Product Range Table of Contents

Product range Table of contents

Bakery ingredients | Bakery improvers | Bakery compounds Page 1.1 Natural baking-active ingredients 6 1.2 Flakes/cracked grain/sprouts/specialty flours 8 1.3 Specialty ingredients 11 1. Slow Milling® bakery ingredients / 1.4 Malts 14 Clean Label concept 1.5 SMART - Ultra high protein flours 16 1.6 Decoration and seeds 17 1.7 Baking-active ingredients without enzymes 19 1.8 Pastry products 20 2.1 Improvers for rolls 24 2. Bakery improvers 2.2 Improvers for bread and specialty baked goods 25 2.3 Improvers for pastry products 26 3. Concentrates and premixes 3.1 Concentrates for bread and rolls 30 for bread and rolls 3.2 Premixes for bread and rolls 32 4.1 Yeast/quark doughs 36 4.2 Batters 37 4. Concentrates and premixes 4.3 Crèmes and fillings 40 for pastry products 4.4 Deep-fried baked goods 42 4.5 Snack compounds 44

Health Grain 5. Ancient grain 5.1 Ancient grain 48

6. Go Well® 6.1 Functional nutritional concentrates 52

7. Whole grain 7.1 Whole grain specialties 56

8. Dietary fibres 8.1 Dietary fibre ingredients and anti-staling agents 60

Sourdough and preferments 9.1 Sourdough and preferments made from wheat, 9. Sourdough and preferments 64 spelt and rye

Process flours

10. Process flours 10.1Low-dust release flours and seed adhesives 70 Bakery ingredients Bakery improvers Bakery compounds

1. Slow Milling® bakery ingredients / Clean Label concept

1.1 Natural baking-active ingredients 1.2 Flakes/cracked grain/sprouts/specialty flours 1.3 Specialty ingredients 1.4 Malts 1.5 SMART - Ultra high protein flours 1.6 Decoration and seeds 1.7 Baking-active ingredients without enzymes 1.8 Pastry products

4 5 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.1 Natural baking-active ingredients 1.1 Natural baking-active ingredients

No./Sales unit Article No./Sales unit Article

Active bakery ingredient based on natural raw materials. For the production of Mediterranean-style premium baked goods including baguettes, ciabatta, specialty rolls Slow Milling Baking ferment for the production and wheat bread. Also suitable 904612 Backferment of authentic artisan small wheat as a flavour-promoting ingredient ——— baked goods in premium quality. 904909 for mixed wheat bread and pastry Slow Milling Baking ——— products (in particular butter 25 kg Ferment‘tic® Ferment Usage: 3 baker's percent 15 kg croissants). The baked goods are characterized by their coarse bubble structure, unique flavour and distinctive crust quality. In particular, suitable for pre-bake production processes.

Usage: 4 baker's percent

Natural bakery ingredients for all types of premium wheat and mixed Slow Milling wheat bread. Slow Milling Rogginello is an Backweizen 904706 ingredient made from selected rye • Optimal proofing stability ——— 5% and wheat flours that have been • Excellent freshness 144014 subjected to a physical refining 25 kg Slow Milling Baking Wheat • Top volume ——— process. Used for the production Rogginello 5% 20 kg of mild and non-acidified rye Usage: Replace 5% of the wheat baked goods with optimal volume. flour Suitable for all types of mixed breads and rye rolls.

Natural bakery ingredients for the production of premium rye and mixed rye bread, grain and whole Spelt baking ferment is used for grain bread. Slow Milling Slow Milling the production of authentic small 904806 Dinkel-Back- Backroggen 903612 spelt baked items in premium‚ ——— • Optimal proofing stability ferment ——— artisan quality without added 20 kg • Excellent freshness Baking Rye 5% 25 kg wheat gluten. • Top volume Spelt Baking Ferment Usage: 3 baker‘s percent Usage: Replace 5% of the rye flour

6 7 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.2 Flakes/cracked grain/sprouts/specialty flours 1.2 Flakes/cracked grain/sprouts/specialty flours

No./Sales unit Article No./Sales unit Article

flavour-providing ingredient Slow Milling Slow Milling that promotes a rustic, grainy 932106 Dinkelmalz- Roggenmalz- 914412 structure of the baked good. Can ——— Flocken Flocken be used for all kinds of bread and ——— Malted Spelt Slow Milling Spelt Flakes from the rolls. Delivers an aromatic, well 25 kg whole grain. Delivers a unique, 25 kg balanced malty taste to the final Flakes Malted Rye aromatic and well balanced malty product. Added to that, it supports Flakes taste to the final product. a pleasant malty crumb colour. Slow Added to that it contributes to an Milling Bio 931306 appealing crumb colour. ——— Dinkelmalz- Slow Milling Genuine Stoneage® Barley Flakes Flocken 25 kg Steinzeit® containing beta glucan, a soluble Organic Malted 912712 fibre, at a standardized high level. Gerstenflocken Spelt Flakes ——— Stoneage® Barley Flakes keep the 25 kg baked goods perfectly fresh. Can Stoneage® Slow Milling also be used as a decoration on Weizenmalz- Barley Flakes any type of baked good. 904906 schrot Malted cracked grain based on ——— wheat. Malted cracked Delivers a malty taste and an 25 kg wheat attractive crumb pattern. Slow Milling White spelt flour in premium 940612 Dinkelmehl quality with a high gluten content upon request ——— Type 630 and a consistently high quality. 25 kg White Spelt Suitable for all types of spelt-based Malted wheat flakes with a baked goods. Slow Milling Flour Weizenmalz- low enzymatic activity, produced 901606 by malting, roasting and rolling. Flocken ——— Provides for a slight browning of 25 kg the crumb and an aromatic and Slow Milling Malted Wheat well-balanced malty taste. Can Dinkelvollkorn- The whole grain spelt flour is made Flakes also be used as a decoration. 930612 mehl from selected grains and delivered ——— in premium quality. Provides for good volume and excellent Whole Spelt Slow Milling sprouted wheat is 25 kg freshness for all spelt-based baked Slow Milling Grain Flour a carefully selected, germinable goods. Weizen- 914510 wheat that has been subjected upon request sprossen ——— to a defined malting process and 10 kg subsequently roasted/stabilized. Sprouted Usage: Spelt flakes in premium quality, Wheat 5–20% baker’s percent Slow Milling dried and rolled. 940912 ——— Dinkel-Flocken • Fast water absorption 25 kg Spelt Flakes • In particular suitable for high grain recipes.

