Cutting-edge innovation from backaldrin at iba 2025 in Düsseldorf

At iba 2025 in Düsseldorf, the Austrian manufacturer of baking ingredients will present a wide selection of innovative bread ideas with BAS Wheat and Whole Wheat 30 %, combining craftsmanship with taste and efficiency. These new products are accompanied by classics such as the Original Kornspitz and the already well known RapsMaxMix and Pane Scuro. backaldrin’s spectacular product range can be viewed and sampled in Hall 11 at Stand F31.

BAS Wheat as an innovation in the popular BAS segment
For over 60 years, backaldrin’s BAS products have stood for the highest quality and innovation in the bakery sector. With the latest introduction of a liquid wheat sourdough, the company is setting new standards. Ready-to-use BAS Wheat is the ideal solution for bakers who want to produce bread rolls and Mediterranean-style baked goods, mixed wheat breads, or fine yeast dough pastries. The liquid sourdough significantly improves dough stability, resulting in consistent handling and optimised baking properties. BAS Wheat ensures a finely splintered crust, and gives baked goods a well-balanced, full-bodied taste that will impress bakers and consumers alike. Particularly noteworthy is the product’s versatility, which makes it suitable for both artisanal and industrial baking processes.

Whole Wheat 30%: wholesome enjoyment made easy
With Whole Wheat 30%, backaldrin presents an innovative solution for all bakeries looking to expand their product range with wholegrain products. The 30% whole wheat concentrate is simply added to conventional wheat flour, enabling the uncomplicated production of a variety of wholegrain breads and rolls. This also supports current nutritional trends, in which nutrition-conscious consumers are increasingly paying attention to the fibre content of their foods. Whole Wheat 30% is the ideal answer: easy handling in production coupled with the highest quality. Whether rustic or modern in its presentation, this new product enables the creation of flavoursome wholegrain creations that meet market needs.

Pane Scuro: The speciality for the bread basket
Aromatic, full-flavoured, and versatile – backaldrin’s new flour blend of wheat, oat, and rye flour opens up numerous possibilities for bakers to create a wide variety of breads and rolls. The soft, woolly doughs are perfect for refrigeration overnight and provide an excellent basis for creative combinations with nuts, yoghurt, or herbs. Baked goods are characterised by a moist crumb and exceptional freshness. Pane Scuro Krustis, with their crispy texture, are sure to become a favourite in every bread basket, while GlüxNuss delivers the delicious nutty taste of walnuts that makes every bite a delight. Pane Scuro is the perfect addition for bakeries that want to offer both classic and innovative baked goods of the highest quality. Here, backaldrin’s focus is again on versatility and taste, enabling bakers to be even more creative in their product development.