FRESH BREAD MAKES THE BEST SANDWICHES – THAT’S THE TOP AND BOTTOM OF IT!
Most consumers would agree that for any sandwich to be really memorable, the bread must be fresh. Brown or white, loaf or bap, plain or fancy bread ‘with bits in’, everyone has a personal preference which become significant markers in the sandwich rating along with the actual sandwich filling. But the top and bottom of it is, that poor quality or stale bread severely diminishes the consumer’s sandwich eating experience – every time.
A new generation of bread ingredients from CSM United Kingdom now means that even the novice baker can make quality, value added loaves, rolls and baps. Backed by almost 100 years of bread making expertise the mixes, concentrates and improvers have been developed to give consistent performance, quality end results and fresh keeping qualities thus giving the sandwich maker a head start in making the perfect sandwich.
Wholegrain Breads Beat Hunger Pangs
Recent research shows that many consumers have shifted their buying pattern to include more brown, wholemeal and wholegrain loaves and that over half of all UK households have now purchased seeded bread in the last 12 months to deliver an increase in number of units sold of 9.3%.
With these figures in mind bakers can now make a range of bread products that meet the consumer’s desire for seeded breads and wholegrains, using Arkady Multiseed Bread Concentrate. Made with sunflower seeds, linseed, pumpkin seeds and oat kernels with a deliciously sweet malty flavour this certified low GI product makes bread products that keep you feeling fuller for longer, which is just what the consumer wants. With plenty of visible seeds, easy processing and consistent quality results and with built in anti-staling technology, Arkady Multiseed Bread Concentrate gives longer keeping qualities and softness of texture making bread made with Arkady Multiseed ideal for sandwiches and breads that are chilled.
Anti-Staling Technology
Bread improvers or dough conditioners give the baker more tolerance and flexibility over all stages of bread production, delivering good volume and even crumb structure so bakers can be assured of consistent performance every time.
The anti-staling technology incorporated in a number of Arkady bread and roll improvers such as Arkady Diamond 2000 and Arkady Pearl 2000 gives bread products an enhanced crumb softness that in turn gives longer keeping qualities and making it desirable for sandwiches where chilling can promote faster bread staling . Arkady bread improvers are available in a range of powder and paste variants to suit your performance needs.
Use Arkady Improvers with white or wholemeal flours to add variety or tap into the popularity of seeded breads, with their healthy eating appearance, by rolling finished dough pieces in Arkady’s Holstein Multiseed blend of seeds and flaked cereals. Alternatively add the Holstein Multiseed Blend into the dough at preparation for extra taste and texture, guaranteed to appeal to those looking for a healthier option, for great looking and even better tasting sandwiches.
New Unique Ancient Cereals Bread Mix
Arkady Ancient Cereals is a new concept bread mix that combines ancient cereals Einkorn, Emmer and Spelt to create a modern, rustic, tasty eating experience based on a cereal heritage going back thousands of years. Tempt your customers with something a little different using the free POS material available with each bag of Arkady Ancient Cereals Bread Mix.
Arkady Ancient Cereals Bread Mix is quick and easy to use and contains all the ingredients to produce top quality bread and rolls, just add flour, yeast and water. With excellent tolerance to different processing conditions , good handling and fresh keeping qualities, Arkady Ancient Cereals Bread Mix delivers guaranteed results every time.