8 9 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.2 Flakes/cracked grain/sprouts/specialty flours 1.3 Specialty ingredients

No./Sales unit Article No./Sales unit Article

Durum wheat semolina made from Natural apple fibre for improved selected Italian durum wheat qua- freshness of rye and mixed wheat lities. Due to its special granulati- breads. Water binding ratio = 1:3 on, Bellavita® is highly suitable for or 1:4 Slow Milling the production of Mediterranean- Dietary fibre content: ca.55 % 904406 914006 Slow Milling style baked goods. The crumb of Apple fibre • Prolonged freshness ——— ——— Bellavita® the baked goods develops a lovely • Good water binding capacity 25 kg yellow colour. Due to high water 25 kg - Fibre made • Increased dough hydration binding capacity, the crumb struc- from apples - • For balancing the taste: fruity, ture displays large bubbles and is fresh flavour rather juicy. The baked goods have • For balancing acid peaks an excellent freshness. • Hardly any impact on crumb colour

Gourmet Wheat Mediterranean is Slow Milling a physically refined milled product Consists of carefully stabilized Gourmet- made from selected grain varie- wheat germs. The wheat germ is ties. It is commonly used for the Slow Milling 917814 weizen 912805 rich in nutritionally valuable in- production of bread, rolls and pa- ——— Mediterran ——— Keimling gredients including vitamins and stry products and in particular sui- unsaturated fatty acids. A specific 20 kg 20 kg ted for Mediterranean-style baked Germ stabilization process gives the Gourmet Wheat goods and bakery products made Slow Milling germ its sweetish, Mediterranean with a pre-bake process. Replaces nutty taste. guar gum in many applications.

Slow Milling vital wheat replaces Slow Milling Slow Milling Corn Germ Crisps are common wheat gluten. The native Slow Milling Maiskeim- carefully extruded from valuable 907806 gluten provides for plastic and 914710 corn germs. They have a slightly Vitalweizen Crisp ——— extensible dough that is easy to ——— nutty taste and a crispy bite. For 25 kg process. The proofing tolerance the production of visually appea- Vital Wheat 10 kg is clearly improved resulting in a Corn Germ ling premium baked goods made higher volume yield. Crisp with corn.

Slow Milling malted flour is a malted wheat flour with a high enzymatic activity which can be sued Slow Milling 916912 to enhance yeast fermentation, ——— Malzmehl crispness and flavour. The baked goods are characterized by a 25 kg Malted Flour pleasant malty taste and increased volume. Also used as an addition to rye flours with low enzymatic activity.

10 11 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.3 Specialty ingredients 1.3 Specialty ingredients

No./Sales unit Article No./Sales unit Article

Potato pieces, peeled, cut into strips and dried. Made exclusively from selected premium potato Dried carrot pieces with excellent varieties for use in the production Slow Milling water absorption properties. Used of bread, rolls and pastry products. 904003 919309 Karotten as an ingredient in dough, batter Slow Milling The high water binding capacity ——— ——— and fillings. Diversified taste and Potato Sticks (one part potato sticks can bind 10 kg 15 kg Carrots great visual appearance of the up to three parts of water) ensures baked goods. prolonged freshness and increased dough hydration. Can be used after scalding in combination with cheese as a premium decoration.

Produced from premium potato A natural specialty ingredient for varieties for use in the production the production of premium bread Slow Milling of bread, rolls and pastry products. and rolls. Can replace soy meal Kartoffel- The raw material is comminuted, Slow Milling 919412 943512 (which is often the subject of Focken cooked, gently dried and carefully ——— ——— Kastanienerbse® issues such as GMO and mono- ground. cropping). It has a texture identical 25 kg 25 kg Potato Flakes Chestnut Pea to the one of soy and a fine nutty (fine) • Free from colourants such as taste. Beautiful visual appearance curcuma of the crumb. Can be used in • Free from emulsifiers soaker recipes.

919405 Slow Milling Medium-sized potato flakes, made ——— Potato Flakes from selected premium varieties. 20 kg (large)

12 13 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.4 Malts 1.4 Malts

No./Sales unit Article No./Sales unit Article

Traditional malt specialty with full aroma, made from selected Provides baked goods with a ancient rye varieties. The malting pleasant, well-balanced malt 916663 Slow Milling process is followed by roasting flavour and a good crispness. ——— Flüssigmalz on beech wood, a process known Results in a malty golden-yellow since the Middle Ages. 15 kg crust colour. Also suitable for Bucket Liquid Malt balancing the flavour of pastry products and cookies. Usage: 3-7 baker’s percent

Recommendation: 3 percent for a mixed wheat Slow Milling bread with a mild but aromatic 922906 Holzofenmalz taste Slow Milling This barley malt is a taste- ——— 5 percent for a mixed rye bread 920006 providing ingredient in premium Gladiator-Malz 20 kg Wood Oven with a fully aromatic taste ——— quality. Malt 7 percent for specialty baked Added to that, it gives the baked 20 kg goods with a distinct aromatic Gladiator Malt goods a pleasant crumb colour. taste

Product benefits: • Specialty bread and small baked goods will develop a strong, hearty taste and a characteristic wood-fired aroma • Provides for a very appealing Slow Milling 900206 Dark brown malted specialty flour. crumb colour Röstmalz ——— Provides for an intense crumb • Allows for a clear differentiation 25 kg colour with a special malt aroma. of specialty baked goods Roasted Malt

Slow Milling Slow Milling malt extract powder 914209 is a pure, dried barley malt extract. Malzextrakt ——— It brings about a very pleasant 15 kg malt taste and a very malty-dark Malt Extract crumb colour.

