Bread: as unique as those who choose it.
Flour, water, sourdough or yeast, and salt form the foundation. Four simple ingredients are enough to give us one of the most essential foods, with high nutritional value and a special place in the dietary habits of people all over the world.
This base can evolve into familiar, beloved, or even exotic flavors, as long as it is created with the right ingredients and guided by imagination as well as modern gastronomic and nutritional trends.
Country-style bread, sourdough, white, wholemeal, multigrain, rye, baguette, ciabatta and German-style breads have found their place on the shelves of almost every bakery and on the table of every Greek home.
What makes each creation truly valuable and what could make it even more special is its primary raw material: flour, and the unique benefits it has always had, but which perhaps now is the time to highlight.
- Wholemeal Bread
Any bakery product can be described as “wholemeal” provided that the percentage of wholemeal flour is clearly stated in its list of ingredients.
Wholemeal bread contains higher concentrations of minerals and vitamins compared to white bread, as it retains the bran and germ of the wheat grain. It is also an excellent source of dietary fibre, containing double the fibre of white bread and even more than multigrain bread.
“Mavro Pityroucho” by Loulis Mills is an enriched bran flour with malt from soft wheats, ideal for blending with other flours and suitable for both artisanal and industrial production, delivering excellent results.
Wholemeal bran bread, toast bread, baguettes, lagana, sandwiches, breadsticks and biscuits are just some of the baked goods you can reintroduce to your customers in a healthier version, with an increased protein content of up to 15%.
- Multigrain and Oat
Mixed or multigrain breads are made from a blend of wholemeal, white or rye flours and may contain wheat grains, honey, skimmed milk solids, crushed or whole wheat and other cereal grains.
A wide range of different multigrain bakery products can be achieved by mixing various seeds, grains, vegetables, nuts, fruits and spices.
Multigrain bakery products are divided into “light” and “heavy”.
“Light” multigrain products have a texture similar to white bread, with small seeds and ingredients incorporated into the crumb of the bread.
“Heavy” multigrain products are characterised by smaller volume, dense texture and a high content of seeds throughout the loaf.
“Polikarpo” by Loulis Mills is a flour ideal for this category of bakery products. With cereal seeds, sunflower seeds and malt integrated into the mix, “Polikarpo” is ideal for classic bakery products as well as alternative creations such as multigrain bars or multigrain pies with shortcrust pastry.
- Rye
Rye bread is a wholegrain bread made from a blend of rye and wheat flours. It was first created in Europe and is available on the market in many different sizes and styles.
Rye flour differs from regular flour. It contains only small amounts of proteins that help dough to strengthen. It also contains a higher percentage of the enzyme amylase, which breaks down starch into sugars.
“Enriched Rye” by Loulis Mills is ideal for preparations with a high percentage of rye and low cholesterol levels. Bread, toast, rusks, hamburgers, pizzas and rolls become healthier while offering tasty and balanced choices.
As with all foods, when it comes to bread, consumers are not looking for just what is available, but for what suits them. Now you can offer this more easily than ever, by doing what you have always done — with flours by Loulis Mills.
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