Consumer habits are changing, but some trends are here to stay. This is the case with the seed bread, prized for its taste, her texture and its good nutritional value.
Today, it continues to captivate audiences broader. It meets the needs of consumers who want to add variety to their diet just as much as it does those of active people looking for a gourmet bread for breakfast, meals or snacks. Often associated with sports bread, it naturally forms part of a balanced diet.
For artisan bakers, this is an opportunity to offer a differentiating product which adds value to the department and meets consumers’ changing expectations.
Tour de Mains: flour specially designed for seeded bread
The Tour de Mains flour is specially designed for making a hearty, flavourful seeded loaf.
It combines stone-ground wheat, rye, spelt, oat flakes and a mixture of seeds (sunflower, millet, yellow linseed, brown linseed and sesame). This blend provides a slightly roasted flavour, a soft bread and a beautiful high in fibre, for a bread with character that consumers love.
Baking a seeded loaf with Bruno Cormerais (MOF Baker’s recipe)
Communication pack
To boost its visibility and showcase it more effectively in-store, the Tour de Mains is accompanied by a range of promotional materials:
- Shop poster
- Counter-top display
- Price labels
- Product information sheet with tasting notes
Available from your sales adviser.
Tips for consumers on enjoying seeded bread
For breakfast or as a snack : a naturally indulgent bread, to be sliced
At teatime : with fruit compote or a fruit salad
As an aperitif : served on toast with mild, creamy cheeses and foie gras
As cold open sandwiches : for cold meat and cheese platters