14 15 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.5 SMART - Ultra high protein flours 1.6 Decoration and seeds

No./Sales unit Article No./Sales unit Article

930312 SMART Wheat ——— (Plastic pallet 25 kg H1) SMART Wheat, SMART Wheat HP and Bio SMART Wheat replace A fine granulate material produced common wheat gluten. The native Slow Milling from the nutritionally most gluten provides for plastic and 909809 valuable part of the corn kernel, Goldkruste® 931912 SMART Wheat extensible dough that is easy to ——— the corn germ. ——— HP process. The proofing tolerance 15 kg Used as a golden-yellow 25 kg (Wood pallet) is clearly improved resulting in a Golden Crust decoration for the surface finish higher volume yield. of baked goods.

Labelling: Wheat flour or organic 970812 wheat flour ——— Bio SMART Wheat 25 kg

903952 ——— Mix of oilseeds, includes sunflower 970512 SMART Spelt and Bio Smart Spelt 10 kg seeds, brown linseeds, sesame ——— SMART Spelt are ultra high protein spelt flours. Slow Milling seeds and rye flakes. 25 kg They are an optimal alternative as (Card- Viersaat a replacement for spelt gluten and board Use: wheat gluten in spelt-based baked box Four Seeds • Soaker goods. They allow very elastic à 4 x for rolls and bread with seeds dough to be produced with high 2.5 kg • Special decoration extensibility. bags) 970712 ——— Bio SMART Labelling: Spelt flour or organic Spelt spelt flour 25 kg

Slow Milling Mix of oilseeds, including yellow 906110 linseeds, sesame seeds, soy and Goldsaat ——— buckwheat. As a soaker for bread 10 kg and rolls with seeds and as a Golden Seeds special decoration.

16 17 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.6 Decoration and seeds 1.7 Baking-active ingredients without enzymes

No./Sales unit Article No./Sales unit Article

Dry bakery ingredient for any type of bread and baked goods Fine white granulate based on Slow Milling rice, used for the refinement of 917012 • Excellent freshness baked goods. The rice used for Frische ——— • Good proofing tolerance Slow Milling Crusty Crust WHITE is very rich in Woche® 907535 Crusty Crust amylopectin. The surface of baked 25 kg • Optimal volume ——— WHITE goods treated with Crusty Crust Fresh Week • Free from technical enzymes

15 kg (white rice WHITE will stay crunchy and crispy decoration) for almost 24 hours. Crusty Crust Usage: 2-4 baker's percent WHITE is an excellent decoration for any type of premium baked Dry baking lecithin for the goods. production of yeast-raised baked Slow Milling goods, in particular for the Goldener production of small wheat baked 912312 goods and wheat bread. Morgen® ——— Fine, golden-yellow granulate 25 kg • Free from technical enzymes Golden • Contains no diacetyl tartaric based on rice, used for the surface Morning finish of baked goods. Crusty ester (DAWE) Crust GOLD is based on the cereal Slow Milling Usage: 1-4 percent 907635 rice which has a high amylopectin ——— Crusty Crust content. The surface of baked GOLD goods treated with Crusty Crust 15 kg (corn decoration) GOLD will stay crunchy and crispy for almost 24 hours. Crusty Crust GOLD is an excellent decoration for any type of premium baked goods.

930309 Slow Milling Slow Milling Pretzel Salt light ——— Pretzel Salt SG is used to enhance pretzels 15 kg light SG and similar baked goods. It has a pleasant mild-salty taste.

18 19 Bakery ingredients | Bakery improvers | Bakery compounds

1. Slow Milling® bakery ingredients

1.8 Pastry products

No./Sales unit Article

Slow Milling Granny’s best cheese cake consists of fine ingredients and is used for the production of Slow Milling German-type cheese cake (e.g. Omas Bester made with quark, a special type 901409 Käsekuchen of fresh cheese) and other baking- ——— proof fillings based on dairy 15 kg Granny’s products. Best German Cheese cake • Clean-Label • Natural flavours • Freeze-thaw stable • Full-bodied taste

Slow Milling doughnut balls 20% is a combination of finest ingredients to be used in the production of deep-fried balked Slow Milling goods. It is suitable for all 906206 Berliner 20% production methods (long floor ——— time, proofing interruption and 25 kg Doughnut proofing retardation). Balls 20% • Clean-Label • Moist, short bite • Attractive volume • Well-balanced taste

20 21 Bakery ingredients Bakery improvers Bakery compounds

2. Bakery improvers

2.1 Improvers for rolls 2.2 Improvers for bread and specialty baked goods 2.3 Improvers for pastry products

22 23 Bakery ingredients | Bakery improvers | Bakery compounds

2. Bakery improvers

2.1 Improvers for rolls 2.1 Improvers for rolls

No./Sales unit Article No./Sales unit Article

GOOD barn floor baking malt 3-4% is the premium bakery ingredient for perfect bread rolls. The bakery PHÖNIX OptiMAXX® is a GOOD ingredient combines the benefits non-dusting, powdered bakery Tennen- of long-floor time flavour develop- ingredient for rye, mixed rye Backmalz 905906 ment and the guaranteed optimum 917212 and mixed wheat breads as well ——— 3-4% suitability for any flour. ——— PHÖNIX as for multi-grain and grain breads OptiMAXX® and rolls. Provides for optimal 25 kg 25 kg proofing stability and perfect GOOD barn • no palm oil volume for all baked goods. floor baking • no soy (allergen) malt 3-4% Excellent fresh-keeping of all types • no phosphates of baked goods. • no sodium carboxymethyl cellulose

