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Martin Braun-Gruppe highlights fusion croissants at iba

The Bakery Ingredients Division of the Martin Braun-Gruppe is presenting product and marketing concepts from the Agrano, Braun, Capfruit and Cresco Italia brands at iba.

Agrano has a focus on regional and international bread and bread roll concepts that reflect consumer preferences in the current markets. They range from Artisano mashes, in a pasty and ready-to-bake form with an additional pre-ferment component, to rustic Swiss ‘Büezer Brot’ as well as pumpkin seed concepts with outstanding flavour. The Spicy Crust bread decoration improves both taste and appearance.

Braun has a new finishing concept that it describes as ‘Fusion Croissants – baked gently, topped off divinely’, showing how simple croissants can be made into unique baked treats in an instant. Schokobella creams are used to fill and decorate the croissants. Another trend to watch out for in the new concept folder is New York Rolls, whose crust flakes like a fine pastry.

In addition to Schokobella Classic, there are now the categories Schokobella Trend and Schokobella Création. Schokobella Mango and Schokobella Blueberry are two new varieties to complement the Trend range. They are varieties that are a full response to current consumer trends – flavor profiles that are fashionable and satisfy people’s desire for more color in their pastries.

Vegan creations based on the Your Green Bakery range will be presented at the fair stand. ‘Rührmasse vegan’ (‘vegan cake mix’) is a cake-baking ingredient for making vegan cake mixes as well as shortcrust and crumble toppings. It only requires water and vegetable oil to form a smooth mix. ‘Schlagcreme vegan’ (‘vegan whipping cream’) is suitable for vegan cream fillings and is particularly user-friendly, requiring just water and vegetable oil for whipping.

Moreover, pastry creations that are finished with premium Capfruit fruit purees will also be displayed.

Photo: Martin Braun-Gruppe