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Flour premix: the solution for optimising work in the bakery

AIT Ingredients offers a wide range of premixes dosed between 30 and 50% to artisan and industrial bakeries to meet the demand of the traditional market. Add your flour to these mixes to obtain a solution that can be shaped into breads, sandwich breads, baguettes, brioches, buns and pastries. With flour premixes, you can make authentic, high-quality products simply and efficiently. You can count on our breadmaking solutions to optimise your bread, pastry and cake manufacturing process!

What is a flour premix?

Premix is a pre-prepared mixture that simplifies the process of making bread, Viennese pastries and other baked goods for both artisan and industrial bakers. This simple recipe based on flours and cereals is available with or without improvers. The aim is twofold: to simplify each stage in the baker’s manufacturing process (kneading, shaping, fermentation, baking) and to meet consumer expectations.

The composition of premixes generally includes:

a basic flour (wheat flour, rye flour, etc.);
sensory ingredients (seeds, malts, flakes);
technological ingredients (enzymes, improvers, etc.).

What are the differences between mixes and premixes?

There are two main categories of solutions for making bread, Viennese pastries and other bread products: premixes and mixes.

Premix must be combined with a conventional flour. This solution therefore contains very little base flour. The dose is between 30 and 50%. To make their breads, bakers complete their premix with flour, water, salt and yeast during kneading.
The complete mix is a ready-to-use solution. It contains all the ingredients needed to make the finished product, except for water, salt and yeast, which are added during the kneading process. This preparation is therefore dosed at 100%.

With these breadmaking solutions, making bread and other bread products has never been so easy! Innovation is within your reach with the use of these premixes/mixes.

Different types of flour premixes

There are various premix solutions for flour. Here are a few examples of applications from our range of mixes and premixes.

Premixes dedicated to the great baking classics: traditional breads such as white bread, farmhouse bread, wholemeal bread, baguette, traditional baguette or sandwich bread.
Premixes for speciality bread: add magnesium, fibre and vegetable protein to your finished products with these preparations.
Premixes rich in protein based on chickpea, red lentil, yellow lentil and bean flour: keep up with vegan trends with these vegetable protein-rich preparations.
Pastry premixes: create innovative new solutions and flavours with pastry premixes.

The advantages of premix for bakers

Premix is a solution that meets the needs of artisan bakers and industrial bakeries on a number of levels.

Consistency

Performance

Innovation

Constantly monitoring new developments, AIT Ingredients is fully aware of wheat flour trends. This expertise enables it to anticipate the emergence of new products in the artisan and industrial bakery sectors. Premixes give bakers the opportunity to quickly satisfy consumers’ taste, aesthetic and practical requirements. New trends include traditional breads, gluten-free products, speciality breads made with maize, seeds (flax, sunflower, poppy, sesame, etc.), cereals (spelt, wheat, buckwheat, etc.) and preparations including plant proteins such as pulses.

With its selection of premixes, AIT Ingredients brings added value to your bakery offering. You can easily adapt your catalogue to new consumer expectations. You can highlight the benefits of your breads and other bakery products: high in fibre, rich in vegetable proteins, source of minerals, magnesium, etc.