Germany-based ingredients firm DeutscheBack has unveiled three new baking premixes - TopBake Quinoa Bread, TopSweet Quinoa Poundcake and TopSweet Quinoa CupCake, an ideal way to use quinoa flour in bread, muffins and pound cakes.
According to the company, the new products extend the range of quinoa products by adding about 10% of quinoa flour to produce bread and flour confectionery without impact on volume or crumb texture.
DeutscheBack has developed the new products in collaboration with two sister companies, Mühlenchemie and SternEnzym.
TopBake Quinoa Bread is a a mixture of 90% wheat and 10% quinoa flour. The TopSweet Quinoa CupCake and TopSweet Quinoa Poundcake are suitable for flour confectionery.
DeutscheBack is part of the independent, owner-managed Stern-Wywiol Gruppet. The company is involved in flour improvement, enzyme technology, baking, emulsifiers, stabilizers and hydrocolloids as well as in blending technology.
