For the consumer
A clear, appealing benefit
- Adds calcium to everyday products.
- Expands the options beyond traditionally fortified categories.
- Maintains a pleasant eating experience.
Calciomix bakery mix
Calciomix: bread mix with calcium
A functional mix based on poppy seeds, developed to increase calcium in the finished product while maintaining flavour, colour and bakery performance.
High calcium: 260–280 mg calcium / 100 g finished product
Main benefit: Nutritional enrichment In the finished product
- Poppy seeds
- Selected calcium sources
Finished product · guide image
“Nutritional fortification in a product people want to eat.
Finished product
Nutrition, benefits and technical information
The values shown refer to the finished food. The technical data sheet provides the full mix composition and production method.
High calcium: 260–280 mg calcium / 100 g finished product Indicative value for the recommended recipe. Verify it using the final formulation and process.
For your business
A product with commercial appeal
- Creates a distinctive fortification proposition.
- Can be adapted to bread, snacks or cakes and pastries.
- The formulation is adjusted to the nutritional target.
Main ingredients
- Poppy seeds
- Selected calcium sources
- Cereal base
The allergen declaration will depend on the final formulation.
The detailed composition is provided in the technical data sheet.
Professional information
- Applications
- Bread, Snacks, Cakes and pastries
- Mix inclusion rates
- 20% and 50%
- Production method
- Available in the technical data sheet
- Format
- 20 kg bag
- Storage
- Store in a cool, dry place, off the floor.
- Compatible processes
- Applications for artisan and industrial bakeries. Compatibility with continuous production lines, controlled fermentation and par-baked or deep-frozen bread is validated using the customer’s recipe and process.
- Documentation for Quality and R&D
- Full technical data sheet, allergen declaration, labelling composition and production method. Support for validating nutrition claims on the finished product under Regulation (EC) 1924/2006 and reviewing food information under Regulation (EU) 1169/2011.
- Samples for industrial trials
- Request samples for pilot-plant, industrial-line or bakery trials. Availability, quantity and conditions are agreed for the specific product and project.
Do you need another version?
We can adapt ingredients, concentration or application.
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Resources on Calciomix
Functional bakery ingredients: options for new products
Protein, different types of fibre and plant sterols open up product opportunities. A guide to choosing ingredients for benefit, technological feasibility and communication conditions.
Developing a new functional bread: from idea to industrial production
A B2B development connects opportunity, benefit, regulation, formulation, sensory experience and industrial process. Ten decisions to bring an idea to a viable bread.
Benefit stacking: developing a product with multiple benefits
Combine protein, fibre and convenience in bakery products without piling on claims: brief priorities, ingredient compatibility and finished-product validation.
How to choose a functional bakery mix supplier
An approval guide for Purchases, Quality and R&D: specifications, traceability, allergens, repeatability, support, supply and total cost of use.
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