A baking mix for the preparation of the typical flavoured South Tyrolean rye sourdough bread such as traditional Breatl or Vinschgerl. The mix is free from preservatives and technical additives. Quick and easy to prepare by adding water, salt and yeast.

This blend of soft wheat, spelt, and rye flour produces a bread rich in nutritional elements and characterized by a delicate flavor, balanced by the addition of sunflower and flax seeds. Suitable for making small-sized loaves. Contains only completely natural raw materials.

This baking mix made from soft wheat flour is suitable for preparing the best bread rolls with a crispy crust and a particularly fluffy crumb.

This baking mix is a blend of spelt flour and soft wheat flour for the preparation of wholegrain spelt bread. The ingredients used have been carefully selected, mixed and, after simple preparation, guarantee a fine and aromatic type of bread.

A blend of various flour for the production of fragrant multigrain rolls with flax and soy grits, characterized by a particularly crunchy crust and a soft, light crumb. This mix allows for easy preparation of bread rich in nutritional elements with a delicate flavor. It contains only completely natural raw materials.

The dark flour give the finished product a rustic and intense flavor, while the dough’s high hydration ensures prolonged freshness. The bread is further characterized by its crunchy crust and open, airy crumb.