Professional bakery mix

Espelta Rústica: spelt and buckwheat mix with seeds

A mix for spelt and buckwheat bread with flaxseed and chia. Developed for bakeries looking to expand their range with cereal flavour, seed texture and a rustic character.

Distinctive ingredients: Spelt and buckwheat with flaxseed and chia

Main benefit: A bread with its own character In the finished product

Wholemeal spelt flour
Buckwheat flour
Flaxseed
Chia seeds

Request information

End product produced with Espelta Rústica

Finished product · guide image

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Cereal flavour. Seed texture. Bread with character.

Finished product

Cereals, seeds and rustic character

A proposal to develop rustic breads. We work with you on formatting and application testing in your bakery.

Distinctive ingredients: Spelt and buckwheat with flaxseed and chia Wholemeal spelt and buckwheat with flaxseed and chia. Consult the technical data sheet to define your application.

For the consumer

A clear, appealing benefit

Wholemeal spelt and buckwheat in a blend of cereals and seeds.
Flaxseed and chia add texture and character to bread.
Suitable concepts for toast, sandwiches and serving with meals.

For your business

A product with commercial appeal

Extend your range with spelt, buckwheat and seeds.
Develop loaves, baguettes or rolls for your bakery and sales channel.
Get advice on adjusting production and assessing dough, volume and crumb.

Main ingredients

Wholemeal spelt flour
Buckwheat flour
Wheat flour
Flaxseed
Chia seeds

Contains gluten (wheat, including spelt). Consult the technical data sheet for the full allergen declaration.

The detailed composition is provided in the technical data sheet.

Professional information

Applications: Bread
Mix inclusion rates: Request technical data sheet
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.