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Flatbread meets Aronia
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The flavorful landscape of flatbreads is rich with choices for a wide range of products in unusual, creative interpretations. Aronia brings a new flavor and color inspiration.

Aronia is known as an ornamental plant. Its sour berries, called chokeberries, can also be eaten – fresh, or made into jams, juices, syrup and wine. A new ingredient developed by Austrian specialist backaldrin International and launched this spring brings a fresh addition to the ever-versatile flatbread recipes: chokeberry flavor. While the fruit gets its name from its astringent flavor that might make some mouths pucker, Aronia-tasting flatbread promises a mouth-watering experience, with an exciting, vibrant purple hue. What’s more, Aronia’s fruit provides a wealth of secondary plant substances, such as anthocyanins – antioxidants known to have many health benefits, including anti-inflammatory activity. An established power fruit, the chokeberry confidently enters the scene of flatbread creations.

A purple world of flatbreads

The AroniaMix developed by backaldrin proposes a visual and taste novelty in the production of flatbreads. It brings spectacular shades of purple to the crumb of assortments, thanks to the anthocyanins in the Aronia fruit. The mix consists of dried, crushed chokeberry pomace, fine aromatic wheat sourdough and apple juice powder. The key ingredient is the star of the show: the Aronia pomace. It is obtained during juice production and then gently dried. “The antioxidant substances found directly under the skin of the Aronia berries and in the seeds were a determining factor in the composition of our mix,” backaldrin underlines. It is a clean-label product, containing no additives and no E-numbers. In keeping the product clean label, it was a must to use only easy-to-recognize ingredients and no artificial ingredients. For example, “The mix also contains apple juice powder, which adds a subtle sweetness to baked goods,” the specialists describe. The Aronia pomace gives baked goods a mildly fruity, pleasantly sour taste, while the notes of apple juice and the mild aromas of wheat sourdough gently round off the bouquet.

To perfect the AroniaMix, backaldrin used inspiration from the variety of colors in nature. “We wanted to develop a clean-label product with an appealing color and taste. In addition, we were looking for ingredients that have not been widely used in bakery or patisserie and that can have health benefits,” backaldrin reveals about the new development that marks its 60th anniversary, this year.

Purple means better-for-you

To enjoy its benefits, the Aronia Mix should simply be added to the flatbread recipe. “For optimal taste and color, we recommend a dosage of 20%,” backaldrin suggests. The baked flatbreads can be sold ‘as is’, or can be further personalized with any variety of fillings to create delicious snacks.

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Flatbreads with the AroniaMix score points for both taste and appearance.

In addition to flatbreads, the AroniaMix is versatile to allow use in any type of bread recipe, including fine yeast dough recipes, and even patisserie products such as muffins. Recognizing the growing popularity of flatbreads in Europe, backaldrin also created a recipe folder, which includes suggestions and snack inspiration. Unique flatbread ideas include, but are not limited to Aronia, chickpea, rapeseed, or purple wheat.