.7 g 34.9 g Ingredients: Wheat flour, water, margarine (vegetable fats and oils, water, salt, emulsifier E472c and E471, flavour), yeast, salt, shredded wheat, shredded rye, wheat bran, soybeans (-shred, - flour), linseeds, shredded wheat malt, rye sourdough dehydrated, toasted, rye- and wheat flour, baking improver (stabiliser: E466, E415; emulsifier: E472e and rapeseed lecithin), spices. Allergenic substances: cereal containing gluten and cereal products, soya and soya products. Dietary fibre 1 Protein Caloric value thereof saturated fatty acids thereof sugar Sodium 4.4 g / 100 g 6.8 g / 100 g 371.5 kcal / 100 g 1550 kj / 100 g 21.7 g / 100 g 10.5 g / 100 g 34.9 g / 100 g 0.8 g / 100 g 0.5 g / 100 g Possible nutritional claims according to the Health Claims regulation (EG 1924/2006): 1 Source of proteins
direct KornMix direct Your sale aids All promotional materials are available in German. Adaptation to other languages on request. Kornspitz Sticker Advertising material no.: AT0H200116 Format: 500 x 140 mm Kornspitz DVD Advertising material no.: AT0H000462 Kornspitz Money tray inlay Advertising material no.: AT0H000200 Format: 160 x 160 mm neues Bild DIE KULTMARKE VON BACKALDRIN Kornspitz Flag Advertising material no.: AT0H000186 Format: 460 x 530 mm Kornspitzmanderl Advertising material no.: AT0H000019 Format: 300 x 130 mm Packaging unit: 100 pieces Kornspitz Snack Folder Advertising material no.: AT0H000345 Format: 210 x 297 mm (DIN A4) Kornspitz Fibel Advertising material no.: AT0H000101 Format: 280 x 140 mmm Packaging unit: 50 pieces Kornspitz -Fibel Tray Advertising material no.: AT0H000190 Format: 80 x 100 x 25/70 mm Kornspitz Bag Advertising material no.: AT0H000104 Format: 160/60/280 + cover 20 mm Packaging unit: 100 pieces
KornMix direct KornMix direct Your sale aids All promotional materials are available in German. Adaptation to other languages on request. Kornspitz Snack Box Advertising material no.: AT0H000377 Format: 200 x 90 x 59 mm Packaging unit: 400 pieces Kornspitz Poster K13 Advertising material no.: AT0H200081 Format: 297 x 420 mm (DIN A3) Kornspitz Poster K11 Advertising material no.: AT0H200082 Format: 297 x 420 mm (DIN A3) Kornspitz Poster S1 Advertising material no.: AT0H200076 Format: 297 x 420 mm (DIN A3) Kornspitz Poster S2 Advertising material no.: AT0H200077 Format: 297 x 420 mm (DIN A3) Kornspitz Poster S3 Advertising material no.: AT0H200078 Format: 297 x 420 mm (DIN A3) Kornbaguette Poster K6 Advertising material no.: AT0H200003 Format: 297 x 420 mm (DIN A3)
direct KornMix direct Product information Product No.: 1802 Characteristics: The mix for the original Kornspitz and Finnenbrot. For all processes: fresh, cold, half bake. Easy to prepare: no swelling dush - few work steps. High flexibility with production units. Dough ideal for use in machines. No emulsifiers! (No E numbers!). Allergenic substance: Cereals containing gluten and cereal products, soya and soya products. Packaging: 30 kg paper bag -Rules A Has to be made from KornMix, KornMix direct or Kornspitz Mix, Has to be made according to the original recipe meaning for 100 parts of flour there are 36 parts of KornMix or 40 parts of Kornspitz Mix, Has to be wound, Has to be given 2 cross cuts on the top side, Has to be made with a dough weight of approx. 0.073 kg (higher with TK) or with a baked weight of approx. 0.062 kg, Should have a crunchy crust, Should be made with rye flour, Can be sprinkled with salt and caraway or also with sesame seeds, poppy seeds or mixed seeds, etc. AT0H300321 Kornspitzstraße 1, A-4481 Asten, Telefon +43 7224 8821, Fax +43 7224 8821-16, E-Mail: info@backaldrin.com, www.backaldrin.com backaldrin Österreich The Kornspitz Company GmbH INT 2012 / 09