Malt lecithin improver (based on rapeseed lecithin) for the Whole grain improver for the production of small baked goods PHÖNIX production of small baked goods and wheat bread. Vollkorn-Back- and bread, in particular for whole PHÖNIX The grain in PHÖNIX Cross-Malz 904112 917206 Universal grain baked goods and seed- Cross-Malz® is spelt only. Cross-Malz is ——— ——— containing bakery items. suitable for traditional dough Offers excellent performance in 25 kg processing as well as for 25 kg Whole Grain Cross malt proofing interruption, proofing proofing interruption. All Purpose retardation and long floor time Bread Improver methods. • free from diacetyl tartaric ester (DAWE)

PHÖNIX Dry baking lecithin for the Teiglecithin- 913506 production of yeast-raised baked ——— Konzentrat goods. Based on vegetable raw materials only. 20 kg Concentrated Dough Lecithin • Free from technical enzymes

24 25 Bakery ingredients | Bakery improvers | Bakery compounds

2. Bakery improvers

2.3 Improvers for pastry products

No./Sales unit Article

GOOD Brioche 3% is a bakery improver for sweet yeast-leavened 906506 Viennoiseries. This all-rounder is ——— GOOD Brioche used in light, medium and heavy 3% yeast fine doughs, but with its ex- 25 kg cellent properties can also be used in hamburgers and hot dog buns as well as in snack doughs.

GOOD Croissant CL 3% is an 933212 GOOD improver for the production of laminated doughs. It is suitable ——— Croissant CL for all types of dough processes, 25 kg 3% in particular for pre-proofed frozen dough pieces.

26 27 Bakery ingredients Bakery improvers Bakery compounds

3. Concentrates and premixes for bread and rolls

3.1 Concentrates for bread and rolls 3.2 Premixes for bread and rolls

28 29 Bakery ingredients | Bakery improvers | Bakery compounds

3. Concentrates and premixes for bread and rolls

3.1 Concentrates for bread and rolls 3.1 Concentrates for bread and rolls

No./Sales unit Article No./Sales unit Article

Whole wheat roll premix for the production of whole grain wheat PHÖNIX PHÖNIX rolls. The addition of specialty 911806 Concentrate for the production of Weizen- Kernbeißer® improvers is no longer required. ——— grainy mixed wheat bread, grainy 911706 Vollkorn- The dough has high hydration and small baked goods and grainy ——— brötchen 25 kg Kernel toast bread. is easy to process with machines. Cruncher 25 kg Also suitable for proofing Whole Wheat interruption. The baked goods Rolls have a short bite, good volume and a hearty aromatic taste. Concentrate for the production of multi-grain bread, multi-grain PHÖNIX bread with quark and multi-grain 911206 rolls. 6-Ähren-Korn® ——— Contains six different types of grain (wheat, rye, buckwheat, PHÖNIX 25 kg 901406 Premix for the production of very 6 Grain Bread barley, maize and oats). Baked ——— Holzkruste® hearty, strongly flavoured mixed goods have a good volume and a rye bread (70:30) resembling bread 25 kg pleasantly grainy taste. Wooden Crust made in a wood-fired oven.

Concentrate for the production of grainy small baked goods including "Krustenspitz" or grainy specialty breads including "Original Finnish Bread" 904712 PHÖNIX Premix for the production of crisp, PHÖNIX PHÖNIX KrustenSpitz can be used ——— Schwarz- flavourful mixed wheat bread and KrustenSpitz® with and without soaking and is 900606 wälder small baked goods with a crunchy 25 kg free from any additives that need ——— crust and typical rustic character. to be labelled. Krustenbrot The dried specialty sourdough The baked goods are characterized 25 kg gives the baked goods an aromatic by their special, slightly aromatic Crusty Black and well-balanced flavour. flavour and their excellent crust Forest Bread properties.

20% concentrate for rye rolls and any other type of baked good PHÖNIX made with rye. 914212

——— Rustikal • Pleasantly malty crumb colour 25 kg Rustic and taste • Optimal proofing tolerance • Optimal volume

30 31 Bakery ingredients | Bakery improvers | Bakery compounds

3. Concentrates and premixes for bread and rolls

3.2 Premixes for bread and rolls

No./Sales unit Article

PHÖNIX Premix for the production of Altfränkischer mixed rye bread with strong 900906 malty aroma as produced, for Urtyp ——— example, in Franconia. The baked 25 kg goods show a superior freshness Old Frankish and impress with their hearty Ancient Type malty-tasting crust.

Premix for the production of PHÖNIX traditional or panned mixed rye 901006 breads rich in coarse whole rye Holsteiner ——— flour. The bread develops a very 25 kg good volume, excellent fresh- Holstein Type keeping qualities and a grainy- malty taste.

PHÖNIX Sprouted spelt bread premix and Dinkel- concentrate 33-100%. For different 940512 types of spelt bread and small sprossen-Brot ——— spelt-based bakery items. The 25 kg baked goods display an excellent Sprouted Spelt and prolonged freshness and a Bread pleasantly aromatic, well-balanced taste.

