BAKEMARK LAUNCHES NEW MULTISEEDED BREADS

Following the success of their Seeds ‘n’ Grains mix, BakeMark has added three delicious new Multiseeded bread ingredients to the Arkady portfolio –Waldkorn Classic, Waldkorn Krokant and Combicorn Malzsonne.

Premium and continental breads are the two areas of the bread market which have seen massive growth over the last twelve months. The total bread market has grown by 12.7 per cent in value over the last year, with seeded breads sales still increasing, showing an excellent growth of 15.5 per cent. (Data source: TNS Superpanel, 52 w/e 13th July 2008.) Customers are switching to premium and continental breads and are demanding more variety and BakeMark’s newest Multiseeded bread mixes provide this, with each product offering a completely different taste and eating experience.

The Waldkorn Classic and Waldkorn Krokant are perfect for creating interesting and alternative sandwiches. The Waldkorn Classic has a soft texture and rich malty taste, making it perfect for the growing sandwich market from which many bakers are already benefiting. Packed with malted cereals and oats that are naturally high in protein and slow to release energy, this bread is perfect for those watching their cholesterol and waist lines as it will keep consumers fuller for longer. A measure of sunflower seeds not only adds flavour and interest, but also offers the benefits of keeping skin healthy and boosts the immune system.

The Waldkorn Krokant has a lighter malt and rye taste, making it perfect for rolls and light textured loaves. Semolina, linseed, sunflower, rye and malt create a delicious texture with a multitude of health benefits – linseed contains essential omega 3, zinc and iron as well as being high in soluble fibre.

For a richer rye bread, the Combicorn Malzsonne is ideal for the growing market of healthier breads. Consumers that are seeking out the alternative bread that is better for you will love a loaf that is full of sunflower seeds and spelt with rye, potato and sour dough. Spelt is a natural flour that is rich in bran and germ, making it a slow release carbohydrate that has a low G.I.

David Astles, Marketing Manager for Artisan breads at BakeMark UK, said: “BakeMark is focusing heavily on taste and health across our bread ranges. We are constantly researching ways to develop new products that will help bakers offer profitable lines that satisfy consumer demand, while still meeting traditional preferences.”

All three products are mixes making them easy and consistent to use, recipe options include variable doses to suit individual preferences and pricing requirements. Eye-catching and boasting healthy ingredients, the new editions to BakeMark’s Multiseeded range will guarantee to meet the current consumer trends towards great tasting healthier alternatives.