| DAY MIX & NIGHT MIX | Bread „Day & Night“: carbohydrates – day, proteins – at night. Due to the physical activity during the day, Your body needs food products, which are rich in carbohydrates. In the evening, Your body needs food, which us rich in proteins. Day bread – a great source of carbohydrates. This grain-taste fresh bread Is most suitable for Your breakfast. Night bread is rich in proteins and has high biological value due to the wheat and soy proteins in it. | According to Backaldrin formulas |
| MAMMA MIA MIX | NEW. Bread mix with a higher quantity of vitamins and minerals. Well-balanced for women – vitamin D (for immune system), folic acid (during pregnancy), iron, calcium, magnesium. | According to Backaldrin formulas |
| SNACK MIX | NEW. Mix for “Snacks”. New ideas, new formulas. | According to Backaldrin formulas 20 proc. |
| BIBEL MIX | Mix of biblical bread. | According to Backaldrin formulas |
| MAIN KORNBROT MIX | BIO bread mix for whole grain bread. Without preservatives, expiry date of bread - 10 weeks. | According to Backaldrin formulas |
| MEIN BROT MIX | Mix for rye bread | According to Backaldrin formulas |
| DINKEL VOLKORNBROT MIX | BIO bread mix for whole grain spelt bread. Without preservatives, expiry date of bread - 10 weeks. | According to Backaldrin formulas |
| DINKEL WACHAUER MIX KONCENTRAT | NEW. Spelt bread mix with grape seed flour. | According to Backaldrin formulas 40% of flour mass |
| DINKEL WACHAUER MIX | BIO Spelt bread mix with grape seed flour. | According to Backaldrin formulas |
| ROGGEN MIX | Bread mix for rye buns, toasted bread, baguette and rye Ciabata. | 30% of flour mass |
| ITALIANO MIX | Mix for pizza bases, "fingers" to the beer, buns. Great taste and long-lasting oregano odor. | 10 - 20% of flour mass |
| JOGHI MIX | Mix for yoghurt bread and buns with yoghurt powder and vitamin C, with dried milk sourdough. | 30% of the whole flour mass |
| PURPUR MIX | Mix for Purple wheat bread and other products according to Backaldrin formulas. | 50 - 100% of flour mass |
| KARTOFFELFIX | Mix for potato bread. | 10% of flour mass |
| MAISKERNMIX | Mix for corn bread, buns and corn Ciabata. | 10 - 33% of flour mass |
| PREBIO MIX PLIUS | Mix for rye croissants. | 40% of flour mass |
| CIABATTA MIX | Mix for the production of Italian bread Ciabata, Bucato and others. | 3 - 10% of flour mass |
| DINKEL MIX | Ecological bun-horn mix from spelt flour and grains. | 33% of flour mass |
| KORNMIX DIREKT | Grain mix for German horns Kornspitz and other grain products. | 5 - 50% of flour mass |
| BIROLA | Mix for fruit bread. | According to Backaldrin formulas |