32 33 Bakery ingredients Bakery improvers Bakery compounds

4. Concentrates and premixes for pastry products

4.1 Yeast/quark doughs 4.2 Batters 4.3 Crèmes and fillings 4.4 Deep-fried baked goods 4.5 Snack compounds

34 35 Bakery ingredients | Bakery improvers | Bakery compounds

4. Concentrates and premixes for pastry products

4.1 Yeast/quark doughs 4.2 Batters

No./Sales unit Article No./Sales unit Article

Premix for the production of

buttery yeast-raised baked goods Premix for the production of PHÖNIX such as plaited butter loaves, sponge cake batter (sponge flans, Butter-Hefeteig sweet yeast bread, butter cakes PHÖNIX bases cakes, Vienna sponge 906406 “Classic”100% and Danish pastry. 902003 Biskuit 100% cakes, Swiss rolls). ——— ——— The baked goods are characterized • Reliable processing 25 kg Butter Yeast 10 kg Sponge Cake by a tender, fluffy crumb with • Soft, tender crumb Dough 100% small bubbles. The bases and “Classic”100% • In particular suitable for proofing cakes display an excellent interruption and proofing freshness. retardation methods

Premix for the production of yeast- raised pastry products including Premix for the production of plaited loaves, sweet yeast bread, sponge cake batters. The baked PHÖNIX TITAN sheet cakes and Danish pastry. goods are characterized by a 901706 907106 Biskuit 100% Hefeteig 100% tender, fluffy crumb with small ——— ——— • Reliable processing bubbles. 25 kg Sponge Cake 25 kg Yeast Dough • Soft, tender crumb The bases and cakes display an 100% 100% • In particular suitable for proofing excellent freshness and good interruption and proofing freeze stability. retardation methods

PHÖNIX This concentrate is particularly PHÖNIX Hefe- suitable for the easy and safe Biskuit- Concentrate for the efficient and Quarkteig – production of yeast-raised quark Konzentrat 901303 900903 safe production of sponge cake dough with and without butter. 20% ——— Konzentrat 25% ——— batters. The bases and cakes

display an excellent freshness and 10 kg • Reliable processing 10 kg Yeast Quark Sponge Cake develop a tender fluffy crumb. Dough • Well-balanced taste Concentrate Concentrate 25% • Excellent freshness 20%

PHÖNIX Powdered concentrate for the production of quark-containing PHÖNIX Quarkteig – dough. Sandkuchen Sand cake premix for the 901003 Konzentrat 25% 902103 100% production of sand cakes, ——— ——— • Reliable processing butter sand cakes and similar 10 kg 10 kg Quark Dough • Good machinability Sand Cake baked goods. Concentrate • Fluffy-soft crumb 100% 25% • Fresh, light taste

36 37 Bakery ingredients | Bakery improvers | Bakery compounds

4. Concentrates and premixes for pastry products

4.2 Batters 4.2 Batters

No./Sales unit Article No./Sales unit Article

906606 PHÖNIX Soft cake Premix for the PHÖNIX ——— Soft-Cake production of soft cake batters Brandmasse Choux paste premix for the 25 kg 100% for sheet, sand and fruit cakes. 902303 mit Ei “Classic” ——— production of cream puffs, profiteroles, beignets and other 10 kg Choux Paste specialty pastry. with Egg “Classic”

TITAN Soft- 906306 Premix for the production of ——— Sandkuchen pound cake batters for fruit, sheet and sand cakes. Developed for 25 kg Soft Sand Cake machine processing methods.

PHÖNIX Rührkuchen- Konzentrat Premix for the production of sheet, sand and fruit cakes. 20% 900303 ——— Basis Dinkel • Excellent support for heavy 10 kg toppings Pound Cake • Moist and soft crumb Concentrate • Long freshness 20% based on spelt

PHÖNIX Schoko-Soft Powdered concentrate for the Rührkuchen- production of chocolate pound Konzentrat cakes, chocolate sheet cakes, 901103 chocolate muffins and brownies. ——— 25%

10 kg Choco Soft • Well-balanced chocolate taste Pound Cake • Simple and reliable production Concentrate • Long freshness 25%

38 39 Bakery ingredients | Bakery improvers | Bakery compounds

4. Concentrates and premixes for pastry products

4.3 Crèmes and fillings 4.3 Crèmes and fillings

No./Sales unit Article No./Sales unit Article

PHÖNIX vanilla whole milk filling PHÖNIX crème is a concentrated product Vanille- to be used with water for the Vollmilch- production of filling crèmes. TITAN 913806 940112 Powdered mix used with added ——— Füllcreme ——— Nussfüllung • Efficient production of whole water to produce a spreadable, 25 kg 25 kg bake- and freeze-proof filling. Vanilla Whole milk crème Nut Filling Milk Filling • Excellent piping properties Crème • Contains natural vanilla • Pleasant product colour

Vanilla Crème Powder for the cold TITAN preparation of vanilla custard PHÖNIX PHÖNIX Imitation Marzipan is a with a pleasantly balanced vanilla Vanille- Marzipan- high quality marzipan replacement 916212 flavour. 908606 product based on hydrothermally Backcreme Replikat ——— ——— instantized milled cereals. The 25 kg • Natural flavours 25 kg powered mix is processed with Vanilla Baker’s • Bake-proof, freeze- and Imitation water into a spreadable, baking- Crème thaw-stable Marzipan stable and freezer-proof filling. • Easy processing

PHÖNIX 903852 PHÖNIX Fine Crème is a ——— Cremefein concentrate for the cold preparation of a baking and 10 kg Fine Crème filling crème.

40 41 Bakery ingredients | Bakery improvers | Bakery compounds

4. Concentrates and premixes for pastry products

4.4 Deep-fried baked goods

No./Sales unit Article

TITAN Königsberliner Concentrate for the production 910912 20% of deep-fried baked goods such ——— as doughnut balls, crullers. Very suitable for the long floor time 25 kg King's method, proofing interruption Doughnut Balls and proofing retardation. 20%

PHÖNIX Specialty premix for the 902606 Berliner 10% production of deep-fried baked ——— goods including doughnut balls, crullers. Suitable for the long floor 25 kg Doughnut Balls time method, proofing interruption 10% and proofing retardation.

