European Bread Concentrates

European Bread Mixes

CSM Bakery Solutions

KRAFTKORN-200x174[1]

KRAFTKORN

The world famous base mix for great tasting multigrain bread and rolls.

Recommended for Soft Roll, Baguette, Toast Bread etc.

Method (Gms)

  • Flour – 1400/1500, Kraftkorn – 600/500
  • Fresh Yeast – 40, Water – 1200
  • VX2T – 2, Neropan- 10
GRAINEX-200x174[1]

GRAINEX (Multigrain Bread Mix)

Multi-grain mix of cereals and oil seeds, ideal for texturing and flavouring of bread products.

Recommended for dark baguettes, toast etc.

Method (Gms)

  • Flour -1000, Grainex – 200
  • Yeast – 20, VX2T – 10
  • Salt – 20, Gluten – 10
  • Water – 750
Premium-Pane-Luciane-1-200x174[1]

PANE LUCIANE (Foccacia Bread)

The versatile premix for the production of Mediterranean specialities.
Recommended for Ciabatta & Mediterranean breads

Method

CSM-05-200x200[1]

VX2T (Bread Improver)

World class bread improver.
Recommended for all kinds of Breads, Baguette, Rolls & many more…

Method

Can be used in all of the above breads to improve strength and quality.

DIA-BAGUETTE-200x174[1]

DIA BAGUETTE

Dia Baguette is a product for baguette it has a golden brown colour and typical crispy crust, the distinctive true french flavour.

Recommended for baguettes and ciabatta breads

Method (Gms)

  • Flour – 900, Dia Baguette mix – 100
  • Fresh Yeast – 30, Water 650
ROGGENFIX-200x200[1]

ROGGENFIX (Rye Bread Flour)

The versatile base mix for the production of rye bread and rolls.

Recommended for rye bread with raisins, Schwcrzwalder- Brot, Walnut Ring, Das Urige etc

Method (Gms)

  • Flour – 1200, Roggenfix – 800
  • Salt – 40, Yeast – 40
  • VX2T – 10, Water – 1300
BIENENKORN-200x200[1]

BIENENKORN

100% bread mix with sunflower seeds and delightfull sweet – malty taste.

Recommended for German style whole meal bread

Method (Gms)

  • Beinenkorn – 500, Dry Yeast – 15/30
  • Water – 310
NEROPAN-200x200[1]

NEROPAN

Natural & organic colouring agent in powder form produced from roasted & malted wheat flour.

This product is used for its darkening properties, to add a hint of malt flavor to baked foods, and enhance the aroma

Method (Gms)

Neropan is a bread darkner in powder form made from carefully roasted malted wheat flour

download-1-200x200[1]

BEST BROWN BREAD MIX

Convenient bread mix containing nutritious grains and sour dough.

Recommended for Pane Sfoglita,Wholemeal fruit bread, Best brown bread etc.

Method (Gms)

  • Flour – 1500, Best Brown Mix – 500
  • Yeast – 40, Gluten – 20
  • Water – 1300
ULMER-VOLLSAUER-200x200[1]

ULMER VOLLSAUER (Sour Dough)

A naturally matured, freeze-dried sour dough made from rye flour.

Recommended recipes for Rolls, Baguette, rye bread Light, rye bread compact.

Method (Gms)

  • Mix- 500 , Flour – 850
  • Salt – 20, Gluten – 30
  • VX2T – 10, Yeast – 20
  • Water – 800
CSM-11-200x200[1]

SIMA CAKE MIX

SIMA Cake Mix is a powder Cake Mix concentrate for multiple purposes and gives a moisty and compact pound cake structure.

Recommended for production of a wide range of sponge cakes, swiss rolls, pound cakes and cup cakes.

Method

Click here to download

Sima Cake Mix Recipes

CSM-12-200x200[1]

CROQUANT FILLINGS

  • Red Fruits: White chocolate paste (46%) with red fruits (2.9%) and crunchy biscuits pieces
  • Pistachio: Paste with almonds & pistachio, and crunchy biscuit pieces
  • Caramel: Salted caramel (Fleur de sel) paste with short crust biscuit & crunchy biscuit pieces
  • Multi Fill Butterscotch: Smooth & Authentic Multipurpose Butterscotch Paste

Method

Ready to use in cakes, pastries, desserts, toppings and as flavouring for crema