The modern consumer likes to be able to choose from a wide range of products. This puts great demands on your professional skills, creativity and flexibility. Zeelandia knows what this involves. That is why we not only produce the baking materials needed for bread and confectionery, but also closely monitor market developments and translate consumer trends into new products with added value for the bakery. We supply our customers regularly with new products and concepts, new recipe ideas and promotional ideas. In this way we create new market possibilities for our customers.
Vikorn multivitamin bread
Vikorn is crossing a lot of borders. It is popular from the West until the East. You will not only meet this delicious multigrain bread in the most Western and Eastern European countries, however for instance, also in Bahrein, Yemen, Qatar, Dubai, Taiwan and Kuwait.
To Vikorn have been added the vitamins C (good resistance), B1 (good digestion), B2 (healthy skin and healthy hair) and B12 (for the formation of red blood cells), plus the mineral iron (transportation of oxygen). Vikorn, is therefore a very contemporary product. For food and health are strongly interrelated. Consumers are becoming increasingly aware of this, all over the world. Food with supplements, such as milk with extra calcium and breakfast cereals with extra minerals, have all acquired a well-earned place in daily consumption patterns. The vitamin C can be found in virtually all bread improving agents and bread mixes. This vitamin C in Vikorn is broken up, however, during the bread-making process and is therefore no longer present in the baked product. In contrast to this, the vitamin C in Vikorn is protected according to a special procedure. This vitamin C is therefore still available in baked Vikorn. And that is unique.
makes it possible to specifically control the individual performances of the different enzymes, resulting in a maximisation of the dough properties and more volume of the finished product. Gamma 500 with MXI Technology® also limits the risk factors to a minimum, when using dough retarding or other specific dough processing. Characteristics of Gamma 500 with MXI-Technology® - Concentrated all-purpose bread improver - Suitable for crispy types of bread, toast bread and soft rolls - Better processing properties: dryer, more pliable and less heady dough - Quick dough development - Excellent tolerance - Extra beautiful brown crust - Nice aroma and flavour - Good volume - Very good baking properties - Good resistance to the effect of process interruption - Good results when using weaker types of flour
Breadmixes with Sourdough
Sourdoughs are, technically speaking, not necessary in the bread production but they have a very positive influence on the flavour and the aroma of the bread. These also improve the fresh keeping and they function as a natural preservative. Finally: bread baked with sourdough contains natural ferments, which makes it very easy to digest. In the old days, sourdough was used to ferment bread dough but since the introduction of yeast, it is mainly used to bring acidity into the dough of rye bread. This acidity is necessary when baking a rye bread. Today, sourdoughs are also made with wheat flour. Making your own sourdough goes against today’s demands of the bakery: speed, constant quality and as little handwork as possible. Therefore ready-made sourdoughs are commercially available in powder form. These freeze-dried sourdoughs are used in some of Zeelandia’s bread mixes. Zeelandia products with sourdough are e.g. Prestant Krokant, Annelie, Jung La Baquette, Jung Rustikorn and Sauer Optimal.
Biscamix Choco for beautiful sponge cake
With Biscamix Choco you can create a perfect sponge base with excellent volume and structure and a good shelf life. Furthermore, a good firm cutting surface so that it is easy to layer your cake for filling. Biscamix Choco forms an easy-to-prepare basis for all kinds of cake. Give your creativity and imagination full rein and create the most festive cakes using fresh fruit, nuts, Zeelandia Paletta jelly, Rap custard, Bianca vegetable cream or Frutafill fillings. Recipe Chocolate Sponge Cake 1.000 g Biscamix Choco 600 g egg 200 g water Method Mix the ingredients for 7-10 minutes with a whisk, at top speed. Baking time: 20-22 minutes at 170-180ºC.
the ideal custard powder for all kinds of custard filling
The Zeelandia range of Rap custard powders enables you to make the tastiest confectioner’s custard in no time at all. With all the advantages of modern convenience and the flexibility to suit your working method. However these have the creamy and refreshing taste of old-fashioned custard. To prepare your delicious custards, from light to thick, Zeelandia can supply you with the following products. • A filling custard for cold preparation; just add water • No risk of lumps or burning • Creamy taste • Bake-stable and freeze-stable • Suitable for different applications, such as light butter creams and - with whipped cream - for “crème suisse “ How to use 400 g Rap 1 l water (cold) Whip Rap and water with a whisk or in the mixing machine until smooth. After a few minutes the yellow creamy custard is ready for use.