Premix for the production of deep- fried baked goods that contain PHÖNIX quark in the batter. 902603 Quark- ——— Bällchen • Subtle, balanced taste 10 kg • Excellent volume and high Quark Balls stability • Long freshness

42 43 Bakery ingredients | Bakery improvers | Bakery compounds

4.Concentrates and premixes

4.5 Snack compounds

No./Sales unit Article

PHÖNIX Snack Master is a combination of natural ingredients and used for the production of

• Bakery and snack filling in laminated dough products 910111 • Pizza toppings and au gratin ——— PHÖNIX Snack Master products 5 kg • Fillings of quiches and tartlets

PHÖNIX Snack Master is based on texturized wheat protein which gives the filling structure, stability and a moist bite.

PHÖNIX Natural, delicately spiced binding Basis system for the production of 930035 instant sauces and toppings based Pizza Topping ——— on tomatoes. The binding system 5 kg provides for the production of Basic Pizza freezer-stable and microwaveable Topping sauces and toppings.

44 45 Health Grain

5. Ancient grain

5.1 Ancient grain

46 47 Health Grain

5. Ancient grain

5.1 Ancient grain 5.1 Ancient grain

No./Sales unit Article No./Sales unit Article

2ab baking flour made from partly fermented 2ab Wheat is the first The best bakery improver for Medi- gut-friendly ancient wheat. Because terranean-style bread and small of its superior baking properties baked goods that are free from it is highly suitable for bread and 938909 2ab Country & D gluten. The high proportion of rolls made from 100% genuine an- ——— Baguette 3% a special ferment and a precisely cient grain. The unique flavour and 15 kg 15kg coordinated composition of ingre- the crumb with its yellow colour dients allow to produce unique 939112 are the highlights in any bakery baked goods with large pores - ——— 2ab Baking and ensure repurchase. A strong ideal also for the barbecue season! Flour marketing concept supports sales. 25 kg Baked goods made from 2ab baking flour are easy to tolerate by many sensitive eaters. This is Rutin X the Tartary Buckwheat because 2ab baking flour is low Crisp is made with a patented in FODMAPs. Moreover, it is free process that guarantees a mild from D genome and contains only 933109 Rutin X taste and a high bioavailability the easier to tolerate ancient glu- ——— Tartary Buck- of the intrinsic zinc. Thus baked ten. For more information please 25 kg wheat Crisp goods made with Tartary Buck- visit http://2ab-wheat.com wheat Crisp support the metabo- lism of proteins, carbohydrates and fats. Specialty bakery improver free from D gluten for tummy friendly white breads and soft baked 938609 2ab Soft & goods made from 2ab baking ——— White Bread flour (Art. no. 939112). It gives the 15 kg 2% 15kg baked goods an unprecedented freshness and a full-bodied and well balanced taste. The crumb is pleasantly moist and springy.

Specialty bakery improver free from D gluten for tummy friendly small baked goods made from 938809 2ab baking flour (Art. no. 939112). ——— 2ab Rolls 2% It delivers good freshness, a firm 15kg crispness and a full-bodied and 15 kg well balanced taste. The crumb is pleasantly fluffy and springy. Also suitable for proofing interruption/ retardation.

48 49 Health Grain

6. GoWell®

6.1 Functional nutritional concentrates

50 51 Health Grain

6. GoWell®

6.1 Functional nutritional concentrates 6.1 Functional nutritional concentrates

No./Sales unit Article No./Sales unit Article

GoWell® Nutritional concentrate 50% for GoWell® Nutritional concentrate 25% for OMEGA®- the production of aromatically Korn-Vital® S the production of small wheat- 909712 balanced bread rich in omega-3 912412 based goods, rich in selenium, BROT Brötchen ——— fatty acids and folic acid. Selected ——— with a malty-fine taste. 25 kg omega-3 fatty acids keep the 25 kg Selenium supports the body's OMEGA® cholesterol on a normal level and Korn-Vital® S defense mechanism and protects Bread are beneficial for heart health. Rolls the cells from oxidative stress.

Nutritional concentrate 50% for the production of tasty baked Nutritional concentrate 40% for goods with wholesome vegetable GoWell® the production of malty-aromatic GoWell® proteins. GoWell® Kornsteak® is 909912 OMEGA®- rolls rich in omega-3 fatty acids 940012 Kornsteak® composed of carefully selected ——— Brötchen and folic acid. Selected omega-3 ——— ingredients such as quinoa fatty acids keep the cholesterol on 25 kg 25 kg and amaranth under specific a normal level and are beneficial Grain Steak OMEGA® Rolls consideration of the protein for heart health. components. GoWell® Kornsteak® is free from lactose.

GoWell® GoWell® Mini-Carb Eiweiß- Nutritional concentrate 40% for Cult®-1- Nutritional concentrate 30% for 907012 913306 Abendbrot the production of high-protein Backwaren the production of baked goods ——— ——— baked goods with reduced rich in mild dietary fibre (inulin and 25 kg carbohydrates and a characteristic Cult®-1 baked oligofructose). 25 kg Mini-Carb and aromatic bread taste. goods Protein Evening Sandwich

GoWell® Nutritional concentrate 50% for Korn-Vital® S 911612 the production of malty-aromatic ——— Brot grain bread rich in selenium. Selenium supports the body's 25 kg Korn-Vital® S defense mechanism and protects Bread the cells from oxidative stress.

