Bridor Embraces Pulses to Create Protein-rich Bread

French bakery manufacturer Bridor unveiled its new recipe using lentils, beans and dried peas. The new protein-rich bread is called Legumi and is made from a mix of nutritional pulses that aims to satisfy the rising number of healthy eating, flexitarian, and eco-conscious consumers.

Bridor’s latest NPD contains a mix of lentils, beans, and dried peas, which, combined creates a flavorsome and nutritional baguette. The use of these pulses is fitting with the company’s ethos to ‘share the bakery cultures of the world’ as they are commonly used in Indian and Middle Eastern cuisines, as well as in traditional dishes such as cassoulet and chilli con carne.

Pulses appeal to the healthy consumer as they have a low-fat content and are packed with vegetable protein and fiber, as well as vitamins and minerals, such as iron, zinc, folate, and magnesium. Bridor’s new baguette not only offers customers a healthy bread but delivers the great taste and quality the brand is renowned for.

Bridor’s Legumi bread entices consumers with its lovely ochre color, traditional shape, and a topping of durum wheat flour, which gives it added texture and a crispy finish. Its unique taste is generated from the blend of T65 wheat flour, chickpea, and green lentil flours, as well as the whole red lentils and touch of T65 wheat sourdough, that are incorporated into the baking process to give the perfect balance of sweet and sour.

The Legumi bread is available in two sizes making it suitable for every moment of consumption whether you’re at home, on-the-go or dining out. The half-baguettes (140g) make for a healthy snack, while the Bâtard Loaf (300g) is the perfect addition to accompany meals from breakfast to dinner.

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