Bridor Launches new Rustikal Brot Breads Catering to Fibre-rich Demand in the UK
French bakery manufacturer, Bridor, has partnered with leading German café bakery brand Kamps to introduce a range of quality German breads that cater to health-conscious consumer, one of the category’s biggest drivers. The new range includes the Vollkorn Triangle rye and seeds bread and the Kürbiskern Bread with pumpkin seeds, both of which are made in the Kamps workshop in Germany.
The bread culture in Germany is recognized globally for the wealth and diversity of its recipes, with each region holding its own heritage of bread making. Today there are around 3,000 types of bread registered in Germany and the staple food is the heart of the meal, often accompanied by cheese or cold meat. Bridor’s partnership with Kamps will provide caterers and hospitality outlets with an authentic selection of German breads, each featuring different types of cereals, particularly rye, spelt and wheat.
Vollkorn Triangle – Made with 100% rye flour and a drop of sugar beet syrup to add a tangy, slightly sweet taste, this bread has a dense crumb and is rich in sunflower seeds, flax and sesame seeds. The Vollkorn Triangle rye and seeds bread is covered entirely in seeds, making for a crispy crust and attractive look. The 750g loaf is also rich in fiber and appeals to the 31% of people in the UK who look for high fiber bread options and the 25% of consumers who are actively looking for bread with health benefits.
Kürbiskern Bread – Made with rye flour, wheat flour and sourdough, this bread has a dense crumb and is rich in pumpkin seeds, sunflower seeds, flax, sesame and rolled oats. Available in a 750g format, each loaf is coated entirely in pumpkin and sunflower seeds, providing a crunchier result.
The products are made only from the essential ingredients, all of which are of natural origin. The only tolerated exception is ascorbic acid for its decisive role in the final product quality. Furthermore, each loaf can be prepared in different ways depending on how quickly caterers need to serve the products. Either defrost and bake, just defrost or just bake, each ensures for a delicious and appealing loaf to be enjoyed any time of the day. Bridor chef, Jean-Luc Kasper recommends: “Enjoy the Vollkorn triangle rye bread in delicious slices with a horseradish cream and smoked salmon. To enhance the taste, add lemon juice, salt, pepper and dill.”