52 53 Health Grain

7. Whole grain

7.1 Whole grain specialties

54 55 Health Grain

7. Whole grain

7.1 Whole grain specialties 7.1 Whole grain specialties

No./Sales unit Article No./Sales unit Article

Whole wheat specialty product for the production of any type of Whole spelt specialty product whole grain baked goods which for the production of all types of whole grain baked goods with are characterized by an appealing Schnee® Schnee® taste, nice appearance and optimal volume and appealing Weizen Dinkel appearance. optimal volume. Vollkorn Vollkorn 941312 Only selected mild spelt varieties 921306 Only very light and mild wheat Mikrogranulat ——— Mikrogranulat varieties (white wheat) are used ——— are used. for this product. 25 kg Usage: 25 kg Snow® Spelt Snow® Wheat Usage: 84 kg white spelt flour, whole grain Whole grain 82 kg all-purpose flour German type 630 microgranules microgranules (German type 550) 16 kg Snow® Spelt whole 18 kg Snow® Wheat whole grain microgranules grain microgranules = 100 kg whole spelt flour = 100 kg whole wheat flour

Whole rye specialty product for the production of whole rye flour Aroma based on the outer fractions of the Roggen rye kernel which are refined and Vollkorn conditioned in a traditional, multi- 921516 Mikrogranulat stage milling process. ——— Usage: 16 kg Aroma Rye 85 kg medium rye flour Whole grain (German type 1150) microgranules 15 kg Aroma Rye whole grain microgranules = 100 kg whole rye flour

Whole wheat specialty products that originated from the EU Health CARAT® Bread Project. Can be used for the 3-fach production of all types of whole fermentierter grain baked goods that deliver 923406 Weizen more pleasure, more health and a ——— higher bioavailability. 25 kg Triple Usage: fermented 82 kg all-purpose flour wheat (German type 550) 18 kg CARAT® = 100 kg whole wheat flour

56 57 Health Grain

8. Dietary fibre

8.1 Dietary fibre ingredients and anti-staling agents

58 59 Health Grain

8. Dietary fibre

8.1 Dietary fibre ingredientsand anti-staling agents

No./Sales unit Article

GOOD Psyllium husks are a purely natural dietary fibre from GOOD 971210 the plant Plantago ovat. Due to its ——— Psyllium husk high water absorption and fast gel - Flohsamen- formation it is ideal for products 10 kg schalen with prolonged freshness and for the Vega Grain Concept (without flour).

Slow Milling 923812 Apfelfaser Plus Natural apple fibre made from ——— dried organically grown apples with subsequent hydrothermal 25 kg Apple Fibre refinement. Prolongs the freshness Plus of bread and rounds off the taste of other baked goods with a fruity Slow Milling flavour. Baked goods develop a 914006 Bio-Apfelfaser crumb with a pleasant colour. ——— 25 kg Organic Apple Water binding ratio: 1:6 Fibre

Slow Milling Natural apple fibre for the improved freshness of rye and mixed Apple Fibre - 914006 wheat bread. For rounding off the ——— Apfelfaser taste (fruity, fresh flavour) with low

25 kg impact on crumb colour. - fibre made from apples - Water binding ratio: 1:3 or 1:4

Natural (unbleached) oat fibre obtained from the outer layers of 935312 Fullfibre 200 the oat kernel by a special fine ——— milling process. 25 kg upon request fibre content: 90%

60 61 Sourdough and preferments

9. Sourdough and preferments

9.1 Sourdough and preferments made from wheat, spelt and rye

62 63 Sourdough and preferments

9. Sourdough and preferments

9.1 Sourdough and preferments made from wheat, spelt and rye 9.1 Sourdough and preferments made from wheat, spelt and rye

No./Sales unit Article No./Sales unit Article

Ferment‘ This sourdough has been arôme developed for spelt-based baked Dinkel- goods and is a genuine sourdough Vollkornsauer Whole spelt sourdough is rarity that is grown on an ancient 940412 produced from a classical whole spelt variety (red spelt). The high spelt flour (Triticum spelta). Ferment‘ amount of mellow-tart apple ——— Spelt In particular suitable for the arôme fruit flesh in combination with 25 kg whole grain production of typical spelt bread Dinkel-Apfel- sparkling fresh whey harmonizes sourdough and other spelt baked goods Molke-Sauer perfectly with the typical spelt 920806 flavour. The baked spelt products Degree of ——— Spelt Apple have a prolonged freshness and Acidity: S40 25 kg Whey are marked by a pleasant fully- Sourdough aromatic and slightly acidic note. Ideal for all types of spelt bread and spelt baked goods as well as Ferment‘ Degree of Acidity: S140 an alternative to wheat sourdough arôme and for all Mediterranean-style Roggen- Natural sourdough, dried, rich wheat products. Vollkornsauer 908906 and full-bodied for hearty • Acidity: approx. 140 ——— sourdough breads. Whole grain Ideal for all types of sourdough, • Usage: 1-10 baker's percent 25 kg rye sourdough country-style, farmer-style and whole grain breads. Degree of Acidity: S100 Ferment‘ arôme Aromatic sourdough with a Vital-Sauer® fruity-acidic flavour. Contains 911506 concentrated natural fruit juice This gourmet Wood Oven ——— from sun-ripe citrus fruits. Ferment‘ Sourdough is produced from a Vital For the production of wheat and arôme special ancient wild rye variety and 25 kg Sourdough rye bread as well as for baguettes Holzofen- maturated in a special process. and pizzas. Sauerteig® Wood Oven Sourdough can be Degree of 920706 used for the direct production of Acidity: S200 ——— Wood Oven sourdough bread, farmer’s and 25 kg Sourdough country bread.