Breadimprover Gamma 500 with Maximum Improver Technology®
the basic mix for popular multigrain bread
It’s a real hit all over the world: Panoplus Dark of Zeelandia. The basic mix for multigrain bread with a number of deluxe ingredients. Thanks to the flexible addition rate (between 10 and 25%) you can create your own quality bread, from lighter to darker.
Gamma 500 with MXI-Technology® offers the baker a very high level of certainty with a wide variety of different production processes: from manual to automated production. Zeelandia has used modern science to develop MXI-Technology® (Maximum Improver Technology); a technology based on the most recent insights concerning the effects of enzymes. This MXI-Technology®
So changing the addition of premix will give a complete other product. Panoplus allows the baker to add flour, bread improver and salt to the ratio of his choice. In a diagram:
Salt Bread improver
Smaller operations and in-store bakeries have a growing need for convenience products, which are relatively easy to make and guarantee high quality products. In this respect also the amount of skilled personal at for instance an instore bakery plays a big roll. The need for ‘failure’ proof products is then high. Panoplus Dark contains wheatflour, malted barley, sunflower seeds, linseed, millet, corn, sesame seeds, toasted lupin bits, oats, buckwheat, selected wheat gluten and rye.
Bavarois and mousse have to be easy and fast to process. These must have the right consistency, cut well, be suitable for freezing and easy to defrost. The Zeesan range of Zeelandia consists of luxurious, traditional bavarois powders with a delicious creamy structure and a refreshing, natural flavour. These process excellently in a wide range of applications. Extremely reliable and easily soluble in water. As no fresh, raw eggs are used, there is no risk of salmonella contamination. Recipe 200 g Zeesan Neutral 1.000 g Semi-whipped cream 250 g water (25ºC) 60 g Compound*
*In order to flavour Zeesan Neutral, Zeelandia has available a number of exquisite flavours in a paste form, primarily formulated for cold process products in the following flavours: Chocolate, Lemon, Orange, Raspberry and Strawberry.
Method Mix water and Zeesan Neutral until smooth. Add to this mixture, if necessary, the desired Zeelandia Compound. Then blend the semi-whipped cream carefully through the mixture. The Zeesan mousse now is ready and can be used. Place the mousse in the refrigerator for a minimum of one hour to set. Important: if the finished product is to be frozen, this should be done after the 1 hour setting period.
Your products in perfect shape with Zeelandia release solutions
Zeelandia is a problem solving partner in release problems in the international bakery market. From craft, in-store to industrial bakeries, from bread to pastry, Zeelandia offers an optimal and total solution for releasing every possible bakery product. The combination of in-house expertise of release agents and spraying equipment guarantees the best solution for every situation. After all, the quality of the release agent depends on the composition of the dough or batter that is processed, the baking materials which are used and the required shelf life of the end product. But whatever the situation, you can always depend on Zeelandia release solutions. Even confectionery with the highest sugar content and in special shapes can be freed from the tin easily and completely intact. There is a 100% vegetable and soy-free Zeelandia release agent for every use. Take for example Carlo, the best known and oldest Zeelandia release agent. Already in business for more than 70 years and still the most suitable emulsion for releasing bread from the tin. For products that are more difficult to release there is a complete Carlex oil-based range, including the Carlex TW special oils. With Carlo, Carlex and the right spraying technology you are sure of a reliable and clean release of all your products. • Carlo range : emulsions • Carlex range : oils • Carlex TW range : special oils
Zeelandia International b.v. member of Koninklijke Zeelandia Groep b.v. Visiting address: Poststraat 11, NL-4301 AA Zierikzee Postal address: P.O. box 9, NL-4300 AA Zierikzee Telephone: +31(0)111-419000/Fax: +31(0)111-419388