ARTISAN BAKER GLUTEN-FREE BREADS: Classic, Vital and Multigrain
In the mind’s eye, the image of bread immediately evokes its classic and inimitable aroma and all its typical flavour. Bread is an emblem of genuine integrity. It is simple, but the combination of a few ingredients produces one of the basic foods that has always been present in the human life cycle. It takes different forms and is made of different flours and grains depending on its land of origin, but it always has a place on our tables.
The passion for innovation has always driven Research & Development to search for the right methods and ingredients to make a bread that evokes all these sensations. A bread that will satisfy the taste and needs of all with accurately selected ingredients and optimal nutritional characteristics.
This is exactly what the Artisan Baker line represents. From the beginning, we believed that this is the right way to make bread. The recipes for these breads have many ingredients in common but, at the same time, the blend of different seeds and grains introduces variety to satisfy different preferences and requirements.
The first step was the decision to use sour dough leavening because this process maintains the vital energy of the bread. This type of leavening depends on a dynamic symbiosis between the yeasts and lactic acid bacteria. In fact, the bacterial activity is much more intense and produces a more digestible dough. Sour dough leavening distinctly improves the structure and elasticity of the bread in addition to broadening the sensorial perception of colour and aroma. When sour dough is made of rice flour, the bread will be typically white with a sour taste and a light note of rice. During the leavening of sour dough, variation of the pH factor releases many minerals in the dough, which become available to our organism.
Another characteristic shared by Artisan Baker breads is certainly the high fibre content (Table 1). This derives from the fibre content of the flours and seeds, where added, and the concentrated apple juice.
This is exactly what the Artisan Baker line represents. From the beginning, we believed that this is the right way to make bread. The recipes for these breads have many ingredients in common but, at the same time, the blend of different seeds and grains introduces variety to satisfy different preferences and requirements.
The first step was the decision to use sour dough leavening because this process maintains the vital energy of the bread. This type of leavening depends on a dynamic symbiosis between the yeasts and lactic acid bacteria. In fact, the bacterial activity is much more intense and produces a more digestible dough. Sour dough leavening distinctly improves the structure and elasticity of the bread in addition to broadening the sensorial perception of colour and aroma. When sour dough is made of rice flour, the bread will be typically white with a sour taste and a light note of rice. During the leavening of sour dough, variation of the pH factor releases many minerals in the dough, which become available to our organism.
Another characteristic shared by Artisan Baker breads is certainly the high fibre content (Table 1). This derives from the fibre content of the flours and seeds, where added, and the concentrated apple juice.
Table 1
| ARTISAN BAKER | Fibre g/100g |
|---|---|
| Classic | 7.3g |
| Vital | 8.8g |
| Multigrain | 7.4g |
The decision to avoid the use of hydrogenated fats was obvious. We chose sunflower oil as the only fat because it is an oil with good nutritional characteristics, rich in oleic and linoleic acids and vitamin E. Its neutrality allows the bread to maintain all its original organoleptic characteristics without invasive interference of the oil.
No aromas, colouring agents or preservatives are added, first of all, because our bread is part of your daily diet. The second reason is that with the use of high quality, noble ingredients our bread achieves optimum levels of quality and shelf life – 60 days, and in France, 3 months. Our bread is fully baked so there is no need to toast it.
We also excluded the addition of any milk because of the well-known intolerance of most celiacs to lactose, above all in the early stages of the pathology.
With regard to the presence of traditional or sea salt, as contained in Artisan Baker Multigrain bread, we have respected the FSA (the English Food Standard Agency) target directives for 2017. The salt content of the bread is actually lower than the target standard (0.85g-1g salt/100g as compared to 1.13g salt or max. 450mg sodium), while maintaining optimal sapidity and the appetising flavour.
The carbohydrate content of Artisan Baker breads is about 40g, of which 2g are simple sugars. These averages are aligned with those of bakery made gluten breads (00 type bread, about 1.9g sugar) and less than analogous sliced gluten or gluten-free breads, which average 5g/100g.
