Keep the Sunday morning aroma; enrich what sits on the counter

Today is Sunday…

For some of us a long breakfast table, for some of us a warm loaf just out of the oven, and for some of us a few precious hours we can spend with our family.

Sunday mornings have a scent of their own.

The smell of fresh bread.

Looking at this photograph today, a thought crossed my mind. Was it possible to change the nutritional values of the bakery goods we have seen on the same counters for years and happily eaten?

After long efforts, through years of academic and technical work, we developed BÄKKER high-protein bakery technology. Today we can produce many traditional bakery goods as higher-protein products, from bread to bagels, from sandwich and burger buns to toast bread, cake and pizza.

And we did not limit our work only to increasing the amount of protein. We evaluated the amino acid profiles of our products with laboratory analyses. We also treated taste, texture and production characteristics as important parts of our development process.

Because our goal is not to change people’s eating habits, but to improve the nutritional value of the products they love.

Today BÄKKER is not only a brand that develops high-protein bakery goods; it also offers a technology infrastructure that lets these products be produced in different businesses. The high-protein mixes we develop can be adapted with businesses’ existing production equipment and process requirements in mind.

That way, high-protein bakery goods can be prepared not only in special production plants but also in different businesses that have suitable production infrastructure.

And the nicest part is this:

Products we have seen on a bakery counter for years can now also sit there with higher-protein alternatives. And with BÄKKER we turned that from an idea into reality.

Businesses that want to include high-protein bakery goods in their counters and product ranges can contact BÄKKER for information about production possibilities.

Keep the Sunday morning aroma the same. Let the options on the counters grow richer.

This article is taken from Ümit Sevdi's LinkedIn post: Read on LinkedIn.

Related pages: all articles, our protein page, for bakeries.