Texture Defined Bread

In the bread sector for dysphagia or consistency-defined diets, various manufacturers offer frozen products. What these products all have in common is that they are spread when frozen and then have to thaw together with the spread. The result is that not every spread works (e.g. liver sausage). In addition, when thawed it is what is known as spoon bread (it is too soft to eat with a knife and fork or to hold in your hand). In addition, there is only a taste-neutral version – while the smooth bread mixture makes it possible to take regional conditions into account since you use the bread used in your establishment as the starting material.

With the smooth bread mixture, it is now possible for people with chewing and swallowing difficulties to have a breakfast or dinner like that of the person sitting next to them. The smooth bread mixture rounds off biozoon’s unique range of binding agents and thickening powders for safe food intake for dysphagia .

The bread made with the smooth bread mixture contains approx. 30% more calories than bread from the bakery. This means it can be described as high in calories – further enrichment during the manufacturing process is easily possible.

Yes, it’s easy as pie. You must first turn the dried bread into breadcrumbs (e.g. with a hand blender). Then add water and the smooth bread mixture according to the instructions and bake in the oven at 115°C. Cool in the tin – the smooth bread is ready.

Yes, it’s easy as pie. You must first turn the dried bread into breadcrumbs (e.g. with a hand blender). Then add water and the smooth bread mixture according to the instructions and bake in the oven at 115°C. Cool in the tin – the smooth bread is ready.