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bbi-2018-05-iba innovations (SchapfenMühle excerpt)

Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors an insight.

Focus on ancient cereal types

In the iba year, SchapfenMühle is generally focusing on ancient cereal types, e.g. with the “Meine Mühle” (“My Mill”) product. This mill premix consists of the quartet of ancient cereals comprising spelt, emmer, einkorn and perennial rye. Additives such as baking enzymes, emulsifiers, milk products, wheat and wheat gluten have been consciously avoided. The ancient cereal quartet is the only one prepared in-house by a special milling method to ensure it possesses positive baking properties. The declaration-friendly mill concentrate is dosed at the rate of 35%. The original “Vier-Urkornbrot” is a fine-grained pale wholegrain bread and is suitable for a vegan diet. The mill blend is part of the Schapfen “My Mill – Baking close to nature”. The product can be used to bake other bread and roll variants by recipe adjustments. A bread roll production process via “chilling” also exists.

The first emmer mill blend on the market for bakery businesses is Schapfen “Meine Mühle” (“My Mill”) Emmer Urkorn. This is based on the cereal duo emmer and spelt, the entire emmer proportion being added in puffed form. The concentrate can be used to produce spelt-emmer baked products. The baked products are assignable to the “Meine Mühle” product philosophy according to which only declaration-friendly, consumer-oriented ingredients are used.

The article is part of an extended feature, which was originally published in [BBI 5 – 2018]. Read the full article in the magazine: