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, he continues to captivate audiences broader. It meets the needs of consumers who want to vary their diet just as much as those of active people looking for a gourmet bread for breakfast, meals or snacks. Often associated with the sports bread, it naturally forms part of a balanced diet.
For artisan bakers, this is an opportunity to offer a unique selling point which adds value to the department and meets consumers’ changing expectations.
Tour de Mains: flour specially formulated for seeded bread
The Tour de Mains flour is specially designed for making a generous, 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.
Tips for consumers on how to enjoy seeded bread
For breakfast or as a snack : a naturally indulgent bread, to be sliced
At teatime : served with fruit compote or a fruit salad
As an aperitif : toasted with mild, creamy cheeses and foie gras
As cold open sandwiches : for cold meat and cheese platters
You can also discover all the finished products recipes you can make with Foricher – Les Moulins flours.