Degree of • Acidity: approx. 100 Acidity: S100 • Usage: 12 % to the amount of rye flour

64 65 Sourdough and preferments

9. Sourdough and preferments

9.1 Sourdough and preferments made from wheat, spelt and rye 9.1 Sourdough and preferments made from wheat, spelt and rye

No./Sales unit Article No./Sales unit Article

Ferment‘ Pure whole rye sourdough with Baked goods with wheat germs arôme a strong hearty taste for the display a distinct taste that gives Roggen- production of rye and rye-based the product something special. vollkorn baked goods. In particular suitable Ferment‘ This extraordinary sourdough Sauerteig for whole grain baked goods arôme is based on the nutritionally 922406 Can be used with straight and valuable components of the wheat S200 Weizenkeim- ——— combined dough methods. 922706 sauer S200 germ which are transformed into full-bodied, precious aroma 25 kg ——— Whole Rye • Acidity: approx. 200 substances by an intense 25 kg Wheat Germ Sourdough • Usage in baker's percent: fermentation process. Sour S200 S200 Small baked goods 1-4 baker’s percent, bread 2-6 baker’s • Acidity: approx. 200 upon request percent upon request • Usage in baker's percent: Small baked goods 1-2 baker’s percent, bread 1-4 baker’s percent Ferment‘ arôme This whole grain sourdough is Weizen- characterized by a variety of fine Ferment‘arôme Wheat Preferment vollkorn and mild acidic notes. Rounds is a dried wheat sponge produced Sauerteig off the taste of any baked goods via controlled temperature 922806 range. Ferment‘ development for improved aroma S200 ——— arôme Weizen and with a special sponge starter. • Acidity: approx. 200 Pre-Ferment This premium aroma-providing 25 kg Whole Wheat 920217 • Usage in baker's percent Small ——— ingredient is recommended for Sourdough baked goods 1-2 baker’s percent, Wheat bread, rolls, pizza and pasta 30 kg S200 bread 1-4 baker’s percent Preferment dough.

upon request upon request • Usage in baker’s percent: Small baked goods 2-5 baker’s percent, bread 2-5 baker’s This special sourdough is percent Ferment‘ traditionally used for non-wheat arôme spelt and whole grain spelt Dinkel- products. Clean label ingredients vollkorn and a varied taste are the Sauerteig characteristics of this dough 922506 ingredient. The freshness is S200 ——— significantly improved with direct 25 kg and combined dough methods. Whole Spelt Sourdough • Acidity: approx. 200 S200 • Usage in baker's percent: Small baked goods 1-2 baker’s upon request percent, bread 1-4 baker’s percent

66 67 Process flours

10. Process flours

10.1 Low-dust release flours and Clean Label seed adhesives Our release flours generate significantly less dust than conventional flour. In 2010, our product PING-PONG 500 was awarded the BGN Prevention Award because of this characteristic. In 2015 all our release flours were nominated for and received the German Safety-at-Work-Prize.

68 69 Process flours

10. Process flours

10.1 Low-dust release flours and Clean Label-seed adhesives 10.1 Low-dust release flours and Clean Label-seed adhesives

No./Sales unit Article No./Sales unit Article

PING-PONG 500 and PING- PONG 500 Bio (Organic) are high Release and decoration flours 935906 performance release flours used for rye, mixed rye and mixed PING PONG ——— for the make-up of dough by hand 936112 TIP-TOP wheat dough. High functionality 500 ——— 25 kg or machine. They contain a very Ultra Clean guarantees reliable handling of small amount of fine dust particles 25 kg RYE soft dough. Compared to native and therefore provide preventive rye flour, dust development is protection against baker‘s asthma. reduced by 80%. TIP-TOP Ultra The German Accident Prevention Clean RYE and TIP-TOP Ultra Clean and Insurance Association RYE Bio (Organic) deliver active 144306 awarded this characteristic a prize protection against baker‘s asthma. PING PONG ——— in 2010. When used for decoration, the 500 Bio 25 kg 936612 TIP-TOP surface of the baked goods shows Labelling: Wheat flour ——— Ultra Clean a typical, rustic appearance. Labelling: Organic wheat flour 25 kg RYE Bio Labelling: Rye flour Low-dust process and decoration Labelling: Organic rye flour flour for the make-up of dough. 936212 The microorganisms inherent TIP-TOP ——— in flour are inactivated via very Ultra Clean 25 kg specific technology; this prevents the formation of mould and mildew spots on machine parts GECKO Seed Adhesive is mixed and proofing boards. The lotus with water and the suspension is effect of TIP-TOP Ultra Clean and then applied to bread and small TIP-TOP Ultra Clean Bio (Organic) baked goods. The raw material 931112 GECKO Ultra TIP-TOP reduces cleaning efforts and thus 921714 is subjected to a specific refining ——— lowers the operating costs. ——— Saatenkleber Ultra Clean Bio process, which activates the 25 kg 10 kg adhesive properties of the grain. Labelling: Wheat flour Seed Adhesive Seeds adhere strongly to the Labelling: Organic wheat flour baked good.

Labelling: Wheat flour Extremely low-dust process flour for mechanical dough processing. High potential savings compared TIP-TOP to conventional flours because it Ultra Clean 936512 prevents the formation of mould ——— Spezial and mildew spots on proofing boards. Added to that, it reduces 25 kg Ultra Clean the cleaning and maintenance Special work due to reduced airborne dust load.

Labelling: Wheat flour

70 71 Here, you will find the right person to contact regarding your queries or suggestions. Do you want to visit us? This is how to find us.

Address GoodMills Innovation GmbH P. O. Box 930680 21086 Hamburg Germany

GoodMills Innovation GmbH Trettaustraße 35 21107 Hamburg Germany

Customer Care Center (CCC): Our service telephone is available Monday through Thursday from 7.30 am to 5.00 pm and Friday from 7.30 am to 4.00 pm.

Phone +49 40 - 75109-666 Fax +49 40 - 75109-680 Email [email protected]