With this month's flavour idea we pay tribute to an important initiative of the bakery industry. The theme of the Bread Week initiative is 'whole grain, packed with fibres, packed with taste’ is also our inspiration for this month's application.
Wholegrain bread pudding
It is well known that bread is one of the largest volumes of wasted food product. We are constantly looking for ways to ‘upcycle’ bread waste streams to basically return them to the food chain in a responsible and attractive manner.
Whole grain bread – even when less fresh - is an excellent ingredient to use in various bread pudding recipes. With some development efforts, a complete new product can be created. The application can be made 100% vegan from old whole grain bread and ripe bananas for a responsible, sustainable solution. With the support of our allergen-free walnut flavouring, it becomes an appealing ready-to-consume food item for breakfast, lunch or just as an in between snack.
The taste variety of nuts
With our portfolio of nut flavourings, we can offer you many taste variations to enrich your application in an allergen-free way.
We are more than happy to tell you more about it!
