BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS
Bread and pastry
ECOTROPHELIA HUNGARY 2013 - GOLD
GabonArt
HUNGARY - 2013 Ready-to-use baking mixture product family based on a newly developed wheat milling fraction.
Two types of the mixture were developed: a version for consumers who prefer traditional products, in which the DBL is diluted with white baking flour in a ratio of 1:1. The other baking mixture was developed for more conscious consumer in which only the special wheat fraction (DBL) is used. The baking products from these mixtures can be prepared in a conventional oven and in an automatic bread maker too. Beside the experimental applications, a commercial launch of our baking mixtures in small bakeries is also planned.
Preservation methods : Dry.
Population targets : Family.
Components : Cereal.
Consumer timeframes : Aperitive and savoury snack. Starter. Breakfast. Tea and sweet snack.
Innovations : Process.
