BBROOD proposes you only 12 varieties of bread – but these are the best of all, for sure! To produce these breads, we use a few basic ingredients. We do not top up with any additional supplements. Our bakers only use the purest natural ingredients. See below a summary.
This is finely milled flour from wheat where the outer skin, bran and germ of the grain have been taken out.
This is sieved flour of the rye grain and we use it to enhance the taste and the degree of sourness of the dough.
Roughly milled flour from lupin, which is a seed of the Lupinus plant and gives a nutty taste to the bread.
Spelt malt flour
Malt extracted from spelt grain. It basically is a grain that has sprouted, then has been dried.
Grain that is exposed to warmth and humidity for a couple of days will sprout: a small root will sprout from the grain. These small roots will be dried carefully, then milled. The malt brings about the aroma, taste and colour of the bread.
This is bee honey that has been heated. The honey is added in very small quantities and serves as feed for micro-organisms. During the baking process the honey is consumed and transformed into taste and aroma substances.
These are proteins in the wheat grain that provide the skeleton of the bread.
Wheat meal dextrinated
During the process of dextrination the starch in the flour is decomposed by enzymes by using warmth or water. This ingredient absorbs humidity.
Salt gives taste and enforces the gluten structure. Bakers’ salt has additional iodide. A long-term shortage in iodine can be harmful to your health. However, too much iodide can also be unhealthy.
This is seed from flax and it gives added value to the taste of the bread.
These are rolled flakes of the oat grain and bring extra taste in the bread.
This is the seed of the sesame plant and has an extraordinary strong taste.
Wheat malt meal
This is sprouted grain that has been dried. Grain that is exposed to warmth and humidity for a couple of days will sprout: a small root will sprout from the grain. These small roots will be dried carefully, then milled. The malt brings about the aroma, taste and colour of the bread.
Barley malt extract
A malt extract obtained from the barley grain. It gives the bread taste and colour.
Finely milled wheat grains, also called wholemeal. Wheat flour gives strength to the dough.
Sourdough made on the basis of wheat flour and water.
Finely milled whole spelt grains, also called wholemeal spelt.
Sourdough made on the basis of spelt meal and water.
Crushed spelt grains; high-fibre flakes with an outspoken taste.
Seeds from the sunflower that give products a nutty taste.