 Decor
The surface of a bread or a roll is not just the outside of a product.
The crust doesn't only determine the appearance of the “baked product”; it also
determines, to a large extent, the taste that we will experience. The way in which
you prepare this dough surface will therefore also be important in determining the
aroma and the appearance. Crust decoration products help delight the eye and the
tongue of the consumer.
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Decor wheat semolina:
we select a special milling passage of the flour milling here. The white grains become only very slightly coloured when baked. The baking process makes them pleasantly crispy and delicious.
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Decor seed mixture:
a mixture of sunflower seeds, linseed, unshelled sesame seeds and yellow millet provide a very varied decoration. This variation appeals both to the eye (lots of different seeds with many tints) and to the tongue. |
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Decor corn grit:
size and appearance is almost identical to wheat semolina. The colour is corn yellow and so is very noticeable in the bakery.
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Decor grey poppy seed:
these small black -blue seeds have very good sticking properties. The bread aroma is improved dramatically.
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Decor shelled sesame:
this pure sesame consists of shelled seeds. They have even better sticking properties than the unshelled ones and appear more shiny.
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Decor oat flakes:
nicely rolled pure oat flakes for decorating the crust on your breads and rolls.
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Decor bloomer:
blooming is added straight after the dough has been prepared. Because the dough rises and sets out afterwards, we get a striped crust after baking. Blooming can be added to both large breads and crispy rolls (bread rolls ...).
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Preparation is very simple: Decor bloomer 100%
water 175%
µMixallow to swell about a quarter. It is then ready to add to the pieces of dough (sprinkle on, or rub in with the hand or spray.)
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