French bakery manufacturer Bridor has partnered with German cafe bakery brand Kamps to introduce a range of German breads that cater to health conscious consumers, one of the category’s biggest driver.
The new range includes the Volkorn Triangle rye and seeds bread and the Kürbiskern Bread with pumpkin seeds, both breads which are made in the Kamps workshop based in Germany.
The bread culture in Germany is recognised for the wealth and diversity of its recipes, as each region holds its own heritage of bread making. Today there are around 3000 types of bread registered in Germany, recognised as a staple food at the heart of the meal often accompanied by cheese or cold meat.
Bridor’s partnership with Kamps will provide caterers and hospitality outlets with an authentic selection of Germany breads, the company said, each featuring different types of cereals in particular rye, spelt and wheat.
In a recent survey conducted by Bridor spanning six European countries, 69% of consumers surveyed in the UK said they would purchase these German breads. The launch provides caterers the opportunity to provide diners with unique breads that can be served as an accompaniment to main meals or as breakfast or lunch options.
The breads are made from essential ingredients from natural origin, according to Bridor. The only exception is ascorbic acid for its role in final product quality.
Each loaf can be prepared in a variety of ways depending on how quickly caterers need to serve the products. This can be defrost and bake, or just defrost or just bake.
“Enjoy the Vollkorn triangle rye bread in delicious slices with a horseradish cream and smoked salmon. To enhance the taste, add lemon juice, salt, pepper and dill,” suggested Jean-Luc Kasper, Bridor chef.
“Bridor’s partnership with Kamps to provide authentic and traditional German breads is based on the shared value of maintaining a balance between traditional bakery methods and modern processes,” commented Erwan Inizan, UK Sales Director at Bridor. “Quality is central to every development that both Bridor and Kamps create, and by joining forces we can continue to share the bakery cultures of the world.”
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