Multigrain & Wholemeal

Multigrain bread is a type of bread prepared with two or more types of grain. Grains used include barley, flax, millet, oats, wheat, and whole-wheat flour, among others. Some varieties include edible seeds in their preparation, such as flaxseed, quinoa, pumpkin seeds, and sunflower seeds. Preparations include 7-grain and 9-grain bread, among others.
Multigrain bread may be prepared using whole, unprocessed grains.

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain.

Puratos ingredients to create Multigrain & Wholemeal

O-Tentic Durum

Active bakery ingredient based on sourdough to create delicious breads with the taste and texture of the good old days. O-tentic Durum is in powder form and gives your bread a typical aroma of Italian breads (roasted, nutty and wooden flavour). Based on durum wheat sourdough from Altamura (Italy).

Bruggeman Blue Yeast

Buggeman Blue Yeast

S500 Acti-Plus

High performance improver in powder form for the production of yeast raised bakery items. The Acti-Plus Technology maximizes the activity of the enzymatic complex to achieve high performance in baking in terms of volume, dough tolerance and longer freshness. Dosage 1 % on flour weight.

Easy Baguettes 10/100

Convenient bread mix for Bagette that maximises softness while optimising the bread’s nutritional profile.

Easy Multicereals 50/50

Concentrated bread mix for old-fashioned dark crumbed breads, contains sunflower seeds, wheat flakes, oat flakes, soya and barley. Complete with improver.

O-Tentic Origin

Active bakery ingredient based on sourdough that gives you the opportunity to create delicious breads with the taste and texture of the good old days. O-tentic Origin is available in powder form. Based on wheat and rye sourdough it gives your bread a typical aroma of long fermentation.

Bruggeman Brown Yeast

Bruggeman Brown Yeast

Goal

Improver in powder form for fresh bread with 0,3% dosage on flour weight for excellent volume and dough tolerance. It will give you consistent quality in the production process, helping you to reduce waste.