The ingredients we have mentioned so far are the basics that all three types of Artisan Baker breads share. The character of each bread depends on the mix of flours and seeds for each. Classic bread is the one classified as typical white bread. In addition to maize and rice, it also contains millet and quinoa flour. Millet flour is well known for being a good source of protein (11.4g/100g), a good source of vitamin B2 (0.4mg/100g), B1 (0.63g/100g) and minerals such as zinc (2.7mg/100g), in addition to being highly digestible. The protein composition of quinoa, an herbaceous plant, contains almost all the essential amino acids, in particular, lysine, cysteine and methionine. Quinoa also contains mineral salts of great interest with particular reference to calcium, manganese, phosphorous, zinc and iron, together with vitamins B1, B2, niacin and vitamin C.
Artisan Baker Multigrain bread has a distinctive flavour and the peculiarity of containing a great quantity of cereals and seeds such as millet and quinoa, but also soya bran and flakes, sunflower seeds and linen seeds. Soya is undoubtedly a highly representative ingredient among gluten-free products, considering its high protein content. The linen seeds, aside from conferring a characteristic flavour to the bread, also provide a significant contribution of Omega 3.
Vital has a robust character and is the darkest and most rustic of the three breads. It is characterised by sunflower and linen seeds, sorghum flour, quinoa flour and chestnut flour. Sorghum is a cereal that contributes minerals such as phosphorous (286mg/100g) and potassium (342mg/100g) in addition to vitamins B6 and B1. In addition to vitamins and mineral salts, chestnut flour provides anti-oxidation lignans (980μg/100 g) with a major contribution of secoisolariciresinol (604μg/100 g).
No aromas, colouring agents or preservatives are added, first of all, because our bread is part of your daily diet. The second reason is that with the use of high quality, noble ingredients our bread achieves optimum levels of quality and shelf life – 60 days, and in France, 3 months. Our bread is fully baked so there is no need to toast it.
We also excluded the addition of any milk because of the well-known intolerance of most celiacs to lactose, above all in the early stages of the pathology.
With regard to the presence of traditional or sea salt, as contained in Artisan Baker Multigrain bread, we have respected the FSA (the English Food Standard Agency) target directives for 2017. The salt content of the bread is actually lower than the target standard (0.85g-1g salt/100g as compared to 1.13g salt or max. 450mg sodium), while maintaining optimal sapidity and the appetising flavour.
The carbohydrate content of Artisan Baker breads is about 40g, of which 2g are simple sugars. These averages are aligned with those of bakery made gluten breads (00 type bread, about 1.9g sugar) and less than analogous sliced gluten or gluten-free breads, which average 5g/100g.
The ingredients we have mentioned so far are the basics that all three types of Artisan Baker breads share. The character of each bread depends on the mix of flours and seeds for each. Classic bread is the one classified as typical white bread. In addition to maize and rice, it also contains millet and quinoa flour. Millet flour is well known for being a good source of protein (11.4g/100g), a good source of vitamin B2 (0.4mg/100g), B1 (0.63g/100g) and minerals such as zinc (2.7mg/100g), in addition to being highly digestible. The protein composition of quinoa, an herbaceous plant, contains almost all the essential amino acids, in particular, lysine, cysteine and methionine. Quinoa also contains mineral salts of great interest with particular reference to calcium, manganese, phosphorous, zinc and iron, together with vitamins B1, B2, niacin and vitamin C.
Artisan Baker Multigrain bread has a distinctive flavour and the peculiarity of containing a great quantity of cereals and seeds such as millet and quinoa, but also soya bran and flakes, sunflower seeds and linen seeds. Soya is undoubtedly a highly representative ingredient among gluten-free products, considering its high protein content. The linen seeds, aside from conferring a characteristic flavour to the bread, also provide a significant contribution of Omega 3.
Vital has a robust character and is the darkest and most rustic of the three breads. It is characterised by sunflower and linen seeds, sorghum flour, quinoa flour and chestnut flour. Sorghum is a cereal that contributes minerals such as phosphorous (286mg/100g) and potassium (342mg/100g) in addition to vitamins B6 and B1. In addition to vitamins and mineral salts, chestnut flour provides anti-oxidation lignans (980μg/100 g) with a major contribution of secoisolariciresinol (604μg/100 g).
Three different types of bread that share two great attributes: top quality and integrity!
The nutritional values of Artisan Baker breads are available on-line at www.drschaer-institute.com
The nutritional values of Artisan Baker breads are available on-line at www.drschaer-institute.com
www.drschaer-institute.com